Description
These Authentic NY Bagels are crisp on the outside, chewy on the inside, and taste just like the ones you’d grab from a corner deli in New York City. Boiled and baked to golden perfection, they’re perfect for breakfast, brunch, or an anytime craving.
Ingredients
2 teaspoons active dry yeast
1 tablespoon sugar or barley malt syrup
1 1/4 cups warm water (around 110°F)
3 1/2 cups bread flour
1 1/2 teaspoons salt
2 tablespoons baking soda or barley malt syrup (for boiling)
Everything bagel seasoning or sesame seeds, as desired
Instructions
1. In a large bowl, combine warm water and sugar or malt syrup. Sprinkle yeast on top and let sit for 5 minutes until foamy.
2. Add flour and salt to the yeast mixture. Stir until a dough forms. Knead for 8–10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Divide dough into 8 pieces, roll into balls, and poke holes in the center of each. Stretch gently into a bagel shape.
5. Let bagels rest on a parchment-lined tray for 15–20 minutes.
6. Preheat oven to 425°F (218°C). Boil water and add baking soda or malt syrup. Boil each bagel 45 seconds per side.
7. Remove and dip tops in desired toppings. Place back on tray.
8. Bake for 20–25 minutes until golden brown. Cool slightly before serving.
Notes
Make sure your water is warm (not hot) to properly activate the yeast.
Stretch the bagel hole a bit larger than you think—it shrinks during boiling and baking.
Don’t skip boiling! That’s what gives bagels their iconic chew and crust.
Nutrition
- Serving Size: 1 bagel
- Calories: 260
- Sugar: 1g
- Sodium: 480mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
Keywords: NY bagel, homemade bagel, boiled bagel