How New York Bagels Are Made

Ingredients

• 500 g High‑Gluten Flour (Provides the strong gluten network needed for chewiness)
• 10 g Salt (Fine sea salt)
• 5 g Instant Yeast (Active dry or instant dry yeast)
• 15 ml Barley Malt Syrup (Traditional sweetener for New York bagels; adds flavor and color)
• 350 ml Water (Preferably New York City tap water; if unavailable, use filtered water)
• 30 g Sesame Seeds (optional topping) (Toast lightly for extra flavor)
• 30 g Poppy Seeds (optional topping) (Optional, use alone or mixed with sesame)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the high‑gluten flour, salt, instant yeast, and barley malt syrup (if using malt powder, dissolve it in a little warm water first).

   Time: PT5M

2. Add Water and Form Dough

   Pour the water gradually into the dry mixture while stirring with a wooden spoon or the stand‑mixer's dough hook on low speed until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Knead the dough until it becomes smooth, elastic, and passes the window‑pane test (about 10 minutes by hand or 6 minutes in a stand mixer).

   Time: PT10M

4. First Proof (Bulk Fermentation)

   Cover the bowl with a damp towel and let the dough rest at room temperature until it has risen about 30 % (approximately 30 minutes).

   Time: PT30M

   Temperature: 21‑23°C

5. Divide and Hand‑Roll Bagels

   Turn the dough onto a lightly floured surface, divide into 12 equal pieces (≈85 g each), and hand‑roll each piece into a smooth ball. Then, using your thumb, create a hole in the center and gently stretch to a 2‑inch diameter ring.

   Time: PT15M

6. Refrigerated Proof

   Place the shaped bagels on a parchment‑lined tray, cover loosely with plastic wrap, and refrigerate for at least 12 hours (up to 24 hours). This slow proof develops flavor and a glossy crust.

   Time: PT12H

   Temperature: 4°C

7. Boil the Bagels (Kettle)

   Bring a large pot of water to a rolling boil. Reduce to a gentle boil and, one at a time, drop bagels in. Boil for 15‑30 seconds on each side, then remove with a slotted spoon and place on the burlap‑covered board.

   Time: PT15M

   Temperature: 100°C

8. Add Toppings and Bake

   Sprinkle desired toppings (sesame, poppy, everything seasoning) on both sides of the wet bagels. Transfer the board to a pre‑heated oven and bake at 230°C (450°F) for 10‑12 minutes, flipping halfway through for an even golden crust.

   Time: PT12M

   Temperature: 230°C

9. Cool and Serve

   Remove bagels from the oven, transfer to a cooling rack, and let cool for at least 10 minutes before slicing. Serve plain, with cream cheese, or your favorite toppings.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g