One of the staples in my kitchen, this New York style bagel recipe is super easy to make and well worth the effort! Crispy on the outside, just like your favorite NY deli, but baked in your own kitchen. These are the real deal!
Two main types of bagel recipes
I am SOO excited to share this recipe for NY style bagels, which I absolutely love (as much or even more than my favorite NY pizza dough).
But before we get much further, you should know that there are two main types of bagel recipes:
- Traditional NY style bagels, which have also been referred to as “water bagels”, because they are boiled just before they are baked. This technique is used to set the exterior and give the bagels that crispy exterior and chewy quality.
- Steamed bagels, which are less traditional and lack the roundness and shininess of NY bagels. See more about the difference between boiled and steamed bagels here.
This recipe is for the traditional water bagels, also referred to as NY style bagels.
Overview of ingredients for this bagel recipe
You may have most of these ingredients on hand. If you don’t, it is certainly quite easy to keep these ingredients in stock going forward.
Overview of Bagel Recipe Process
I usually opt to make overnight bagels. For this easy process, you will:
- Mix and knead the dough until fairly smooth
- Divide the dough into 8 pieces (115 grams or 4 ounces each piece)
- Roll the 8 pieces into balls
- Poke a hole in each ball and shape into bagels
- Place on greased baking sheet and let rest/rise in refrigerator overnight or on counter for same day bagels.
- Boil bagels in batches of 3 or 4 (30 to 45 seconds, up to 2 minutes, on each side)
- Drain over pot using slotted spoon and placed on baking sheet lined with parchment
- Bake at 450 degrees for 15 to 20 minutes.
Mixing and easy shaping technique
I make my bagels the night before I want to enjoy them. It takes me about 30 minutes of mixing and measuring and then some hands off time to let dough rest. I then shape them, and put them away for next day baking.
The photo collage below shows an overview of the steps needed.
Mix dry ingredients (photo 1), and then mix the wet ingredients (photo 2). Then, combine the wet and dry ingredients and knead using hands or an upright stand mixer (photo 3).
After kneading the dough and ensuring you have a smooth dough (photo 4), (about 10 minutes by hand) you will divide the dough into 8 equal portions (115 grams or 4 ounces each piece) (photo 5) and shape each piece into balls (photo 6).
Now if you are like me, you will use a scale to help ensure that all pieces are similar in weight so that your bagels are all pretty close in size, but it’s not necessary to do so!
Personally, I find the easiest way to shape bagels is to form balls and then poke a hole right in the middle of the ball of dough (photo 7). Then, using your fingers, you stretch the center out to create a 2-inch center hole.
After forming the bagels, place on a baking tray and cover with plastic wrap that has been sprayed with cooking oil (photo 8).
I like to use a silicone baking sheet because I’ve found that it decreases the chance of over-browning the underside of the bagels. Place the covered bagels directly into the refrigerator for next day baking.
Increasing flavor
I always opt to refrigerate my bagels after shaping them in order to slow the rise. This also increases flavor, as slow rise dough enhances the fermentation of the dough. In the morning, you simply boil and bake the bagels and you’ll have fresh bagels within an hour or less!
Boiling the bagels and suggested toppings
Just prior to baking, you will prepare a kettle bath (see below) that can include just plain ole water or water with a flavoring like barley malt syrup, brown sugar, or honey, and salt.
I used water and a tablespoon or so of barley malt syrup for flavoring. Really no measuring required here – Just ensure the water is deep enough to allow the bagels to float and that the water has a nice warm color (if you opt to add flavoring).
I feel that the use of the kettle bath with barley malt syrup gives these bagels that truly distinct NY bagel flavor, and it also sets the crust before baking, giving you that bagel-y chewy crust and dense interior. If you don’t have barley malt syrup, don’t worry! Use brown sugar or honey instead.
*Make sure your kettle water is boiling well because this is also where your bagels will grow in size (as well as during baking). The photo is a bit deceiving as it doesn’t truly show the rolling boil, which is important to obtain.
