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Get that classic New York deli experience at home! These bagels have a perfectly chewy crumb and a crisp, golden crust, generously topped with crunchy poppy seeds. The overnight cold proof is the secret to developing an incredible depth of flavor and signature texture.
Prepare the Dough
First Proof
Shape and Cold Proof
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Get that classic New York deli experience at home! These bagels have a perfectly chewy crumb and a crisp, golden crust, generously topped with crunchy poppy seeds. The overnight cold proof is the secret to developing an incredible depth of flavor and signature texture.
This jewish_american recipe takes 70 minutes to prepare and yields 8 servings. At 270.57 calories per serving with 9.71g of protein, it's a advanced recipe perfect for breakfast or brunch or snack.
Boil the Bagels
Top and Bake
Swap poppy seeds for sesame seeds, everything bagel seasoning, coarse sea salt, or dried minced onion.
Incorporate 1 teaspoon of garlic powder or onion powder into the flour for a savory dough.
Add 1/2 cup of raisins and 1 teaspoon of cinnamon to the dough during the last few minutes of kneading for cinnamon-raisin bagels.
Made with bread flour, these bagels are rich in complex carbohydrates, which the body breaks down slowly, providing a steady and sustained release of energy.
Poppy seeds are a good source of essential minerals like calcium, manganese, and magnesium, which play vital roles in bone health, metabolism, and nerve function.
Poppy seed bagels can be part of a balanced diet. They provide complex carbohydrates for energy, and poppy seeds offer minerals and fiber. However, they are calorie-dense. Enjoy them in moderation and pair with protein like eggs, lox, or hummus for a more complete meal.
A homemade bagel of this size (around 100g) typically contains about 280-320 calories, primarily from carbohydrates. This estimate does not include toppings like cream cheese or butter.
It is highly discouraged. The long, cold fermentation is the key to developing the complex, slightly tangy flavor and the classic chewy texture of a New York-style bagel. Skipping it will result in a blander, softer, more bread-like product.
While barley malt syrup is traditional for its unique flavor and color, you can substitute it with an equal amount of honey or dark molasses. The flavor profile will be slightly different, but it will still function to feed the yeast and sweeten the boiling water.
Bagel dough is meant to be low-hydration and very stiff compared to other bread doughs. This is what creates the dense, chewy interior. It will be a workout for your stand mixer and even more so if kneading by hand, but this texture is correct.