Bagel Villa Bay Ridge is a beloved neighborhood bagel shop in Brooklyn, New York, known for its chewy, shiny, and flavorful bagels. This recipe recreates that classic New York-style bagel at home: a crisp exterior, a dense and chewy crumb, and a subtle malt sweetness. The key is a high-gluten flour, a cold fermentation, and a quick boil in malted water before baking—techniques that give these bagels their signature texture and taste.
Ingredients
- 4 cups (500 g) bread flour (high-gluten if available)
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) barley malt syrup or honey
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 2 teaspoons (12 g) fine salt
- 1 tablespoon (15 ml) baking soda (for boiling)
- 1 tablespoon (15 ml) barley malt syrup or honey (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. In a small bowl, dissolve the yeast in the warm water and let sit for 5 minutes until foamy. Add the yeast mixture and 1 tablespoon of malt syrup to the 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 not dry; add a teaspoon of water if needed. Place in a lightly oiled bowl, cover, and let rest for 1 hour at room temperature.
- Cold ferment: After the rest, punch down the dough, cover the bowl tightly with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours. This slow fermentation develops flavor and makes the dough easier to shape.
- Shape the bagels: Remove the dough from the fridge and let it sit at room temperature for 30 minutes. Divide into 8 equal pieces (about 100 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) in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest for 20 minutes.
- Preheat and boil: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then add the baking soda and 1 tablespoon of malt syrup. Reduce to a simmer.
- Boil the bagels: Carefully drop 2–3 bagels into the simmering water. Boil for 1 minute per side. The longer they boil, the chewier the crust. Remove with a slotted spoon and place back on the baking sheet. If using toppings, sprinkle them on while the bagels are still wet.
- Bake: Bake for 20–25 minutes, until golden brown and crisp. For a deeper shine, you can brush the bagels with an egg wash before baking, but it’s not necessary. Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Use high-gluten flour: If you can find it, high-gluten flour (like King Arthur’s High-Gluten Flour) gives the chewiest texture. Bread flour works well, but all-purpose will yield a softer bagel.
- Don’t skip the cold ferment: The overnight rest in the fridge is essential for flavor and texture. It also makes the dough easier to shape.
- Boil in malted water: Barley malt syrup gives bagels their classic subtle sweetness and helps them brown. You can substitute honey or brown sugar, but the flavor will be slightly different.
- Handle gently: When boiling, don’t overcrowd the pot. Give each bagel room to float and cook evenly.
Serving Suggestions
Serve these bagels fresh with cream cheese, lox, capers, and red onion for a classic New York breakfast. They also make great sandwiches—try them with egg and cheese, turkey and Swiss, or as a base for a deli-style tuna salad. Toast them lightly if they’ve cooled completely.
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 ingredients and knead in ¾ cup (120 g) of raisins after the initial rest.
- Jalapeño Cheddar: Mix ½ cup (60 g) of shredded cheddar and 2 tablespoons of minced pickled jalapeños into the dough before the cold ferment.
- Whole Wheat: Substitute 2 cups (250 g) of whole wheat flour for 2 cups (250 g) of the bread flour. You may need to add a little extra water.
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 and toast, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid refrigerating bagels, as they will go stale faster.
Frequently Asked Questions
Why are my bagels not shiny? The shine comes from boiling in malted water. Make sure you use barley malt syrup or honey in the water, and don’t skip the boil. Also, avoid over-proofing the shaped bagels—if they puff too much, the crust will be dull.
Can I make the dough without a stand mixer? Yes, you can knead by hand. It will take about 10 minutes of kneading. The dough is stiff, so use a sturdy surface and a bit of patience.
Can I use instant yeast instead of active dry? Yes, this recipe uses instant yeast. If you only have active dry yeast, use the same amount, but dissolve it in a little warm water with a pinch of sugar for 10 minutes before adding.
How do I know when they are done? The bagels should be deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C) for fully baked bread.
Why did my bagels come out flat? Flat bagels are usually caused by over-proofing. The shaped bagels should only rest for 20 minutes at room temperature. If they puff too much, they will collapse in the oven. Also, make sure your water is simmering, not boiling vigorously, which can deflate them.
Can I add toppings before boiling? No, toppings should be added after boiling, while the bagels are still wet, so they stick. If you add them before, they will wash off in the water.
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