How to make the quintessential New York City bagel

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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