Here’s what my bagels looked like after the kettle bath and after topping. Pictured below are plain bagels, poppy seeds bagels, and “everything topping” bagels (poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and coarse salt). There is also cornmeal sprinkled on bottom.
Top tips for making NY style bagels
- Use a good quality flour; I always try to use bread flour but you can also use a good all-purpose flour (make sure it has at least 3 to 4 grams protein per serving on nutrition label). Higher is better.
- Consider using vital wheat gluten, which is widely available in supermarkets. Vital wheat gluten will increase the protein content of the flour and give you more crisp and chew.
- Make sure you knead the dough well; usually this dough is hand kneaded because it is a pretty tough to knead using conventional mixers. (However, this recipe is a bit easier to mix than other traditional doughs because it has a bit more water in it).
- When you get to the boiling stage, make sure your kettle/water bath is deep enough for the bagels to float in and replenish the water if it boils off too much for second batch (assuming you are boiling 3 or 4 at a time).
- Make sure the kettle water reaches a rolling boil, otherwise, the bagels will not puff up a lot during this stage.
- If the water isn’t deep enough in the boiling pan, the bagels can stick to the bottom of the pan.
- You can boil the bagels for 45 seconds to 2 minutes on each side; taking care to flip them over gently. If the bagels deflate in the water, they proofed too long (risen too much).
- The longer boiling time will give you a thicker crust and shorter times result in thinner crust. To begin, use the shorter boiling times listed.
- Egg wash is NOT needed; the kettle bath gives these bagels a nice shiny finish.
- Barley malt syrup can be found on Amazon or at the health food store; if you can’t find it, don’t worry, use honey, or brown sugar.
- I use parchment or silicone baking sheets to prevent over browning on the bottom of bagels.
- More tips on making great bagels from New Yorker Bagels
- Also see Troubleshooting bagels from Serious Eats
How to store bagels?
Bagels keep for 1 day at room temperature when stored in a paper bag. After 1 day, slice bagels and freeze them in plastic bags for up to one month. Thaw or toast bagels after freezing.
My conclusion!
I must say, these bagels were amazing!!! And, they are totally worth the effort. Even around these parts, it’s difficult to get “real” bagels. Sadly, many many versions are just “bagel-shaped rolls”.
I often double the recipe and freeze the extras. Sooo good!!
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Authentic New York-style Bagels
Equipment
- baking sheets
- Large shallow pot (deep enough for at least 3 or 4 bagels to float in water.)
- Slotted spoon helpful to remove bagels from boiling water.
Ingredients
For The Dough:
- 4 ⅓ cups bread flour*
- 1 teaspoon dry yeast (overnight bagels) (1 tablespoon for same-day bagels)
- 1 tablespoon sugar
- 2 teaspoons brown sugar or diastatic malt powder
- 2 teaspoons salt
- 1 ⅓ cups warm water (overnight bagels) (1.5 cups for same-day bagels)
- 1 tablespoon vegetable oil
- 1 tablespoon vital wheat gluten (*optional*) OPTIONAL, 1. to 1.5 tablespoons (increases the protein content of flour)
For the kettle water:
- water (just use enough to allow at least 3 or 4 bagels to float without touching bottom of pan)
- brown sugar, honey, or barley malt syrup** (enough to tint water golden color; can also simply use plain water)
- ½ teaspoon salt
For baking:
- cornmeal enough to dust baking sheets
OPTIONAL "everything bagel topping" (or purchase already mixed)***:
- 2 tbsp Sesame seeds
- 2 tbsp Poppy seeds
- 1 tbsp Dried minced onion
- 2 tsp Dried minced garlic
- 1 tsp Coarse salt
Instructions
To Mix the Dough:
- Add all dry ingredients to a medium sized bowl or in the bowl of a standing mixer and blend.
- Note: Please see directions on your brand of yeast. If it requires activation by adding water and/or sugar, use some from the amounts stated in the recipe. RedStar/SAF (instant or active yeast) does NOT require activation but Fleishman's active dry yeast does.
