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Authentic New York City Bagels Recipe
New York City, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Because they are made with firm dough, bagels are probably one of the easiest things to make, and not even New York tap water, alleged to have the necessary mythical properties, is required. Indeed, if you follow a few simple rules, you can make these wherever you are in the world, and they will turn out perfectly. The dough is made with bread or high-gluten flour (about 12-14%), water, barley malt syrup, yeast, and salt. It is shaped into rolls, which are then looped around three fingers and rolled to seal. When shaped, the bagels are placed on a greased baking tray and refrigerated anywhere from 24 to 36 hours. The following day, they are first poached in a boiling mixture of water and barley malt syrup then placed on a parchment-lined baking tray and baked. If adding any toppings, such as poppy seeds, sesame seeds, or salt, they should be sprinkled as soon as the bagels are out of the water. If done properly, a bagel should be a rich, caramel color, have a slightly crispy crust with ... Read more
Cooking tips
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method
The dough for bagels should always be made with bread or high gluten flour, as that will make the bagels chewier. Also, some recipes resort to employing a Japanese technique called yukone in which gelatinized starch is added to the dough which as a result helps make the bagels fresh for longer. As far as shaping goes, there are two ways to go about it; the traditional and the "less complicated" way.... Read more -
boiling
Although most bagel producers resort to steaming and many recipes instruct that bagels be only brushed with water before baking, there is no substitute for poaching, as that's what makes the bagels hard and chewy on the outside. An important thing to remember is that bagels will expand during poaching and during baking, so as a rule of thumb, poach the bagels until they expand about two-thirds the ... Read more -
how to spot a "fake" bagel
A proper bagel should not be steamed, but poached, so to spot an impostor, always look under the bagel. Because steam can't reach it, the bottom of a „fake“ bagel will be darker and harder than the top. -
toppings & flavorings
Initially, bagels were plain or could have only three possible toppings, either sesame, poppy seed, or salt. Today, the topping repertoire has expanded to include minced garlic, minced onion, caraway seeds, cinnamon, and raisins, while a bagel with a mixture of various toppings is called an everything bagel. On the other hand, the number of extra ingredients that can go into the dough is not so big,... Read more -
serving
Bagels should be eaten within four or five hours after they've been baked when they are the freshest. When the bagels are fresh out of the oven, it is recommended to smear them with butter which will melt from the heat, as opposed to cream cheese which turns slimy and sticky at higher temperatures — only a cooled bagel should be spread with cream cheese. Also, avoid any flavored types of cream cheese ... Read more
Recipe variations
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New York City Bagels
Ready in 55minThe following recipe gives instructions on how to prepare authentic NYC bagels. Because they are prepared using a Japanese technique of incorporating gelatinized starch into the dough called yukone, these bagels stay fresh longer than regular ones. The yukone is incorporated into a dough which is shaped into bagels and left to rest in the refrigerator for over a day. The following day, they are poached in a mixture of boiling water and barley malt syrup and then baked. The recipe is courtesy of Stella Parks, a pastry chef, food writer, award-winning cookbook author, and a Culinary Institute of America graduate. She specializes in American baking, and her cookbook BraveTart: Iconic American Desserts is a NYT Bestseller and a James Beard Award winner.
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Pumpernickel Bagels
Ready in 1h 5minThe following recipe gives instructions on preparing pumpernickel bagels, a type of NYC bagel. The dough is made with a mixture of bread and rye flour, and the earthy, malty flavor and color are achieved by adding malt powder and black cocoa. The bagels are boiled prior to baking in a mixture of water, malt powder, and sugar.
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Cinnamon Raisin Bagels
Ready in 55minThe following recipe showcases the preparation of the cinnamon raisin bagels, another popular variant of bagels that first appeared sometime in the 1950s. They are prepared much the same as the classic New York City bagels, except they are flavored with cinnamon and enriched with raisins. The recipe requires a pizza stone, but an inverted baking tray will also work.
New York City Bagels
PREP 30min
COOK 25min
READY IN 55min
The following recipe gives instructions on how to prepare authentic NYC bagels. Because they are prepared using a Japanese technique of incorporating gelatinized starch into the dough called yukone, these bagels stay fresh longer than regular ones. The yukone is incorporated into a dough which is shaped into bagels and left to rest in the refrigerator for over a day. The following day, they are poached in a mixture of boiling water and barley malt syrup and then baked. The recipe is courtesy of Stella Parks, a pastry chef, food writer, award-winning cookbook author, and a Culinary Institute of America graduate. She specializes in American baking, and her cookbook BraveTart: Iconic American Desserts is a NYT Bestseller and a James Beard Award winner.
Ingredients
FOR THE YUKONE
170g cold water
100g bread flour
FOR THE DOUGH
355g bread flour
15g sugar
9g Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
4g instant dry yeast
100g water
FOR THE POACHING LIQUID
30g barley malt syrup
water, 3 inches deep
Preparation
Step 1/16
For the yukone, whisk flour and water over medium heat for two minutes until you have a thick, lumpy mass.
Step 2/16
Transfer the mass to a large plate, then spread it into a 1-inch thick layer. Cover and wait about 30 minutes until it cools to 23°C.
Step 3/16
To make the dough, add flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Pulse to combine, then add the cooled yukone and water and process for 90 seconds until you get a silky dough.
Step 4/16
Place the dough on a clean worktop, then divide it into eight pieces.
Step 5/16
Round each piece of dough by rolling it with your palm until you have a smooth ball with almost no visible seams.
Step 6/16
Once you've shaped all the pieces of dough, cover them with plastic, and let them rest for 15 minutes.
Step 7/16
Make a hole in each ball of dough by piercing it with a damp finger. Then, stretch it into a ring 3 ¼ -inches in diameter. Handle the dough with damp hands to prevent sticking.
Step 8/16
Line a baking tray with parchment paper, then grease the paper generously.
Step 9/16
Arrange the bagels on a baking tray, cover with cling film, and store in the refrigerator for 24-36 hours.
Step 10/16
Position the rack in the lower-middle of the oven, then set the oven to preheat to 218°C.
Step 11/16
Fill a stainless pot with 3 inches of water, then add the malt. Place over high heat and bring to a boil.
Step 12/16
In the meantime, line one baking tray with several layers of paper towels (the layer of paper towels should be thick) and the other baking tray with parchment paper.
Step 13/16
Poach the bagels in batches, two to three at a time, for 30 seconds per side. Place the poached bagels first on paper towels, then on a baking tray.
Step 14/16
Bake for 25 minutes; 18 if you’d like to use them as sandwich bread.
Step 15/16
When baked, let them cool for 15 minutes, then cut in half lengthways with a serrated knife.
Step 16/16
If serving later, leave them whole, stored in a paper bag or wrapped in parchment paper for up to 48 hours. When ready to serve, slice, and toast.
Other Variations
-
Pumpernickel Bagels
Ready in 1h 5minThe following recipe gives instructions on preparing pumpernickel bagels, a type of NYC bagel. The dough is made with a mixture of bread and rye flour, and the earthy, malty flavor and color are achieved by adding malt powder and black cocoa. The bagels are boiled prior to baking in a mixture of water, malt powder, and sugar.
-
Cinnamon Raisin Bagels
Ready in 55minThe following recipe showcases the preparation of the cinnamon raisin bagels, another popular variant of bagels that first appeared sometime in the 1950s. They are prepared much the same as the classic New York City bagels, except they are flavored with cinnamon and enriched with raisins. The recipe requires a pizza stone, but an inverted baking tray will also work.
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