my lavender blues

December 28, 2015

Easy At Home New York Bagels

New York Bagels

New York Bagels

Start spreading the news, I’m apparently staying today……. I’ve got my New York Bagels here, in the middle of the USA. 

I’m basically the female version of Sinatra. 

Which is also probably the biggest insult to the east coast, apologies. 

If you live in the midwest, dirty south, west coast, basically anywhere other than the tri state area, then you know there are no other bagels out there that can even compare to an east coast bagel. Unless you prefer to chew on cardboard and call it a day. But as I’ve said many a times, I like to make my calories count, and there is no way in hell I’m wasting it on some stale wafer that is a sad excuse for such a beautiful carb inducing nom-nom.

And I think I’ve found the perfect replacement (since Einstein bagels really is the worst). 

New York Bagels

New York Bagels

Recipe Notes:

I actually found the original recipe on Serena Lissy’s blog. I made a couple of changes to the actual ingredients however the method was fairly the same. See her page to view the original!

Instead of using malt syrup, which several recipes call for when making an “east coast” bagel, I used black strap molasses. Mainly because I was told a while back that it is a great substitute and honestly? I already had it sitting in my pantry, and wanted to find a purpose for it other than holiday cookies. Ah-mazing.

I added a little sugar to the actual dough and increased the salt content just SLIGHTLY because I felt the actual bagels were lacking in flavor (however they weren’t flavorless, but my goal was to replicate the bagels I obsess over when I’m home). 

The method I used for rolling out the bagels was what I felt created the best overall shape and thickness for the bagel that I wanted to mirror. I also watched a TON of youtube videos on how to roll out bagels. I suggest you do the same since my instructions don’t do the method justice (easier to watch and learn). 

You don’t want to use any extra flour unless absolutely necessary for rolling and shaping the bagels. You’ll understand once you begin rolling (and if you, like me, make the mistake adding flour to your countertop, it makes it much harder to roll and shape).

You can do ANY toppings that your little heart desires. I wanted plain, everything & cinnamon sugar. But feel free to go crazy here. And if you come up with any creative topping PLEASE let me know. I’m always looking to step up my bagel game. 

New York Bagels


5.0 from 1 reviews
At Home New York Bagels
Prep time: 
Cook time: 
Total time: 
  • 1 cup ice water
  • 2 tbsp black strap molasses
  • 2⅔ cups bread flour
  • 4 tsp vital wheat gluten
  • 2 tsp rapid rise yeast
  • 2¼ tsp salt
  • 2 tsp granulated sugar
  • ¼ cup (1¼ ounces) cornmeal
  • For Boil:
  • ¼ cup (1¾ ounces) sugar
  • 1 tablespoon baking soda
  • Everything Bagel
  • 3 tbsp poppy seed
  • 2 tbsp sesame seed
  • 2 tbsp dried onion flakes
  • 1 tbsp sea salt
  • Cinnamon/Sugar:
  • 1 tsp cinnamon
  • ¼ cup granulated sugar
  1. Stir ice water and molasses together until fully blended.. In a food processor, process flour, sugar, salt, wheat gluten and yeast until combined. Gradually add the molasses/ice water mixture to the processor and pulse/process until dough has combined.
  2. Let sit for about 15 minutes.
  3. Transfer dough to a flat surface and knead until smooth about a minute. Divide dough into 8 parts and roll into smooth ball. Cover loosely with plastic wrap and let rest for another 15 minutes.
  4. Sprinkle baking sheet with cornmeal. Working with one dough ball at a time, roll ball into a 8" cylinder shape, then flatten both ends (about 1" of cylinder) , form a tight spiral bring the two ends together to meet, overlapping forming a ring shape. Pinch and smooth out overlapping pieces and place on baking sheet. Wrap loosely again with plastic and repeat process until all bagels are formed. Leave about 1" in between bagels.
  5. Let bagel rings sit at room temperature, loosely covered in plastic for one hour and then transfer into fridge, with tightly covered plastic for 14- 24 hours.
  6. One hour before baking, place baking stone or overturned baking sheet on middle oven rack, and heat oven to 450 degrees.
  7. Bring 4 quarts water, sugar and baking soda to boil in large pot. Set wire rack on a baking sheet and spray rack generously with oil.
  8. Transfer 2 bagels to boiling water at a time and cook for 20 seconds. Using a skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down.Dip your bagels (side without cornmeal) into the toppings of your choice. Repeat.
  9. Place sheet with bagels on preheated baking stone for about 9-10 minutes.. Using metal spatula, flip bagels and continue to bake until golden brown, 10 - 12 minutes.. Remove from oven and let cool for about 20 minutes before serving.


New York Bagels


  1. Lin says:

    I don’t want to get too excited about it prtameurely, but I think I may be having a pace breakthrough. Last winter during marathon training I got a lot faster and I think it is working for me again. I don’t know that the marathon part is imperative, but the sustained increase in mileage + routine speedwork probably helps.

  2. Julia says:

    Hey Amanda! Let me know how it goes 🙂 And all you have to do is type in “rolling bagel dough” and a ridiculous amount of videos will pop up… honestly I didn’t watch one specific one, I watched a couple and then found what worked best for me/ what I was most comfortable/successful with. Hope that helps!

  3. Amanda says:

    I’m in the same boat as you, And can’t wait to try making these. What YouTube videos did you watch for rolling the dough?

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