Skip to main content

Bread Machine New York Bagels

New York Bagels
If you have ever experienced a real New York bagel, you will know that the bagels sold in the frozen food section of most supermarkets pale in taste and texture. Boiling the bagels in water before baking is what gives them their distinctive, chewy texture.
Yield 12 small bagels




  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup water

Water bath

  • 2 quarts water
  • 2 tablespoons granulated sugar (brown sugar or molasses can be substituted)


  • 1 large egg white (slightly beaten)
  • 1/4 cup Sesame seeds, poppy seeds, or your favorite flavors


  • Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 equal parts and each part into 3 equal pieces. Shape each piece into a smooth ball. Poke a hole in the center with a finger. Pull dough gently to make a 1 to 2-inch hole. Place on parchment paper or silicone-lined cookie sheet. Cover, let rise for 15-30 minutes.
  • Water bath: In a large pot, heat water and sugar over medium heat to a boil.
  • Preheat oven to 375ºF.
  • Place a few bagels at a time in the boiling water. Cook 1 1/2 minutes on each side (3 minutes total.) Remove with a slotted spoon and place back on prepared cookie sheet. Brush tops with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds if desired.
  • Bake in oven 20 to 25 minutes or until golden brown. Let cool on wire rack.
  • Serve with your favorite spread.


Get Traditional Bread Making Method here.
If an egg bagel is preferred, reduced water to 3/4 cup and add 1 egg at room temperature.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Justice | Reply

5 stars
I love this recipe! I am not a baker and I feel extremely confident making these. I have now made them twice – attempting my third today and they are so delicious!

carol steeves | Reply

can you use the sourdough yeast for the New York bagels

Red Star Yeast | Reply

Hi Carol – Yes, use an entire packet of Platinum Instant Sourdough in place of the yeast in this recipe.
Happy baking!

Leave a Reply

Made the recipe? Rate it!