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Chewy on the inside, crisp on the outside, these authentic New York bagels are a true classic. The secret lies in the slow cold fermentation and the traditional boil before baking, creating that unmistakable texture and complex flavor. Perfect for a weekend baking project that brings a taste of the Big Apple to your kitchen!
For 8 servings
Activate Yeast and Mix Dough
First Proof (Bulk Fermentation)
Divide and Shape Bagels
Chewy on the inside, crisp on the outside, these authentic New York bagels are a true classic. The secret lies in the slow cold fermentation and the traditional boil before baking, creating that unmistakable texture and complex flavor. Perfect for a weekend baking project that brings a taste of the Big Apple to your kitchen!
This jewish_american recipe takes 61 minutes to prepare and yields 8 servings. At 278.67 calories per serving with 10.57g of protein, it's a advanced recipe perfect for breakfast or brunch or snack.
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Cold Fermentation (Overnight Proof)
Prepare for Boiling and Baking
Boil the Bagels
Top and Bake
Cool and Serve
Knead 1.5 tsp of ground cinnamon and 1 cup of raisins into the dough during the last 2 minutes of mixing.
Create a topping mix of equal parts poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and coarse salt. Press the boiled bagels into the mix before baking.
Replace 1 cup of the bread flour with pumpernickel or dark rye flour. Add 2 tbsp of molasses and 1 tbsp of cocoa powder to the dough for color and flavor.
Substitute up to 50% of the bread flour with whole wheat flour. You may need to add a little extra water to achieve the right dough consistency.
Made from bread flour, these bagels are rich in complex carbohydrates, which are the body's primary source of fuel. They provide a slow and steady release of energy, making them a great breakfast choice to start your day.
The long, cold fermentation process doesn't just create a chewy texture; it also breaks down complex starches and proteins, developing a deeper, more nuanced flavor that is characteristic of authentic bagels.
A plain homemade New York bagel of this size contains approximately 245-260 calories. This does not include toppings like seeds or spreads like cream cheese.
New York bagels are primarily a source of complex carbohydrates, providing sustained energy. They are not typically considered a 'health food' due to being calorie-dense and low in fiber. However, as part of a balanced diet, they can be enjoyed in moderation. The long fermentation process may also make them slightly easier to digest for some individuals.
Authentic bagel dough is supposed to be very stiff and low in hydration compared to other bread doughs. This is what creates the dense, chewy interior. Your stand mixer may strain a bit, which is normal. If mixing by hand, it will require significant effort.
It is highly discouraged. The long, cold fermentation is the key to developing the complex flavor and characteristic chewy texture of a true New York bagel. Skipping this step will result in a bagel that tastes more like plain bread.
Barley malt syrup is an unrefined sweetener made from sprouted barley. It provides the signature malty flavor, helps achieve the glossy, brown crust, and feeds the yeast. For the best results, it's recommended to use it. In a pinch, you can substitute it with an equal amount of honey or brown sugar, but the final flavor and color will be different.
Store cooled bagels in a paper bag at room temperature for up to 2 days. For longer storage, slice them, place them in a freezer-safe bag, and freeze for up to 3 months. Toast them directly from the freezer.
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