These bagels are chewy on the outside and soft on the inside, just like they should be! Made with simple ingredients, they make a great breakfast or snack anytime.
Honestly, who can resist a warm bagel with cream cheese? I love enjoying mine topped with lox or even just plain. It’s such a treat any way you slice it! 🥯
Key Ingredients & Substitutions
Bread Flour: High-gluten flour gives bagels that perfect chewy texture. If you can’t find it, you can mix all-purpose flour with a bit of vital wheat gluten to mimic that chewiness.
Active Dry Yeast: This helps the bagels rise. If you have instant yeast on hand, you can use the same amount without activating it in water first.
Barley Malt Syrup: This adds a deep flavor and helps form a beautiful crust. If you don’t have it, honey is a great substitute. Just remember that it will change the flavor slightly.
Toppings: Sesame and poppy seeds are classic, but feel free to get creative or use nothing at all! You can even sprinkle everything bagel seasoning for a tasty twist.
How Do I Get the Perfect Texture When Kneading Dough?
Kneading is crucial for developing the gluten, which gives bagels their classic chew. Here’s how to do it well:
- Mix your dough until it comes together, then transfer it to a floured surface.
- Knead for about 8-10 minutes; it’s ready when it’s smooth and elastic. Just keep folding and pushing with the heel of your hand.
- Don’t worry if it feels a bit tacky; that’s normal. Just avoid adding too much extra flour.
What’s the Importance of Boiling Bagels?
Boiling bagels before baking is key for that unique chewy texture. Here’s how to do it:
- Bring a large pot of water to a rolling boil and add your malt syrup or honey.
- Gently add 2-3 bagels at a time to avoid crowding. Boil for 1-2 minutes per side.
- This not only cooks them slightly but also creates that shiny, crispy crust you love. Don’t skip this step!
With these tips, you’ll be well on your way to making delicious New York-style bagels at home!
How to Make Authentic New York Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (high-gluten flour preferred)
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon vegetable oil
- 2 teaspoons active dry yeast
- 1 ¼ cups warm water (about 110°F/43°C)
- 1 tablespoon barley malt syrup (or honey)
For Boiling:
- About 6 cups water
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
- Minced onion or garlic
How Much Time Will You Need?
This entire process will take about 2 to 2.5 hours. You’ll need 15 minutes for prep, and about 1 to 1.5 hours for the dough to rise. Plus, 20 to 25 minutes for baking to get those golden, delicious bagels.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water and sugar, stirring until the sugar dissolves. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes. You’ll know it’s ready when it looks foamy and bubbly.
2. Make the Dough:
In a large mixing bowl (or stand mixer), combine the bread flour and salt. Then pour in the yeast mixture and vegetable oil. Mix everything until a dough forms. It should come together nicely!
3. Knead the Dough:
Knead the dough for about 8 to 10 minutes by hand, or about 6 to 7 minutes in the mixer with a dough hook. Keep kneading until the dough is smooth, elastic, and slightly tacky but not sticky.
4. First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
5. Divide and Shape:
Once risen, gently punch down the dough to release the air. Divide it into 8 equally sized pieces and roll each piece into a smooth ball.
6. Form the Bagels:
Poke a hole through the center of each dough ball with your finger, then gently stretch the hole to about 2 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover them with a towel, and let them rest for 10 minutes.
7. Prepare Boiling Water:
In a large pot, bring about 6 cups of water to a rolling boil. Stir in the barley malt syrup or honey — this will enhance the flavor and help with the crust color.
8. Boil the Bagels:
While the water is boiling, preheat your oven to 425°F (220°C). Boil the bagels in batches, about 2 to 3 at a time, for 1–2 minutes on each side. Use a slotted spoon to remove the boiled bagels and place them back on the baking sheet.
9. Add Toppings:
While the bagels are still wet from boiling, sprinkle your choice of toppings on top. This is where you can get creative!
10. Bake the Bagels:
Place the bagels in the preheated oven and bake for 20–25 minutes, or until they are golden brown and crisp on the outside.
11. Cool and Serve:
Once baked, carefully remove them from the oven and transfer to a wire rack to cool. Enjoy your fresh bagels with cream cheese or any toppings you like!
Enjoy authentic, chewy, and flavorful New York style bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bagels may not be as chewy since bread flour has a higher gluten content. If using all-purpose flour, consider adding vital wheat gluten to help achieve a better texture.
How Long Can I Store These Bagels?
Store baked bagels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a sealed bag or container. To reheat, simply toast directly from frozen!
What’s the Best Method for Reshaping Frozen Bagels?
If you’ve frozen bagels, let them thaw in the fridge overnight or at room temperature for a couple of hours. You can then reheat them in a toaster or oven for a few minutes to make them crispy again!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to add ingredients like diced onions, garlic, or herbs directly into the dough for additional flavor. Just be cautious not to add too much, as it could affect the dough consistency.