- Add wet ingredients (oil and water) to dry ingredients and knead until dough in smooth (10 to 12 minutes in mixer or as long as needed by hand; may also knead in food processor for up to 90 seconds and finish by hand kneading if needed). If using food processor, you may need to split dough into two batches depending on size of appliance.
- Do a window pane test: take a small walnut sized piece of dough and try to stretch it out very thinly until it is almost "transparent" – this suggests your dough has been kneaded enough.
- Rest dough for 10 minutes and then divide into 8 pieces (if weighing about 115 grams or 4 ounces for each bagel)
- Shape dough pieces into balls by rolling on countertop using slight pressure from palm of your hand, and then let the balls rest on counter for 10 to 15 minutes.
- Spray a baking sheet with cooking spray, sprinkle with cornmeal, and set aside.
- Poke hole in center of each balls with your index finger and form into bagels by gently stretching the hole out to about 2 inches in width, and then place on prepared baking sheet.
For Same Day Baking
- Cover bagels with plastic wrap (spray tops of bagels or bottom of wrap so it doesn't stick to bagels) and let bagels rise for about 20 minutes in warmer weather or 30 minutes in cooler kitchens. (Float test: Bagels are ready for boil and bake if they float in a bowl of water.)
For Next Day Baking
- Spray top of bagels with cooking spray and top with plastic wrap, place in the refrigerator, and then proceed the next day by following "To Boil and Bake Bagels" section below. No need to bring bagels to room temperature after refrigerating.
To Boil and Bake the Bagels
- Preheat oven to 450 degrees (Do NOT use convection)
- In the meantime, bring kettle water to a boil in a large flat pan with deep sides (saute pan or broiler pan)
- When water is boiling, add bagels to water (enough to fit without crowding) and boil bagels for about 30 to 45 seconds and then flip them over and boil for another 30 to 45 seconds on the other side. (You can boil for up to 2 minutes per side but note that the bagels may be more apt to deflate during a longer boil.)
- Drain bagels using slotted spoon and place onto a baking sheet that has been dusted with cornmeal.
- If desired, top with your favorite bagel topping (ie, everything seasoning) or leave them plain.
- Place bagels into the oven and bake for 15 to 20 minutes until golden (begin checking bagels at about 13 minutes). You can use parchment or silicone baking mat but I've often also used simply cornmeal dusted plain baking sheet.
Storage
- Bagels are best enjoyed the same day as baking. For leftovers, slice and freeze in airtight bag.
To Make the Everything Topping
- Mix all ingredients together and store extra in plastic bag.
Notes
- Use a good quality flour; I always try to use bread flour but you can also use a good all-purpose flour (make sure it has at least 4 grams protein per serving on nutrition label)
- Consider using vital wheat gluten, which is widely available in supermarkets. Vital wheat gluten will increase the protein content of the flour and give you such a beautiful crisp and chew.
- Make sure you knead the dough well; usually this dough is hand kneaded because it is a pretty tough to knead using conventional mixers. (This recipe is a bit easier to mix than other traditional doughs because it has a bit more water in it).
- When you get to the boiling stage, make sure your kettle/water bath is deep enough for the bagels to float in and replenish the water if it boils off too much for second batch (assuming you are boiling 3 or 4 at a time).
- Make sure the kettle water reaches a rolling boil, otherwise, the bagels will not puff up a lot during this stage.
- If the water isn’t deep enough in the boiling pan, the bagels can stick to the bottom of the pan.
- You can boil the bagels for 30 t0 45 seconds (up to 2 minutes) on each side; taking care to flip them over gently. If the bagels deflate in the water, they proofed too long (risen too much) or were boiled for too long.
- The longer boiling time will give you a thicker crust and shorter times result in thinner crust. To begin, use the shorter boiling times listed.
- Egg wash is NOT needed; the kettle bath gives these bagels a nice shiny finish (using convection setting will blow bagels dry and decrease shine).
