The Secrets Behind New York's Best Bagel — Handmade

Ingredients

• 500 g Bread Flour (high‑protein flour for chewiness)
• 300 ml Water (filtered or tap water; New York water is ideal)
• 5 g Active Dry Yeast (about 1 tsp)
• 30 ml Barley Malt Syrup (adds classic bagel flavor and helps crust color)
• 10 g Salt (fine sea salt)
• 5 g Bagel Improver (optional enzyme blend for softer crumb)
• 1 Egg (beaten with 1 tbsp water for egg wash)
• 2 tbsp Sesame Seeds (for topping)
• 2 tbsp Poppy Seeds (for topping)
• 2 tbsp Everything Seasoning (mix of sesame, poppy, dried onion, garlic, salt)
• 1/2 cup Fresh Blueberries (optional sweet topping)

Instructions

1. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together bread flour, salt, bagel improver (if using), and active dry yeast.

   Time: PT5M

2. Add Wet Ingredients and Knead

   With the mixer on low, slowly pour in water and barley malt syrup. Increase speed to medium and knead for 8‑10 minutes until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT10M

3. First Bulk Fermentation

   Cover the bowl with plastic wrap and let the dough rest at room temperature (70‑75°F) for about 1 hour, or until it has risen roughly 30% in volume.

   Time: PT1H

   Temperature: 70-75°F

4. Divide and Shape Bagels

   Turn the dough onto a lightly floured surface. Using a bench scraper, divide into 12 equal pieces (about 85 g each). Roll each piece into a smooth ball, then poke a hole through the center with your thumb and stretch to a 3‑inch diameter ring.

   Time: PT15M

5. Cold Fermentation (Refrigeration)

   Place the shaped bagels on a parchment‑lined tray, cover loosely with plastic wrap, and refrigerate for at least 24 hours (up to 48 hours). This slow fermentation develops the classic New York flavor and texture.

   Time: PT24H

   Temperature: 4°C

6. Preheat Oven and Prepare Boiling Water

   About 30 minutes before baking, place the baking stone on the middle rack and preheat the oven to 475°F (245°C). Fill a large pot with water, add a tablespoon of malt syrup, and bring to a rolling boil.

   Time: PT30M

   Temperature: 475°F

7. Boil Bagels

   Using a slotted spoon, gently lower 4‑5 bagels into the boiling water. Boil for 30 seconds on each side, then remove and let excess water drip off.

   Time: PT2M

   Temperature: 212°F

8. Egg Wash and Add Toppings

   Brush each boiled bagel with the egg‑water wash. Sprinkle sesame, poppy, everything seasoning, or blueberries as desired.

   Time: PT5M

9. Bake Bagels

   Slide the bagels onto the preheated stone. Bake for 20‑25 minutes, rotating halfway, until the crust is deep golden‑brown and the interior sounds hollow when tapped.

   Time: PT25M

   Temperature: 475°F

10. Cool and Serve

    Transfer baked bagels to a cooling rack and let cool for at least 10 minutes before slicing. Serve warm with cream cheese, lox, or your favorite toppings.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g