Bagel King Deltona: Copycat Recipe Guide

Bagel King in Deltona, Florida, is known for its big, chewy, shiny bagels and generous schmears. This copycat recipe recreates that signature New York-style bagel at home: a dense, chewy interior with a crisp, crackly crust, achieved through a two-step boiling and baking process. It’s more involved than a quick bread, but the hands-on time is manageable, and the results are far superior to anything from a grocery store bag.

Ingredients

1 ½ cups (355 ml) warm water (110°F / 43°C)
1 tablespoon (9 g) instant yeast (or 1 packet active dry yeast)
1 tablespoon (15 g) granulated sugar
1 tablespoon (18 g) fine sea salt
4 cups (500 g) bread flour, plus more for dusting
2 tablespoons (30 ml) barley malt syrup or honey (for boiling water)
1 tablespoon (15 g) baking soda (for boiling water)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried garlic flakes, dried onion flakes

Instructions

Make the dough: In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy. Add the salt and bread flour. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough should be stiff but pliable; add a little extra flour if it’s too sticky. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
Shape the bagels: Punch down the dough. Divide into 8 equal pieces (about 100 g each). Roll each piece into a tight ball. Poke a hole through the center with your thumb, then 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 15 minutes.
Preheat and boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil. Add the barley malt syrup (or honey) and 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. The longer you boil, the chewier the bagel. Remove with a slotted spoon and place back on the parchment-lined sheet.
Add toppings: While still wet, sprinkle with your desired toppings (sesame seeds, everything seasoning, etc.).
Bake: Bake for 20–25 minutes, until golden brown and the internal temperature of a bagel reaches 190°F (88°C) if you want to check, though this is not a safety requirement. For a shinier crust, you can brush with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
Cool: Transfer to a wire rack. Let cool for at least 15 minutes before slicing. The crust will harden as it cools.

Tips

Use bread flour: Bread flour has more protein than all-purpose, which gives the bagels their necessary chew. If you only have all-purpose, you can use it, but the texture will be softer.
Don’t skip the boiling: Boiling sets the crust and gives the bagel its signature dense interior. If you skip it, you get a bread roll, not a bagel.
Cold proof for more flavor: After shaping, you can refrigerate the bagels overnight. This slows fermentation, developing a more complex, tangy flavor. Bring them to room temperature before boiling.
Check your yeast: If your yeast doesn’t foam in step 1, it’s dead—start over with fresh yeast. Otherwise, your bagels will be dense and heavy.

Serving Suggestions

Serve warm with cream cheese, lox, capers, and red onion for a classic New York breakfast. They also make excellent sandwiches—try with turkey, Swiss, and mustard, or a simple egg and cheese. For a sweet option, spread with butter and jam.

Variations

Everything Bagel: Mix sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt. Sprinkle generously after boiling.
Cinnamon Raisin: Add 1 teaspoon ground cinnamon to the dry ingredients and knead in 1 cup (150 g) raisins at the end.
Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 finely chopped jalapeños into the dough before shaping.
Whole Wheat: Replace half the bread flour with whole wheat flour. You may need to add 2–3 tablespoons more water, as whole wheat absorbs more liquid.

Storage and Reheating

Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 2 months. To reheat, slice and toast, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Never microwave—it turns them rubbery.

Frequently Asked Questions

Why are my bagels not shiny? The shine comes from boiling in malt syrup and/or brushing with egg wash. If you skip both, they’ll be matte. For a glossy finish, brush with an egg wash before baking.

Can I use all-purpose flour instead of bread flour? Yes, but the texture will be less chewy. Bread flour’s higher protein content is what creates that classic bagel bite. If you use all-purpose, consider adding vital wheat gluten (1 tablespoon per cup) to compensate.

My bagels came out flat. What went wrong? Over-proofing is the most common cause. If the dough rises too long, the gluten relaxes too much. Also, make sure your boiling water is at a gentle simmer, not a full rolling boil, which can deflate them.

Can I make the dough in a bread machine? Yes, use the dough cycle. After it finishes, proceed with shaping and boiling. The machine does the kneading and first rise for you.

How do I get a crispier crust? Bake at a higher temperature (450°F / 230°C) and place a pan of water on the bottom rack to create steam during the first 5 minutes of baking. Or, after baking, turn off the oven and leave the bagels inside for 5 extra minutes.

Can I boil them longer for more chew? Yes, up to 2 minutes per side. Boiling longer sets the crust more, resulting in a denser, chewier bagel. Just don’t go beyond 3 minutes or they may become tough.

More recipes to cook

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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