📝 About This Recipe
Experience the quintessential New York morning with a bagel that boasts a high-gloss, crackly crust and a dense, malty, pull-apart interior. This recipe utilizes a long cold-fermentation process and a traditional barley malt boil to achieve that signature 'everything' flavor and iconic chew. It is the gold standard of bread making, bringing the legendary texture of a Manhattan street corner deli right into your own kitchen.
🥗 Ingredients
The Dough
- 500 grams High-Gluten Bread Flour (King Arthur Lancelot or similar high protein flour is essential)
- 250 milliliters Warm Water (Approximately 90°F to 95°F)
- 1 tablespoon Barley Malt Syrup (Provides the authentic NYC depth of flavor)
- 1 teaspoon Instant Yeast (Fresh and active)
- 2 teaspoons Fine Sea Salt
- 1 teaspoon Vegetable Oil (For greasing the proofing bowl)
The Boiling Liquid
- 3-4 quarts Water (Enough to fill a large wide pot)
- 2 tablespoons Barley Malt Syrup (Creates the shiny, brown crust)
- 1 tablespoon Baking Soda (Aids in surface gelatinization)
- 1 teaspoon Salt
Toppings (Optional)
- 1/4 cup Everything Bagel Seasoning (Sesame, poppy, garlic, onion, and salt)
- 1 tablespoon Coarse Sea Salt (For salt bagels)
- 2 tablespoons Sesame Seeds (Toasted or raw)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water with the barley malt syrup until dissolved. Sprinkle the yeast over the top and let it sit for 5 minutes until slightly foamy.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the high-gluten flour and sea salt. Turn the mixer to low speed and slowly pour in the yeast mixture.
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3
Knead the dough on low-medium speed for 8-10 minutes. The dough should be very stiff, smooth, and elastic; if it feels too sticky, add flour one tablespoon at a time. It should clear the sides of the bowl completely.
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4
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
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5
Punch the dough down to release air. Divide the dough into 8 equal portions (roughly 110-115g each). Roll each portion into a tight, smooth ball.
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6
To shape, poke a hole through the center of a ball with your thumb and gently stretch the ring until the hole is about 2 inches wide. Ensure the ring is even in thickness all the way around.
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7
Place the shaped bagels on a parchment-lined baking sheet dusted with a little cornmeal. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours. This 'cold retard' is the secret to the flavor and blistered crust.
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8
The next day, preheat your oven to 425°F (220°C). Bring a large, wide pot of water to a boil and add the barley malt syrup, baking soda, and salt.
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9
Remove bagels from the fridge. Carefully drop 3-4 bagels into the boiling water (don't crowd them). Boil for 60 seconds per side. The longer you boil, the chewier the crust will be.
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10
Use a slotted spoon to remove the bagels and place them back onto the parchment-lined baking sheet. While still wet, immediately coat the tops with your desired seasonings.
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11
Bake for 20-25 minutes, rotating the pan halfway through, until the bagels are a deep golden brown and sound hollow when tapped on the bottom.
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12
Transfer to a wire rack and let them cool for at least 20 minutes. Cutting into them too early will make the interior gummy—patience is rewarded!
💡 Chef's Tips
Use high-gluten flour; standard all-purpose flour will result in a soft roll rather than a chewy bagel. Don't skip the cold ferment in the fridge; it allows enzymes to break down starches into sugars for better browning and flavor. If your bagels deflate when you pick them up, they might be over-proofed; handle them very gently when moving to the boiling water. For an extra-shiny crust, ensure your boiling water has enough barley malt syrup—it acts as a glaze. Store leftovers in a paper bag for 24 hours, or slice and freeze immediately to preserve freshness.
🍽️ Serving Suggestions
The Classic: Generous schmear of full-fat cream cheese, smoked lox, capers, and thinly sliced red onion. Breakfast Style: A folded egg, crispy bacon, and melted sharp American cheese. Open-Faced: Smashed avocado with a squeeze of lemon and a sprinkle of red pepper flakes. Sweet & Savory: Whipped honey butter or walnut-raisin cream cheese. Pair with a hot cup of dark roast coffee or a fresh orange juice for the full experience.