Description
Authentic NY Bagels bring classic deli flavor right into your kitchen with a chewy texture, glossy crust, and rich golden finish that make them perfect for a quick breakfast, easy breakfast ideas, brunch spreads, and homemade bread lovers. This easy recipe uses simple pantry staples to create hearty bagels that are ideal for breakfast sandwiches, meal prep, and comforting food ideas any day of the week.
Ingredients
4 cups bread flour
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
2 tablespoons barley malt syrup or light brown sugar
2 teaspoons fine salt
8 cups water
1 tablespoon barley malt syrup or honey
1 tablespoon baking soda
1 egg
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried minced garlic
2 tablespoons dried minced onion
1 tablespoon coarse salt
Instructions
1. In a large bowl, stir together the warm water, yeast, and 2 tablespoons barley malt syrup or light brown sugar. Let it sit for 5 to 10 minutes until foamy.
2. Add the bread flour and fine salt, then mix until a shaggy dough forms.
3. Knead the dough for 8 to 10 minutes until smooth, firm, and slightly tacky.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour until slightly puffed.
5. Divide the dough into 8 equal pieces and roll each piece into a ball.
6. Poke a hole through the center of each ball and gently stretch to form bagel shapes.
7. Place the shaped bagels on a parchment-lined baking sheet and let them rest for 15 to 20 minutes.
8. Preheat the oven to 425°F.
9. Bring 8 cups water, 1 tablespoon barley malt syrup or honey, and baking soda to a gentle boil.
10. Boil the bagels in batches for 30 to 45 seconds per side, then transfer back to the baking sheet.
11. Beat the egg with 1 tablespoon water and brush over the tops of the bagels if using.
12. Sprinkle with poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and coarse salt as desired.
13. Bake for 20 to 24 minutes, rotating the pan halfway through, until deep golden brown.
14. Cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
Bread flour gives the bagels their classic chewy texture, so it is better than all-purpose flour for this recipe.
Make the center hole slightly larger than you think you need because it will shrink as the bagels rise and bake.
For the best texture later, slice and freeze leftover bagels, then toast straight from frozen.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Boiled and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 285
- Sugar: 2g
- Sodium: 590mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 23mg