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Authentic New York Bagels
Classic New York–style bagels made from a stiff, high-gluten dough enriched with barley malt syrup. The long cold proof develops deep flavor, while brief boiling and high-heat baking create a chewy interior and shiny, golden crust.
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Ingredients
- 1000 g High-gluten flour
- 550 g Water (Use for the dough; aim for a final dough temperature of 72–75°F (22–24°C).)
- 40 g Barley malt syrup
- 25 g Salt
- 5 g Instant yeast
- Water for boiling (Use enough water to fully submerge the bagels, as needed.)
Steps
- 1
Combine the high-gluten flour, water, barley malt syrup, salt, and instant yeast. Mix and knead until the dough is smooth, strong, and noticeably stiff. Check the dough temperature and aim for a final dough temperature of 72–75°F (22–24°C).
- 2
Divide the dough into 12 pieces weighing approximately 130–135 g each. Pre-shape each piece into a short, compact log.
- 3
Shape each bagel by wrapping the dough around your hand, overlapping the ends, and rolling the seam firmly against the work surface until the ring is sealed. Keep the center hole open and fairly generous because it will tighten during proofing and baking.
- 4
Arrange the shaped bagels on a lightly prepared tray, cover them, and proof at room temperature for 1–1½ hours, until they look slightly puffy.
- 5
Transfer the covered bagels to the refrigerator and cold-proof them for 24–36 hours. This extended refrigeration develops flavor and helps the bagels retain their shape.
- 6
When ready to bake, preheat the oven to approximately 520°F (271°C) with a baking stone and bagel boards prepared according to your setup. Bring a wide pot of water to a boil.
- 7
Boil the bagels in batches, turning each one halfway through. Boil for 15–20 seconds per side, then remove and drain briefly. The brief boil should set the exterior while keeping the dough chewy.
- 8
Place the boiled bagels on bagel boards and bake at 520°F (271°C) for about 4 minutes, until the surface has begun to set.
- 9
Transfer the bagels from the boards directly onto the preheated baking stone. Continue baking for approximately 10 minutes, or until they are evenly golden brown and fully baked. Adjust the time for your oven and baking setup.
- 10
Cool the bagels briefly before serving so the crumb can set while the crust remains crisp and chewy.
Notes
The stated dough weight yields approximately 12 pieces of 130–135 g each. Baking time and temperature may need adjustment depending on the oven, baking stone, and bagel-board setup. For best flavor, allow the full 24–36-hour cold proof.
Nutrition per serving
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