How New York's Best Bagel Shop Makes 100,000 Bagels By Hand Every Week

Ingredients

• 4 cups All-Purpose Flour (sifted, about 480 g)
• 2 tablespoons Barley Malt Syrup (provides classic flavor and chew)
• 1.5 teaspoons Salt (fine sea salt)
• 1 tablespoon Puratos Bagel Improver (softens interior and crisps crust; can substitute with 1 tsp vital wheat gluten + 1 tsp diastatic malt powder)
• 2 teaspoons Instant Dry Yeast (active dry or instant)
• 1.5 cups Cold Water (water at 60‑63 °F (15‑17 °C); use a kitchen thermometer)
• 1 Egg (beaten with 1 tbsp water for egg wash; optional for shine)
• 2 tablespoons Everything Seasoning (store‑bought or homemade mix of poppy, sesame, dried onion, garlic, salt)

Instructions

1. Prepare Cold Water

   Measure 1.5 cups of tap water and chill it until it reads 60‑63 °F (15‑17 °C) with a kitchen thermometer.

   Time: PT10M

2. Mix Wet Ingredients

   In the stand mixer bowl, combine the chilled water, barley malt syrup, salt, bagel improver, and instant yeast. Mix on low speed for 30 seconds to dissolve.

   Time: PT2M

3. Add Flour and Knead

   Gradually add the sifted all‑purpose flour while the mixer runs on medium speed. Knead for 8‑10 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.

   Time: PT15M

4. Rest and Cover

   Cover the dough bowl tightly with plastic wrap or a damp cloth and let it rest for 5 minutes.

   Time: PT5M

5. Cold Fermentation

   Transfer the covered bowl to the refrigerator and let the dough ferment for at least 24 hours (up to 48 hours for deeper flavor).

   Time: PT24H

   Temperature: 40°F

6. Divide and Shape Bagels

   Remove the dough from the fridge, turn it onto a lightly floured surface, and divide into 12 equal pieces (≈ 80 g each). Roll each piece into a smooth ball, poke a hole with your thumb, and gently stretch to a 2‑inch diameter ring.

   Time: PT30M

7. Proof Bagels

   Place the shaped bagels on a parchment‑lined baking sheet, cover loosely with a damp towel, and let them proof at room temperature for 30 minutes.

   Time: PT30M

   Temperature: 70°F

8. Preheat Oven and Boiling Water

   While the bagels proof, preheat the oven to 475 °F (245 °C). Bring a large pot of water to a rolling boil; add a tablespoon of honey or malt syrup for shine (optional).

   Time: PT15M

   Temperature: 475°F

9. Boil Bagels

   Using a slotted spoon, lower 6‑8 bagels into the boiling water. Boil for 30 seconds on the first side, flip, and boil another 30 seconds. Remove and let excess water drip off before placing on the baking sheet.

   Time: PT5M

   Temperature: 212°F

10. Apply Egg Wash and Toppings

    Brush each boiled bagel with the beaten egg‑water wash, then sprinkle with everything seasoning (or your choice of poppy, sesame, etc.).

    Time: PT3M

11. Bake Bagels

    Place the seasoned bagels in the preheated oven on the middle rack. Bake for 12‑15 minutes, rotating the sheet halfway, until the crust is deep golden brown and a “knock test” sounds hollow.

    Time: PT15M

    Temperature: 475°F

12. Cool and Serve

    Transfer baked bagels to a cooling rack and let them rest for at least 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 75% of amount)
• Instead of Barley Malt Syrup: Malt powder (1 tsp) dissolved in water, Honey (slightly different flavor)
• Instead of Salt: Kosher Salt (use 1 tsp)
• Instead of Puratos Bagel Improver: Vital Wheat Gluten + Diastatic Malt Powder
• Instead of Instant Dry Yeast: Fresh yeast (6 g)
• Instead of Egg: Milk wash (1 tbsp milk)
• Instead of Everything Seasoning: Poppy seeds, Sesame seeds, Plain salt

Equipment Needed

• Stand Mixer with Dough Hook
• Kitchen Scale
• Large Mixing Bowl
• Plastic Wrap or Damp Cloth
• Bench Scraper (optional)
• Refrigerator
• Large Pot (5‑6 L)
• Slotted Spoon
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Maintain water temperature at 60‑63 °F for proper dough development.
• Knead until the dough is smooth and passes the windowpane test.
• Cold ferment for a full 24 hours to develop flavor and chew.
• Boil bagels briefly (30 seconds per side) to set the crust.
• Bake at high heat (475 °F) for a crisp, glossy exterior.

Chef Tips from the Video

• Use a kitchen thermometer for water; even a few degrees affect dough texture.
• Barley malt syrup can be substituted with 1 tsp malt powder dissolved in water if unavailable.
• For an authentic “knock test,” tap the bottom of the bagel – it should sound hollow.
• If you prefer a softer interior, reduce the cold fermentation to 12 hours.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a toaster or oven.

Freezer: Freeze individually wrapped bagels for up to 1 month; bake from frozen at 425 °F for 12‑15 minutes.

Room temperature: Best consumed within 4 hours; otherwise they will become stale.

Make-Ahead Tips

• The dough can be divided and shaped, then frozen raw; bake directly from freezer.
• Bagels keep their best texture when baked fresh; reheating in a toaster restores chew.

Frequently Asked Questions