These Authentic New York Style Bagels are soft on the inside with a shiny, chewy crust on the outside. They’re perfect for breakfast with cream cheese or any tasty topping you love!
Making these bagels is a fun project! I love shaping the dough, extra doughy goodness just makes the final munch so satisfying! Plus, who can resist the fresh smell of bagels baking? 🥯
Key Ingredients & Substitutions
Bread Flour: High-gluten bread flour gives bagels their signature chewiness. If you can’t find it, all-purpose flour works, though the bagels may be softer.
Sugar: Granulated sugar enhances yeast activity, contributing to the rise. Try using honey or maple syrup as a sweetener if you’re aiming for a different flavor.
Barley Malt Syrup: This adds depth to the flavor and color of your bagels. If it’s unavailable, use honey for a similar effect, but note that it may change the bagels’ final taste slightly.
Toppings: While sesame and poppy seeds are classic, feel free to experiment! Everything bagel seasoning, sea salt, or even crushed garlic can elevate your bagels.
How Do You Achieve the Perfect Bagel Shape?
Shaping bagels can be tricky, but with a little practice, you’ll get it right. After dividing the dough, take each piece and roll it into a ball. Then, poke your thumb through the center. The hole should be about 2-3 inches wide since it shrinks during boiling.
- Start with a firm yet slightly warm ball of dough.
- Ensure your fingers are floured to avoid sticking.
- Stretch the dough gently to avoid tearing.
Give yourself some time to practice, and you’ll be shaping bagels like a pro in no time!
How to Make Authentic New York Style Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 4 cups bread flour (high-gluten flour preferred)
- 1 tbsp granulated sugar
- 1 ½ tsp salt
- 1 tbsp vegetable oil
- 1 ¼ cups warm water (about 110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
For Boiling the Bagels:
- 2 tbsp barley malt syrup or honey
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Coarse salt
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 20-25 minutes to bake, plus an additional 1 to 1 ½ hours for the dough to rise. Overall, you should plan for around 2 hours to make your delicious New York style bagels from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes foamy. This means your yeast is active and ready to work!
2. Mix in the Dry Ingredients:
Add the flour, salt, and vegetable oil to the yeast mixture. Stir until a rough dough begins to form. It might seem a bit crumbly at first, but don’t worry!
3. Knead the Dough:
Lightly flour your countertop and knead the dough for about 10 minutes until it becomes smooth and elastic. It should be stiff but still pliable—perfect for bagel-making!
4. Let the Dough Rise:
Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 1 to 1 ½ hours. You want the dough to double in size, so be patient!
5. Shape the Bagels:
Once the dough has risen, punch it down to release any air. Divide the dough into 8 equal pieces, then shape each piece into a round ball. To form the bagels, poke a hole in the center of each ball with your thumb and stretch it gently to create a ring about 2-3 inches wide. Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rise for another 15-20 minutes.
6. Boil the Bagels:
Preheat your oven to 425°F (218°C). In a large pot, bring water to a boil, then add the barley malt syrup or honey. Carefully boil the bagels, 2-3 at a time, for about 1 minute on each side. Remove them using a slotted spoon and return them to the baking sheet.
7. Add Toppings:
While the bagels are still wet from boiling, generously sprinkle your choice of toppings—like sesame seeds, poppy seeds, or onion flakes—on top. Get creative!
8. Bake the Bagels:
Transfer the bagels into your preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy on the outside. Your kitchen will smell amazing!
9. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack before serving. Enjoy your homemade New York style bagels—chewy inside, crusty outside, and bursting with flavor!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but your bagels may not have the same chewy texture as those made with high-gluten bread flour. If you’re looking for that classic New York bagel chewiness, bread flour is the way to go!
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for a day or two. For longer storage, wrap them tightly in plastic wrap and freeze. Thaw at room temperature or pop them in the toaster for a quick breakfast!
Can I Prepare the Dough in Advance?
Absolutely! You can prepare the dough a day in advance and let it rise in the refrigerator. Just be sure to let it sit at room temperature for about 30 minutes before shaping it into bagels the next day.
What If My Yeast Doesn’t Foam?
If the yeast doesn’t foam after 5-10 minutes, it may be inactive. This could happen if the water was too hot or too cold. Start over with fresh yeast and make sure to use warm water at around 110°F (43°C) to reactivate it properly.
