New York Bagels
New York Bagels is a medium American (New York‑style) recipe that serves 12. 250 calories per serving. Recipe by tkatman on YouTube.
Prep: 14 hrs 45 min | Cook: 17 min | Total: 15 hrs 17 min
Cost: $29.95 total, $2.50 per serving
Ingredients
- 927 g High Gluten Flour (divided: 272 g for sponge, 655 g for dough)
- 547 g Water (room temperature; divided: 272 g for sponge, 275 g for dough)
- 3 g Active Dry Yeast (approximately 1 tsp total; 0.25 tsp (0.75 g) for sponge, 0.75 tsp (2.25 g) for dough)
- 6 g Diastatic Malt Powder (helps with crust color and flavor)
- 17 g Salt (kosher or fine sea salt)
- 15 g Malt Syrup (added to boiling water for color)
- 10 g Poppy Seeds (optional topping)
- 10 g Sesame Seeds (optional topping)
- 5 g Coarse Sea Salt (sprinkled on top before baking)
- 200 g Cream Cheese (for optional schmear, softened)
- 15 g Fresh Chives (finely chopped for schmear)
Instructions
Make the Sponge (Pre‑Ferment)
Combine 272 g high‑gluten flour, 272 g water, and 0.75 g (¼ tsp) active dry yeast in a small bowl. Stir by hand until just incorporated. Cover with plastic wrap and let sit at room temperature for about 8 hours, or until bubbles appear and it smells pleasantly sour.
Time: PT8H
Dissolve Remaining Yeast
In a separate small bowl, dissolve 2.25 g (¾ tsp) active dry yeast in 275 g water. Stir until fully dissolved.
Time: PT5M
Combine Dry Ingredients
In a large mixing bowl, whisk together 655 g high‑gluten flour, 6 g diastatic malt powder, and 17 g salt. Keep salt away from the yeast until later.
Time: PT3M
Form the Dough
Create a well in the dry mixture, add the 8‑hour sponge and the yeast‑water solution. Mix with a bench knife until a shaggy dough forms, then turn out onto a lightly floured surface and knead by hand for about 5 minutes until smooth, elastic, and slightly tacky.
Time: PT5M
Bulk Fermentation
Place the dough in a lightly oiled container, cover with plastic wrap, and let ferment at room temperature for 2 hours. Then move the container to the coolest part of the kitchen (or refrigerator) and chill for an additional 4 hours (or overnight).
Time: PT6H
Divide and Shape Bagels
Turn the chilled dough onto a lightly floured surface. Divide into 12 equal pieces (≈80 g each). Roll each piece into a smooth ball, then gently press a hole in the center with your thumb, stretch to about 2‑3 inches in diameter, and seal the edges by pinching. Place shaped bagels on a parchment‑lined tray.
Time: PT10M
Final Proof
Cover the tray loosely with a large plastic bag or a damp kitchen towel. Let the bagels rest for 30 minutes until they puff slightly.
Time: PT30M
Prepare Boiling Water
Fill a large pot with water (enough to submerge the bagels), bring to a gentle boil, add 15 g malt syrup and a handful of ice cubes to keep the water hot but not scorching.
Time: PT10M
Temperature: 212°F
Boil Bagels
Using a slotted spoon or spider, lower 2‑3 bagels at a time into the boiling water. Boil for about 30 seconds per side (≈1 minute total) until they rise to the surface. Remove and place on the bagel board.
Time: PT5M
Temperature: 212°F
Add Toppings
While the bagels are still wet, sprinkle poppy seeds, sesame seeds, and a pinch of coarse sea salt over each one.
Time: PT2M
Bake Bagels
Preheat the oven with a baking stone to 475 °F (245 °C) for at least 1.5 hours. Place bagels face‑down on the board and bake 2 minutes, then flip and bake an additional 8‑10 minutes until deep golden brown.
Time: PT12M
Temperature: 475°F
Cool and Serve
Transfer baked bagels to a cooling rack and let cool completely (about 20 minutes) before slicing. Serve plain or with the cream‑cheese schmear.
Time: PT20M
Prepare Cream Cheese Schmear (Optional)
Mix softened cream cheese with chopped chives, a pinch of salt, and a drizzle of olive oil until smooth. Spread on sliced bagel.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 9 g
- Carbohydrates
- 50 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by omitting dairy and using vegan cream cheese
Allergens: Wheat (gluten), Dairy (if using cream cheese), Sesame (optional topping), Poppy seeds (optional topping)
Ingredient Substitutions
- Instead of High Gluten Flour: Bread Flour
- Instead of Active Dry Yeast: Instant yeast (use same weight)
- Instead of Diastatic Malt Powder: Malt extract (use 1 tsp)
- Instead of Salt: Table salt (use slightly less)
- Instead of Malt Syrup: Honey, Maple syrup (use less)
- Instead of Poppy Seeds: Sesame seeds
- Instead of Sesame Seeds: Poppy seeds
- Instead of Coarse Sea Salt: Flaky kosher salt
- Instead of Cream Cheese: Vegan cream cheese
- Instead of Fresh Chives: Green onions
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Small Mixing Bowl
- Bench Knife or Dough Scraper
- Plastic Wrap
- Large Pot
- Slotted Spoon or Spider
- Baking Stone
- Bagel Board or Wooden Plank (optional)
- Oven Mitts
- Cooling Rack
- Timer
Critical Steps — Do Not Skip
- Creating and fermenting the sponge for 8 hours.
