Classic New York Bagels
Experience the authentic taste of the Big Apple with these Classic New York Bagels—crispy on the outside, chewy on the inside, and bursting with flavor! Crafted from simple yet key ingredients like bread flour, barley malt syrup, and yeast, this recipe uses a traditional boiling technique to achieve that iconic bagel texture. With just 90 minutes of prep time, you’ll create eight perfectly golden bagels ready to be topped with sesame, poppy seeds, or everything seasoning. Whether enjoyed fresh from the oven or paired with cream cheese, lox, or your favorite spread, these homemade bagels promise the ultimate breakfast or snack experience. Perfect for bagel enthusiasts, this easy-to-follow recipe brings the charm of New York City to your kitchen!
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Recipe Information
Ingredients
- 500 grams Bread flour
- 7 grams Active dry yeast
- 30 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 30 grams Barley malt syrup
- 50 grams Toppings (optional, such as sesame seeds, poppy seeds, or everything seasoning)
Instructions
In a small bowl, mix the warm water (about 105°F/40°C) with the granulated sugar and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the foamy yeast mixture with the bread flour and salt. Use the dough hook to knead the mixture on a low to medium speed for about 10 minutes or until the dough is smooth and elastic. Alternatively, knead the dough by hand for about 12 minutes on a floured surface.
Form the dough into a ball, lightly oil a large bowl, and place the dough in it. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
After the dough has risen, punch it down and divide it into 8 equal pieces, rolling each into a tight ball. Let these rest for 10 minutes.
Using your finger, poke a hole through the center of each ball, then stretch and shape it into a bagel shape, about 1-2 inches in diameter.
Fill a large pot with 2-3 liters of water and bring it to a boil. Stir in the barley malt syrup.
Carefully drop the bagels into the boiling water, 2-3 at a time depending on the size of your pot. Boil each side for 1-2 minutes, then remove them with a slotted spoon and place them on the prepared baking sheet.
If desired, sprinkle bagels immediately with toppings while they are still damp from the boil.
Bake in the preheated oven for about 20 minutes or until the bagels are golden brown and shiny.
Remove from the oven and transfer them to a wire rack to cool slightly before serving.
Enjoy your authentic New York Style bagels with your choice of spreads or toppings.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 446.9 g | 163% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 47.1 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