- I sometimes use parchment or silicone baking sheets to prevent over browning on the bottom of bagels.
Nutrition
*Recipe updated on July 15th to add more detailed instruction and adjust yeast and water for overnight proofing.
Kris Marie says
I have a batch in my oven now, made them yesterday afternoon. Used 2 1/3 cups bread flour and 2 cups whole wheat flour. Also used the powdered malt and the gluten flour, I top with the everything topping, I also add that liquid barley malt in the water. I’ve been successful in baking these at 435 degrees and checking at 11 minutes just in case I need to lightly cover with aluminum foil to prevent burning the topping. This is really a great combination! Thank you again!
Chester says
Correction: Diastatic malt powder. “Diastolic” is the bottom number of a blood pressure reading.
Marie says
😂😂👍
Kris Marie says
These were absolutely delicious! But how do I keep my everything topping from slightly burning? Thank you. Making and freezing another batch!
Kris Marie says
Hi Marie, can I use the barley malt syrup in the dough instead of the 2 teaspoons brown sugar or diastolic malt powder? Making these tomorrow. Thank you. I did buy the vital wheat gluten!
Marie says
Yes! Sorry for the late response
Kris Marie says
I went ahead and ordered the malt powder. Will these bagels be okay if I make them Thursday and leave them in the refrigerator until Saturday morning to finish off? I’ve been re-reading the comments and I don’t want to overproof the bagels. Thank you.
Marie says
Should be okay but try to make sure the dough isn’t too warm when you place in fridge and make sure your fridge isn’t running too high. The goal is to prevent the bagels from overproofing. When you get to the boiling stage reduce boil time if you find they are collapsing – I’d try one first before boiling a few at once
Kris Marie says
Still waiting for the malt powder, so it’s 3:35 pm on Thursday and I have yet to make the dough….what is the maximum or ideal time to keep the bagels in the fridge? Thank you.
Becky says
These were fabulous! Two things I did that were mistakes but worked out OK- I accidentally added about 1.5 teaspoons too much vital gluten (was running back and forth to my computer to check the recipe while doing other tasks also) I started this recipe so late at night that I decided to put the entire dough ball in the fridge and split them the next day. The biggest issue here was that the gluten developed enough overnight that it was hard to get them smooth and even the next day, so the shapes weren’t terribly uniform making them harder to cut in half, but they were still AMAZING. As a final comment, I didn’t have a large pan to use, so we used my wok. This worked great since the surface area was so broad!
If I wanted to do cinnamon raisin bagels, would it be as simple as adding cinnamon/sugar and fruit when kneading the dough, or would there be other tweaks to the recipe?
Thanks for this fantastic recipe! It was my first attempt at bagels and in spite of my blunders, my hubby deemed them a complete success!
Marie says
That’s great! I agree that the bagels are much harder to shape after gluten development. For the mix ins, I haven’t done a lot, but when I do I add right during the initial mix – makes it easy for sure. Happy Baking!
Pete says
These bagels are amazing!!! Just a couple questions, 1, do you use barley malt syrup in the dough mix or just the diastolic powder? 2, the water levels for the dough doesn’t always make my dough complete. I often have to add alittle extra. Is that common?
Marie says
I use either brown sugar or the diastolic malt powder in the dough and then the barley malt syrup in the kettle water for boiling them. And yes, absolutely add water if the dough is too dry. Depends on your flour and I have done this too. Thanks for the kind words!
Pat P says
Can this recipe be used adding mini chocolate chips? What measure of chocolate chips would you recommend?
Marie says
I haven’t tried but yes, you definitely could. I would try 1/2 cup to start…
Karen says
Ive tried other bagel recipes because you cant get good bagels where I live. This was so successful. It was like magic really. They puffed up in the oven like crazy too…..I might even break the dough into ten balls instead of eight next time. Also, you DO need egg white wash to get toppings to stick. My seeds, for the most part, slid off. I may also reduce the temp of the oven if I do toppings since they cook faster than the actual bagel. Best recipe. Saved me and my craving.
