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Homemade New York Bagels Recipe

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4.6 from 105 reviews

This classic New York Bagels recipe delivers authentic, chewy, and flavorful bagels with a perfectly crisp crust and dense interior. Featuring high gluten flour and a malt syrup boil, these bagels undergo a cold fermentation to develop a deep malty aroma, then are boiled and baked to golden perfection.

Ingredients

Dough Ingredients

  • 500g high gluten bread flour
  • 290g lukewarm water
  • 2 tbsp barley malt syrup
  • 1.5 tsp instant yeast
  • 2 tsp fine sea salt

Boiling Liquid

  • 2 tbsp barley malt syrup
  • 1 tbsp baking soda

Instructions

  1. Combine dry ingredients: Place 500g high gluten flour, 1.5 tsp instant yeast, and 2 tsp fine sea salt in your mixer bowl to start building the dough base.
  2. Add the liquids: Pour in 290g lukewarm water and 2 tbsp barley malt syrup. Mix on low speed until a stiff, shaggy dough forms.
  3. Knead the dough: Knead the dough by machine for 10 minutes or by hand for 15 minutes until the surface becomes smooth and elastic, indicating proper gluten development.
  4. Initial Rest: Cover the dough and let it rest at room temperature for 1 hour, allowing it to relax and lightly expand.
  5. Portioning: Divide the dough into 8 equal pieces, about 100g to 110g each. Roll each piece into a tight, smooth ball to create uniform bagels.
  6. Shaping: Poke a hole through the center of each ball and gently stretch it to about 2 inches wide, forming the iconic bagel shape.
  7. Cold Fermentation: Place the shaped bagels on a parchment-lined tray, cover tightly, and refrigerate for 12 hours. This develops the complex malty aroma essential to New York style bagels.
  8. The Boil Prep: Bring a large pot of water to a boil, adding 2 tbsp barley malt syrup and 1 tbsp baking soda. The water will darken, resembling tea.
  9. Boiling: Boil the bagels in batches of 2 or 3 for 1 minute on each side until the surface becomes puffy and slightly wrinkled, which helps create the chewy crust.
  10. The Bake: Transfer boiled bagels to a lined baking sheet and bake in a preheated oven at 220°C (425°F) for 20 minutes until the crust is deep mahogany brown and sounds hollow when tapped, signaling they are perfectly baked.

Notes

  • Using high gluten flour is critical for developing the characteristic chewy texture of New York bagels.
  • Barley malt syrup in both the dough and boiling water imparts the classic malty sweetness and helps with crust color.
  • The cold fermentation in the refrigerator allows flavors to deepen and results in a better texture.
  • Boiling the bagels briefly before baking is essential for the glossy, chewy crust unique to authentic bagels.
  • Ensure the dough balls are rolled tight to avoid holes closing during proofing.
  • Baking temperature and time may vary slightly according to your oven; watch for a hollow sound when tapping the crust for doneness.

Find it online: https://hotsavors.com/homemade-new-york-bagels-recipe/