Chewy on the inside with a perfectly golden, crispy exterior, these authentic New York-style bagels are a labor of love that yields incredible results. The secret lies in the boiling process and high-heat baking, creating that signature dense crumb and glossy crust that bagel lovers crave. Once you master this recipe, you'll never buy store-bought bagels again.
⏱️240 min
📊Medium
👥8 servings
🍽️Snack
vegetarianfamilybudget-friendly
Ingredients
500 gbread flour
10 gsalt
7 ginstant yeast
310 mlwater
15 ghoney
10 gmalt barley powder
50 gsesame seeds or poppy seeds
1 pieceegg white
Instructions
1MIX THE DOUGH: In a large mixing bowl, combine 500g bread flour, 10g salt, and 7g instant yeast. Gradually add 310ml water while mixing until a shaggy dough forms. The dough should be quite stiff and dry compared to regular bread dough—this is intentional and creates the dense, chewy bagel texture. Continue kneading for 10 minutes by hand or 6-8 minutes in a stand mixer until the dough becomes smooth and elastic, with a slight resistance when you stretch it.
2FIRST RISE: Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rest at room temperature (20-22°C) for approximately 90 minutes until it increases in volume by about 30-40%. The dough should feel slightly puffy but still quite dense. Chef's tip: Unlike bread dough, bagel dough doesn't need a dramatic rise—you're aiming for gentle fermentation, not full expansion.
3SHAPE THE BAGELS: Turn the dough out onto an unfloured work surface and divide it into 8 equal portions of approximately 100g each using a bench scraper or knife. Roll each portion into a tight ball, then use your thumb to poke a hole in the center, gradually stretching and rotating the dough to form a ring with a 3-inch diameter hole. The bagel should be uniform in thickness with no thin spots. This shaping technique ensures even cooking and the characteristic bagel shape.
4COLD OVERNIGHT PROOF: Place the shaped bagels on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for at least 12-16 hours, or up to 24 hours. This extended cold fermentation develops complex flavor and makes the bagels easier to handle. The cold dough will be firm and won't rise much further during this time, which is exactly what you want for proper boiling.
5PREPARE THE BOILING WATER: While your bagels are in the final stages of chilling, fill a large pot with 2 liters of water and bring it to a gentle boil. Add 15g honey and 10g malt barley powder (or alternatively, 10g of baking soda), stirring until dissolved. This creates an alkaline environment that gives bagels their characteristic chewy crust and golden-brown color. Maintain a steady, rolling boil throughout the boiling process—the heat is crucial for proper bagel development.
6BOIL THE BAGELS: Remove bagels from the refrigerator and carefully place them into the boiling water in batches of 2-3, avoiding overcrowding. Boil for exactly 90 seconds on each side (180 seconds total), using a slotted spoon to flip them halfway through. The bagels will sink initially, then float to the surface when ready to flip. You'll notice they develop a slightly glossy appearance as they boil—this is the starches gelatinizing and creating the signature bagel crust.
7PREPARE FOR BAKING: Remove boiled bagels with a slotted spoon and place them on a wire cooling rack set over a baking sheet to drain excess water. In a small bowl, whisk together 1 egg white with 15ml water to create an egg wash. Once bagels have drained for 2-3 minutes, brush the tops and sides generously with egg wash, then immediately sprinkle with your choice of toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, or leave plain. The egg wash helps toppings adhere and creates extra shine.
8BAKE THE BAGELS: Preheat your oven to 220°C (425°F) and place a baking stone or heavy baking sheet on the middle rack. Once preheated, transfer the topped bagels directly onto the hot baking stone using parchment paper as a slide. Bake for 20-25 minutes until the bagels develop a deep golden-brown crust that feels firm when tapped on the bottom. Chef's tip: A properly baked bagel should sound hollow when you tap it—this indicates the inside has cooked through while the outside remains perfectly crispy.
9COOL COMPLETELY: Remove bagels from the oven and place them on a wire cooling rack for at least 30 minutes before slicing or serving. This cooling time allows the interior crumb to set properly and makes slicing much cleaner. While they may seem slightly soft when warm, bagels firm up considerably as they cool to room temperature. Store cooled bagels in an airtight container at room temperature for up to 3 days, or freeze individually wrapped in plastic wrap and foil for up to 3 months.