Homemade New York-Style Bagels
Homemade New York-Style Bagels
Ingredients
For the Bagels
- 4 1/2 cups bread flour
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 2 teaspoons fine sea salt
- 1 1/2 cups warm water, (105-115°F)
- 2 tablespoons barley malt syrup
For Boiling
- 8 cups water
- 2 tablespoons barley malt syrup
- 1 teaspoon baking soda
For Topping (Optional)
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup everything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Mix on low speed for 30 seconds to combine the dry ingredients.
⏱️ 1 min
- 2
In a separate bowl or liquid measuring cup, whisk together the warm water and 2 tablespoons of barley malt syrup until dissolved.
⏱️ 1 min
- 3
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Once the dough comes together, increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be firm but pliable. (Alternatively, knead by hand on a lightly floured surface for 12-15 minutes).
⏱️ 10 min
- 4
Lightly oil a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces (approximately 4 ounces each).
⏱️ 5 min
- 6
To shape each bagel: Roll one piece of dough into a smooth ball. Using your thumb, press a hole through the center of the ball. Gently stretch the dough to create a 1 1/2 to 2-inch hole, ensuring the ring is even in thickness. Repeat with the remaining dough pieces.
⏱️ 10 min
- 7
Place the shaped bagels on a lightly floured baking sheet, cover loosely with plastic wrap, and let them rest for 15-20 minutes.
⏱️ 20 min
- 8
Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly dust with cornmeal or semolina.
⏱️ 5 min•🌡️ 425
- 9
In a large pot, bring 8 cups of water to a rolling boil. Add the 2 tablespoons of barley malt syrup and the baking soda to the boiling water. Reduce heat to a gentle simmer.
⏱️ 5 min
- 10
Carefully place 2-3 bagels into the simmering water (do not overcrowd the pot). Boil for 1 minute on each side. Using a slotted spoon, remove the bagels and place them on the prepared baking sheets. If desired, sprinkle with your chosen toppings immediately after boiling.
⏱️ 10 min
- 11
Repeat the boiling process with the remaining bagels.
⏱️ 10 min
- 12
Bake the bagels for 20-25 minutes, rotating the baking sheets halfway through, until they are deep golden brown and have a shiny, blistered crust.
⏱️ 25 min•🌡️ 425
- 13
Transfer the baked bagels to a wire rack to cool completely before slicing and serving. Enjoy with cream cheese or your favorite toppings!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade New York-Style Bagels
Ingredients
For the Bagels
- 4 1/2 cups bread flour
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 2 teaspoons fine sea salt
- 1 1/2 cups warm water, (105-115°F)
- 2 tablespoons barley malt syrup
For Boiling
- 8 cups water
- 2 tablespoons barley malt syrup
- 1 teaspoon baking soda
For Topping (Optional)
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup everything bagel seasoning
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Mix on low speed for 30 seconds to combine the dry ingredients.
⏱️ 1 min - 2
In a separate bowl or liquid measuring cup, whisk together the warm water and 2 tablespoons of barley malt syrup until dissolved.
⏱️ 1 min - 3
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Once the dough comes together, increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be firm but pliable. (Alternatively, knead by hand on a lightly floured surface for 12-15 minutes).
⏱️ 10 min - 4
Lightly oil a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces (approximately 4 ounces each).
⏱️ 5 min - 6
To shape each bagel: Roll one piece of dough into a smooth ball. Using your thumb, press a hole through the center of the ball. Gently stretch the dough to create a 1 1/2 to 2-inch hole, ensuring the ring is even in thickness. Repeat with the remaining dough pieces.
⏱️ 10 min - 7
Place the shaped bagels on a lightly floured baking sheet, cover loosely with plastic wrap, and let them rest for 15-20 minutes.
⏱️ 20 min - 8
Preheat your oven to 425°F. Line two baking sheets with parchment paper and lightly dust with cornmeal or semolina.
⏱️ 5 min•🌡️ 425 - 9
In a large pot, bring 8 cups of water to a rolling boil. Add the 2 tablespoons of barley malt syrup and the baking soda to the boiling water. Reduce heat to a gentle simmer.
⏱️ 5 min - 10
Carefully place 2-3 bagels into the simmering water (do not overcrowd the pot). Boil for 1 minute on each side. Using a slotted spoon, remove the bagels and place them on the prepared baking sheets. If desired, sprinkle with your chosen toppings immediately after boiling.
⏱️ 10 min - 11
Repeat the boiling process with the remaining bagels.
⏱️ 10 min - 12
Bake the bagels for 20-25 minutes, rotating the baking sheets halfway through, until they are deep golden brown and have a shiny, blistered crust.
⏱️ 25 min•🌡️ 425 - 13
Transfer the baked bagels to a wire rack to cool completely before slicing and serving. Enjoy with cream cheese or your favorite toppings!
⏱️ 1 min