This bagel factory menu brings the chewy, shiny, malt-sweet bagels of a New York-style shop into your home kitchen. The recipe uses a high-gluten dough, a quick boil in malted water, and a hot oven bake to create that crisp crust and dense interior. It covers six classic flavors—plain, everything, sesame, poppy, cinnamon-raisin, and salt—so you can mix a batch exactly like your favorite bagel shop.
Ingredients
- 4 cups (500 g) bread flour (high-gluten if available)
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 ½ tablespoons (22 g) granulated sugar
- 1 ½ teaspoons (9 g) fine salt
- 2 tablespoons (30 ml) barley malt syrup or honey (for dough)
- 2 tablespoons (30 ml) barley malt syrup or honey (for boiling water)
- 1 tablespoon (18 g) baking soda (for boiling water)
- 1 large egg white beaten with 1 tablespoon water (for wash)
- For toppings (choose per bagel):
- Everything: 2 tablespoons dried minced garlic, 2 tablespoons dried minced onion, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1 teaspoon flaky salt
- Sesame: ¼ cup (35 g) sesame seeds
- Poppy: ¼ cup (35 g) poppy seeds
- Salt: 2 tablespoons flaky sea salt (e.g., Maldon)
- Cinnamon-raisin: 1 cup (150 g) raisins, 1 ½ teaspoons ground cinnamon (added to dough)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons malt syrup. Stir with a wooden spoon until a shaggy dough forms. If making cinnamon-raisin, knead in the raisins and cinnamon at this point.
- Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough should be stiff but not dry; add a teaspoon of water if it cracks. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
- Shape: Punch down the dough. Divide into 8 equal pieces (about 110 g each). Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch the hole to about 1 ½ inches (4 cm) wide. Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest for 20 minutes.
- Preheat and boil: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil. Add the remaining 2 tablespoons malt syrup and the baking soda. Reduce to a gentle simmer.
- Boil the bagels: Carefully drop 2–3 bagels into the simmering water. Boil for 1 minute per side, flipping once. Remove with a slotted spoon and place back on the baking sheet. Repeat with all bagels.
- Add toppings: While still wet, brush each bagel with the egg white wash, then press the top into your chosen topping (or leave plain). For everything, mix the topping ingredients in a shallow dish and press generously.
- Bake: Bake for 18–22 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) if checked (not required, but ensures a fully baked interior). Rotate the pan halfway through. Cool on a wire rack for at least 15 minutes before slicing.
Tips
- Use bread flour: All-purpose will work but yields a softer, less chewy bagel. If you can find high-gluten flour (like King Arthur Sir Galahad), use it for the best texture.
- Don’t skip the boil: The boiling step sets the crust and creates the shiny exterior. Boiling for less than 1 minute per side gives a softer bagel; longer gives a chewier one.
- Keep the dough stiff: A wet dough makes flat, misshapen bagels. If the dough is too sticky, add flour 1 tablespoon at a time during kneading.
- Toppings stick best when the bagel is wet: Apply toppings immediately after boiling, before the surface dries. The egg wash helps them adhere during baking.
Serving Suggestions
Serve these bagels warm with cream cheese, lox, capers, and red onion for a classic New York spread. They also make excellent sandwiches—try with turkey and Swiss, or hummus and roasted vegetables. For breakfast, split and toast, then top with butter and jam.
Variations
- Whole wheat: Replace 1 cup (125 g) of the bread flour with whole wheat flour. The dough will be denser; add 2–3 tablespoons extra water.
- Garlic-herb: Add 2 teaspoons garlic powder and 1 tablespoon dried rosemary to the dry ingredients.
- Jalapeño-cheddar: Knead in ½ cup (55 g) shredded cheddar and 2 tablespoons finely chopped pickled jalapeños.
- Blueberry: Fold in ¾ cup (110 g) dried blueberries and 1 teaspoon lemon zest at the end of kneading.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and toast, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Do not microwave, as it makes them rubbery.
Frequently Asked Questions
Why are my bagels not shiny? The shine comes from boiling in malt syrup and the egg wash. Make sure the water has enough malt and that you brush the bagels evenly with the egg wash before baking.
Can I use honey instead of barley malt syrup? Yes, honey works as a substitute, but it will add a slightly floral sweetness. The color may be a bit lighter. Use the same amount.
Why did my bagels deflate in the oven? This usually happens if the dough was too wet or if the bagels were over-proofed. Keep the dough stiff and don’t let the shaped bagels rest more than 30 minutes before boiling.
Can I make the dough ahead of time? Yes, after kneading, refrigerate the dough overnight. The next day, let it come to room temperature for 30 minutes, then shape and proceed. This can improve flavor.
How do I get a crispier crust? Bake on a preheated pizza stone or baking steel. Place the bagels directly on the hot surface. You can also add a pan of water to the oven to create steam for the first 5 minutes.
Are these bagels vegan? The dough is vegan, but the egg wash is not. Use a milk or water wash instead, or skip the wash entirely—the malt syrup in the boil will still give a nice sheen.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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