Authentic NY Bagels
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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
Cuisine American
Prep Time 45 minutes
Cook Time 17 minutes
resting time 1 day
Total Time 1 day 1 hour 2 minutes
Servings 8
Calories 321kcal
Author Marie

Ingredients

For the dough:

  • 4.5 cups bread flour* (540 grams if using King Arthur bread flour or high gluten flour)
  • 1 tablespoon wheat gluten*
  • 1 tablespoon dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1.5 cups warm water (~354 grams)
  • 2 teaspoons malt syrup (barley malt syrup)**
  • 1 tablespoon vegetable oil

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

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

For the everything topping***:

  • 2 tbsp Sesame seeds
  • 2 tbsp Poppy seeds
  • 1 tbsp Dried minced onion
  • 2 tsp Dried minced garlic
  • 1 tsp Coarse salt

Instructions

To make the dough:

  • Add all dry ingredients to the bowl of a standing mixer and blend
  • Add water and malt syrup and mix until blended
  • Add the oil and knead for 10 to 12 minutes
  • Rest dough for 15 minutes and then divide into 8 pieces
  • Line a baking sheet with parchment and sprinkle it with cornmeal or corn flour
  • Shape dough into balls and then poke hole in center, form into bagels, and place on prepared baking sheet
  • 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.
  • When ready to bake, preheat oven to 450 degrees
  • 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
  • Drain bagels onto a dish towel and then place onto a baking sheet
  • If desired, top with your favorite bagel topping or leave them plain.
  • Place bagels into the oven and then immediately reduce oven temperature to 425 degrees
  • Bake for 17 to 25 minutes

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)

Nutrition

Calories: 321kcal | Carbohydrates: 59g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Sodium: 1050mg | Potassium: 121mg | Fiber: 3g | Sugar: 5g | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1.2mg