New York Style Bagels Recipe
Bring NYC to you with this easy-to-follow recipe for authentic New York-style bagels! They have a shiny crust, a dense crumb, and a good amount of chewiness. If you think that great bagels are unachievable in the home kitchen, this recipe will prove you wrong!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 11 hours 55 minutes
Makes: 8 -10 bagels
Ingredients
Sponge:
- 375 g (1 2/3 cups) warm water, about 90ºF
- 20 g (1 1/2 tablespoons) granulated sugar
- 3/4 teaspoon active dry yeast
- 325 g (about 2 1/3 cups) bread flour
Bagels:
- 325 g (about 2 1/3 cups) bread flour
- 20 g (about 2 tablespoons) diastatic malt powder
- 10 g (about 2 teaspoons) kosher salt
- all the sponge, from above
Boiling water:
- 2-3 quarts water (your pot should be half full)
- 1/4 cup barley malt syrup
- 1/2 teaspoon baking soda
Instructions
- Make the sponge. In the bowl of a stand mixer, mix all the ingredients together with a wooden spoon until well combined. Cover with plastic wrap, transfer to a warm area and allow the sponge to rise until tripled in size with lots of bubbles, about 3 hours.
- Make the dough. After the sponge has fermented, add the remaining flour and the diastatic malt powder. Using the dough hook attachment, mix on medium-low speed until the dough starts to come together. Sprinkle in the salt and continue to mix. You'll need to mix the dough for about 20 minutes, so set a timer. The dough should be smooth and elastic at this point.
- Rest. Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes.
- Divide and shape the dough. Line a baking sheet with parchment paper and lightly spray with nonstick coating. Using a scale, portion the dough into 130g pieces and place them on the baking sheet and cover with a damp towel so that the dough doesn't dry out. Working with one piece of dough at a time, shape the dough into a tight ball. Cup the dough under your rounded hand, and working in tight circles on a work surface, roll until the dough is smooth and the seam on the bottom is sealed.
- Rest again. Return to the baking sheet and cover with a damp cloth. Let the pieces rest for 10 minutes.
- Shape the bagels. Using a damp finger, poke a hole through the center of the dough ball and enlarge the circle so that the bagel is about 4 inches in diameter with a hole that is about 1 1/2 inches. The hole might look large, but the bagels will swell when they rise.
- Chill overnight. Transfer the bagels to the greased baking sheet, cover with plastic wrap, and refrigerate overnight.
- Boil the bagels. Preheat an oven to 425ºF. Fill a large pot or dutch oven with at least 3 inches of water. Add the barley malt syrup and bring to a boil. Add the baking soda and stir well to combine. This is important, if the water isn't boiling, you'll end up with small, tough bagels. Working in batches of 3-4, boil the bagels for 1 minute on each side. Transfer to a baking sheet lined with parchment paper (let the water drip off of them before transferring them) and sprinkle with your choice of topping. I recommend only baking about 4 off at a time so that the bagels don't sit too long after boiling.
- Bake. Bake for 20-25 minutes, until golden brown, rotating the tray halfway through. Transfer the bagels to a rack for cooling. Repeat with the remaining bagels.
Notes
My favorite topping is everything bagel seasoning, and it takes about 1/3 cup of seasoning to coat all these bagels.
I have included the cup measurements for these bagels, but I highly recommend using a scale to weigh the ingredients!
To store: Bagels will keep for 4-5 days in a sealed storage bag at room temperature.
