How to make the quintessential New York City bagel
How to make the quintessential New York City bagel is a medium American recipe that serves 12. 250 calories per serving. Recipe by Business Insider on YouTube.
Prep: 13 hrs 8 min | Cook: 1 hr | Total: 14 hrs 28 min
Cost: $11.67 total, $0.97 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for chewiness)
- 300 ml Water (warm, about 110°F (43°C))
- 7 g Active Dry Yeast (1 tsp; instant yeast can be used)
- 15 g Barley Malt Syrup (about 1 tbsp; adds classic bagel flavor)
- 10 g Salt (fine sea salt)
- 10 g Sugar (helps feed the yeast)
- 30 g Honey (for boiling water) (about 2 tbsp, adds shine and flavor)
- 20 g Sesame Seeds (optional topping)
- 20 g Poppy Seeds (optional topping)
Instructions
Combine Dry Ingredients
In the bowl of a stand mixer, whisk together the bread flour, salt, sugar, and barley malt syrup (if using powder, dissolve it in a little warm water first).
Time: PT5M
Add Wet Ingredients and Mix
Add the warm water and active dry yeast to the dry mixture. Mix on low speed for 30 seconds, then increase to medium speed and mix for 8 minutes until a shaggy dough forms.
Time: PT8M
Temperature: 110°F
Knead the Dough
Continue mixing on medium speed for another 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Time: PT10M
First Bulk Fermentation
Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 30 minutes.
Time: PT30M
Temperature: 75°F
Divide and Shape Bagels
Turn the dough onto a lightly floured surface. Divide into 12 equal pieces (about 85 g each). Roll each piece into a smooth ball, then poke a hole in the center with your thumb and gently stretch to a 2‑inch diameter ring.
Time: PT15M
Refrigerate Overnight (Proof)
Place the shaped bagels on a proofing board or parchment‑lined baking sheet, cover loosely with a damp cloth, and refrigerate for 12‑24 hours. This slow fermentation develops flavor and the classic chewy texture.
Time: PT12H
Temperature: 40°F
Preheat Oven
About 15 minutes before baking, preheat the oven to 475°F (245°C). Place a baking sheet lined with parchment on the middle rack.
Time: PT15M
Temperature: 475°F
Prepare Boiling Water
Fill a large pot with 4 L of water, bring to a boil, then stir in the honey (or additional malt syrup). Reduce to a gentle boil.
Time: PT10M
Temperature: 212°F
Boil the Bagels
Working in batches, gently lower 3‑4 bagels into the boiling water. Boil for 30 seconds on the first side, flip, and boil another 30 seconds. Use a slotted spoon to remove and let excess water drip off.
Time: PT5M
Temperature: 212°F
Add Toppings and Bake
Place the boiled bagels onto the prepared baking sheet. Sprinkle with sesame seeds, poppy seeds, or everything seasoning as desired. Bake for 20 minutes, rotating the sheet halfway through, until golden brown.
Time: PT20M
Temperature: 475°F
Cool and Serve
Transfer the baked bagels to a cooling rack and let them rest for 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 9 g
- Carbohydrates
- 50 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan (if no dairy toppings)
Allergens: Wheat, Barley (malt), Sesame (if used)
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (will be less chewy)
- Instead of Water:
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Barley Malt Syrup: Malt Powder dissolved in water, Honey (will change flavor)
- Instead of Salt: Kosher Salt
- Instead of Sugar: Honey, Maple Syrup
- Instead of Honey (for boiling water): Barley Malt Syrup, Sugar
- Instead of Sesame Seeds: Poppy Seeds, Everything Seasoning
- Instead of Poppy Seeds: Sesame Seeds, Everything Seasoning
Equipment Needed
- Stand Mixer with Dough Hook
- Large Mixing Bowl
- Kitchen Scale
- Bench Scraper
- Proofing Board or Baking Sheet
- Plastic Wrap or Damp Cloth
- Large Pot for Boiling
- Slotted Spoon
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Cooling Rack
- Thermometer (optional)
Critical Steps — Do Not Skip
- Developing gluten during mixing and kneading
- Overnight refrigeration proof for flavor and texture
- Boiling the bagels briefly before baking
Chef Tips from the Video
- Use barley malt syrup for authentic flavor; if unavailable, substitute with a mixture of honey and a pinch of malt powder.
