Description
Chewy, golden, and bursting with flavor, New York Bagels bring authentic deli charm straight to your kitchen. This recipe walks you through each step of the traditional method, from kneading to boiling and baking, for bagels that rival your favorite bakery’s.
Ingredients
4 cups bread flour
1 1/2 teaspoons instant yeast
1 tablespoon barley malt syrup (plus more for boiling water)
1 1/2 teaspoons salt
1 1/4 cups warm water (about 110°F)
Sesame seeds (optional)
1 egg, beaten (for egg wash, optional)
Instructions
- In a large bowl, mix bread flour, yeast, salt, warm water, and malt syrup. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Divide dough into 8 pieces, roll into balls, poke holes in centers, and shape into rings. Rest for 15–20 minutes.
- Bring a large pot of water to a boil with a tablespoon of barley malt syrup. Boil bagels for 1 minute per side.
- Preheat oven to 425°F. Place boiled bagels on a lined baking sheet. Brush with egg wash and sprinkle with sesame seeds if desired.
- Bake for 20–22 minutes until golden. Cool on a wire rack for at least 15 minutes before serving.
- Prep Time: 20 minutes (plus rising)
- Cook Time: 20–22 minutes
- Category: Breakfast