Bagel Uprising is a beloved Alexandria, Virginia bagel shop known for its hand-rolled, kettle-boiled bagels with a crisp crust and chewy interior. This copycat recipe recreates that signature New York-style bagel at home, using a high-gluten flour and a barley malt syrup bath to achieve the same malty sweetness and satisfying chew. While it takes time and a few specialized steps, the process is straightforward and yields bagels that rival your favorite shop.
Ingredients
- 4 cups (500 g) high-gluten flour (or bread flour, see Tips)
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 tablespoon (15 g) granulated sugar
- 2 teaspoons (12 g) fine salt
- 2 tablespoons (30 ml) barley malt syrup (or honey, see Tips)
- 1 large egg white (for egg wash, optional)
- Toppings: sesame seeds, poppy seeds, everything seasoning, flaky salt, or dried onion flakes (as desired)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes. The dough should be stiff but pliable.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Shape the bagels: Punch down the dough and divide into 8 equal pieces (about 110 g each). Roll each piece 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, and let rest for 15 minutes.
- Cold retard (optional but recommended): For a more developed flavor and chewier texture, refrigerate the shaped bagels uncovered for 1–24 hours. If you skip this, proceed directly to boiling.
- Preheat and boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then reduce to a simmer. Stir in the barley malt syrup (or honey). Boil the bagels in batches, 2–3 at a time, for 1 minute per side. Use a slotted spoon to flip them. Remove and drain on a wire rack.
- Add toppings: While the bagels are still wet, dip the top side into your chosen toppings. Place them, topped side up, on a parchment-lined baking sheet.
- Bake: If using, brush the tops lightly with egg white for a shiny crust. Bake for 18–20 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) (optional check). For a crispier crust, you can place a shallow pan of water on the bottom oven rack during baking.
- Cool: Transfer to a wire rack and let cool for at least 15 minutes before slicing. They will continue to set as they cool.
Tips
- Flour matters: High-gluten flour (like King Arthur Sir Galahad) gives the chewiest texture. If you use bread flour, the bagels will be slightly less chewy but still excellent. All-purpose flour will produce a softer, less authentic bagel.
- Barley malt syrup: This is what gives bagels their distinct malty flavor and helps them brown. It’s available online or in some grocery stores. You can substitute honey or brown sugar, but the flavor will be slightly different.
- Cold retard: Don’t skip the overnight rest if you have time. It develops a more complex flavor and a thinner, shinier crust. If you’re short on time, even a 1-hour rest in the fridge helps.
- Boiling time: The longer you boil, the chewier the bagel. For a softer, more bread-like bagel, boil for 30 seconds per side. For a very chewy, dense bagel, go up to 2 minutes per side.
Serving Suggestions
Serve these bagels fresh with cream cheese, lox, capers, red onion, and tomato for a classic New York breakfast. They also make fantastic sandwiches—try them with turkey, Swiss cheese, and mustard, or with egg and cheese for a hearty morning meal. Toast them lightly if they’ve cooled completely.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and flaky salt. Dip the wet bagel top generously.
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon and ½ cup (85 g) raisins to the dry ingredients before mixing. Omit the salt topping and use a simple sugar glaze (1 tablespoon honey mixed with 1 tablespoon water) brushed on after baking.
- Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 tablespoons finely chopped pickled jalapeños into the dough during the last minute of kneading. Top with extra cheese before baking.
- Whole Wheat: Replace half of the high-gluten flour with whole wheat flour and increase the water by 2 tablespoons (30 ml). The bagels will be denser and slightly less chewy.
Storage and Reheating
Store 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 the bagel and toast it directly in a toaster or under a broiler for 1–2 minutes. For a softer texture, wrap in a damp paper towel and microwave for 20–30 seconds, then toast until crisp.
Frequently Asked Questions
Can I make this dough in a bread machine? Yes, you can use the dough cycle on your bread machine. Add the ingredients in the order recommended by your machine’s manual, and let it knead and rise. Then shape, boil, and bake as directed.
Why are my bagels tough or dense? Over-kneading or using too much flour during shaping can make bagels tough. Also, if you boil them for too long, they can become rubbery. Stick to the recommended times and handle the dough gently.
Can I use active dry yeast instead of instant? Yes, but you need to proof it first. Dissolve the yeast in the warm water with a pinch of sugar and let it sit for 5–10 minutes until frothy. Then proceed with the recipe, reducing the water by 2 tablespoons (30 ml) to compensate for the extra liquid.
Why didn’t my bagels get a shiny crust? A shiny crust comes from the barley malt syrup in the boiling water and a light egg wash before baking. If you used honey or skipped the egg wash, the crust will be duller. Also, make sure your oven is hot enough (425°F/220°C).
Can I freeze the shaped, unbaked bagels? Yes, after shaping and before boiling, place them on a baking sheet and freeze until solid. Then transfer to a zip-top bag and freeze for up to 1 month. When ready to bake, boil them directly from frozen—add 30 seconds to each side, and increase baking time by 2–3 minutes.
What is the best way to get the hole in the center? After rolling the dough into a ball, press your thumb through the center and gently stretch the dough around it. The hole should be about 1 ½ inches (4 cm) wide—it will shrink slightly during proofing but will open up again during boiling.
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