Bagel Inn in Holden, Massachusetts, has built a loyal following for its chewy, shiny, New York-style bagels. This copycat recipe recreates that signature texture at home: a crisp, crackly exterior with a dense, chewy crumb and a subtle malt sweetness. The key is a high-gluten flour, a cold overnight fermentation, and a boiling step in malted water, which gives the bagels their distinctive sheen and bite.
Ingredients
- 4 cups (500 g) high-gluten flour (or bread flour), plus more for the work surface
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) barley malt syrup or honey
- 2 teaspoons (12 g) fine sea salt
- 1 teaspoon (3 g) instant yeast
- 2 tablespoons (30 ml) barley malt syrup or honey, for the boiling water
- 1 tablespoon (18 g) baking soda, for the boiling water
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried garlic flakes, or dried onion flakes
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, stir the warm water, 1 tablespoon of malt syrup, and the yeast. Let stand for 5 minutes until frothy. Pour the yeast mixture into the flour and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be stiff but pliable; add a teaspoon of flour at a time if it sticks, but avoid over-flouring. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 hour, until slightly puffy (not doubled).
- Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 110 g each). Roll each piece into a tight ball, then poke a hole through the center with your thumb and gently stretch to create a 1–2 inch (2.5–5 cm) hole. Place shaped bagels on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for 12–18 hours. This cold fermentation develops the chewy texture and tangy flavor.
- Preheat and boil: The next day, preheat your oven to 425°F (218°C). Bring a large pot of water to a rolling boil, then add the 2 tablespoons of malt syrup and the baking soda. Reduce to a simmer.
- Boil the bagels: Carefully drop 2–3 bagels into the simmering water at a time. Boil for 1 minute on each side (2 minutes per side for a chewier, thicker crust). Remove with a slotted spoon and place back on the parchment-lined sheet. If using toppings, sprinkle them on immediately while the surface is still wet.
- Bake: Bake the bagels for 18–22 minutes, until deep golden brown and shiny. For extra crispness, flip the baking sheet halfway through. The internal temperature of the bagels should reach at least 190°F (88°C) for a fully baked crumb (this is not a food-safety minimum, but a texture guide).
- Cool: Transfer the bagels to a wire rack and let cool for at least 20 minutes before slicing. The crust will harden as it cools, and the interior will set properly.
Tips
- Use high-gluten flour: If you can’t find it, bread flour works, but the bagels will be slightly less chewy. You can also add 1 tablespoon of vital wheat gluten per cup of all-purpose flour to boost the protein.
- Don’t skip the cold rest: The overnight refrigeration is not optional—it slows fermentation, which builds flavor and makes the bagels easier to handle. A shorter rest (minimum 4 hours) will still work but yields a less complex taste.
- Boiling time matters: A shorter boil (30 seconds per side) gives a thinner, more delicate crust; a longer boil (2 minutes per side) makes a very chewy, dense bagel. Adjust to your preference, but keep the water at a gentle simmer, not a rolling boil, to avoid wrinkling.
- Use a kitchen scale: Weighing the flour and water ensures consistent dough hydration. Too much flour makes dry, tough bagels; too little makes them flat.
Serving Suggestions
Serve these bagels fresh with cream cheese, lox, capers, and red onion for a classic New York-style breakfast. They also make excellent sandwiches—try them with egg and cheese, turkey and Swiss, or a schmear of butter and jam. For a true Bagel Inn experience, toast them lightly and serve with a side of whitefish salad or a hot coffee.
Variations
- Everything Bagels: After boiling, sprinkle with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
- Cinnamon Raisin: Add 1 teaspoon of ground cinnamon to the dry flour and knead in ¾ cup (120 g) of raisins during the last 2 minutes of kneading.
- Jalapeño Cheddar: Knead in ½ cup (60 g) shredded cheddar and 2 finely diced jalapeños (seeded for less heat) after the first rise.
- Blueberry: Gently fold in 1 cup (150 g) dried blueberries before shaping. For a sweeter bagel, add 2 tablespoons of sugar to the dough.
- Whole Wheat: Substitute up to 50% of the high-gluten flour with whole wheat flour and increase the water by 2 tablespoons (30 ml), as whole wheat absorbs more liquid.
Storage and Reheating
Store baked 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 the bagel (if frozen, thaw first) and toast it in a toaster or oven at 350°F (175°C) for 5–7 minutes until crisp and warm. Avoid microwaving, which makes them rubbery.
Frequently Asked Questions
Why are my bagels not shiny? The shine comes from the malt syrup in the boiling water. Make sure you use real barley malt syrup (not malt powder) and that the water is at a gentle simmer, not a full boil. Also, don’t over-flour the bagels before boiling; the surface should be smooth.
Can I use all-purpose flour instead of bread flour? Yes, but the bagels will be less chewy and more cakey. To improve the texture, add 1 tablespoon of vital wheat gluten per cup of all-purpose flour, or use a strong bread flour.
Why did my bagels deflate during boiling? This usually happens if the dough was over-proofed (too long at room temperature) or if the water was too hot (boiling vigorously). Keep the water at a gentle simmer and don’t let the shaped bagels sit at room temperature for more than 30 minutes before boiling.
Can I make the dough without a stand mixer? Absolutely. Kneading by hand for 10–12 minutes works fine. The dough is stiff, so use a bench scraper to help lift and fold it. Just make sure it passes the windowpane test—stretch a small piece thin enough to see light through without tearing.
How do I get a thicker crust? Boil the bagels for 2 minutes per side instead of 1. This sets the outer layer more firmly, resulting in a thicker, chewier crust. You can also bake at a higher temperature (450°F / 232°C) for the first 10 minutes, then reduce to 425°F (218°C) for the remaining time.
Can I freeze the shaped, unboiled bagels? Yes, but it’s not ideal. If you do, freeze them on a tray after shaping, then transfer to a bag. When ready to bake, boil them directly from frozen, adding 1 minute to the boiling time. The texture will be slightly less chewy than fresh, but still good.
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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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