These authentic New York style bagels are chewy, golden brown, and so yummy! Made with simple ingredients, they are perfect for a quick breakfast or a tasty snack.
There’s something special about making bagels at home! The smell in the kitchen while they bake is just magical. I love to add cream cheese and lox on top—it’s my favorite way to enjoy them!
Key Ingredients & Substitutions
Bread Flour: Using high-gluten bread flour is crucial for that chewy bagel texture. If you can’t find it, all-purpose flour will work, but the bagels may be slightly less chewy.
Barley Malt Syrup: This gives bagels their unique flavor. If you don’t have it, honey is a great substitute for sweetness. You can also use molasses for a darker flavor.
Instant Yeast: You can replace instant yeast with active dry yeast. Just activate it in warm water beforehand, but the dough may take longer to rise.
Vegetable Oil: This is optional, but I love adding it for a softer dough. If you’re looking for a healthier option, olive oil or avocado oil is a great alternative.
Toppings: Get creative! Besides sesame and poppy seeds, you can use crushed garlic, dried herbs, or even cheese for a different flavor profile.
How Do You Get the Perfect Chewy Bagel?
Achieving that classic chewy bagel requires careful attention during kneading and boiling. After mixing your ingredients, knead the dough well for about 10 minutes. This develops the gluten, giving bagels their signature chewiness.
- Kneading: Make sure the dough is smooth and elastic, which means you’ve combined the ingredients properly.
- Boiling: Don’t skip this step! The boiling creates a crust and helps achieve that chewy inside. Use a simmer, not a rolling boil, so bagels don’t break apart.
- This is key: Boil each side for about 1-2 minutes—this ensures the bagels come out soft yet chewy.
Authentic New York Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (high gluten, unbleached)
- 1 tbsp granulated sugar
- 1 tbsp barley malt syrup (or honey as a substitute)
- 2 tsp instant yeast
- 2 tsp salt
- 1 1/4 cups warm water (about 110°F / 43°C)
- 1 tbsp vegetable oil (optional, for dough)
For Boiling:
- 2 quarts water
- 2 tbsp barley malt syrup (for boiling water)
For Toppings (optional):
- Sesame seeds
- Poppy seeds
- Everything seasoning (mixture of sesame, poppy, garlic flakes, onion flakes, salt)
How Much Time Will You Need?
This recipe will take about 2 hours for preparation and rising, plus 15-20 minutes for baking. After all the steps, you’ll have delicious bagels ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, granulated sugar, barley malt syrup, instant yeast, and salt. Slowly add in the warm water while mixing everything together until a rough dough forms. Make sure the ingredients are well mixed!
2. Kneading:
Sprinkle some flour on a clean surface and knead the dough for about 10 minutes. You want the dough to be smooth and elastic. If you like, you can add the vegetable oil while kneading to make your dough softer, but it’s not required.
3. First Rise:
Place the dough in a lightly oiled bowl. Cover it with a clean damp towel or plastic wrap. Let it sit in a warm spot until it doubles in size, which should take about 1 to 1.5 hours.
4. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball. With your thumb, poke a hole through the center of each ball and gently stretch it to form a 2-3 inch hole. You’re shaping your bagels now!
5. Second Rise:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely and let them rest for another 20-30 minutes. This helps them puff up a bit more!
6. Prepare Boiling Water:
In a large pot, bring 2 quarts of water to a boil. Once boiling, add 2 tablespoons of barley malt syrup to flavor the water.
7. Boiling the Bagels:
Preheat your oven to 475°F (245°C). Lower the heat of the boiling water to a simmer. Carefully add the bagels to the boiling water in batches, cooking them for about 1-2 minutes on each side. Use a slotted spoon to remove them and place them back on the parchment-lined baking sheet.
8. Add Toppings:
While the bagels are still wet from boiling, sprinkle on your chosen toppings like sesame seeds, poppy seeds, or everything seasoning. This will help them stick!
9. Baking:
Now it’s time to bake! Place the bagels in the preheated oven and bake for 15-20 minutes, or until they’re golden brown and look delicious!
10. Cooling:
When done, remove the bagels from the oven and let them cool on a wire rack. They’ll be perfect for slicing and topping with cream cheese, smoked salmon, or whatever you love!
Enjoy your homemade authentic New York style bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
While bread flour is recommended for its high gluten content, you can use all-purpose flour if that’s what you have. The bagels will be slightly less chewy but still taste great!
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature or pop them in the toaster for a quick reheat!
What If I Don’t Have Barley Malt Syrup?
Barley malt syrup adds a unique flavor, but honey or molasses work well as substitutes. If using honey, keep the amount the same, but if you opt for molasses, reduce slightly as it has a stronger taste.
Can I Make These Bagels Everything Style?
Absolutely! Just sprinkle everything seasoning on the bagels right after boiling while they’re still wet. It will stick perfectly, giving you delicious everything bagels!
