These Authentic New York Style Bagels are chewy outside and soft inside, just like the ones you’d find in a cozy NY deli. Topped with everything from sesame to poppy seeds, they’re delicious!
Making bagels at home feels like a fun adventure. I love boiling them before baking—it’s like giving them a warm hug! Serve them with cream cheese for a tasty breakfast! 🥯
Key Ingredients & Substitutions
Bread Flour: For the best texture, use high-gluten bread flour. This gives bagels their chewy quality. If you can’t find it, all-purpose flour works too, but your bagels might be a bit softer.
Barley Malt Syrup: This adds a unique flavor and helps with browning. If you don’t have it, honey is a great substitute. I often use honey for its sweetness and availability.
Instant Yeast: Instant yeast is super convenient since it doesn’t need to be activated. You can swap it with active dry yeast, but make sure to proof it in warm water first.
Warm Water: The right temperature (110°F/43°C) is key for yeast activation. If you don’t have a thermometer, it should feel warm but not hot to the touch.
Toppings: While classic toppings like sesame and poppy seeds are lovely, you can get creative! Try garlic powder or crushed red pepper for something different.
Why is Boiling Important for Bagels?
Boiling bagels before baking is what helps create that shiny crust and distinctive chewiness. It might seem unusual, but it’s a crucial step!
- Bring your water to a gentle boil and add barley malt syrup or honey for extra flavor.
- Boil each bagel for 1 minute on each side. This tightens the outer layer, sealing in moisture.
- Be careful not to overcrowd the pot; boiling 2-3 bagels at a time ensures they cook evenly.
After boiling, drain them on a towel gently to avoid sogginess and help toppings stick better.
How to Make Authentic New York Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (preferably high gluten)
- 1 tbsp granulated sugar
- 1 tbsp barley malt syrup (or substitute with honey)
- 2 tsp instant yeast
- 1 ½ tsp salt
- 1 ¼ cups warm water (110°F/43°C)
- 1 tbsp vegetable oil (optional, for kneading)
For Boiling:
- 2 quarts water
- 2 tbsp barley malt syrup or honey
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt)
How Much Time Will You Need?
Making these bagels takes about 20-25 minutes of active preparation time, plus about 1 hour and 30 minutes to let the dough rise. After that, you’ll spend about 10 minutes boiling and baking them. So, overall, you can expect the entire process to take around 2 hours and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the bread flour, sugar, instant yeast, and salt. Add your warm water and barley malt syrup. Stir everything together until it forms a shaggy dough. Then, turn it out onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. If it’s sticking, you can add a little vegetable oil to your hands or the surface as you knead.
2. First Rise:
Once your dough is kneaded, place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 1 to 1½ hours, or until it doubles in size. This is when the yeast works its magic!
3. Shape the Bagels:
After the dough has risen, punch it down to remove excess air. Divide the dough into 8 equal pieces. Roll each piece into a ball. Then, use your finger to poke a hole through the center of the ball. Gently stretch the hole to about 2 inches in diameter—this will give your bagels their classic shape.
4. Second Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely with a kitchen towel and allow them to rest for about 15-20 minutes. This helps them puff up a bit more before boiling.
5. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C) and line another baking sheet with parchment paper. This way, you’ll be ready to bake right after boiling!
6. Boil the Bagels:
In a large pot, bring 2 quarts of water to a boil. Add 2 tablespoons of barley malt syrup or honey to the boiling water. Once boiling, reduce the heat to a gentle boil. Carefully drop in the bagels, about 2-3 at a time, and boil them for about 1 minute on each side. Use a slotted spoon to remove them and let them drain briefly on a clean towel.
7. Add Toppings:
Place the boiled bagels back on your parchment-lined baking sheet. While they’re still wet from boiling, sprinkle your chosen toppings evenly over them for extra flavor!
8. Bake:
Now it’s time to bake! Place the bagels in the preheated oven and bake for 20-25 minutes. They should turn a golden brown and develop a shiny, crispy crust.
9. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. When they’re cool enough to handle, slice them up and serve with your favorites like cream cheese, smoked salmon, or any toppings you desire!
Enjoy your chewy, shiny, authentic New York style bagels! Happy baking!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour if bread flour isn’t available, but the bagels may be slightly softer and less chewy. For genuine New York style bagels, bread flour is recommended for its higher gluten content.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to inactive yeast. Ensure your yeast is fresh and not expired. Additionally, the water temperature should be around 110°F (43°C) to activate the yeast properly. If it’s too cool or too hot, the yeast may not work effectively.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic and freeze for up to 3 months. To enjoy them later, simply let them thaw and toast for freshness!
Can I Make Bagels Ahead of Time?
Yes! You can prepare the dough and shape the bagels ahead of time. After shaping, let them rise for 15-20 minutes, then cover and refrigerate. When you’re ready to bake, let them come to room temperature and boil before baking as described!
