The Secret to Authentic New York Style Bagels at Home

Ingredients

• 530 g Water (tap water, warmed to about 86°F (30°C))
• 3 g Instant Yeast (instant dry yeast)
• 940 g Bread Flour (high‑protein bread flour for chew)
• 10 g Diastatic Malt Powder (helps fermentation and gives a deeper crust color)
• 20 g Salt (kosher or table salt)
• 50 g Molasses (added to boiling water for flavor and color)
• 30 g Mixed Seeds (optional) (e.g., sesame, poppy, or everything bagel seasoning)
• 450 g Cream Cheese (softened, for classic shmear)
• 50 g Milk (helps thin the cream cheese)

Instructions

1. Combine Wet Ingredients and Yeast

   Measure 530 g of tap water (86°F) into a medium mixing bowl. Sprinkle 3 g instant yeast over the water and stir until fully dissolved.

   Time: PT5M

   Temperature: 25°C

2. Add Dry Ingredients

   Add 940 g bread flour, 10 g diastatic malt powder, and 20 g salt to the bowl. Stir with a sturdy spoon until the mixture becomes a shaggy dough.

   Time: PT5M

   Temperature: 25°C

3. Knead the Dough

   Turn the dough onto a clean cutting board. Using the heel of your hand, push the dough forward, fold it back, and repeat. Continue for 8–10 minutes until the dough feels elastic and passes the “tug test” (it snaps back without tearing).

   Time: PT10M

   Temperature: 25°C

4. Bulk Fermentation

   Place the kneaded dough back into the bowl, cover with a lid or plastic wrap, and let it rest at room temperature for 1 hour.

   Time: PT1H

   Temperature: 25°C

5. Divide and Shape Bagels

   Turn the dough onto the board and cut into 12 equal pieces (~120 g each). Lightly flatten each piece into a rectangle, roll it up 2–3 times to form a cigar shape, then roll to a 10‑inch length. Overlap the ends by about 3 inches, seal, and roll the seam to close. Place shaped bagels on parchment‑lined trays.

   Time: PT15M

   Temperature: 25°C

6. Cold Fermentation

   Cover the trays with plastic wrap or the provided tray covers and refrigerate for 24 hours (minimum 4 hours, 24 hours preferred).

   Time: PT24H

   Temperature: 4°C

7. Prepare Boiling Water

   When ready to bake, bring 4 quarts of water to a rolling boil in a large pot. Stir in 50 g molasses once the water is boiling.

   Time: PT5M

   Temperature: 100°C

8. Boil Bagels (First Side)

   Using a slotted spoon, gently lower three bagels (top side up) into the boiling water. Boil for 30 seconds, then flip and boil the other side for another 30 seconds. Remove and place on a wet burlap‑covered bagel board, top side still up.

   Time: PT1M

   Temperature: 100°C

9. First Bake (Top Side)

   Preheat the oven to 475°F. Place the bagel board on a preheated pizza steel or stone and bake the bagels, top side down, for 5 minutes.

   Time: PT5M

   Temperature: 475°F

10. Second Bake (Bottom Side)

    Flip the bagels so the bottom side (the side that touched the tray in the fridge) faces down. Bake for 12–15 minutes until the crust is deep golden‑brown and blistered.

    Time: PT12M

    Temperature: 475°F

11. Optional Seed Coating and Final Bake

    If using seeds, repeat the boiling step (30 seconds per side). After boiling, roll the bagels in a tray of mixed seeds, keeping the top side down. Return to the wet burlap board and bake 5 minutes, flip, then bake another 12–15 minutes.

    Time: PT18M

    Temperature: 475°F

12. Prepare Cream Cheese Shmear

    In a stand mixer or large bowl, combine 450 g softened cream cheese, 50 g milk, and a pinch of salt. Whip on high for 2 minutes until smooth and spreadable.

    Time: PT2M

    Temperature: 25°C

13. Serve

    Slice the bagels, spread with the cream cheese shmear, and enjoy while warm.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

10 g

Carbohydrates

55 g

Fat

1 g

Fiber

2 g