Karen says
BTW, I will also add that I increased the Vital Wheat Gluten to 1 tablespoon per cup of flour. Its the only way I got the ‘windowpane test’ to come out. For personal taste preference, I also doubled the salt and the brown sugar/diastolic malt powder.
Paulina says
Amazing on the first try! Loved the recipe, tasted like proper NY bagels.
Lukas says
Hi there,
This is the second recipe I tried to follow and again had the same issue – my bagels are too dense, they are delicious and soft when eating freshly baked but after a while they become harder and harder. I did overnight bagels, what am I doing wrong? They did not rise much in the fridge, not enough yeast? they were floating when boiling, I would like to have them more puffy.
Marie says
Bagels are definitely best eaten the day they are made – I slice and freeze the left overs. Because they are made from a lean dough and the dough doesn’t have a lot of water in it, the keeping quality (or lack thereof) is typical. Density can be improved by letting the bagels proof up a little more – are you doing the float test?
Betsy Kim says
Yum! Just pulled these out of the oven! I had to immediately slice one and top it with cream cheese. The other have I put in the toaster. Great recipe! Thanks for sharing. 🙂
Marie says
Thanks! I am making these constantly….so glad you enjoyed 😀
billy h says
I WILL NEVER BUY BAGELS AGAIN!!! These were the best best bagels I have ever tasted!! So good my family has ordered them from me! Many steps but well explained directions. Once you have made a batch or two it just gets easier. Most important part of the process was the BARLEY MALT SYRUP added to the soda bath, and the vital wheat gluten added to the dry ingredients, as recommended.
If you follow the directions to the letter you will have the best bagels you have ever tasted! And as I said, you will never buy bagels again after you see how easy these were to make!
So good I made 5 batches for family members and for the freezer. Each batch better than the last.
Don”t waste time looking for the barley malt syrup, just go to amazon and order, and with prime came in 2 days. Sure makes a world of difference.
Thanx for the fantastic recipe!!!!!!!!!!!
Marie says
Your comment made my day! I am sooo glad you followed the optional steps of barley malt syrup and the vital what gluten. It really does make a huge difference and it’s what separates this recipe from the others. of course, you can do without but adding those ingredients makes SUCH a difference. vital wheat gluten easy to find in most grocery stores and barley malt syrup Amazon or health food stores that sell groceries. I keep both on hand now and I alwayyyyys make my own now too!
Lauren B says
I have been looking for the perfect bagel recipe and this one was the best one yet! The bagels were so yummy! Awesome recipe.
Dawn Hubert-Hickey says
I may be missing it but is their a rising period after the dough is kneaded & before boiling? Making tomorrow
Marie says
Hi Dawn, great question. after shaping, rest bagels for about 20 minutes and then test to see if they float using a bowl of water . If one floats, they’re ready to be put in fridge for baking the next morning or for same day version, ready for boiling and baking.
Antonis says
Overall, the flavor of these bagels is absolutely fantastic. However, I’ve tried both the overnight version and the same-day version with not-quite-perfect (but consistent) texture results. I feel the directions could use a bit more clarity on time and steps, so I figured I’d ask in case others have the same issues:
1. When doing the overnight, I followed the recipe and timings exactly, but it didn’t say how long to leave it in the fridge. The first time, I did about 12 hours and they ended up not rising much in the boil or bake (though the crust and texture were pretty good). The second time, I did about 18 hours and they rose a little bit more but still weren’t anything like in the photos.
2. When doing the same-day, I followed all of the exact same timings (bulk rise for 15, balls rose for 20, shaped bagels rose for 30) and they got huge (looked like perfect bagels) but then immediately deflated and turned to discs in the water. They were clearly overproofed so I tried again without the first bulk rise (shaping right away) and they ended up too dense.
