Kid’s Culinary World Tour: New York Style Bagels

Day one of our Culinary World Tour was such a success, the very next day my daughter, Madison, came to me, Food Passport Journal in one hand and apron in the other! She had so much fun learning about Tennessee that she wanted to pick a new place to learn about! We decided on New York and found ourselves a recipe for New York style bagels! This time, we made a grocery list for the recipe and Madison joined me at the store to pick out ingredients – a great little way to sneak some math and reading practice into our adventure!

Kid's Culinary World Tour: New York Style Bagels

We returned home and decided that, if we were going to make bagels, we should learn about where they came from! Madison learned that they were commonly made in Poland and when Polish immigrants arrived in New York, their bagels quickly became a popular local treat! In the early 1900’s, there were so many bagel shops in the city that there was even a special Bagel Bakers Union Local 338 created to protect the secret family recipes!

Madison finished writing her new trivia tidbits in her Food Passport, we put on our aprons and it was time to make the bagels! But not before we settled on some New York style music! Who better to represent the Big Apple than Ol’ Blue Eyes? Thanks to Pandora, we had a whole collection of the Rat Pack’s best to accompany our bagel baking extravaganza!


The great thing about this recipe is, unlike many bagel recipes, is it can be done in one day – which was perfect for my impatient 6 year old! She had a hard enough time watching the yeast dissolve for 5 minutes! This recipe may seem very long, but if my 6 year old could hang in through the process, so can you! And, trust me, the result is SO worth the process. We ended up only making 6 bagels (instead of 8), as ours were a little large (hey, nothing wrong with large bagels. More to love, right?). We chose to sprinkle ours with coarse salt before baking, but you can top yours with anything you’d like! And don’t forget to try one while it’s still warm with a little butter on it. Fresh-from-the-oven buttered bagel = sweet, sweet doughy, buttery bliss. (Ok. Now I’m hungry!)

Madison loved our “trip” to New York! Next Stop: Louisiana!

Kid's Culinary World Tour: New York Style Bagels

Makes: 8 medium-sized bagels
Total Time: 1 hour 45 minutes


  • 2 teaspoons active dry yeast
  • 1 ½ tablespoons granulated sugar
  • 1 ¼ cups warm water (you may need ± ¼ cup more, I know I did)
  • 3 ½ cups (500g) bread flour or high gluten flour(will need extra for kneading)
  • 1 ½ teaspoons salt

Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, but I have no preference, so I just went with the plain, so no one could complain.)



  1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
  2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
  3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.
  4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
  5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.
  7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
  8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
  9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
  10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
  11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
  12. Bake for 20 minutes, until golden brown.
  13. Cool on a wire rack.


We found this recipe on

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  1. says

    Thanks F – that’s much easier now . I was looking for reasons not to buy two new YN560s for about the same price as one 2nd-hand, 7 yr old SB80 … I guess the YN560′s long term durability (eg GN after maybe 1000 flashes, etc) would be less than nikon, metz, etc., and I wo2l8n&#du17;t expect the YN’s optics (at 105mm zoom) to be as effective as the nikon … but doubling up should more than compensate for both, plus being more versatile. Thanks for your help!

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