New York Bagels
Experience the taste of iconic New York-style bagels right in your own kitchen with this authentic recipe! These irresistibly chewy bagels boast a golden crust and are made using bread flour for that perfect structure and texture. The addition of barley malt syrup lends a traditional flavor, while the water bath with baking soda ensures a signature glossy finish. Customizable with classic toppings like sesame seeds, poppy seeds, or onion flakes, these bagels are perfect for breakfast or lunchtime sandwiches. With a simple yet rewarding process—mix, knead, boil, and bake—you’ll achieve bakery-quality results at home. Whether topped with cream cheese, smoked salmon, or enjoyed plain, these New York bagels are a timeless treat that will impress family and friends.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 300 ml Water
- 7 grams Yeast (instant or active dry)
- 30 grams Sugar
- 10 grams Salt
- 15 ml Barley malt syrup (optional, for authenticity)
- 20 grams Baking soda
- Toppings (optional, e.g., sesame seeds, poppy seeds, onion flakes)
Instructions
In a large mixing bowl, combine the bread flour, yeast, and sugar. Mix well.
Dissolve the salt in the water, and if using, add the barley malt syrup to the water as well.
Gradually pour the water mixture into the dry ingredients, stirring with a spoon or using a stand mixer with a dough hook attachment, until a shaggy dough forms.
Knead the dough on a floured surface for about 8-10 minutes (or let the stand mixer knead it for 5-6 minutes) until it’s smooth, elastic, and slightly tacky but not sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 60-90 minutes, or until it has doubled in size.
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then poke a hole in the center of each ball using your thumb. Stretch and shape into bagels by spinning the dough around your fingers, ensuring a hole about 1-2 inches wide remains, as it will shrink during boiling and baking.
Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest for 15-20 minutes.
Meanwhile, preheat your oven to 220°C (425°F) and bring a large pot of water to a boil. Add the baking soda to the boiling water.
Boil the bagels in batches, about 2-3 at a time, for 1 minute on each side. Remove with a slotted spoon and place them back on the parchment-lined baking sheet.
If using toppings, sprinkle them onto the bagels immediately after boiling while they are still wet.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown, rotating the tray halfway through baking for even color.
Let the bagels cool on a wire rack before slicing and serving with your desired spreads or fillings.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9441 mg | 410% | |
| Total Carbohydrate | 427.1 g | 155% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 39.5 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 616 mg | 13% | |
*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.
