How to Make Copycat New York-Style Bagels (It’s Easier Than You Think)

These freezer-friendly copycat Einstein Bros. bagels are fluffy, chewy, and endlessly customizable.

Nothing beats a fresh bagel on a busy morning. Instead of making a dash to your favorite bagel shop, whip up our easy copycat recipe and stock your freezer for grab-and-go breakfasts anytime. These bagels bake up fluffy on the inside and perfectly chewy on the outside—just like the ones you’d find in a classic NYC deli. Once you’ve mastered the simple method, have some fun with flavors: we’re sharing variations like cheddar-jalapeño, everything bagel, or cinnamon-raisin.

How to Keep Homemade Bagels Fresh

To keep your bagels fresh, pack cooled bagels in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 2 weeks. Thaw for 2 hours at room temperature before serving. If you like, halve your bagel and toast it before you run out the door.

Ingredients

1 1/4 cups warm water (105°F to 115°F), divided

4 1/2 tsp. sugar

1 pkg. active dry yeast (2 1/4 tsp.)

3 3/4 to 4 1/4 cups bread flour, divided

1 1/2 tsp. salt

2 Tbsp. honey

Directions

Make Dough

In a small bowl combine 1/2 cup of the water and the sugar. Sprinkle yeast over mixture and stir. Let stand until foamy, 5 to 10 minutes. In a large bowl combine 3 cups of the flour, the salt, remaining 3/4 cup water, and the yeast mixture. Stir in as much remaining flour as you can.

Knead

Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a dough that is smooth and elastic (10 to 12 minutes). Place in a lightly greased bowl, turning to grease surface of dough. Cover and let rise in a warm place until puffed and almost double in size (about 1 hour).

Portion Dough

Turn dough out onto a lightly floured surface. Divide dough into eight equal portions. (Use a scale to check for equal portion sizes.) Shape each portion into a ball. Cup your hand over each ball of dough so that just your fingertips touch the work surface. Make a circular motion with your hand, dragging the dough against the work surface to form a smooth, tight ball of dough. Repeat with remaining balls. Cover with a damp towel and let rest 10 minutes.

Prep Pan

Preheat oven to 400°F. Line a large baking sheet with parchment paper; grease parchment paper.

Form Shape

Punch a hole in the center of each ball. Pull center of dough gently and evenly to make a 2-inch hole. Place on prepared baking sheet. Repeat with remaining balls of dough. Let rest 10 minutes. Meanwhile, fill a 6-qt. Dutch oven half full with water. Add honey. Bring water to a gentle boil over medium-high.

Boil and Bake

Lower two bagels, one at a time, into gently boiling water. Simmer, uncovered, 3 minutes, turning once. Remove bagels with slotted spoon. Return to baking sheet, leaving about 1 inch between bagels. Repeat with remaining bagels. Bake until golden, 22 to 26 minutes. Cool on a wire rack.

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