📝 About This Recipe
Experience the quintessential New York deli classic right in your own kitchen with these chewy, golden-brown masterpieces. These bagels feature a signature malt-infused dough that is boiled to achieve that iconic 'snap' before being encrusted in a savory, aromatic blend of seeds, garlic, and onion. Perfectly dense yet airy, they represent the pinnacle of enriched savory bread-making, offering a symphony of textures and salty, nutty flavors in every bite.
🥗 Ingredients
The Dough
- 4 cups High-gluten bread flour (plus extra for dusting; at least 12.7% protein)
- 1 1/4 cups Warm water (between 105°F and 110°F)
- 2 tablespoons Barley malt syrup (provides the authentic 'old world' flavor)
- 2 teaspoons Instant yeast
- 2 teaspoons Fine sea salt
- 1 teaspoon Vegetable oil (for greasing the bowl)
The Boiling Liquid
- 3-4 quarts Water
- 1 tablespoon Barley malt syrup (can substitute with honey)
- 1 teaspoon Baking soda (helps with browning)
Everything Seasoning Mix
- 1 tablespoon Dried minced garlic
- 1 tablespoon Dried minced onion
- 1 tablespoon White sesame seeds
- 1 tablespoon Black sesame seeds
- 1 tablespoon Poppy seeds
- 1 teaspoon Flaky sea salt (Maldon or similar)
- 1 Egg white (beaten with 1 tsp water for the egg wash)
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk the warm water and barley malt syrup until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
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2
Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase to medium-low and knead for 8-10 minutes until the dough is stiff, smooth, and very elastic.
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3
Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and cover with plastic wrap. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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4
Punch down the risen dough to release air. Turn it out onto a clean surface (do not flour it unless necessary) and divide into 8 equal pieces, roughly 110-115g each.
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5
Roll each piece into a smooth ball. To form the bagel shape, poke a hole through the center with your thumb and gently stretch the ring until the hole is about 2 inches wide. Place on a parchment-lined baking sheet.
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6
Cover the shaped bagels with a damp kitchen towel and let them rest for another 20-30 minutes. Meanwhile, preheat your oven to 425°F (220°C).
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7
In a large, wide pot, bring the water, malt syrup, and baking soda to a boil. Reduce to a gentle simmer.
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8
Carefully drop 2-3 bagels at a time into the simmering water. Boil for 1 minute per side for a classic chew, or 90 seconds per side for an extra-chewy New York texture.
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9
Use a slotted spoon to remove the bagels and place them back onto the parchment-lined baking sheet. While still wet, brush the tops lightly with the egg wash.
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10
In a small bowl, combine all the 'Everything' seasoning ingredients. Generously dip the egg-washed side of each bagel into the seasoning mix, or sprinkle it heavily over the top.
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11
Bake the bagels for 20-25 minutes, rotating the pan halfway through, until they are deeply golden brown and sound hollow when tapped on the bottom.
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12
Transfer to a wire rack to cool completely. This is crucial as the interior finishes setting during the cooling process.
💡 Chef's Tips
Always use high-gluten bread flour; AP flour will result in a soft roll rather than a chewy bagel. Don't skip the barley malt syrup in the water bath; it's the secret to that specific malty aroma and shiny crust. If your dough is too sticky, add flour 1 tablespoon at a time; bagel dough should be quite stiff and easy to handle. For the best flavor, let the shaped bagels cold-ferment in the fridge overnight before boiling and baking the next morning. Store leftovers in a paper bag for 24 hours or slice and freeze immediately for long-term freshness.
🍽️ Serving Suggestions
Slather with a thick layer of scallion cream cheese and topped with cold-smoked Atlantic salmon. Serve toasted with smashed avocado, a squeeze of lemon, and a soft-poached egg. Create the ultimate breakfast sandwich with thick-cut bacon, a fried egg, and sharp cheddar cheese. Pair with a hot cup of dark roast coffee or a refreshing iced cold brew. Serve alongside a bowl of hot tomato soup for a savory, crunchy lunch accompaniment.