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Classic New York Bagels
Traditional dish · American
The quintessential New York bagel, characterized by its dense, chewy interior and a crisp, shiny exterior achieved through boiling before baking. Perfect for a classic breakfast.
Ingredients
- Bread flour500g
- Active dry yeast7g
- Brown sugar2 tbsp
- Salt1.5 tsp
- Malt syrup1 tbsp
- Water300ml
- Egg (for wash)1
- Sesame seeds (optional)for topping
- Poppy seeds (optional)for topping
Steps
- 1
Activate yeast in warm water with a pinch of sugar.
- 2
In a large bowl, combine bread flour, salt, and remaining sugar. Add the activated yeast mixture and malt syrup.
- 3
Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- 4
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Punch down the dough and divide into 12 equal portions. Roll each portion into a ball, then flatten slightly and poke a hole through the center, stretching it to about 1.5 inches.
- 6
Place shaped bagels on a parchment-lined baking sheet, cover, and let rest for 15-20 minutes.
- 7
Preheat oven to 425°F (220°C). Bring a large pot of water to a rolling boil with a tablespoon of malt syrup or sugar.
- 8
Boil bagels for 1 minute per side, then remove with a slotted spoon and place back on the baking sheet.
- 9
Brush bagels with an egg wash and sprinkle with desired toppings (sesame seeds, poppy seeds).
- 10
Bake for 20-25 minutes, or until golden brown and firm.
- 11
Let cool on a wire rack before slicing and serving.
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