Description
This recipe guides you through the process of making classic New York Style Bagels at home, featuring a chewy crust and dense interior. The bagels are boiled briefly before baking to achieve their characteristic texture, topped with your choice of seasonings for a perfect breakfast or snack.
Ingredients
Scale
Dough Ingredients
- 4 cups bread flour
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
Boiling & Topping
- 1 tablespoon barley malt syrup (or honey)
- Toppings of choice (everything seasoning, sesame seeds, poppy seeds, etc.)
Instructions
- Activate Yeast: In a large bowl, combine the warm water with granulated sugar. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Make Dough: Add bread flour and salt to the yeast mixture. Mix until a shaggy dough forms. Knead the dough either by hand or with a mixer for 8–10 minutes, until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl and let the dough rise in a warm area for about 1 hour or until it has doubled in size.
- Shape Bagels: Punch down the dough to release air. Divide it into 8 equal portions. Shape each into a ball, then poke a hole through the center and stretch into a ring shape. Let the shaped bagels rest for 10 minutes.
- Preheat and Boil: Preheat your oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil and add the barley malt syrup or honey. Boil the bagels for 1–2 minutes on each side to achieve the chewy texture.
- Add Toppings: Remove bagels from boiling water and place them onto a lined baking sheet. While still damp, sprinkle your choice of toppings such as everything seasoning, sesame seeds, or poppy seeds.
- Bake the Bagels: Bake the bagels in the preheated oven for 20–25 minutes or until they turn a deep golden brown. Allow to cool slightly on a wire rack before serving.
Notes
- Barley malt syrup is traditional for boiling bagels but honey is an acceptable substitute.
- Boiling times affect chewiness; longer boil yields chewier bagels.
- Use bread flour for better gluten development and texture.
- Cool bagels completely before slicing to maintain structure.
- Store leftover bagels in an airtight container or freeze for longer storage.
