Description
Craving that unmistakable chewy bite and glossy golden crust of a classic New York bagel? This *Authentic NY Bagel* recipe walks you through how to make real, boiled bagels that rival your favorite city bakery. With a perfect balance of dense interior and slightly crisp exterior, these bagels are ideal for everything from breakfast ideas to easy snack or lunch recipes. Whether you top them with lox, smear them with cream cheese, or load them with sandwich fillings, this easy recipe is the go-to choice for serious bagel lovers.
Ingredients
500g high-gluten bread flour
7g instant yeast
10g kosher salt
20g barley malt syrup
300ml warm water
1 tbsp barley malt syrup (for boiling water)
Toppings as desired (everything bagel seasoning, sesame seeds, etc.)
Instructions
1. Combine bread flour, instant yeast, kosher salt, and barley malt syrup in a large bowl. Gradually add warm water and knead until a stiff dough forms. Knead for 10 minutes until smooth.
2. Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 to 1.5 hours until doubled.
3. Divide dough into 8 pieces. Shape into balls, poke a hole in the center, and stretch gently into rings. Place on a parchment-lined tray.
4. Cover with plastic wrap and refrigerate overnight (8-12 hours).
5. Preheat oven to 425°F. Bring a large pot of water to a boil. Add 1 tbsp barley malt syrup. Boil bagels 45 seconds per side.
6. Return bagels to tray, top with desired toppings, and bake 20-25 minutes until golden brown. Cool before serving.
Notes
Use barley malt syrup both in the dough and the boiling water for true NY bagel flavor and shine.
Let the shaped bagels proof in the fridge overnight to enhance texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking + Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 270
- Sugar: 2g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg