Description
This Authentic NY Bagel recipe delivers bakery-style, chewy bagels with a golden crust and soft interior. Made with high-gluten flour and a traditional boiling step, these bagels are perfect for breakfast or sandwiches. Ideal for those craving New York-style bagels at home, with variations and toppings for every taste.
Ingredients
1 tablespoon instant yeast
1 ½ cups warm water
1 tablespoon barley malt syrup
1 tablespoon salt
4 cups high-gluten flour
1 tablespoon barley malt syrup (for boiling water)
Toppings of choice (sesame seeds, poppy seeds, everything seasoning, etc.)
Instructions
1. In a large bowl, mix high-gluten flour, instant yeast, and salt.
2. Add warm water and barley malt syrup, stirring until dough forms.
3. Knead for 10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise for 1 hour.
5. Punch down dough and divide into 8 pieces.
6. Shape each into a ball, then poke a hole in the center and stretch into a ring.
7. Let bagels rest for 10 minutes.
8. Preheat oven to 425°F.
9. Bring large pot of water to a boil and add 1 tablespoon of barley malt syrup.
10. Boil bagels 1 minute per side.
11. Remove and place on parchment-lined baking sheet.
12. Add toppings as desired.
13. Bake for 20 to 22 minutes until golden.
14. Cool slightly and enjoy fresh or toasted.
Notes
Bagels freeze well: slice and store in freezer bags for quick toasting.
Don’t skip the boiling step—it’s key to the chewy crust.
Use only high-gluten or bread flour for that signature NY texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baked & Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 2g
- Sodium: 410mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg