New York-Style Bagels

Elijah Grounds

This classic New York-style bagel recipe is a tribute to the chewy, golden-rounds that line bakeries from Brooklyn to the Bronx. With its signature dense crumb, mildly sweet malt flavor, and that essential crust formed through boiling, this bagel is a symbol of craft and comfort. This recipe captures that iconic texture and flavor, bringing the magic of an NYC deli straight to your kitchen.

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Prep Time 2

Cook Time 25

Total Time 2 25

Course Bread

Cuisine American

Servings bagels

Calories 293 kcal

Equipment

Mixing bowl
Stand mixer with dough hook (optional)
Large pot for boiling
Slotted spoon
Baking sheet
Parchment paper

Ingredients

For the Bagel Dough:

1 ½ cups warm water at 100–110°F for ideal yeast activation
2 ¼ teaspoons active dry yeast fresh and not expired
4 cups bread flour preferably King Arthur brand for higher gluten content
1 ½ tablespoons granulated sugar
1 tablespoon barley malt syrup or substitute with honey
1 ½ teaspoons kosher salt

For the Boiling Water Bath:

2 tablespoons barley malt syrup or honey for the water bath
1 tablespoon baking soda

For the Toppings (Optional):

1 large egg beaten with 1 tbsp water for egg wash
2 tablespoons sesame seeds optional topping
2 tablespoons poppy seeds optional topping

Instructions

In a large mixing bowl, combine warm water and active dry yeast. Let it sit for 5–10 minutes until frothy and bubbly — a sign that the yeast is alive and active.
Add sugar, barley malt syrup, and salt to the yeast mixture and stir gently to combine. Then gradually add the bread flour, stirring until a shaggy dough forms.
Using floured hands or a dough hook on a stand mixer, knead the dough for about 10 minutes until it becomes smooth, stiff, and elastic. If kneading by hand, use the heel of your palm and stretch-motion folding technique.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest in a warm place for 1 hour or until doubled in size.
Divide the dough into 8 equal pieces, about 3.5 oz each. Shape each piece into a smooth ball. Poke a hole in the center of each with your finger and gently stretch into a bagel shape, about 2 inches in diameter.
Place shaped bagels on a parchment-lined baking sheet, cover, and allow them to rise for another 30 minutes.
Preheat your oven to 425°F (218°C). Bring a large pot of water to a boil and add the barley malt syrup and baking soda. Carefully lower bagels into the water (2–3 at a time) and boil for 45 seconds per side. Use a slotted spoon to remove and place them back onto the parchment-lined sheets.
Brush each boiled bagel with egg wash and sprinkle with your desired toppings: sesame, poppy, or everything seasoning.
Bake the bagels for 20–25 minutes, flipping the tray halfway through. They should be deeply golden and sound hollow when tapped underneath.
Let the bagels cool on a wire rack for at least 30 minutes before slicing or serving.

Notes

For a slightly airier texture, allow shaped bagels to cold-proof in the fridge overnight and boil directly from chilled.
Try topping with za’atar for a Middle Eastern flair, or add cinnamon and raisins directly into the dough for a sweet variation.

Nutrition

Calories: 293kcalCarbohydrates: 56gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 23mgSodium: 860mgPotassium: 109mgFiber: 2gSugar: 9gVitamin A: 35IUVitamin C: 0.1mgCalcium: 67mgIron: 1mg

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