Description

This authentic New York bagel recipe delivers classic chewy, dense bagels with a slightly sweet malt flavor and a perfectly golden crust. Made from simple ingredients and boiled before baking, these bagels capture the true essence of the beloved NYC street food favorite. Perfect for breakfast or sandwiches, they can be topped with everything bagel seasoning, sesame seeds, or any of your favorite toppings.

Ingredients

Scale

For the Dough

2 teaspoons active dry yeast
1 tablespoon sugar or barley malt syrup
1 1/4 cups warm water (around 110°F)
3 1/2 cups bread flour
1 1/2 teaspoons salt

For Boiling and Topping

2 tablespoons baking soda or barley malt syrup (for boiling water)
Everything bagel seasoning or sesame seeds, as desired

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Instructions

Activate the Yeast: In a large bowl, combine warm water and sugar or malt syrup. Sprinkle the active dry yeast on top and let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Make the Dough: Add the bread flour and salt to the yeast mixture. Stir until a dough forms, then knead by hand or with a mixer for 8 to 10 minutes until the dough is smooth and elastic.
First Rise: Place the kneaded dough in a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour until it has doubled in size.
Shape the Bagels: Divide the risen dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center of each ball and gently stretch it to form the traditional bagel shape.
Rest the Bagels: Place the shaped bagels on a parchment-lined baking tray and let them rest for 15 to 20 minutes to slightly proof and relax the dough.
Preheat Oven and Prepare Boiling Water: Preheat your oven to 425°F (218°C). Meanwhile, bring a large pot of water to a boil and add baking soda or malt syrup to the boiling water. This step helps create the bagel’s chewy crust.
Boil the Bagels: Carefully boil each bagel in the water for 45 seconds on each side. Use a slotted spoon to remove them from the water once done.
Add Toppings and Bake: Immediately dip the tops of the boiled bagels into your desired toppings such as everything bagel seasoning or sesame seeds. Place the bagels back on the parchment-lined tray and bake in the preheated oven for 20 to 25 minutes until golden brown.
Cool and Serve: Remove the baked bagels from the oven and let them cool slightly on a rack before serving. Enjoy fresh or toasted with your favorite spreads.

Notes

Using barley malt syrup provides the traditional sweet flavor typical of NYC bagels, but sugar can be used as a substitute.
Boiling the bagels before baking is essential to achieving their characteristic chewy crust.
Ensure dough is kneaded well to develop gluten for that classic bagel texture.
Customize toppings to your preference, such as poppy seeds, onion flakes, or coarse salt.
The baking soda in boiling water helps enhance crust color and texture.