Making authentic New York-style bagels at home is easier than you think. Forget the 48-hour fermentations, New York water, barley malt syrup, and lye. This recipe uses simple pantry staples to create bagels with a beautifully browned, crisp crust and a chewy interior that rivals even the best bagel shops.
What distinguishes a bagel from other breads like focaccia or ciabatta? The secret lies in the dough hydration and the cooking method. Bagel dough has a low hydration, resulting in a stiff texture compared to its high-hydration counterparts. This low hydration contributes to the bagel’s signature dense and chewy crumb.
The boiling step is crucial. Submerging the proofed bagels in boiling water gelatinizes the surface starches. This creates those characteristic micro-blisters that deliver the extra crisp exterior. Adding ingredients like lye, barley malt syrup, baking soda, or honey to the boiling water further enhances browning and adds subtle flavors. This recipe uses baking soda and honey for a touch of sweetness and a deep brown crust. An egg wash, applied after boiling, boosts browning even more, similar to a brioche bun.
While high-gluten flour might contribute to a slightly different texture, all-purpose flour works perfectly well. New York water isn’t necessary either; the key is the process. And while a long cold fermentation can develop complex flavors, this recipe proves that delicious bagels can be made in just a couple of hours.
This recipe yields bagels that rival, and perhaps even surpass, some found in New York City itself. The process starts with activating the yeast. Combine instant yeast and honey in warm water, stirring until dissolved. Let it stand for about five minutes until a foamy layer appears, indicating active yeast.
Meanwhile, combine flour and salt in a large mixing bowl. Once the yeast is proofed, pour the yeast mixture into the flour and mix vigorously until a cohesive, albeit stiff, dough forms. This takes about two to three minutes. Cover the bowl and let the dough rest for 15 minutes to allow the flour to hydrate.
After resting, knead the dough for 8-10 minutes until it becomes smooth and pliable. The gluten window test helps determine if the dough has been kneaded sufficiently. A small piece of dough should stretch thin enough to become slightly translucent before tearing.
Place the kneaded dough in a lightly oiled bowl, cover, and let it rise until doubled in size, about 45-60 minutes. Once doubled, divide the dough into eight equal portions, shape each into a tight ball, and let them rest for five minutes.
There are two ways to shape bagels: rolled or punched. The rolled method involves flattening the dough, rolling it into a tight cylinder, sealing the seam, and then forming a ring. The punched method involves creating a hole with your fingers and stretching it to the desired size. Both methods produce excellent results. Place the shaped bagels on a cornmeal-dusted baking sheet, cover, and let them proof for another 45-60 minutes, or even overnight in the refrigerator for a slower fermentation.
While the bagels proof, prepare the boiling water bath, preheat the oven, and make the egg wash and seasonings. For a classic everything bagel seasoning, combine black and white sesame seeds, poppy seeds, garlic powder, onion powder, and coarse kosher salt. A garlic parmesan seasoning with black and red pepper flakes adds a savory and spicy kick. Whisk an egg with a bit of water for the egg wash.
Once the bagels are proofed, boil them in batches in the prepared water bath (water, baking soda, salt, and honey) for 45 seconds per side. Transfer the boiled bagels to a parchment-lined baking sheet. Brush with egg wash and generously apply your chosen seasonings.
Bake the bagels for 15 minutes, rotating the pan halfway through for even browning. Cool the bagels on a wire rack for at least 10 minutes before slicing and serving. Enjoy them fresh from the oven with your favorite toppings, from cream cheese to more elaborate sandwich fillings.
These homemade New York-style bagels offer a satisfyingly chewy texture and a crisp crust. They are far superior to most supermarket bagels and a testament to the fact that baking exceptional bagels at home is within everyone’s reach.
