These Authentic New York Style Bagels are chewy, crusty, and oh-so-delicious! Made with simple ingredients like flour, water, and yeast, they are boiled before baking for that perfect texture.
There’s nothing like a warm bagel fresh from the oven. I love slathering mine with cream cheese—it’s like a little party for my taste buds! 😋 Try topping yours with smoked salmon for a treat!
Key Ingredients & Substitutions
Bread Flour: High gluten flour is essential for that classic bagel density. If you can’t find bread flour, a combination of all-purpose flour and vital wheat gluten can work as a substitute.
Sugar: This adds a hint of sweetness and helps with yeast activation. If you’re avoiding sugar, you can use a sugar substitute like agave syrup or simply omit it, though it might slightly affect the flavor.
Barley Malt Syrup or Honey: Both add unique flavor to the dough. If you don’t have barley malt syrup, you can replace it with dark corn syrup or just stick with honey. It’s also perfectly fine to skip it altogether.
Toppings: Think outside the box! Beyond sesame and poppy seeds, you could use everything bagel seasoning, cheese, or even dried herbs for a twist. Get creative!
How Do I Knead the Dough to Get it Just Right?
Kneading is a vital step for developing gluten, which gives bagels their chewy texture. Here’s a straightforward way to do it:
- Flour your surface and turn out the shaggy dough.
- Using the heel of your hand, push the dough away from you, then fold it back over towards you.
- Give it a quarter turn and repeat this process for about 10 minutes.
- Check if it’s smooth and elastic; if you poke it, it should spring back.
If you’re using a stand mixer, mix on medium speed for 6-8 minutes until the dough is smooth. I find using a mash-up of hand kneading and machine works best!
How to Make Authentic New York Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (high gluten flour preferred)
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 1 tbsp barley malt syrup or honey (for dough, optional)
For Boiling:
- 2 tbsp barley malt syrup or honey (for boiling water)
- Water (for boiling)
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Dried onion flakes
- Garlic flakes
- Coarse salt
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 1.5 hours to 2 hours total, allowing for rising, resting, and boiling the bagels. After baking, let them cool for a bit before enjoying! It’s worth the wait!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, combine the bread flour, sugar, salt, and instant yeast. Mix these dry ingredients well to ensure everything is evenly distributed.
2. Combine the Wet Ingredients:
Add the warm water and 1 tablespoon of barley malt syrup or honey (if using) to your dry mixture. Stir everything together until a shaggy dough begins to form. Don’t worry if it looks a bit messy!
3. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 10 minutes until the dough becomes smooth and elastic. If you’re using a stand mixer, use a dough hook and mix for about 6-8 minutes.
4. Let the Dough Rise:
Shape your kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size. Don’t rush this step; it’s crucial for texture!
5. Shape the Bagels:
Once risen, punch down the dough to remove excess air. Divide it into 8 equal pieces and roll each piece into a smooth ball. To shape the bagels, poke a hole in the center of each ball with your thumb and gently stretch the hole to about 2 inches in diameter.
6. Rest the Bagels:
Lay the shaped bagels on a baking sheet lined with parchment paper. Cover them with a towel and let them rest for another 20 minutes. This helps them keep their shape.
7. Preheat and Prepare to Boil:
While the bagels rest, preheat your oven to 450°F (230°C). In a large pot, bring water to a boil, adding 2 tablespoons of barley malt syrup or honey for extra flavor.
8. Boil the Bagels:
Boil the bagels in batches of 2-3 at a time. Boil them for 1 minute on each side. This gives the bagels their signature chewy texture! Remove them with a slotted spoon and place them back onto the baking sheet.
9. Add Toppings:
While the bagels are still wet, sprinkle your desired toppings over each one. This helps them stick better.
10. Bake the Bagels:
Put the baking sheet in your preheated oven and bake the bagels for 15-20 minutes, or until they are golden brown and shiny. Your kitchen will smell amazing!
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy these chewy, dense, and crisp-on-the-outside authentic New York style bagels fresh or toasted!
Can I Use All-Purpose Flour Instead of Bread Flour?
While bread flour is preferred for its higher gluten content, you can substitute all-purpose flour. Just keep in mind that the bagels may not have the same chewy texture, but they will still be delicious!
How Can I Make My Bagels Chewier?
To achieve the classic chewy bagel texture, ensure you’re using bread flour and don’t skip the boiling step before baking. Boiling is essential for that signature crust and density!
Can I Prepare the Dough the Night Before?
Absolutely! After kneading, place the dough in an oiled bowl, cover it tightly, and refrigerate overnight. The next day, let it come to room temperature before shaping and boiling.
What’s the Best Way to Store Leftover Bagels?
Store any leftover bagels in an airtight bag at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag. To enjoy, toast them straight from the freezer for a quick treat!
