AmericanDrinkVegetarian

Classic New York Style Bagels

Name: Classic New York Style Bagels
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 cups bread flour; 2 tsp active dry yeast; 1 tbsp granulated sugar; 2 tsp kosher salt; 1¼ cups warm water; 2 tbsp barley malt syrup or honey; 8 cups water for boiling; 2 tbsp baking soda; 1 large egg beaten with 1 tbsp water; 2 tbsp sesame seeds or poppy seeds (optional)

These chewy, dense bagels have that signature New York bite with a perfectly boiled exterior and tender crumb inside. The barley malt syrup adds subtle sweetness and helps achieve that iconic golden-brown crust, while the simple dough comes together quickly for a weeknight bake. Perfect for weekend breakfast or whenever you're craving an authentic bagel without the bakery trip.

Prep

15 minutes

Total

45 minutes

Serves

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Ingredients

Units

Instructions

1
In a large bowl, whisk together flour, yeast, sugar, and salt.
2
Add warm water and malt syrup, mixing until a shaggy dough forms.
3
Turn onto floured surface and knead for 10-12 minutes until smooth and elastic.
4
Place in oiled bowl, cover, and rise for 2 hours until doubled.
5
Punch down dough and divide into 8 equal pieces.
6
Shape each piece into a ball, then poke a hole through center and stretch to form bagel shape with 2-inch center hole.
7
Place on parchment-lined baking sheets, cover, and rise 1 hour.
8
Preheat oven to 425°F and bring 8 cups water with baking soda to boil in large pot.
9
Boil bagels 2-3 at a time for 1 minute per side, then transfer back to baking sheets.
10
Brush with egg wash and sprinkle with seeds if desired.
11
Bake 20-25 minutes until deep golden brown.
12
Cool on wire rack before serving.

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Classic New York Style Bagels

Prep

15 minutes

Total

45 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
In a large bowl, whisk together flour, yeast, sugar, and salt.
2
Add warm water and malt syrup, mixing until a shaggy dough forms.
3
Turn onto floured surface and knead for 10-12 minutes until smooth and elastic.
4
Place in oiled bowl, cover, and rise for 2 hours until doubled.
5
Punch down dough and divide into 8 equal pieces.
6
Shape each piece into a ball, then poke a hole through center and stretch to form bagel shape with 2-inch center hole.
7
Place on parchment-lined baking sheets, cover, and rise 1 hour.
8
Preheat oven to 425°F and bring 8 cups water with baking soda to boil in large pot.
9
Boil bagels 2-3 at a time for 1 minute per side, then transfer back to baking sheets.
10
Brush with egg wash and sprinkle with seeds if desired.
11
Bake 20-25 minutes until deep golden brown.
12
Cool on wire rack before serving.

Reviews

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