New York Style Bagel
These New York Style Bagels deliver the real deal: a thick, glossy crust with that signature chew, a dense and satisfying interior, and authentic flavor that comes from high-gluten bread flour, barley malt syrup, and a traditional hot water bath kettle boil. Made entirely from scratch using the same method that Brooklyn and Lower East Side bakeries have relied on for generations, these bagels are naturally dairy-free, freezer-friendly, and completely customizable with your favorite toppings.
Equipment
- Stand mixer with dough hook Or knead by hand for 10-12 minutes
- Large pot or Dutch oven At least 6-quart capacity for the boiling bath
- Digital kitchen scale Recommended for accurate flour and dough portioning
- Instant-read thermometer To verify water temperature for activating yeast
- Large baking sheets 2 needed; one for proofing, one for baking
- Parchment paper or silicone baking mat To prevent sticking during proofing and baking
- Large mixing bowl For bulk fermentation rise
- Bench scraper or sharp knife For dividing dough into equal portions
- Slotted spoon or spider strainer For safely lifting bagels out of boiling water
- Wire cooling rack For cooling baked bagels evenly
- Plastic wrap or clean kitchen towel For covering dough during rising
Ingredients
For the Dough
- 4 cups bread flour 480g, high-gluten (at least 12-14% protein); plus extra for dusting
- 2 tsp instant yeast Or 2.25 tsp active dry yeast
- 1.5 tsp fine sea salt
- 1 tbsp barley malt syrup Plus extra for the water bath; honey can substitute
- 1.5 cups warm water 355ml, about 110°F / 43°C
- 1 tbsp vegetable oil Or any neutral oil
For the Water Bath
- 3 quarts water About 2.8 liters
- 2 tbsp barley malt syrup Or honey as a substitute
- 1 tsp baking soda Raises water pH for deeper crust color
Optional Toppings
- everything bagel seasoning To taste
- sesame seeds To taste
- poppy seeds To taste
- coarse sea salt To taste
- dried minced onion or garlic To taste
Instructions
- Combine the warm water (110°F / 43°C) and 1 tablespoon of barley malt syrup in a small bowl, then sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until foamy and bubbly; if using instant yeast, skip this step and add all ingredients directly to the mixing bowl.
- Add the bread flour, salt, yeast mixture, and vegetable oil to the stand mixer bowl fitted with the dough hook, then mix on low for 1-2 minutes until a shaggy dough forms. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, firm, and only slightly tacky — it should pass the windowpane test.
- Shape the dough into a tight ball, place it in a lightly oiled bowl, and cover tightly with plastic wrap or a damp towel. Let it rise at room temperature for 60-90 minutes, or until roughly doubled in size; alternatively, refrigerate overnight for up to 16 hours for deeper flavor.
- Punch down the dough and divide it into 8 equal pieces (about 110-115g each), then roll each into a smooth ball and let them rest 5 minutes. Poke your thumb through the center of each ball, stretch the hole to about 2 inches in diameter, and place the shaped bagels on a parchment-lined baking sheet.
- Cover the shaped bagels loosely and proof at room temperature for 20-30 minutes until slightly puffier. Test readiness by dropping one bagel into cold water — if it floats within 10 seconds, the bagels are ready to boil.
- Preheat the oven to 450°F (230°C) and bring 3 quarts of water to a rolling boil in a large pot. Stir in the 2 tablespoons of barley malt syrup and 1 teaspoon of baking soda.
- Working in batches of 2-4, lower the bagels smooth-side-down into the boiling water and boil for 1 minute per side (or 90 seconds for a chewier crust). Lift them out with a slotted spoon and place smooth-side-up on a parchment-lined baking sheet.
- While the bagels are still wet from the boiling bath, immediately sprinkle on your desired toppings — everything seasoning, sesame seeds, poppy seeds, coarse salt, or dried onion. Work quickly, as the surface dries fast and toppings won't adhere well once dry.
- Bake at 450°F (230°C) for 20-25 minutes, rotating the pan halfway through, until the bagels are deep golden brown all over. Transfer to a wire rack and cool for at least 15-20 minutes before slicing.
Notes
- Use high-gluten bread flour (at least 12-14% protein) for the signature chewy texture. All-purpose flour will produce a noticeably softer, less authentic bagel.
- Don't skip the barley malt syrup — it's the ingredient that gives NY bagels their slightly malty, complex flavor and shiny crust. Honey is the best substitute, but the result will be slightly sweeter and less traditional.
- Bagel dough is intentionally much stiffer than bread or pizza dough. Resist adding extra water if it feels dry — that firmness is what creates the dense, chewy interior.
- Always make the hole larger than you think you need (about 2 inches). The dough fills back in significantly during proofing and baking, and a too-small hole will close up entirely.
- Use the float test before boiling. If the bagel sinks and stays down, it needs more proofing time. Skipping this step risks flat, dense bagels.
- For maximum flavor, use the overnight refrigerator method: after shaping, cover and refrigerate the bagels overnight (up to 16 hours), then proceed straight to the float test and boil the next morning.
- Boil in small batches to maintain a steady rolling boil. Overcrowding drops the water temperature and causes bagels to stick together.
- Bake until deeply golden, not just lightly browned. The dark crust is the hallmark of an authentic New York bagel and is essential for the right chew and flavor.
- Storage: keep at room temperature in a paper bag for up to 2 days. Do not refrigerate — it makes bagels stale and gummy faster. Freeze sliced bagels in zip-lock bags for up to 3 months and toast directly from frozen.
- For cinnamon raisin bagels, fold 3/4 cup of raisins and 2 teaspoons of cinnamon into the dough after kneading and reduce salt slightly.
Nutrition
Serving: 1BagelCalories: 270kcalCarbohydrates: 53gProtein: 9gFat: 2.5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.2gSodium: 370mgPotassium: 90mgFiber: 2gSugar: 2gCalcium: 2mgIron: 15mg
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