New York–style bagel

Let’s make authentic New York–style bagels—chewy, slightly sweet, glossy on top, and perfectly shaped with a traditional hole. I’ll break it down step by step, including shaping.

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Ingredients (makes 8–10 bagels)

For the Dough:

• 4 cups (500 g) bread flour (high-protein for chewiness)

• 1 ½ teaspoons salt

• 2 teaspoons granulated sugar

• 2 teaspoons instant yeast (or active dry yeast)

• 1 ¼ cups (300 ml) warm water (110°F / 43°C)

• 1 tablespoon barley malt syrup (optional, classic NY flavor; can substitute honey or sugar)

For Boiling:

• 2–3 quarts water

• 1–2 tablespoons baking soda (optional, for chewiness and color)

• 1 tablespoon barley malt syrup or honey (optional)

For Topping (optional):

• Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt

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Equipment

• Large mixing bowl

• Stand mixer with dough hook (optional)

• Baking sheet

• Parchment paper

• Large pot

• Slotted spoon

• Cooling rack

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Step-by-Step Directions

1. Activate Yeast (if using active dry)

1. If using active dry yeast: Dissolve 2 tsp yeast and 2 tsp sugar in 1 ¼ cups warm water. Let sit 5–10 minutes until foamy.

2. If using instant yeast, you can skip this step and add it directly to the flour.

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2. Make the Dough

1. In a large bowl or stand mixer, combine bread flour and salt.

2. Add the yeast mixture (or instant yeast directly) and barley malt syrup.

3. Mix until a rough dough forms.

4. Knead by hand for 8–10 minutes or in a stand mixer with a dough hook for 5–7 minutes, until smooth, elastic, and slightly tacky.

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3. First Rise

1. Lightly oil a bowl and place the dough inside.

2. Cover with a damp towel or plastic wrap.

3. Let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

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4. Shape the Bagels

1. Punch down the dough gently to release air.

2. Divide the dough into 8–10 equal pieces (about 100 g each for medium bagels).

3. Roll each piece into a smooth ball.

4. To shape into a bagel:

   • Method 1: Roll a ball into a rope about 8–10 inches long, then bring the ends together and pinch to seal.

   • Method 2: Poke a hole in the center of the ball with your finger and gently stretch into a 1–2 inch hole.

5. Place shaped bagels on a baking sheet lined with parchment paper, cover with a towel, and rest 10–15 minutes while you heat water for boiling.

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5. Boil the Bagels

1. Preheat oven to 425°F (220°C).

2. Bring a large pot of water to a boil. Add baking soda and barley malt syrup or honey.

3. Boil bagels 2–3 at a time for 1–2 minutes per side (longer boiling = chewier crust).

4. Remove with a slotted spoon and place back on the parchment-lined baking sheet.

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6. Add Toppings (Optional)

1. While bagels are still wet, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top.

2. Press lightly so toppings stick.

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7. Bake the Bagels

1. Bake at 425°F (220°C) for 20–25 minutes, until golden brown and shiny.

2. Optional: Brush with a little melted butter immediately after baking for extra shine and flavor.

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8. Cool and Serve

1. Let bagels cool on a wire rack for at least 15 minutes before slicing.

2. Slice with a serrated knife and serve with cream cheese, lox, or any topping you love.

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Tips for Perfect New York Bagels

• High-protein bread flour is key for chewy texture.

• Boiling in water with malt or honey gives that signature shiny crust.

• Don’t skip the rest after shaping—it prevents cracking.

• For extra authenticity, bake with a steam tray in the oven: place a small oven-safe dish of water to mimic a professional steam oven.