Bagel Pub is a beloved New York City chain known for its oversized, chewy bagels and generous schmears. This recipe recreates that iconic style at home: a shiny, crisp crust with a dense, chewy interior, thanks to a slow cold-ferment and a boiling water bath. It’s a weekend project that rewards you with the most authentic bagel experience outside of NYC.
Ingredients
- 4 cups (500 g) bread flour, plus more for the work surface
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (18 g) fine sea salt
- 2 tablespoons (30 ml) barley malt syrup or honey, for the boiling water
- 1 tablespoon (15 g) baking soda, for the boiling water
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, or dried garlic flakes
Instructions
- Make the dough: In a large bowl, whisk the flour, yeast, sugar, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be stiff but slightly tacky. If it’s too dry, add a teaspoon of water; if too sticky, add a tablespoon of flour.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1–1.5 hours.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 110 g each). Shape each into a tight ball. To form the hole, poke your thumb through the center and gently stretch the dough into a ring about 3 inches (7.5 cm) across. The hole will shrink during proofing.
- Cold ferment (the key step): Place the shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap and refrigerate for at least 12 hours, up to 24. This slow ferment develops the signature tangy flavor and chewy texture.
- Preheat and boil: When ready to bake, place a rack in the upper third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil, then add the barley malt syrup 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, using a slotted spoon to flip. The longer you boil, the chewier the crust. Remove and place back on the parchment-lined sheet.
- Add toppings: While still wet, sprinkle generously with your chosen toppings. Press lightly so they stick.
- Bake: Bake for 15–18 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) if you want to check. For a crisper crust, you can place a baking pan with a cup of water on the lower rack to create steam during the first 5 minutes.
- Cool: Transfer to a wire rack and let cool for at least 15 minutes before slicing. The interior will continue to set as it cools.
Tips
- Use bread flour: The higher protein content is essential for the chewy texture. All-purpose flour will produce a softer, less authentic bagel.
- Don’t skip the cold ferment: This step is what gives NYC bagels their complex flavor and shiny crust. If you’re short on time, you can skip it, but the bagels will be less flavorful and denser.
- Boil in batches: Do not overcrowd the pot; the bagels need room to float and cook evenly. Use a timer to ensure consistent boiling times.
- Reheat properly: For the best texture, reheat bagels in a toaster or a 350°F (175°C) oven for 5 minutes. Microwaving makes them rubbery.
Serving Suggestions
Serve these bagels warm with cream cheese (plain or veggie), lox, capers, red onion, and tomato for a classic NYC spread. They also shine as the base for a breakfast sandwich with eggs and cheese, or simply toasted with butter and jam.
Variations
- Everything Bagels: Mix equal parts 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 fold in ¾ cup (120 g) raisins during the last minute of kneading.
- Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 tablespoons chopped pickled jalapeños into the dough before shaping.
- Whole Wheat: Replace half the bread flour with whole wheat flour and add an extra 2 tablespoons water, 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, freeze them in a zip-top bag for up to 3 months. To reheat, slice and toast directly from frozen, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Never refrigerate bagels—they go stale faster.
Frequently Asked Questions
Why are my bagels not chewy?
Chewiness comes from high-gluten flour and a long cold ferment. Make sure you use bread flour and give the dough at least 12 hours in the fridge. Also, boiling for a full minute per side is crucial.
Can I use active dry yeast instead of instant?
Yes. Use the same amount, but dissolve it in the warm water with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the flour.
Why do my bagels deflate when I boil them?
This usually happens if the dough is over-proofed. The cold ferment should be done within 24 hours, and the bagels should feel slightly puffy but not fully doubled. If they float immediately and look wrinkled, they’ve over-proofed.
Can I make these without barley malt syrup?
Yes. Substitute honey or even dark brown sugar. Barley malt syrup gives a distinct malty flavor and deep color, but honey works well and is easier to find.
How do I get a shiny crust?
The combination of barley malt syrup and baking soda in the boiling water creates that glossy, blistered crust. Also, do not over-flour the bagels before boiling—excess flour dulls the shine.
Can I make the dough ahead and bake later?
Absolutely. The shaped bagels can stay in the fridge for up to 24 hours. You can also freeze the shaped, unboiled bagels on a tray, then transfer to a bag and keep for up to a month. Boil and bake directly from frozen, adding 2–3 minutes to the boil time.
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