3. The same-day version says to increase the yeast and water. I’ll admit I have more experience making traditional bread, but this seems backwards to me: wouldn’t you want to reduce hydration and yeast for the same-day since the overnight version would lose some moisture in the fridge and would rise more slowly? I’d love an explanation of the reason for that, since I’m curious!
Thanks!
Marie says
Glad you like the flavor and you have some great questions!
1. I would recommend doing the “float test” to see if your bagels have risen enough, Place a bagel in a bowl of water and see if it floats; if so, it is ready.
2. I would reduce the yeast slightly and/or you can reduce the boiling time to 30 seconds per side.
3. increasing the yeast and the water speeds up the leavening process. if you use less yeast, your bread dough will rise more slowly and the fermentation time will be longer producing a product that is better tasting. More water allows for more activity (yeasts can move around more quickly) from what I understand – hope this helps a bit.
Also, assuming your bagels are not overproofed, remember that the kettle bath is use to puff up the bagels and “wake the yeast up from their nap” in the case of overnight refrigeration . Make sure you have a nice strong boil going.
K says
Delicious NY style bagels! I love NY style bagels, but unfortunately there are very few places in my metro area to get them, and none are close to me.
I have ZERO faith in my breadwork, but these turned out great! They recipe was easy to follow. The bagels came out with a great chew and good texture. I did three plains, three everything, and two dukkah spiced.
Marie says
Awesome! 👏👏 I just made another batch too! I like to slice and freeze the leftovers
Taemi says
I’m a New York transplant and I discovered this recipe during quarantine. I’ve been so excited to have actual bagels that remind me of home! I was a bigger fan of the original recipe (which uses the quantity listed in the same-day version, but still with a cold rise). The bagels I associate with home are not very puffy and more of a dense chew, with a good crust, and that recipe accomplished that for me! I just made a few refinements- I re-stretch the bagels just before their bath (this ensures less puff and a good solid hole in the middle), quickly add the everything topping immediately after their bath while still wet and pat it on with my hands to the tops & sides of the bagels (the topping stays on better this way), I place the bagels on two baking sheets, 4 per sheet (they were not baking evenly because they were too close to each other on one sheet), and I bake them for longer than the given time to make sure the inside gets baked through (if the outside is getting too brown I throw some foil over them). I will be using this recipe for a long time!
Alisa says
I’ve made several bagel recipes from online blogs and I found this recipe not as good as other’s Ive tried. Bagels deflated and did not have a good crust. After cooling from baking they feel “soggy”.
Marie says
deflating is a sign of overproofed dough – and good crust comes from nice strong flour, an extended boil (which is not possible if bagels overproofed) and mixing the dough well. Sorry it didn’t work out for you…if you want to trouble shoot and try again, please feel free to contact me via email.
Ben says
The recipe was great ! My only issue is that I end up with flagels not bagels !! Flat bagels . I form them at night, refrigerate and cover the bagels overnight. In the morning, I remove them from the refrigerator and wait for signs of their beginning to puff up prior to boiling and baking. They become quite delicate to handle prior to boiling . The taste is great. Maybe I should boil and bake after rising for 1 hour for a same day bake.
Any thoughts ?
Marie says
Yes! Great timing I am in the midst of updating this recipe, which was originally posted as a “same day” recipe…to make a long story short, reduce yeast to 1 teaspoon and make sure to use bread flour for overnight version. Bagels usually deflate when they are boiled if they are overproofed. I’ll have more details added too when I update the post.
Michael says
Thank you for this recipe- I am a hero to my daughter who enjoys avocado on a toasted bagel.
Marie says
Awe – she sounds like my kinda girl! Yummm
Rose Cukurova says
Turned out perfect!!! Will be making again and again.
Marie says
Glad to hear it! I’m due to make some too
Rob says
Thank you for this recipe. My college girls (as well as the other 2 still in HS) have been asking for bagels and I let time get away from me and both have to drive back today.
So I searched for recipes permitting same-day make-and-bake and was very happy to find yours.
