New York Bagels
These New York–style bagels are dense, chewy, glossy, and flavorful thanks to a cold overnight ferment and a malt-sweetened boil. They slice beautifully and toast like a dream. The chew comes from high-protein flour and the quick boil creates the signature crust.
Servings 8 people
Ingredients
For the Dough
- 4 cups 520 g bread flour (high-gluten preferred, 13–14% protein)
- 1 ¼ cups 296 ml warm water (95–105°F)
- 2 ¼ tsp 1 packet instant yeast
- 1 Tbsp barley malt syrup or honey, if needed
- 1 Tbsp granulated sugar
- 2 tsp fine salt
For Boiling
- 2 quarts 1.9 L water
- 1 ½ Tbsp barley malt syrup
- 1 Tbsp baking soda
- 1 Tbsp brown sugar optional, enriches color
For Toppings (optional)
- Sesame seeds
- Poppy seeds
- Everything seasoning
- Coarse salt
- Minced dried onion
- Minced dried garlic
Instructions
Prepare the Dough
- In a large bowl, whisk flour, sugar, and salt.
- In a separate bowl, mix warm water, yeast, and barley malt syrup until dissolved.
- Pour wet ingredients into the dry ingredients.
Mix until a rough dough forms.
- Knead by hand for 8–10 minutes or in a mixer for 5–6 minutes until firm, smooth, and stiff.
- Bagel dough should be tough, not soft.
First Rise (Short)
- Place dough in a lightly oiled bowl.
- Cover and let rise for 1 hour, or until slightly puffed (not doubled).
Divide and Shape
- Turn dough onto a clean surface.
- Divide into 8–10 equal pieces (100–120g each).
- Shape each piece into a tight ball.
To form a bagel:
- Method 1 (authentic): Poke a hole through the center with your thumb and stretch to 1.5–2 inches.
- Method 2: Roll into a rope and wrap around your hand, sealing ends together.
Cold Ferment (Important for NY flavor)
- Place shaped bagels on a parchment-lined sheet tray.
- Cover tightly with plastic wrap.
- Refrigerate overnight, 12–24 hours.
- This develops that signature NY chew + flavor.
Boil the Bagels
- Preheat oven to 450°F (232°C).
- Bring the water + baking soda + malt syrup + brown sugar to a gentle boil.
- Drop bagels in, 2–3 at a time.
- Boil 45 seconds per side (shorter = softer, longer = chewier).
- Remove with a slotted spoon and place back on parchment.
- Add toppings while wet.
Bake
- Bake at 450°F for 18–22 minutes, until deep golden and shiny.
- Cool at least 20 minutes before slicing (bagels continue to set internally).
Notes
🧊 Storage
- Room Temp: 2–3 days in an airtight bag.
- Freeze: Slice first, then freeze up to 3 months.
- Toast straight from freezer for best results.
📝 Notes
- High-gluten flour = most important step. That’s what gives NY bagels their chew.
- Cold ferment enhances flavor dramatically.
- Boiling with malt is what gives true New York bakery flavor; don’t skip it.
