Classic NJ Bagel Recipe


  1. Combine all dough ingredients and knead for 10 to 15 minutes. SInce bread flour has a relatively high protein content, it takes a little while for the gluten to develop and the dough will be stiff.
  2. Once mixed, place dough into lightly greased bowl and cover for 1 – 1.5 hours. Dough will rise, but not necessarily double in size.
  3. Line two baking sheets with parchment paper. Transfer dough to work surface and divide into 8 pieces.
  4. Working one piece at a time, roll into length about 12 inches long, wrap around hand, and combine two edges to form a bagel shape.
  5. Once all 8 pieces are formed, cover with plastic wrap and let rest for 30 minutes or so.
  6. While dough is resting, prepare the water bath by combining all ingredients and bringing to a boil. Also, preheat your oven to 400 degrees.
  7. Transfer bagels to water bath and let cook for about 1.5 minutes on each side.
  8. Remove bagels from water, drain excess, and place on lined baking sheet. Repeat until all 8 bagels have been boiled.
  9. Top with onion, garlic, everything seasoning, or anything else that you prefer, and bake for 20 to 25 minutes or until they’re as brown as you like.


Bagel Dough:

  • 1 tablespoon instant yeast
  • 4 cups unbleached bread flour
  • 2 teaspoons salt
  • 1 tablespoon brown sugar
  • 1 1/3 cup water (or 1 1/2 cup in the winter)

Water Bath:

  • 2 quarts water
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar