Description

This recipe guides you to make authentic New York-style bagels from scratch, featuring a chewy interior and a crisp, golden crust. Using a classic boiling step with baking soda or barley malt syrup before baking in the oven ensures the perfect traditional texture and flavor. Topped with everything bagel seasoning or sesame seeds, these bagels are ideal for breakfast or sandwiches.

Ingredients

Scale

Dough Ingredients

2 teaspoons active dry yeast
1 tablespoon sugar or barley malt syrup
1 1/4 cups warm water (around 110°F)
3 1/2 cups bread flour
1 1/2 teaspoons salt

Boiling and Topping Ingredients

2 tablespoons baking soda or barley malt syrup (for boiling)
Everything bagel seasoning or sesame seeds, as desired

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Instructions

Activate Yeast: In a large bowl, combine the warm water and sugar or barley malt syrup. Sprinkle the active dry yeast on top and let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Make Dough: Add the bread flour and salt to the activated yeast mixture. Stir until a rough dough forms, then knead the dough by hand for 8 to 10 minutes until it turns smooth and elastic.
First Rise: Place the kneaded dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1 hour, or until it has doubled in size.
Shape Bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and poke a hole through the center, stretching gently to form classic bagel shapes.
Rest Bagels: Arrange the shaped bagels on a parchment-lined tray and let them rest for 15 to 20 minutes to relax and slightly proof before boiling.
Boil Bagels: Preheat your oven to 425°F (218°C). Bring a large pot of water to a boil and add baking soda or barley malt syrup. Boil each bagel for 45 seconds on each side to develop the chewy crust.
Add Toppings: Remove boiled bagels from the water, drain slightly, and dip the tops in your desired toppings such as everything bagel seasoning or sesame seeds. Return them to the parchment-lined tray.
Bake Bagels: Bake the bagels in the preheated oven for 20 to 25 minutes until they turn golden brown. Allow them to cool slightly on a rack before serving for the best texture and flavor.

Notes

Using barley malt syrup both in the dough and boiling water creates a more authentic New York bagel flavor and shiny crust.
Ensure the water used for activating yeast and boiling is at the correct temperature (around 110°F for yeast activation and boiling water just off rolling) to achieve optimal results.
Bagels can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
Feel free to customize toppings with poppy seeds, garlic flakes, onion flakes, or a mix of seeds for different flavor profiles.