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we finally know why New York bagels are so good

We Finally Know Why New York Bagels Are So Good

Discover why New York bagels are so legendary. This NYC-style bagel recipe reveals the secrets behind their chewy texture, glossy crust, and rich flavor—from malted boiling water to high-gluten flour and hand-rolled dough.

  • Total Time: 1 hour 5 minutes (plus overnight rise)
  • Yield: 8 bagels 1x

Ingredients

Scale

  • 4 cups high-gluten bread flour

  • 2 teaspoons kosher salt

  • 1 tablespoon barley malt syrup (plus more for boiling water)

  • 1 tablespoon sugar

  • 2¼ teaspoons active dry yeast

  • 1⅓ cups warm New York-style soft water (filtered, 105°F–110°F)

  • Optional toppings: sesame seeds, poppy seeds, everything seasoning

Instructions

  • In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.

  • Add flour, salt, and barley malt syrup. Mix to form a shaggy dough.

  • Knead by hand or mixer for 8–10 minutes until stiff and smooth.

  • Cover and refrigerate for 12–24 hours for a cold ferment.

  • Divide dough into 8 pieces, roll into balls, and shape into rings by hand.

  • Let shaped bagels rest for 20 minutes at room temp.

  • Preheat oven to 475°F. Boil water in a wide pot, add 1 tablespoon barley malt syrup.

  • Boil bagels 45 seconds per side. Remove, place on parchment-lined sheet.

  • Add toppings immediately while wet, if using.

 

  • Bake for 15–18 minutes or until golden and crusty. Cool slightly and serve fresh.

Notes

Use only high-gluten flour for that signature NYC chew. Boiling with malt syrup is non-negotiable—it gives the crust its shine and flavor. Fermenting overnight adds deep flavor, just like NYC bakeries do.

  • Author: Ava
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Boiled and Baked
  • Cuisine: New York

Nutrition

  • Serving Size: 1 bagel
  • Calories: 290
  • Sugar: 2g
  • Sodium: 430mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: New York bagels, NYC bagel recipe, boiled bagel, authentic bagel, hand-rolled bagels, why NY bagels are so good