The Best Bagels In New York City

Ingredients

• 500 g Bread Flour (high‑gluten or bread flour for chewiness)
• 360 ml Water (lukewarm (about 38°C) to activate yeast)
• 7 g Instant Yeast (about 2 teaspoons)
• 12 g Salt (about 2 teaspoons)
• 30 ml Barley Malt Syrup (adds classic bagel flavor and helps crust color)
• 2 tbsp Poppy Seeds (optional topping)
• 15 g Baking Soda (adds alkalinity to boiling water for shine)
• 5 ml Honey (optional, adds slight sweetness to boiling water)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the bread flour, instant yeast, and salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients

   Pour the lukewarm water and barley malt syrup into the well. Mix with a wooden spoon or dough hook until a shaggy dough forms.

   Time: PT3M

3. Knead the Dough

   Knead on a lightly floured surface or with a stand‑mixer for about 10 minutes, until the dough is smooth, elastic, and passes the windowpane test.

   Time: PT10M

4. First Rest (Optional)

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes to relax the gluten.

   Time: PT30M

5. Shape Bagels

   Divide the dough into 12 equal pieces (≈80 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. Cold Proof

   Place the shaped bagels on a parchment‑lined tray, cover loosely with a damp cloth, and refrigerate (cold proofer) for 12 hours (overnight).

   Time: PT12H

   Temperature: 4°C

7. Preheat Oven

   About 30 minutes before baking, preheat the oven to 475°F (245°C) and line a second baking sheet with parchment.

   Time: PT30M

   Temperature: 475°F

8. Prepare Boiling Bath

   Bring a large pot of water to a rolling boil. Add the baking soda and honey, stirring to dissolve.

   Time: PT5M

   Temperature: 212°F

9. Boil Bagels

   Working in batches, gently lower 2‑3 bagels into the boiling water. Boil for 30 seconds on each side, then use a slotted spoon to transfer them to the prepared parchment sheet.

   Time: PT5M

   Temperature: 212°F

10. Add Toppings

    While the bagels are still wet, sprinkle poppy seeds (or your chosen topping) over each bagel.

    Time: PT2M

11. Bake

    Place the tray in the preheated oven and bake for 20 minutes, rotating halfway through, until the bagels are deep golden brown.

    Time: PT20M

    Temperature: 475°F

12. Cool

    Remove the bagels and transfer to a cooling rack. Let cool for at least 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g