One quick comment on ingredient order. Using a stand mixer, I followed the instructions including adding the Tbs of vegetable oil after the water/malt had been blended into the dry ingredients. I ended up with a dough ball merrily spinning round the (now quite oily) mixer bowl instead of being kneaded. Not a real problem as I simply hand-kneaded for a couple of minutes to incorporate the oil then tossed it back in the mixer for the remaining specified time.
Anyway, I added the oil a bit at a time over maybe 30 seconds. Does it work better to dump it all in at once? Or maybe add it in as the wet/dry are nearly, but not fully, blended together?
Thank you again.
Marie says
I’m glad it worked out overall! I think the oil should be added just after the flour has been mostly absorbed but well before the ball stage so I’ll clarify -thanks for the feedback 🙂
Rob says
Thanks! Although the one-day version were really, *really* great, I’m in-progress with the 2-day version right now. I have the bagels shaped and in the fridge and will boil and bake around 6 am tomorrow. I did this time add the oil a bit earlier as suggested and it worked out fine.
Thanks again for posting this great recipe. I can’t believe how easy and good these are!
Kris Marie says
I added my 1 tablespoon of oil to the warm water and than added that combination to the dry ingredients. My bagels were absolutely delicious, perfect except the already mixed everything topping got too brown, as the onions cooked too quickly. Next time after 13 minutes I’m going to cover the bagels with a piece of foil to hopefully prevent burnt toppings.
Marie says
Good idea! Or maybe you can lower the tray so the top doesn’t brown as much? I have heard of people soaking their topping too but I like your idea of simply covering lightly after a certain time
Carol says
These were great but I have one question. How do you get the seeds to stay on? They stick on after the water bath but all come off when you try to eat them or handle them. Maybe an egg wash after the water bath?
Marie says
I think it’s normal for some to fall off but maybe because I put so much topping on that I don’t have trouble? If you sprinkled to place topping maybe try dipping them instead in a bowl of the topping?
Noah Chasin says
What was the resolution about yeast and flour. I made this this morning after proofing overnight in fridge. The dough is very tacky and the shape falls apart, but after the boil and bake, they are ugly but delicious! A little flat, and I’m sure some small tweak Would alleviate the issue. I’m not a baker so I look to you for guidance. Texture is amazing.
Marie says
The resolution is, if proofing overnight, reduce yeast to 1 teaspoon (instead of 1 tablespoon) and also reduce water to 300 mls. Dough will be harder to work with but much less chance of deflation and crust will be much improved
Noah Chasin says
Thanks, Marie. The flavor and texture of these bagels is exceptional—it was just the deflation. I will try with the reduced yeast and water.
Michael says
Sorry to bug you again, but I have trouble with your volume to weight conversions. For the water in these bagels, I would have shown a weight of 354 g for 1 1/2 cups, not 333 g (i.e. 1 cup water = 236 grams times 1.5 = 354 g). Which measurement is correct?
Thanks,
Michael
Marie says
Yes you’re correct it’s 354:) I’ll update it soon (about a difference of 1.5 tb or so) thank you for pointing this out
Benjamin Schecter says
Are you using active dry or instant yeast in your recipe? That can make a HUGE difference to how these turn out. Looks like a solid recipe though.
Marie says
I use instant but have used active in the past too.
Alexander Dixon says
This article may have preceded the sale of Whole Foods to Amazon but the Barley Malt Syrup. Whole Foods (in Saint Paul, Minnesota) DOES NOT CARRY Barley Malt Syrup.
Marie says
Thanks for the heads up! I’ve noticed this too so I’ll update the recipe…I always find it at the local health food store
Alexander Dixon says
I know, Whole Foods used to have great bread baking ingredients but now I have to go to the Coop to get things like barley syrup and semolina.
A shame they have become just another supermarket (expensive at that!).
Thanks for the recipe!
Chloe Beeney says
Thank you!! I have just made these and the are delicious. As an American in London, one of my great laments was the lack of “New York” bagels. These are the closest I have come and on my first attempt.