Bagel Grove is a beloved Utica, New York, institution known for its hand-rolled, kettle-boiled bagels with a distinctly crisp exterior and a dense, chewy crumb. This recipe recreates that classic New York-style bagel at home, using a high-gluten flour and a brief boil in malted water to achieve the signature shine and texture. It’s a rewarding weekend project that yields a dozen professional-quality bagels, perfect for topping with cream cheese, lox, or your favorite sandwich fillings.
Ingredients
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) barley malt syrup or honey (for the dough)
- 2 teaspoons (10 g) instant yeast or 1 packet (2 ¼ tsp / 7 g) active dry yeast
- 4 cups (500 g) bread flour (high-gluten if available), plus more for dusting
- 2 teaspoons (12 g) salt
- 2 tablespoons (30 ml) barley malt syrup or honey (for the boiling water)
- 1 tablespoon (15 g) baking soda
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried garlic flakes
Instructions
- Make the dough: In a large bowl or the bowl of a stand mixer, combine the warm water, 1 tablespoon of barley malt syrup or honey, and the yeast. Let sit for 5 minutes until frothy. Add the flour and salt. If using a stand mixer, fit with the dough hook and mix on low speed until a shaggy dough forms, then increase to medium and knead for 8-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn out onto a floured surface and knead for 10-12 minutes. The dough should be stiff but not dry; add a teaspoon of water if it seems too crumbly.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
- Shape the bagels: Punch down the dough and divide it into 12 equal pieces (about 75 g each). Roll each piece into a tight ball. To shape, poke a hole through the center with your thumb and gently stretch the dough into a ring about 3 inches (7.5 cm) wide. Alternatively, roll each piece into a rope about 8 inches (20 cm) long, wrap it around your hand, and press the ends together. Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes.
- Boil the bagels: While the bagels rest, bring a large pot of water to a boil. Add the remaining 2 tablespoons of barley malt syrup or honey and the baking soda. Reduce the heat to a gentle boil. Carefully drop 2-3 bagels at a time into the water. Boil for 45 seconds per side, using a slotted spoon to flip. The longer you boil, the chewier the crust. Remove and place back on the parchment-lined sheet. While still wet, sprinkle with your desired toppings.
- Bake: Preheat your oven to 425°F (220°C). Once all bagels are boiled, bake for 20-25 minutes, until deep golden brown. Rotate the baking sheet halfway through for even browning. For an extra-crisp crust, you can place a baking stone in the oven and slide the bagels directly onto it, or add a pan of boiling water to the bottom of the oven to create steam.
- Cool: Let the bagels cool on a wire rack for at least 15 minutes before slicing. They will continue to firm up as they cool.
Tips
- Use high-gluten flour: If you can find it, high-gluten flour (often sold as “bread flour” with a higher protein content) gives the chewiest texture. All-purpose flour will work but will produce a softer bagel.
- Don’t skip the boiling: The boiling step is what sets bagels apart from regular bread rolls. It gelatinizes the starch on the outside, creating that shiny, crisp crust. Boiling for a full minute per side gives a more substantial chew.
- Check your yeast: If using active dry yeast, dissolve it in the warm water with the malt syrup and let it foam for 5-10 minutes before adding the flour. If your yeast doesn’t foam, it’s dead and you’ll need to start over.
- Cold ferment for more flavor: After shaping, you can place the bagels in the refrigerator overnight. This slow ferment develops a more complex, tangy flavor. The next morning, boil and bake as directed, adding a few minutes to the boiling time if they are cold.
Serving Suggestions
Serve these bagels warm with whipped cream cheese, lox, capers, and red onion for a classic New York breakfast. They also make excellent sandwiches—try them with turkey, Swiss cheese, and mustard, or with egg and cheese for a hearty brunch. For a simple treat, toast and spread with butter or your favorite jam.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and flaky salt. Sprinkle generously on the wet bagels after boiling.
- Cinnamon Raisin: Add 1 teaspoon of ground cinnamon and 1 cup (150 g) of raisins to the dough during the final minutes of kneading. Omit the malt syrup in the dough and use honey instead for a sweeter flavor.
- Jalapeño Cheddar: Add 1 cup (120 g) of shredded cheddar cheese and 2 finely diced jalapeños (seeded for less heat) to the dough. Top with extra cheese before baking.
- Salt Bagel: After boiling, sprinkle with flaky sea salt (like Maldon) before baking. This is a simple, classic New York style.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and toast, or wrap in aluminum foil and warm in a 350°F (175°C) oven for 5-10 minutes. Frozen bagels can be reheated directly from the freezer in a toaster or oven.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the bagels will be less chewy and more bread-like. If you use all-purpose, you may need to reduce the water slightly, as it absorbs less liquid than bread flour.
Why didn’t my bagels rise in the oven? This is usually due to under-proofing. Make sure your dough has doubled in size during the first rise, and let the shaped bagels rest for at least 15 minutes before boiling. If your kitchen is cold, let them rise in a slightly warm oven (turned off) with the light on.
Can I make the dough ahead of time? Yes, you can refrigerate the shaped bagels overnight. This is actually a great way to develop flavor. Just be sure to let them come to room temperature for about 30 minutes before boiling, or add 15-20 seconds to the boiling time.
What is barley malt syrup and can I substitute it? Barley malt syrup gives bagels their distinctive malty flavor and helps with browning. You can substitute honey or brown sugar, but the flavor will be slightly different. It’s available at most grocery stores in the baking aisle or online.
Why are my bagels tough? Over-kneading can make the dough tough. Also, boiling for too long (more than 2 minutes total) can result in a very hard crust. Stick to the recommended times and knead until smooth, not beyond.
Can I bake these without a stand mixer? Absolutely. Kneading by hand takes about 10-12 minutes. It’s a great arm workout! Just make sure the dough is smooth and passes the windowpane test (a small piece stretches thin without tearing).
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