Authentic NY Bagels

An easy and authentic NY bagel recipe that makes 8 bagels (can be doubled) Prep time: active time, 15 to 20 minutes to make dough, 40 minutes to boil and bake; inactive, 20 minutes or 12 hours (if retarding for next day bake)
Course Breakfast
Cook Time 17 minutes
Total Time 17 minutes
Servings 8
Author Marie@FeelingFoodish


For the dough:

  • 4.5 cups bread flour* (540 grams if using King Arthur bread flour or high gluten flour)
  • 1 tablespoon of wheat gluten*
  • 1 tablespoon dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons of salt
  • 1.5 cups (~333 grams) warm water
  • 2 teaspoons of malt syrup (barley malt syrup)**
  • 1 tablespoon vegetable oil

For the kettle water (can double if you have a really huge pan):

  • 3 quarts of water
  • 1 tablespoon of malt syrup
  • 1/2 teaspoon salt

For the everything topping***:

  • Sesame seeds , 2 tablespoons
  • Poppy seeds , 2 tablespoons
  • Dried minced onion , 1 tablespoons
  • Dried minced garlic , 2 teaspoons
  • Coarse salt , 1 teaspoon


To make the dough:

  1. Add all dry ingredients to the bowl of a standing mixer and blend
  2. Add water and malt syrup and mix until blended
  3. Add the oil and knead for 10 to 12 minutes
  4. Rest dough for 15 minutes and then divide into 8 pieces
  5. Line a baking sheet with parchment and sprinkle it with cornmeal or corn flour
  6. Shape dough into balls and then poke hole in center, form into bagels, and place on prepared baking sheet
  7. To bake same day, let the bagels rise for 20 minutes and then bake; for better flavor, cover the bagels with plastic wrap that has been sprayed with baking spray (to prevent sticking), and then bake the bagels the next morning.
  8. When ready to bake, preheat oven to 450 degrees
  9. In the meantime, bring kettle water (see recipe above) to a boil in a large pan with deep sides (saute pan or broiler pan) and boil bagels in batches of 3 to 4 for about 45 seconds and then flip them over and boil for another 45 seconds on the other side
  10. Drain bagels onto a dish towel and then place onto a baking sheet
  11. If desired, top with your favorite bagel topping or leave them plain.
  12. Place bagels into the oven and then immediately reduce oven temperature to 425 degrees
  13. Bake for 17 to 25 minutes

Recipe Notes

*may use high-gluten flour (14% to 15% protein) in place of bread flour (12% to 13% protein) with the wheat gluten
**barley malt syrup can be found at most health food stores, home brewing supply stores, and Whole Foods; may substitute brown sugar for less authentic flavor
***this makes about 1/2 cup of topping; I make a really big batch of this by using larger measurements with about the same proportions: 1 cup sesame seeds, 1 cup poppy seeds, 1/2 cup dried minced onion, 1/4 cup dried minced garlic, 2 tablespoons coarse salt. (store extra in plastic bag or a jar for next batch of bagels)