Classic New York Style Bagels
A proper bagel should have enough structural integrity to hold a schmear without collapsing. This process requires patience, specifically a cold proof in the refrigerator, which develops the depth of flavor only found in professional bakeries.
Commit to the cold proof.
The overnight rest in the fridge is non-negotiable for texture. If you rush it, you end up with bread shaped like a ring rather than a bagel.
- Stand mixer with dough hook
- Large stockpot
- Baking stone or heavy-gauge baking sheet
- Slotted spoon
What goes in.
- 500ghigh-gluten or bread flour
- 300mlwarm water
- 10gfine sea salt
- 7ginstant yeast
- 15gbarley malt syrup
- 1 tbspbarley malt syrup (for the water bath)
Mastering Gelatinization
Boiling the bagels before baking sets the crust. This step stops the yeast activity and pre-gels the exterior starch, ensuring the final product stays chewy rather than bready.
The method.
Mix the dough
Combine flour, water, salt, yeast, and syrup in the mixer. Knead on low speed for 8-10 minutes until the dough is stiff, smooth, and passes the windowpane test.
First rise
Cover the dough and let it sit at room temperature for 60 minutes until it looks puffy.
Shape
Divide into 8 equal pieces. Roll each into a tight ball, poke a hole through the center with your thumb, and stretch until the hole is about 2 inches wide.
Cold proof
Place shaped bagels on a lined tray, cover, and refrigerate for 12 to 16 hours. This slow chill firms the dough.
Boil
Preheat your oven to 450°F. Bring a large pot of water and 1 tablespoon of malt syrup to a rolling boil. Drop bagels in, three at a time, and boil for 60 seconds per side.
Bake
Remove with a slotted spoon, shake off excess water, and place on a parchment-lined tray. Bake for 18-22 minutes until deep golden brown.
Other turns to take.
Everything
Brush the boiled bagels with a thin egg wash and dip into a mix of poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt.
Cinnamon Raisin
Fold 100g of raisins and a tablespoon of cinnamon into the dough during the final minute of mixing.
When it doesn't go to plan.
Use high-gluten flour if you can find it; it makes a significant difference in the chew.
Don't skip the malt syrup in the boil; it provides the classic mahogany color and sheen.
If the dough resists stretching during shaping, let it rest for 10 minutes to allow the gluten to relax.
The ones that keep coming up.
Why is my bagel soft like bread?
You likely didn't boil them long enough or used a flour with too low of a protein content.
Can I use sugar instead of barley malt syrup?
You can, but the flavor will be one-dimensional and the crust won't develop that specific deep amber color.