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New York Style Bagels

A recipe for New York Style Bagels inspired by our visit to New York City! These soft and chewy bagels are boiled briefly on each side, then baked until golden.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs 10 mins
Servings: 8 Bagels
Course: Bread
Cuisine: American

Ingredients

  • 2 1/4 teaspoon (7 grams) active dry yeast
  • 1 1/4 cups (300 milliliters) lukewarm water 105-115˚F, 40-46˚C
  • 4 cups (520 grams) bread flour
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons (22 milliliters) malt syrup
For boiling:
  • 8 cups (2 liters) water
  • 2 tablespoons (30 milliliters) malt syrup
  • 1 tablespoon baking soda
Toppings:
  • 1 egg white
  • poppy seeds
  • sesame seeds
  • everything bagel spice

Instructions

    Cup of Yum
  1. In a small bowl, sprinkle the yeast over the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
  3. Mix in the frothy yeast with water and malt syrup to form a dough. If too dry and crumbly, add a little more lukewarm water. If too sticky to handle, add a little more flour.
  4. On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a greased large bowl, turning to coat, and cover. Allow to rest in a warm place until doubled, 1-2 hours.
  5. Preheat oven to 450˚F (230˚C). Line two baking sheets with parchment or lightly grease.
  6. On a lightly floured surface, divide the dough into 8 equal pieces.
  7. Form one piece into a smooth ball, tucking the edges under and pinching to seal. Poke a hole in the center and evenly stretch until the hole is about 1 inch (2.5 centimeters) wide.
  8. Place on prepared baking sheet and repeat with remaining pieces. Cover lightly with towels and allow to rest for 20 minutes until puffed.
  9. Bring the 8 cups (2 liters) water to a boil in a large pot.
  10. Once boiling, carefully add the malt syrup and baking soda.
  11. Gently add the bagels to the water in batches (I boiled 2 at a time) and boil for 2 minutes. Flip and boil the other side for another 2 minutes.
  12. Use a large slotted spoon or spatula to transfer the bagels to the baking sheet. Brush the tops with the egg white and immediately add desired toppings.
  13. Repeat with remaining bagels, separating them about 2 inches (5 centimeters) on the baking sheets.
  14. Bake in preheated oven until golden, 10-15 minutes.
  15. Allow to cool to room temperature before slicing and serving.