Classic New York-Style Bagels
These bagels feature a signature golden-brown, high-shine crust and a dense, chewy interior achieved through the traditional boil-then-bake method.
Ingredients
- The Dough
- 500g High-protein bread flour
- 300ml Warm water
- 2 tsp Instant yeast
- 1.5 tsp Salt
- 1 tbsp Barley malt syrup (or honey)
- The Water Bath
- 2 Liters Water
- 1 tbsp Barley malt syrup
- 1 tsp Baking soda
- Toppings
- Sesame seeds, poppy seeds, and coarse salt
Instructions
1. Knead and Rise
Combine warm water, yeast, and syrup until foamy. Mix in the flour and salt, kneading for 10 minutes until the dough is stiff and smooth. Let it rise in a warm spot for about 90 minutes.
2. Shape and Rest
Divide the dough into 8 equal pieces. Roll into balls, poke a hole through the center, and stretch until the hole is 2 inches wide. Let the shaped rings rest for 20 minutes while preheating your oven to 220°C.
3. Boil
Bring the water, syrup, and baking soda to a boil. Drop the bagels in and cook for 1 minute per side. This step gelatinizes the starch to create the characteristic chewy texture.
4. Season and Bake
Remove the bagels with a slotted spoon. While damp, press them into your toppings. Bake for 20–25 minutes until they reach a deep, burnished gold. Let them cool on a rack to allow the crumb to set.
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