- For flavored bagels, add cinnamon and raisins to the dough after the first bulk fermentation, then shape as usual.
- A steam tray (a pan of hot water) on the lower oven rack helps develop a glossy crust.
Troubleshooting
Bagels are dense and not chewy.
Ensure the dough is kneaded until smooth and elastic; increase hydration slightly (add 10 ml water) and allow a full 12‑hour refrigeration proof.
Bagels crack or split during baking.
Do not over‑boil; keep boiling time to 30 seconds per side and make sure the oven is fully preheated.
Bagels are pale and lack crust.
Brush tops with a little water or melted butter before baking and bake at 475°F for the full 20 minutes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat in a toaster or oven.
Room temperature: Best eaten the same day; can keep for up to 24 hours in a paper bag.
Make-Ahead Tips
- Shape the bagels and refrigerate overnight; they can also be frozen raw for up to 1 month.
- Baked bagels freeze well; reheat in a 350°F oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of bagels in Jewish cuisine?
Bagels originated in the Jewish communities of Poland in the 17th century and were brought to the United States by Eastern European immigrants. They became a staple of American Jewish cuisine and are now a beloved breakfast item across the country.
What are the traditional regional variations of bagels in American cuisine?
In the United States, classic New York‑style bagels are known for their dense, chewy texture, while Montreal bagels are sweeter, smaller, and boiled in honey‑sweetened water. Both styles reflect regional preferences for dough hydration and boiling additives.
How were bagels traditionally served in New York Jewish delis?
They are typically sliced, toasted, and spread with cream cheese, often accompanied by lox, capers, and thinly sliced red onion. The combination highlights the bagel’s sturdy crust and soft interior.
What occasions or celebrations are bagels associated with in Jewish culture?
Bagels are commonly enjoyed on Shabbat mornings and at holiday brunches such as Hanukkah and Passover (when leavened bread is permitted). They also appear at community fundraisers and family gatherings.
How does the bagel fit into the broader American breakfast tradition?
Bagels have become a versatile breakfast staple, served plain, with spreads, or as sandwich bases for eggs, bacon, and cheese, reflecting the American trend of portable, hearty morning meals.
What are the authentic ingredients for a classic bagel versus common substitutes?
Traditional bagels use high‑protein bread flour, barley malt syrup, and a short boil in honey‑sweetened water. Substitutes like all‑purpose flour or maple syrup can be used, but they alter texture and flavor.
What other Jewish or American dishes pair well with bagels?
Bagels pair beautifully with smoked salmon, cream cheese, pickled vegetables, and deli meats. They also complement hearty soups like matzo ball soup or a simple tomato bisque.
What makes bagels special or unique in American cuisine?
The distinctive chew comes from a high‑gluten dough, a brief boil that gelatinizes the crust, and an overnight cold proof that develops flavor—techniques rarely used in other breads.
What are the most common mistakes to avoid when making bagels at home?
Common errors include under‑kneading the dough, skipping the overnight refrigeration proof, and boiling the bagels for too long. Each mistake leads to a dense, gummy, or cracked final product.
How do I know when the bagels are done baking?
The bagels are done when the crust is deep golden brown and a tap on the bottom sounds hollow. An internal temperature of about 210°F (99°C) also indicates they are fully cooked.
What does the YouTube channel Business Insider specialize in?
The YouTube channel Business Insider produces investigative and lifestyle videos, including a series that explores food trends, cooking techniques, and behind‑the‑scenes looks at how popular foods are made.
How does the YouTube channel Business Insider's approach to food videos differ from traditional cooking channels?
Business Insider focuses on data‑driven storytelling and industry insights, often highlighting the economics and logistics of food production, whereas traditional cooking channels usually concentrate solely on step‑by‑step recipe demonstrations.
Last updated: August 24, 2026
