The Real New York Bagel Recipe
Experience the authentic taste of the Big Apple with "The Real New York Bagel Recipe," a step-by-step guide to crafting perfectly chewy, golden-brown bagels right in your kitchen. Featuring a classic dough made with high-protein bread flour, a hint of sweetness from barley malt syrup, and a flavorful boil in baking soda-infused water, this recipe delivers the quintessential New York bagel texture and flavor. Customize your batch with toppings like sesame seeds, poppy seeds, or everything seasoning for a personal touch. Ready in just under 2 hours with minimal effort, these baked beauties pair beautifully with cream cheese, lox, or your favorite spread. Whether you’re a seasoned baker or a bagel enthusiast, this foolproof recipe will transport you straight to a New York deli with every bite.
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Recipe Information
Ingredients
- 500 grams Bread flour
- 300 ml Water
- 7 grams Active dry yeast
- 25 grams Granulated sugar
- 10 grams Salt
- 1 tablespoon Barley malt syrup
- 2 teaspoons Baking soda
- Toppings of choice (sesame seeds, poppy seeds, etc.)
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until frothy.
Add the bread flour and salt to the yeast mixture. Mix until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise at room temperature for 1 hour or until doubled in size.
Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces and roll each into a ball.
Use your thumb to poke a hole in the center of each ball, then stretch the hole to about 2 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover, and let rest for 10 minutes.
Preheat your oven to 220°C (425°F). Bring a large pot of water to a gentle boil, then add the barley malt syrup and baking soda to the water.
Boil the bagels, 2-3 at a time, for 1 minute on each side. Use a slotted spoon to remove them from the water, letting excess water drip off.
Place the boiled bagels back onto the baking sheet. If desired, sprinkle with your favorite toppings while still wet.
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown, rotating the baking sheet halfway through for even cooking.
Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before serving. Enjoy with your favorite spreads or toppings!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 89 mg | 2% | |
*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.
