These Authentic New York Style Bagels are chewy on the outside and soft on the inside, making them perfect for breakfast! Just look at those golden, crusty tops!
Honestly, there’s a real joy in making bagels at home. I love them fresh out of the oven, topped with cream cheese and all my favorite fixings. Who could resist? 😋
Key Ingredients & Substitutions
Bread Flour: This is crucial for that chewy texture you expect in bagels. If you can’t find bread flour, you can use all-purpose flour, though the texture may be slightly less chewy. I love working with bread flour because of the extra protein!
Barley Malt Syrup: This adds flavor and enhances the crust. Honey is a great substitute if you don’t have malt syrup. I’ve used honey and the bagels still turn out delicious, plus it gives a nice hint of sweetness.
Warm Water: Be sure the water is about 110°F (43°C) for the yeast to activate properly. Too hot could kill the yeast, while too cold won’t wake it up. A quick test is to feel the water; it should feel warm but not hot.
Toppings: I enjoy using everything bagel seasoning for an extra flavor kick, but you can use any seeds or spices you like. If you’re avoiding gluten, just skip the toppings altogether!
How Do You Get the Perfect Chewy Crust?
To achieve that signature chewy bagel crust, boiling the shaped bagels before baking is key. This step helps create the texture we love. Here’s how to do it:
- Bring a large pot of water to a rolling boil. Add in the barley malt syrup or honey.
- Carefully add 2-3 bagels at a time to the boiling water using a slotted spoon.
- Boil each bagel for 1 minute on one side, then flip and boil for another minute. This gives them that chewy, glossy crust.
- After boiling, let them drain briefly before placing them back on your baking sheet for topping.
Take your time with the boiling; it’s essential for the right bagel texture. Happy baking!
How to Make Authentic New York Style Bagels?
Ingredients You’ll Need:
For the Bagel Dough:
- 4 cups bread flour (plus extra for dusting)
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1 1/2 cups warm water (about 110°F or 43°C)
- 1 tablespoon barley malt syrup or honey (for dough)
For Boiling the Bagels:
- 2 tablespoons barley malt syrup or honey
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning (a mix of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and salt)
How Much Time Will You Need?
This bagel-making process will take about 2 hours total. You’ll spend around 10 minutes preparing the dough, 1 to 1.5 hours for it to rise, and then another 30 to 40 minutes for shaping, boiling, and baking. So, grab a comfy chair and enjoy while your bagels come to life!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Give it a good mix to combine everything evenly. Then, add the warm water and 1 tablespoon of barley malt syrup or honey. Stir until you get a rough dough.
2. Kneading the Dough:
Transfer the dough onto a floured surface. Knead it for about 10 minutes. You want it to be smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed. This is a good workout for your arms!
3. Rising Time:
Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a clean towel or plastic wrap. Let it rise at room temperature until it doubles in size—this will take around 1 to 1.5 hours.
4. Shaping the Bagels:
After the dough has risen, gently punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a ball. Then, poke a hole through the center of each ball with your finger and gently stretch it to form a bagel shape that’s about 2 inches in diameter.
5. Resting the Bagels:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them again and let them rest for about 10 minutes while you get your oven ready.
6. Prepping for Boiling:
Preheat your oven to 425°F (220°C). Also, bring a large pot of water to a boil and add 2 tablespoons of barley malt syrup or honey to the boiling water—this gives the bagels a nice flavor!
7. Boiling the Bagels:
Using a slotted spoon, carefully lower the bagels into the boiling water, 2 to 3 at a time. Boil each bagel for about 1 minute on one side, then flip and boil for another minute. This process helps create that chewy bagel crust we all love!
8. Baking the Bagels:
After boiling, remove the bagels and place them back on the baking sheet. Right away, sprinkle your choice of toppings while the bagels are still wet so they stick well. Then, bake them in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through.
9. Cooling Down:
Once baked, let your bagels cool on a wire rack before serving. Enjoy them fresh with cream cheese, lox, or any toppings you love!
Now you have delicious New York style bagels to enjoy. Happy baking!
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 as those made with bread flour. Bread flour has a higher protein content which helps develop that desirable chewy texture.
How Long Can I Store Leftover Bagels?
Leftover bagels can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable freezer bag for up to 3 months. Just remember to toast them after thawing for the best texture!
What Can I Use Instead of Barley Malt Syrup?
If you don’t have barley malt syrup, honey works well as a substitute for both the dough and the boiling water. Maple syrup is another alternative that adds a different but delicious flavor.
Can I Make These Bagels Vegan?
Absolutely! You can substitute honey with agave syrup or maple syrup in the dough and boiling water. The rest of the ingredients are naturally vegan, so you’ll have a delicious vegan bagel!
