New York-Style Bagels
Chewy, glossy, boiled then baked. A stiff dough, an overnight cold proof, and a malt bath make the real thing at home.
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Recipe Details
Ingredients
- Bread flour500 g
- Water270 g
- Salt10 g
- Instant yeast4 g
- Barley malt syrup (dough; or honey)20 g
- Barley malt syrup (for the boil)30 g
- Seeds or toppings (optional)to taste
Instructions
- 1
Mix and knead 10 minutes. The dough is much stiffer than bread dough: that stiffness is where the chew comes from. Bulk ferment 1 hour.
- 2
Divide into 8 pieces (about 100g each). Roll each into a tight ball, then poke a thumb through and stretch the hole to 2 inches: it shrinks as it proofs.
- 3
Set on a parchment-lined tray, cover well, and refrigerate 12–24 hours. The cold proof builds the flavor and the blistered skin.
- 4
Bake day: preheat to 450°F and bring a wide pot of water with 30g malt syrup to a boil.
- 5
Boil straight from the fridge, 30–45 seconds per side. Top while wet if using seeds.
- 6
Bake 18–20 minutes until deep golden. Cool 20 minutes; a hot bagel cuts gummy.
Equipment
- Wide pot
- Slotted spatula or spider
- Baking sheets
- Parchment paper
- Kitchen scale
Ideal Outcome
Chewy, glossy, boiled then baked. A stiff dough, an overnight cold proof, and a malt bath make the real thing at home.
Real User Outcomes
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