New York Style Bagels

Experience the authentic taste of homemade New York-Style Bagels with this foolproof recipe that captures the essence of the Big Apple's most iconic breakfast staple. Made with high-protein bread flour for that trademark chewy texture, these bagels are boiled briefly in barley malt-sweetened water before baking to achieve their glossy crust and satisfyingly dense interior. Whether you opt for classic sesame seeds, poppy seeds, or everything seasoning, these bagels are endlessly customizable. Perfect for pairing with cream cheese, lox, or your favorite spread, this recipe takes you step-by-step through crafting bakery-quality bagels in your own kitchen. With a prep time of 3 hours and yielding 8 golden, delicious bagels, it's the ultimate weekend baking project for bagel lovers everywhere.

Nutriscore Rating: 71/100

Prep Time:180 mins

Cook Time:25 mins

Total Time:205 mins

Servings: 8

Ingredients

• 500 grams Bread flour
• 10 grams Granulated sugar
• 10 grams Salt
• 7 grams Instant yeast
• 300 milliliters Water
• 15 grams Barley malt syrup (optional, for traditional flavor)
• 2000 milliliters Water (for boiling)
• 20 grams Barley malt syrup (for boiling water)
• 50 grams Toppings (e.g., sesame seeds, poppy seeds, coarse salt, or everything seasoning)

Directions

Step 1

In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.

Step 2

Gradually add the water to the dry ingredients while mixing. If using barley malt syrup, mix it into the water beforehand.

Step 3

Knead the dough for about 10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.

Step 4

Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise for 1 to 1.5 hours, or until it doubles in size.

Step 5

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.

Step 6

To shape the bagels, poke your thumb through the center of each ball to create a hole, then stretch it slightly to form a ring. The hole should be about 2 inches wide as it will shrink during boiling and baking.

Step 7

Place the shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and let them rest for 20 minutes.

Step 8

Preheat your oven to 220°C (425°F).

Step 9

Bring a large pot of water (2000ml) to a boil and stir in 20 grams of barley malt syrup. Reduce to a gentle boil.

Step 10

Boil the bagels, 2-3 at a time, for 1 minute on each side. This step gives bagels their characteristic chewiness.

Step 11

Remove the boiled bagels using a slotted spoon and place them back on the parchment-lined baking sheet.

Step 12

Immediately sprinkle your desired toppings onto the wet bagels, pressing lightly if needed to help the toppings adhere.

Step 13

Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through to ensure even baking.

Step 14

Allow the bagels to cool on a wire rack for at least 15 minutes before slicing or serving.

Step 15

Enjoy your homemade New York-style bagels fresh with your favorite spreads and fillings!

Nutrition Facts

Serving size	2945.2 grams (2945.2g)

Amount per serving	% Daily Value*
Calories	2264

Total Fat 31.80g	41%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 5163mg	224%
Total Carbohydrate 431.20g	157%
Dietary Fiber 20.50g	73%
Total Sugars 30.00g
Protein 73.40g	147%

Vitamin D 0IU	0%
Calcium 305mg	23%
Iron 26mg	142%
Potassium 914mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.4%

Protein: 12.7%

Carbs: 74.8%