These Authentic New York Style Bagels are just what you need for a delicious breakfast! With a shiny crust and chewy inside, they are perfect for toasting or adding your favorite spreads.
Making bagels at home is easier than you might think! I love putting cream cheese or smoked salmon on mine. Nothing beats that fresh bagel aroma wafting through the kitchen! 😋
Key Ingredients & Substitutions
Bread flour: This flour has a higher gluten content, giving bagels their chewy texture. If you can’t find bread flour, all-purpose flour can work but won’t yield as chewy results. You could also try mixing in some vital wheat gluten if you have it!
Sugar: Sugar helps with browning and adds a slight sweetness. If you’re looking for alternatives, honey or agave syrup can be substituted equally. You can skip the sweetness altogether for a more savory bagel.
Malt syrup: This gives bagels their classic flavor and color. If you don’t have malt syrup, using honey is a great alternative. Just be mindful that it might add a bit of sweetness.
Toppings: The quintessential toppings include sesame seeds or poppy seeds. If you’re feeling adventurous, try everything bagel seasoning! If you prefer to keep it simple, just sprinkle some coarse salt on top.
How Do I Achieve the Perfect Bagel Shape?
Shaping bagels correctly is key for that iconic look and texture. Start with dividing the dough into equal pieces, usually 8, to ensure they are all the same size. Gently roll each piece into a ball and use your thumb to poke a hole through the center.
- After poking the hole, gently stretch it to about 2 inches in diameter. This allows the dough to rise without closing the hole while baking.
- Let them rest for about 20 minutes after shaping. This allows the gluten to relax and makes them easier to handle.
Remember, practice makes perfect! The more you shape bagels, the better you’ll get at it.
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
- 1 tbsp salt
- 1 tbsp instant yeast
- 1 1/2 cups warm water (about 110°F/43°C)
For Boiling:
- 1 tbsp malt syrup or honey
Toppings (optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation and around 1 hour and 30 minutes for rising, plus an additional 20-25 minutes for baking. So, plan for about 2 to 2.5 hours total, including cooling time before slicing and serving. Perfect for a morning treat or brunch!
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by taking a large mixing bowl and combine the bread flour, sugar, salt, and instant yeast. Give it a good stir with a wooden spoon to blend everything together.
2. Adding Water:
Next, slowly pour in the warm water while continuing to mix with your wooden spoon or with a dough hook attachment if you’re using a mixer. Keep mixing until a dough starts to form.
3. Kneading the Dough:
Turn the dough out onto a floured surface and knead it by hand for about 10 minutes. You want it to become smooth and elastic. If you’re using a stand mixer, let it mix with the dough hook for 6-8 minutes.
4. Letting the Dough Rise:
Place the kneaded dough 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. You’ll know it’s ready when it has doubled in size!
5. Shaping the Bagels:
Once the dough has risen, punch it down to remove the air. Divide the dough into 8 equal pieces. Roll each piece into a round ball, then use your thumb to make a hole through the center. Gently stretch the hole to about 2 inches in diameter to form the bagel shape.
6. Resting the Bagels:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely and let them rest for 20 minutes.
7. Preheating the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C). This will make sure they bake evenly and become nice and golden!
8. Boiling the Bagels:
Bring a large pot of water to a boil and add in the malt syrup or honey. Boil the bagels in batches for about 1 to 1.5 minutes on each side. Use a slotted spoon to carefully remove them and place them back onto the parchment-lined baking sheet.
9. Adding Toppings:
While the bagels are still wet from boiling, sprinkle your favorite toppings on top. Get creative—this is the fun part!
10. Baking the Bagels:
Place the baking sheet in the preheated oven and bake for 20-25 minutes. They should come out golden brown and crisp on the outside.
11. Cooling Before Serving:
Once they are done baking, take the bagels out of the oven and let them cool on a wire rack. This helps keep them from getting soggy. Wait until they’re cool before slicing and enjoying your homemade bagels!
These bagels will have that characteristic dense, chewy interior and shiny, crisp crust that you expect from classic New York style bagels. Enjoy your delicious creation!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture will be slightly different. Bread flour has a higher gluten content, which gives bagels their characteristic chewiness. If using all-purpose flour, they may not be as dense.
How Can I Store Leftover Bagels?
Store your leftover bagels in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just slice them beforehand, wrap them tightly in plastic wrap, and then place them in a freezer bag. They can be toasted directly from the freezer!
What If I Don’t Have Malt Syrup?
If you don’t have malt syrup, honey is a great substitute. It will add a bit of sweetness but will still help achieve that lovely sheen when boiling the bagels. You can also use brown sugar if needed!
Can I Add More Toppings?
Absolutely! Feel free to get creative with your toppings. Besides sesame and poppy seeds, you can try everything bagel seasoning, garlic powder, or even shredded cheese. Just remember to sprinkle them on while the bagels are still wet from boiling for better adhesion.