- Kneading the dough to the proper elastic windowpane texture.
- Shaping the bagels with a consistent hole size.
- Boiling the bagels briefly in malt‑sweetened water.
- Baking at a high temperature on a pre‑heated stone.
Chef Tips from the Video
- Use high‑gluten flour (12‑14 % protein) for the classic chewy texture.
- Diastatic malt powder not only adds flavor but also promotes a deep golden crust.
- Ice water in the boil helps set the crust quickly, preserving the interior chew.
- A pre‑heated baking stone mimics the traditional brick ovens used for New York bagels.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time while kneading until the dough feels tacky but not wet. Ensure the flour is high‑gluten.
Bagels do not develop a shiny crust.
Add malt syrup or honey to the boiling water and bake on a pre‑heated stone at 475 °F. Also, avoid opening the oven door frequently.
Bagels are dense and lack chewiness.
Make sure the sponge is active (bubbles, sour smell) and do not over‑knead. Allow full fermentation times.
Toppings fall off during baking.
Apply seeds and salt while the bagels are still wet from the boil; they will adhere better.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 5 days.
Freezer: Freeze unbaked, shaped bagels on a tray, then transfer to a zip‑top bag; up to 2 months. Bake from frozen, adding 2‑3 minutes to bake time.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Shape the bagels and freeze them raw; boil and bake directly from frozen.
- The sponge can be prepared the night before and stored in the refrigerator.
- Dough can be bulk‑fermented overnight for a deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of homemade fresh bagels in New York‑style cuisine?
Bagels originated in Eastern European Jewish communities and were brought to New York in the late 19th century. Over time they became a staple of New York‑style cuisine, known for their dense, chewy crumb and glossy crust, often enjoyed at breakfast or as a snack.
What are the traditional regional variations of bagels in American cuisine?
In the United States, classic New York bagels are boiled and baked, while Chicago style may be softer. Regional toppings include everything (poppy, sesame, onion), plain, cinnamon raisin, and the iconic “everything” blend popularized in New York delis.
How is an authentic New York bagel traditionally served in New York City?
Authentic New York bagels are sliced, toasted, and spread with a generous layer of cream cheese. They are often paired with smoked salmon, capers, and red onion, or simply enjoyed with butter and jam.
What occasions or celebrations are bagels traditionally associated with in American Jewish culture?
Bagels are a common feature at Shabbat breakfasts, holiday brunches, and community gatherings. They are also a staple at deli counters and street‑food festivals throughout the year.
What makes homemade fresh bagels special or unique in American cuisine?
Making bagels at home allows control over fermentation, dough hydration, and toppings, resulting in a chewier crumb and richer flavor than many mass‑produced versions. The hand‑shaping and brief boil give them their signature texture.
What are the most common mistakes to avoid when making homemade fresh bagels?
Common errors include under‑activating the yeast, over‑kneading the dough, over‑proofing the shaped bagels, and skipping the boil. Each of these can lead to a flat, dense, or overly soft bagel.
Why does this bagel recipe use a short 30‑second boil instead of a longer simmer?
A brief boil gelatinizes the outer starch layer, creating the glossy crust while keeping the interior chewy. Longer boils can make the crust too thick and the interior gummy.
Can I make these bagels ahead of time and how should I store them?
Yes. Shape the bagels, freeze them raw on a tray, then transfer to a zip‑top bag. Boil and bake directly from frozen, adding a couple of minutes to the bake time. Cooked bagels keep in the refrigerator for up to five days.
What texture and appearance should I look for when the bagels are done?
The crust should be deep golden‑brown with a slight sheen from the malt syrup. The interior should be dense yet airy, with a chewy crumb and a well‑defined hole that stays open after slicing.
How do I know when the bagels are fully cooked in the oven?
Bagels are done when they have a firm, glossy crust, sound hollow when tapped on the bottom, and reach an internal temperature of about 200 °F (93 °C).
What does the YouTube channel tkatman specialize in?
The YouTube channel tkatman focuses on detailed, step‑by‑step tutorials for classic bakery items and comfort foods, emphasizing traditional techniques and the science behind fermentation.
How does the YouTube channel tkatman's approach to bagel making differ from other baking channels?
tkatman emphasizes a hands‑on, low‑tech method using a sponge starter, precise fermentation times, and a stone‑baked finish, whereas many other channels rely on mixers and shortcuts that can produce a softer, less authentic texture.
Last updated: August 24, 2026
