Classic New York Bagels
Discover the art of making **Classic New York Bagels** right in your own kitchen with this foolproof recipe! Crafted from simple ingredients like bread flour, active dry yeast, and a touch of barley malt syrup for that signature malty flavor, these bagels boast a perfectly chewy interior and a golden, glossy crust. The secret lies in the traditional boiling step, which locks in moisture and creates that iconic texture. Customize each bagel with your favorite toppings—whether it’s classic sesame seeds, poppy seeds, or bold everything seasoning—for a bakery-quality treat. Ideal for breakfast or brunch, these bagels take just 90 minutes of prep and 20 minutes in the oven, making them the ultimate homemade indulgence. Serve with cream cheese, lox, or your favorite spreads for an authentic New York experience!
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Ingredients
- 500 grams Bread flour
- 7 grams Active dry yeast
- 30 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 30 grams Barley malt syrup
- 50 grams Toppings (optional, such as sesame seeds, poppy seeds, or everything seasoning)
Directions
Step 1
In a small bowl, mix the warm water (about 105°F/40°C) with the granulated sugar and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy.
Step 2
In a large mixing bowl or the bowl of a stand mixer, combine the foamy yeast mixture with the bread flour and salt. Use the dough hook to knead the mixture on a low to medium speed for about 10 minutes or until the dough is smooth and elastic. Alternatively, knead the dough by hand for about 12 minutes on a floured surface.
Step 3
Form the dough into a ball, lightly oil a large bowl, and place the dough in it. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
Step 4
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 5
After the dough has risen, punch it down and divide it into 8 equal pieces, rolling each into a tight ball. Let these rest for 10 minutes.
Step 6
Using your finger, poke a hole through the center of each ball, then stretch and shape it into a bagel shape, about 1-2 inches in diameter.
Step 7
Fill a large pot with 2-3 liters of water and bring it to a boil. Stir in the barley malt syrup.
Step 8
Carefully drop the bagels into the boiling water, 2-3 at a time depending on the size of your pot. Boil each side for 1-2 minutes, then remove them with a slotted spoon and place them on the prepared baking sheet.
Step 9
If desired, sprinkle bagels immediately with toppings while they are still damp from the boil.
Step 10
Bake in the preheated oven for about 20 minutes or until the bagels are golden brown and shiny.
Step 11
Remove from the oven and transfer them to a wire rack to cool slightly before serving.
Step 12
Enjoy your authentic New York Style bagels with your choice of spreads or toppings.
Nutrition Facts
| Serving size | (931.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2334.2 |
| Total Fat 32.8g | 0% |
| Saturated Fat 4.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3960.4mg | 0% |
| Total Carbohydrate 446.9g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 47.1g | |
| Protein 71.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 565.9mg | 0% |
| Iron 29.7mg | 0% |
| Potassium 904.3mg | 0% |
Source of Calories