How New York Bagels Are Made
How New York Bagels Are Made is a medium American (New York Jewish) recipe that serves 12. 250 calories per serving. Recipe by First We Feast on YouTube.
Prep: 13 hrs 5 min | Cook: 27 min | Total: 13 hrs 52 min
Cost: $6.49 total, $0.54 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Barley (gluten), Yeast
Ingredient Substitutions
- Instead of High‑Gluten Flour: Bread flour (add 2 % vital wheat gluten), All‑purpose flour + 2 % vital wheat gluten
- Instead of Salt: Kosher salt (adjust weight to 12 g), Table salt
- Instead of Instant Yeast: Fresh yeast (10 g), Bread machine yeast
- Instead of Barley Malt Syrup: Honey, Maple syrup, Malt powder (use 8 g + extra water)
- Instead of Water: Filtered water, Bottled spring water
- Instead of Sesame Seeds (optional topping): Poppy seeds, Everything bagel seasoning
- Instead of Poppy Seeds (optional topping): Sesame seeds, Everything bagel seasoning
Equipment Needed
- Kitchen Scale
- Large Mixing Bowl
- Stand Mixer with Dough Hook (optional) (optional)
- Bench Scraper
- Proofing Container or Plastic Bowl
- Refrigerator (walk‑in style preferred)
- Large Pot or Kettle
- Slotted Spoon or Spider Strainer
- Baking Sheet or Burlap‑Covered Board
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Hand‑rolling the dough into tight rings
- Refrigerated overnight proof for crust development
- Boiling the bagels to gelatinize the starch surface
- Flipping the bagels halfway through baking for even color
Chef Tips from the Video
- New York City tap water is slightly softer; if your water is very hard, add a pinch of baking soda to the dough.
- Barley malt syrup can be substituted with honey, but the flavor will be slightly sweeter.
- For an authentic “everything” bagel, mix sesame, poppy, dried onion flakes, and garlic flakes in equal parts.
Troubleshooting
Bagels are dense and heavy.
Ensure the dough is kneaded until fully elastic and that the yeast is fresh. Do not over‑proof; a short, cool overnight proof is ideal.
Bagels lack the characteristic shine.
Boil in water with a tablespoon of barley malt syrup or honey, and bake at a high temperature (230 °C).
Crust is too hard or burnt.
Reduce oven temperature by 10‑15 °C or shorten bake time. Flip halfway to prevent one side from over‑browning.
Storage
Refrigerator: Store in an airtight container for up to 5 days. Reheat in a toaster or oven for best texture.
Freezer: Freeze in a zip‑top bag for up to 2 months. Thaw at room temperature and reheat before serving.
Room temperature: Not recommended beyond 2 hours; bagels become stale quickly.
Make-Ahead Tips
- Shape the bagels and refrigerate proof them; you can bake them the next day.
- Unbaked, boiled bagels freeze well. Freeze on a tray, then transfer to a bag.
- Reheat frozen bagels in a 180°C oven for 5‑7 minutes for a fresh‑out‑of‑the‑oven texture.
Frequently Asked Questions
What is the cultural significance and history of the Traditional New York Bagel in American (New York Jewish) cuisine?
The New York bagel traces its roots to Eastern European Jewish immigrants who arrived in the early 1900s. Over a century, the bagel became a staple of New York’s street‑food culture, symbolizing the city’s melting‑pot identity and serving as a daily breakfast for generations of New Yorkers.
What are the traditional regional variations of the Traditional New York Bagel within the United States?
While the classic New York bagel is boiled and baked with a shiny crust, other regions have adapted it: Chicago often adds a sweeter dough, and the West Coast sometimes uses whole‑grain flours. However, the five‑ingredient formula (high‑gluten flour, salt, yeast, barley malt, water) remains the hallmark of the authentic New York style.
How is the Traditional New York Bagel traditionally served in New York City?
In New York, bagels are typically sliced, toasted, and topped with a generous spread of cream cheese. They are also enjoyed with smoked fish (lox), capers, onions, or as a hearty sandwich with deli meats and veggies.
On what occasions or celebrations is the Traditional New York Bagel traditionally associated in Jewish American culture?
Bagels are a staple at weekend brunches, holiday breakfasts (such as Hanukkah), and community gatherings. They also feature in deli counters and street‑cart breakfasts, making them a daily comfort food rather than a special‑occasion dish.
What makes the Traditional New York Bagel special or unique in American (New York Jewish) cuisine?
The combination of a high‑gluten flour dough, a short overnight refrigeration, a quick boil that gelatinizes the starch, and a high‑heat bake creates a dense yet chewy interior with a glossy, crisp crust—features that set the New York bagel apart from other breads.
What are the authentic traditional ingredients for the Traditional New York Bagel versus acceptable substitutes?
Authentic ingredients include high‑gluten flour, salt, instant yeast, barley malt syrup (or malt powder), and New York tap water. Acceptable substitutes are bread flour plus vital wheat gluten, honey or maple syrup for malt, and filtered water if NYC water isn’t available.
What other American (New York Jewish) dishes pair well with the Traditional New York Bagel?
Classic pairings include smoked salmon (lox) with cream cheese, pickled vegetables, deli meats like pastrami or corned beef, and a side of matzo ball soup for a hearty brunch.
What are the most common mistakes to avoid when making the Traditional New York Bagel at home?
Common pitfalls include under‑kneading the dough, over‑proofing before refrigeration, boiling for too long (which makes the crust gummy), and baking at too low a temperature, which prevents the signature shine.
Why does this Traditional New York Bagel recipe use a short 15‑30 second boil instead of a longer simmer?
A brief boil gelatinizes the outer starch layer just enough to create a glossy, chewy crust without making the bagel soggy. Longer boiling would over‑hydrate the surface and result in a gummy exterior.
Can I make the Traditional New York Bagel ahead of time and how should I store the bagels?
Yes. Shape the bagels, refrigerate proof them overnight, then bake. Unbaked boiled bagels freeze well; store baked bagels in an airtight container in the freezer and reheat before serving.
What does the YouTube channel First We Feast specialize in?
The YouTube channel First We Feast is known for its food‑culture series, celebrity chef interviews, and deep‑dive cooking tutorials that blend entertainment with culinary education, often featuring iconic dishes and behind‑the‑scenes restaurant insights.
How does the YouTube channel First We Feast's approach to American (New York Jewish) cooking differ from other cooking channels?
First We Feast combines high‑production storytelling with expert chefs, focusing on the cultural roots and technical nuances of dishes like the New York bagel, whereas many channels simply present the recipe without the historical context or detailed technique breakdown.
Last updated: August 24, 2026
