bagels

A classic recipe that honors NYC technique.

We visit Manhattan at least once a year—though it was more like three times a year when it was just the two of us. It’s an easy, quick flight from Florida, and totally worth it for one thing above all: the food.

And bagels? They’re at the top of the list.

I’ve eaten my fair share across New York—from corner bodegas to tiny delis to spots with lines out the door. And no matter how casual the shop, the bagels are always better than anywhere else. Chewy but not tough, shiny on the outside with just the right amount of blister, malty in flavor but not sweet. The crust is thin and crisp, the inside steamy and dense. It’s hard to explain until you’ve had one fresh, still warm in the bag.

Once you know what a real NYC bagel tastes like, the grocery store versions just don’t cut it.

So I set out to find a way to make bagels at home that get as close as possible to that perfect New York bite—chewy, malty, golden, and deeply satisfying. After plenty of experimenting (and some disasters), I finally landed on a method that delivers.

Ingredients

Dough

2 cups (473 ml) warm water

2 tsp active dry yeast