New York Style Bagels
Experience the authentic taste of homemade New York-Style Bagels with this foolproof recipe that captures the essence of the Big Apple's most iconic breakfast staple. Made with high-protein bread flour for that trademark chewy texture, these bagels are boiled briefly in barley malt-sweetened water before baking to achieve their glossy crust and satisfyingly dense interior. Whether you opt for classic sesame seeds, poppy seeds, or everything seasoning, these bagels are endlessly customizable. Perfect for pairing with cream cheese, lox, or your favorite spread, this recipe takes you step-by-step through crafting bakery-quality bagels in your own kitchen. With a prep time of 3 hours and yielding 8 golden, delicious bagels, it's the ultimate weekend baking project for bagel lovers everywhere.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 10 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 300 milliliters Water
- 15 grams Barley malt syrup (optional, for traditional flavor)
- 2000 milliliters Water (for boiling)
- 20 grams Barley malt syrup (for boiling water)
- 50 grams Toppings (e.g., sesame seeds, poppy seeds, coarse salt, or everything seasoning)
Instructions
In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.
Gradually add the water to the dry ingredients while mixing. If using barley malt syrup, mix it into the water beforehand.
Knead the dough for about 10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise for 1 to 1.5 hours, or until it doubles in size.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
To shape the bagels, poke your thumb through the center of each ball to create a hole, then stretch it slightly to form a ring. The hole should be about 2 inches wide as it will shrink during boiling and baking.
Place the shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and let them rest for 20 minutes.
Preheat your oven to 220°C (425°F).
Bring a large pot of water (2000ml) to a boil and stir in 20 grams of barley malt syrup. Reduce to a gentle boil.
Boil the bagels, 2-3 at a time, for 1 minute on each side. This step gives bagels their characteristic chewiness.
Remove the boiled bagels using a slotted spoon and place them back on the parchment-lined baking sheet.
Immediately sprinkle your desired toppings onto the wet bagels, pressing lightly if needed to help the toppings adhere.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through to ensure even baking.
Allow the bagels to cool on a wire rack for at least 15 minutes before slicing or serving.
Enjoy your homemade New York-style bagels fresh with your favorite spreads and fillings!
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5163 mg | 224% | |
| Total Carbohydrate | 431.2 g | 157% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 30.0 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 914 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.
