Homemade Bagels (Colorful!)

There’s something about a New York-style bagel that just hits differently—the chewy interior, that slight crust on the outside, and the satisfaction of tearing into something you made from scratch. This recipe came out of my own craving for that iconic bagel shop taste without having to hop on a plane to Manhattan (as much as I would LOVE to).

If making bagels at home sounds intimidating, please know I used to feel the same way. But once you get into the rhythm of it, the process becomes grounding, even fun. There’s kneading, shaping, boiling, baking—all the things that remind you you’re creating something real. And let me tell you, the first time you pull those golden bagels out of the oven, it’s pure magic.

This is the recipe I turn to when I want a cozy weekend project or when I’m missing that perfect bagel sandwich. It uses simple ingredients, doesn’t require any fancy equipment, and you can even customize the flavor—like I did with a touch of pink dragonfruit powder or blue spirulina powder for a little color and personality.

If you’ve never made bagels before, don’t worry. I walk you through every step below, with notes on what to expect and what to watch for. Whether you go classic with sesame or get creative with toppings, these homemade bagels will absolutely deliver that authentic New York texture and flavor.

If you make this recipe, tag me on Instagram @herbyeater — I’d love to see your creations!

Homemade Bagels (NY-Style, Colorful!)

Miranda | The Herby Eater

These homemade NY Style Bagels are so fun and perfect for spring (or any time of year when feeling festive)! While you can make them with or without color, you can always ensure that they will be delicious.

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Course Bread, Breakfast, Brunch

Cuisine American

Servings 8 bagels

Equipment

• 1 Large mixing bowl – For mixing and rising the dough
• 1 Kitchen scale (optional but recommended) – For accurate flour and water measurements
• Measuring cups & spoons – For ingredients like yeast, salt, syrup, etc.
• 1 Wooden spoon or dough hook + stand mixer – For mixing and kneading (you can knead by hand if you don’t have a mixer)
• 1 Bench scraper or knife – To divide dough evenly
• 1 Clean work surface or large cutting board – For shaping bagels
• Parchment paper – Prevents sticking during proofing and baking
• 1 Baking sheet/tray – To hold bagels while proofing and baking
• 1 Plastic wrap, damp towel, or proofing box – To cover dough and retain moisture during rising
• 1 Refrigerator space (optional) – For overnight cold fermentation
• 1 Large wide pot (Dutch oven or stockpot) – For boiling bagels
• 1 Slotted spoon or skimmer – To flip and remove boiled bagels
• 1 Cooling rack or clean towel – To drain bagels before baking
• 1 Oven thermometer (optional but helpful) – Ensures accurate baking temperature
• 1 Wire cooling rack – For cooling the baked bagels evenly
• 1 Silicone baking mat – Reusable alternative to parchment paper
• 1 Spray bottle of water – Lightly mist bagels before baking for better crust (optional)
• Topping bowls – For dipping bagels in seeds/spices after boiling

Ingredients

  

• 4 cups 500g bread flour (high-protein flour is key for chewiness)
• 1 ½ teaspoons salt
• 1 tablespoon barley malt syrup or honey
• 1 teaspoon instant yeast
• 1 ¼ cups 300ml warm water

For Boiling:

• 2 quarts water
• 1 tablespoon barley malt syrup or honey
• 1 teaspoon baking soda for a shinier crust

For Toppings (Optional):

• Sesame seeds poppy seeds, everything bagel seasoning, coarse salt

Instructions

 

Step 1: Make the Dough

• Mix dry ingredients – In a large bowl or stand mixer, whisk together flour, salt, and yeast.
• Add wet ingredients – Pour in warm water and barley malt syrup. Mix until a rough dough forms.
• Knead – Knead for about 10 minutes until the dough is smooth, firm, and slightly stiff. (Bagel dough is drier than regular bread dough.)
• First rise – Place dough in a lightly oiled bowl, cover with a damp towel, and let rise for 1-2 hours until nearly doubled in size.

Step 2: Shape the Bagels

• Divide & shape – Punch down the dough and divide it into 8 equal pieces.
• Form bagels – Roll each piece into a ball, poke a hole through the center with your finger, and stretch the hole to about 1.5 inches wide.
• Second rise – Place shaped bagels on a parchment-lined tray, cover lightly, and let rise for 30 minutes.

Step 3: The Overnight Rest (Optional but Recommended)

• For authentic NYC bagels, place the tray in the fridge overnight (8-24 hours). This slow fermentation develops deep flavor.

Step 4: Boil the Bagels

• Boil water – Bring 2 quarts of water to a simmer, adding barley malt syrup and baking soda.
• Boil each bagel – Carefully drop bagels into the water, boiling for 30-60 seconds per side. (Longer boiling = chewier bagels.)
• Drain & top – Remove with a slotted spoon, place back on the tray, and sprinkle with toppings if desired.

Step 5: Bake

• Preheat oven to 425°F (220°C).
• Bake for 18-22 minutes, flipping halfway for even browning, until deep golden brown.
• Cool & enjoy – Let bagels cool on a wire rack before slicing.

Notes

Pro Tips for the Best Homemade (NY-Style) Bagels!
Use high-protein bread flour for the best chewy texture.

Barley malt syrup is the secret to authentic NY bagel flavor, but honey works too (I used honey!)

Overnight fermentation in the fridge makes a huge difference in flavor.

 

Natural Dye Color Options: 

• Pink: Dragonfruit Powder
• Yellow: Turmeric 
• Green: Matcha or Green Spirulina (try to find one with less of a sea taste)
• Blue: Blue Spirulina (small amounts, this goes far!)
• Red: Beet Powder

Note if using a natural dye — 

• 1 ½ to 2 tablespoons (or 10-15g) of powder unless using Spirulina, then 1 tsp max.
• Increase water by 1-2 tablespoons (or 15-30ml) as needed

If dough feels stiff, slowly add in tiny amounts of water until dough feels more hydrated and elastic.

Keyword Bagels, Bread, Breakfast, Brunch, Homemade Bagels, New York Bagels, Vegetarian