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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.
Course Bakery, Bread, Breakfast, Brunch, Snack
Cuisine American, Eastern European–influenced American cuisine, New York Jewish Bakery
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.