Perfectly Chewy New York-Style Bagels
This recipe for homemade New York-style bagels will transport you straight to the bustling streets of New York with every bite! These bagels feature a perfectly crispy crust and a delightfully chewy interior, creating an authentic bagel experience right in your kitchen. The inclusion of malt syrup adds a subtle sweetness and depth of flavor that is simply irresistible. Whether enjoyed plain or topped with your favorite seeds, these bagels are sure to impress. This recipe yields 12 bagels, each weighing around 80-85 grams, perfect for breakfast, brunch, or even a late-night snack. Best of all, these bagels freeze wonderfully, allowing you to enjoy the fresh-baked taste any time you crave a bagel!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Warm Water
1 1/2 cups ((110 to 115°F or 45°C))
Dry Active Yeast
1 tablespoon ( )
Sugar
1 tablespoon ( )
Vegetable Oil
1 tablespoon ( )
Malt Syrup
2 teaspoons ( )
Malt Syrup for Boiling
2 tablespoons ( )
Salt
2 teaspoons ( )
Salt for Boiling
1 teaspoon ( )
Unbleached Bread Flour
4 1/2 cups ( (more if needed))
Instructions
1
In a large mixing bowl, combine warm water, dry active yeast, and sugar. Stir gently and let the mixture stand for about 5 minutes until bubbly and frothy.
2
Once the yeast is activated, stir in the vegetable oil, malt syrup, and one cup of the unbleached bread flour. Mix well.
3
Add the salt and gradually mix in enough of the remaining flour to form a stiff dough. You may need to adjust the flour amount slightly to achieve the right consistency.
4
Transfer the dough to a lightly floured surface and knead vigorously for 10 to 12 minutes until the dough is smooth and elastic. Cover the dough with a floured dish towel and let it rest for 15 minutes.
5
After resting, divide the dough into 12 equal portions. Roll each portion into a 10-inch strip, then form a ring by joining the ends together, sealing them firmly.
6
Place the formed bagels on a lightly floured surface. Cover and allow them to rise for 15 to 20 minutes, until they become slightly puffy.
7
In a large pot or Dutch oven, fill with water three-quarters full. Add the malt syrup and salt, then bring the mixture to a boil.
8
While the water is heating, preheat your oven to 450°F (232°C) and line two large baking sheets with parchment paper. If desired, sprinkle them with cornmeal for added texture.
9
Once the water is boiling, reduce the heat to a simmer. Working in batches, gently place two bagels at a time into the simmering water. Simmer each bagel for about 45 seconds on one side, then flip and simmer for an additional 45 seconds. Remove the bagels and drain them on the towel-lined baking sheet.
10
Arrange the boiled bagels on the prepared parchment-lined baking sheets. You can leave them plain or sprinkle your favorite toppings on top.
11
Place the baking sheets in the preheated oven, immediately reduce the temperature to 425°F (218°C), and bake for 17 to 25 minutes, until the bagels are golden brown. For a golden finish, carefully flip the bagels halfway through baking, using tongs.
12
If you have a baking stone, you may finish baking directly on the stone for an extra crunchy bottom.
13
Once baked, transfer the bagels to a wire rack to cool completely before enjoying. To freeze, slice the cooled bagels, place a small strip of plastic between the halves, and store them in a self-sealing freezer bag. When ready to eat, simply toast or bake them to enjoy the fresh-baked taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these bagels New York-style?
These bagels feature a perfectly crispy crust and a delightfully chewy interior, with malt syrup adding a subtle sweetness and depth of flavor.
How many bagels does this recipe yield?
This recipe yields 12 bagels.
What is the weight of each individual bagel?
Each bagel weighs approximately 80 to 85 grams.
What type of flour is recommended for these bagels?
Unbleached bread flour is recommended for the best results in this recipe.
How long should the yeast mixture stand?
Let the mixture of warm water, dry active yeast, and sugar stand for about 5 minutes until it is bubbly and frothy.
What temperature should the warm water be for the yeast?
The water should be between 110 and 115 degrees Fahrenheit (45 degrees Celsius).
Why is malt syrup used in the recipe?
Malt syrup adds a subtle sweetness and a depth of flavor that is essential for an authentic New York-style bagel.
How much malt syrup is added to the dough?
The dough requires 2 teaspoons of malt syrup.
How long do I need to knead the bagel dough?
Knead the dough vigorously on a lightly floured surface for 10 to 12 minutes until it is smooth and elastic.
How long should the dough rest after kneading?
After kneading, cover the dough with a floured dish towel and let it rest for 15 minutes.
How do I shape the bagels?
Roll each dough portion into a 10-inch strip, then form a ring by joining the ends together and sealing them firmly.
How long should the shaped bagels rise?
Place the formed bagels on a floured surface, cover them, and allow them to rise for 15 to 20 minutes until they are slightly puffy.
What is added to the boiling water?
The boiling water is seasoned with malt syrup and salt.
How much malt syrup is used for the boiling water?
Use 2 tablespoons of malt syrup for the boiling process.
How much salt is used in the boiling water?
Add 1 teaspoon of salt to the boiling water mixture.
At what temperature should I preheat the oven?
Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) before baking.
Does the oven temperature change during the baking process?
Yes, immediately reduce the temperature to 425 degrees Fahrenheit (218 degrees Celsius) once you place the baking sheets in the oven.
How long should each bagel be boiled?
Simmer each bagel for about 45 seconds on one side, then flip and simmer for an additional 45 seconds.
What should I use to line my baking sheets?
Line two large baking sheets with parchment paper and optionally sprinkle them with cornmeal for added texture.
How long do the bagels bake in the oven?
The bagels should bake for 17 to 25 minutes until they are golden brown.
Should the bagels be flipped while baking?
Yes, for a golden finish, carefully flip the bagels halfway through the baking time using tongs.
Can I use a baking stone for this recipe?
Yes, you may finish baking directly on a baking stone for an extra crunchy bottom.
How should the bagels be cooled?
Once baked, transfer the bagels to a wire rack to cool completely before eating.
Are these bagels suitable for freezing?
Yes, these bagels freeze wonderfully and retain their fresh-baked taste when reheated.
How do I prepare the bagels for freezing?
Slice the cooled bagels, place a small strip of plastic between the halves, and store them in a self-sealing freezer bag.
How do I reheat frozen bagels?
When ready to eat, simply toast or bake the frozen bagel halves to enjoy the fresh-baked taste.
What ingredients are used to activate the yeast?
The yeast is activated using warm water, dry active yeast, and sugar.
Can I add toppings to these bagels?
Yes, you can leave them plain or sprinkle your favorite seeds or toppings on top after boiling but before baking.
What is the texture of the interior of these bagels?
These bagels are designed to have a delightfully chewy interior.
How much vegetable oil is included in the dough?
The recipe calls for 1 tablespoon of vegetable oil to be mixed into the activated yeast mixture.