Authentic New York-Style Bagels
New York bagels are famous for their chewy, dense interior and thin, crackly crust. The secret to achieving this iconic texture and flavor lies in using high-protein flour, barley malt syrup, and briefly boiling the bagels before baking. While it takes some time and effort, you can recreate these classic bagels at home with just a few key ingredients and techniques.
Ingredients
- 4 cups (500g) high-gluten bread flour
- 2 teaspoons (6g) instant yeast
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (12g) salt
- 1 tablespoon (20g) barley malt syrup (or honey)
- 1 1/2 cups (355ml) warm water
- 2 tablespoons (30g) baking soda (for boiling)
- Cornmeal or semolina flour (for dusting)
- Optional toppings: sesame seeds, poppy seeds, everything seasoning, etc.
Instructions
- In a large bowl, mix together the flour, yeast, sugar and salt. Make a well in the center.
- Pour the warm water and malt syrup into the well. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 10-12 minutes until smooth and elastic. The dough should be stiff and not sticky.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth ball.
- Use your thumb to poke a hole through the center of each ball. Stretch the hole to about 2 inches wide. Place on a cornmeal-dusted baking sheet, cover loosely, and let rest for 10 minutes.
- Meanwhile, preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda.
- Boil the bagels, 2-3 at a time, for 1-2 minutes per side. The longer you boil, the chewier they will be. Remove with a slotted spoon and return to the baking sheet.
- Brush boiled bagels with water and add any desired toppings. Bake for 20-25 minutes, rotating the sheet halfway through, until golden brown.
- Cool bagels on a wire rack for at least 30 minutes before slicing and serving.
Top Tips
- Use bread flour with at least 12% protein content for the best chewy texture.
- Barley malt syrup gives bagels their traditional flavor, but honey can be substituted.
- The dough should be very stiff and not sticky after kneading. Adjust flour or water if needed.
- Boiling the bagels in alkaline water (with baking soda) is crucial for the distinctive crust.
- Boil for 1 minute per side for a thinner crust, 2 minutes for thicker and chewier.
- Brush bagels with water before topping so seeds adhere better.
- Bake bagels until deep golden brown for the best flavor and texture.
- Cool completely before slicing or the texture will be gummy.
Variations
- Cinnamon Raisin: Add 1 tbsp cinnamon and 1 cup raisins to the dough after mixing.
- Whole Wheat: Substitute 1-2 cups bread flour with whole wheat flour.
- Egg: Brush boiled bagels with beaten egg before baking for a shiny, dark crust.
- Mini Bagels: Divide dough into 16 pieces and shape as directed. Reduce boiling and baking time slightly.
- Flavored Cream Cheese: Mix in chopped scallions, herbs, jam, or smoked salmon.
With practice and patience, you can master chewy, flavorful New York-style bagels at home. Enjoy them fresh from the oven slathered with cream cheese or butter, or slice and freeze for a quick breakfast later on.
Nutritional Guide
| Nutrient | Amount per Bagel |
|---|---|
| Calories | 289 kcal |
| Carbohydrates | 57 g |
| Protein | 10 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 596 mg |
Please note that the nutritional information provided is an estimate based on the ingredients listed in the recipe. The exact values may vary slightly depending on the specific brands and measurements used.
Toppings and spreads like cream cheese, butter, seeds, etc. will add additional calories, fat, and sodium.
New York-style bagels are typically larger and denser than other bagel varieties. While they can certainly be enjoyed as part of a balanced diet, it’s good to be mindful of portion sizes and frequency of consumption, especially if watching carbohydrate or sodium intake.
