On Bagel Cafe is a beloved New York-style bagel shop known for its hand-rolled, boiled-then-baked bagels with a shiny, chewy crust and a soft, airy interior. This recipe recreates that classic cafe experience at home, delivering authentic bagels with a crisp exterior and a satisfying chew, perfect for sandwiches, spreads, or simply toasted with butter. With a few simple techniques and quality ingredients, you can enjoy cafe-quality bagels fresh from your own oven.
Ingredients
- 4 cups (500 g) bread flour, plus more for dusting
- 1 tablespoon (9 g) instant yeast
- 2 teaspoons (12 g) fine sea salt
- 1 tablespoon (15 g) granulated sugar
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) barley malt syrup or honey (for boiling)
- 1 large egg white (for egg wash, optional)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried garlic flakes, or cinnamon sugar
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, salt, and sugar. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be firm but slightly tacky. If it’s too sticky, add a little flour; if too dry, add a teaspoon of water at a time.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1–1.5 hours, until doubled in size.
- Punch down the dough and divide it into 8 equal pieces (about 110 g each). Shape each piece into a tight ball by pulling the edges into the center and pinching to seal. Let the balls rest, covered, for 10 minutes.
- To shape the bagels, poke a hole through the center of each ball with your thumb, then gently stretch the hole to about 1.5 inches (4 cm) in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover lightly, and let them rest for 20–30 minutes. They will puff slightly.
- Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the barley malt syrup or honey.
- Carefully drop 2–3 bagels at a time into the boiling water. Boil for 1 minute per side, using a slotted spoon to flip them. The longer they boil, the chewier the crust. Remove and place back on the parchment-lined sheet.
- If using an egg wash, beat the egg white with 1 tablespoon of water and brush it over the boiled bagels. Sprinkle with your desired toppings while still wet.
- Bake for 20–25 minutes, until deep golden brown. For extra crispness, you can place a baking stone in the oven and slide the bagels directly onto it, or bake on the sheet as is. The internal temperature of the bagels should reach at least 200°F (93°C) for a fully baked interior.
- Let the bagels cool on a wire rack for at least 15 minutes before slicing. They will continue to set as they cool.
Tips
- Use bread flour: Bread flour has a higher protein content than all-purpose, which gives bagels their signature chew. If you only have all-purpose, you can use it, but the texture will be slightly softer.
- Don’t skip the boil: Boiling sets the crust and creates the shiny, chewy exterior. Skipping it will result in soft, bread-like rolls, not true bagels.
- Barley malt syrup substitute: If you can’t find barley malt syrup, use honey or brown sugar. It adds a subtle sweetness and helps with browning, but the flavor will be slightly different.
- Make ahead: You can refrigerate the shaped, unboiled bagels overnight on a parchment-lined sheet, covered. In the morning, let them sit at room temperature for 30 minutes, then boil and bake as directed.
Serving Suggestions
Serve these bagels warm with cream cheese, lox, capers, red onion, and tomato for a classic New York-style breakfast. They also make excellent sandwiches—try them with turkey, avocado, and sprouts, or with egg and cheese for a hearty brunch. For a simple treat, toast and spread with butter or your favorite jam.
Variations
- Everything Bagels: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and flaky salt. Sprinkle generously after boiling.
- Cinnamon Raisin: Add 1 teaspoon of ground cinnamon to the dry ingredients and knead in ½ cup (75 g) of raisins before the first rise. Top with cinnamon sugar after boiling.
- Jalapeño Cheddar: Knead in ½ cup (60 g) of shredded cheddar and 2 tablespoons of finely chopped pickled jalapeños before the first rise.
- Plain or Sesame: Keep it simple with just a sprinkle of sesame seeds or flaky salt on top.
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 5–7 minutes. Avoid refrigerating bagels, as they will go stale faster.
Frequently Asked Questions
Why are my bagels tough or dense? Over-kneading or using too much flour can make the dough tough. Also, make sure your water is warm but not hot—if it’s above 130°F (54°C), it can kill the yeast. And don’t skip the resting steps; they allow the gluten to relax.
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 for 5–10 minutes until foamy before adding to the dry ingredients. Reduce the water by 2 tablespoons to compensate for the extra liquid.
How do I get a shinier crust? The barley malt syrup in the boiling water helps create a glossy finish. You can also brush the bagels with an egg white wash before baking, as described in the recipe.
Can I make bagels without a stand mixer? Absolutely. Kneading by hand takes a bit longer, but it’s perfectly doable. Just be patient and knead until the dough is smooth and elastic—about 10 minutes.
Why did my bagels deflate when boiling? This can happen if the dough was over-proofed or if the water wasn’t boiling vigorously. Make sure to boil them within 30 minutes of shaping, and keep the water at a rolling boil.
Can I freeze the dough? Yes. After shaping, freeze the bagels on a baking sheet until solid, then transfer to a zip-top bag. When ready to bake, thaw in the refrigerator overnight, let sit at room temperature for 30 minutes, then boil and bake as directed.
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