Bagels Three Ways

Tasty New York Style Bagels Three ways. Adapted from these bagels, originally from Smitten Kitchen.  Everything But the Bagel Seasoning is available at Trader Joe's or you can use this dupe from Perry's Plate. 

Please don't be a crazy person like me and attempt all three types of bagels at once. I'll include alternative methods for each in separate sections of the recipe. l

Course bread, Breakfast
Servings 16 bagels



  • 1 tsp instant yeast
  • 480 g bread/strong flour Approx. 4 cups flour
  • 2 1/2 cups room temperature water


  • 1 tsp instant yeast
  • 450 g bread/strong flour Approx. 3 3/4 cups
  • 2 3/4 tsp salt
  • 1 tbsp brown sugar

For Everything Bagel Variation

  • Trader Joe's Everything But the Bagel Seasoning (to taste) or
  • 2 tsp white sesame seeds
  • 1 1/2 tsp dried minced onion
  • 1 1/2 tsp dried minced garlic
  • 1 1/2 tsp black sesame seeds
  • 1 tsp sea salt flakes

For Cinnamon Raisin Bagel Variation

  • 1 tbsp cinnamon
  • 5 tbsp granulated sugar
  • 2 cups raisins, rinsed in warm water and dried well

For Unicorn Bagel Variation

  • pink food coloring
  • blue food coloring
  • red food coloring

To Finish on Day 2

  • 1 tbsp baking soda
  • 1 tbsp brown sugar
  • 1 large pot boiling water
  • corn meal, for sprinkling


Sponge (Day 1)

  1. In a large mixing bowl, stir together the bread flour and yeast. Add in the water until it forms a thick, sticky batter. Cover the bowl with plastic wrap or a kitchen towel and set aside in a warm place to rise until bubbly/foamy. This should take about 2 hours, but may take longer if your home is on the cooler side. After 2 hours, my sponge was not even close to ready, so I put it in my warm garage for about an hour, which seemed to do the trick. The sponge is ready when it has doubled in size. 

Dough (Day 1)

  1. Add the additional yeast to the sponge, followed by 3 cups of the flour and all of the salt and brown sugar. If making cinnamon raisin bagels, also add in the sugar and cinnamon at this point. 

    Stir until a ball forms, then slowly add in the remaining flour. 

  2. Turn the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough passes the windowpane test. At that point the gluten will be well developed and the dough should be smooth, elastic, and not tacky. 

    If you're making plain bagels or everything bagels, continue to shaping. If you're making Unicorn or Cinnamon Raisin bagels, continue to the instructions for those variations before shaping.

Cinnamon Raisin Variation

  1. You should have already added in the sugar and cinnamon earlier in the dough making process (see "Dough").  

    During the last two minutes of kneading, knead in the rinsed and dried raisins. Some raisins may come out as you're kneading. Just add them back in. When you're finished, the raisins should be evenly distributed.

  2. Continue to "Shaping."

Unicorn Bagel Variation

  1. After your last few minutes of kneading (2-3 minutes from the end), divide the dough into three equal portions. 

    Continue kneading one portion for the remaining 2-3 minutes. This will be your plain portion of dough. Set aside. 

    To one of the two remaining pieces of dough, add pink food coloring and knead until the color is equally distributed. Repeat the process with the last piece of dough, this time with the red and blue food coloring mixed to make purple. If it's not quite the color you'd like, add a drop of pink.

    Be careful not to knead directly on your countertop, or you may end up with a pink and purple counter. I would suggest using mat of some sort or a piece of taped down parchment paper. 

  2. Continue to "Shaping"

Shaping and Overnight Rest (Day 1)

  1. Prepare 2-3 baking sheets by lining with parchment paper and spraying with cooking spray. 

  2. Divide your prepared dough into 16 equal pieces. If you have a kitchen scale, they should each weigh about 4 to 4 1/2 ounces. 

    For plain, everything, and cinnamon raisin bagels, form the dough into a ball by pulling the edges to meet in the center of the dough and then rolling the part with the edges on your work surface to smooth, like you're making a dinner roll. Then use your finger to poke a hole in the center of the dough ball. Expand the hole, using your hands, until it's about 2 1/2 inches wide.

    For unicorn bagels, layer one piece of each color dough on top of each other and roll into a rope, about 8-10 inches long. Twist the rope slightly before joining the ends together to form a circle with a 2 1/2 inch hole in the middle.

  3. When finished shaping, place the bagels on the prepared baking sheets about 2 inches apart. Mist with cooking spray and cover with plastic wrap. 

    Let the bagels rest for 20 minutes or until one of them floats in a bowl of cool water within 10 seconds of being placed in the water. This took significantly longer (closer to an hour and a half) for my cinnamon raisin bagels, probably because of the extra weight of the raisins. 

  4. Once one of the bagels floats, cover with plastic wrap and place in the fridge to prove overnight.

Finishing and Baking (Day 2)

  1. Preheat your oven to 500 degrees Fahrenheit. Make sure your oven racks are in the middle of your oven. 

    As the oven preheats, boil a large pot of water. Add the baking soda and brown sugar and have a slotted spoon ready. 

  2. Remove the bagels from the oven. Boil the bagels in batches, a few at a time.

     How many bagels you boil at one time depends on the size of your pot, but keep in mind that the bagels will expand quite a bit and things can get tight.

    Boil the bagels for 1 to 2 minutes per side. The longer you boil them, the chewier they will be. I opted for about 1 1/2 minutes per side and thought they were perfect. 

  3. While the bagels are boiling, sprinkle your baking pans with corn meal. You can use the same pans and parchment paper you rested the bagels on, if you choose, but if you decide to use new parchment paper, remember to spray with new oil before adding the corn meal. Because boiling goes fast, it may help to have a second set of hands around to sprinkle corn meal on the baking pans. 

  4. Once boiled, place the bagels on the baking pans. 

    If you're making everything bagels, sprinkle with the everything seasoning immediately after the bagels come out of the water, so that the seasoning sticks. 

  5. Bake in the preheated oven for 10-12 minutes, rotating pans halfway through.  The bagels are done when they are light to medium golden brown. I prefer slightly darker bagels, so I baked them for about 11 to 12 minutes each. 

  6. Remove the bagels from the oven and place on cooling racks for at least 10-15 minutes before serving. 

    Enjoy with cream cheese, butter, or any other spread you prefer.