How to Make Delicious NY Style Bagels – Step by Step Guide.

Chewy. Flavorful. BLISTERED. These are the words that come to mind when I think of classic NY style bagels. Unfortunately, I live in the burbs of Los Angeles, where all of the above have eluded me for years. I finally got so annoyed, I decided to just make them my damn self. Thus ensued a three-month journey that involved tears, laughter, lots of bread, and even one case of indirect misogyny. This is a true blog post. It is not SEO’d. This isn’t even my recipe. It’s merely a documentation of everything I’ve learned about bagel-making so that you, too, can enjoy a delicious NY style bagel straight out of your own oven. Let’s get into it! Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂 Why you shouldn’t “jump to recipe.” Because you’ll miss something crucial that’ll lead to less than perfect NY style bagels. Unless you’re an expert bagel maker (which you’re probably not because if you were, you wouldn’t need this blog post), there are going to be all sorts of things in the “recipe” b...