Bagel Grounds Clarence NY: A Local Breakfast Favorite

Bagel Grounds in Clarence, New York, is a beloved local spot known for its hand-rolled, kettle-boiled bagels with a crisp exterior and chewy crumb. This recipe recreates that classic New York-style bagel at home, using a high-gluten flour and a brief boil in malted water to achieve the signature crust. While it takes time and a little patience, the result is a batch of bagels that rival any shop, perfect for breakfast sandwiches or simply toasted with cream cheese.

Ingredients

4 cups (500 g) bread flour (or high-gluten flour, if available)
1 ½ cups (355 ml) warm water (110°F/43°C)
2 tablespoons (30 g) granulated sugar
1 tablespoon (9 g) instant yeast (or one packet active dry yeast, dissolved in ¼ cup warm water)
2 teaspoons (12 g) salt
2 tablespoons (30 ml) barley malt syrup or honey (for boiling)
1 tablespoon (15 g) baking soda (optional, for extra shine)
1 large egg white beaten with 1 tablespoon water (for egg wash, optional)
Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, or dried onion flakes

Instructions

In a large bowl, combine the flour, sugar, yeast, and salt. Add 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. (If using active dry yeast, dissolve it in the ¼ cup of warm water first and let it sit for 5 minutes before adding to the dry ingredients.)
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough and divide it into 8 equal pieces (about 110 g each). Shape each piece into a tight ball, then poke a hole through the center with your thumb and gently stretch the hole to about 1 inch (2.5 cm) in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 15 minutes.
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) and baking soda (if using).
Boil the bagels in batches of 2–3 at a time, for 1 minute per side. Use a slotted spoon to turn them. The longer they boil, the chewier the crust; 1 minute per side gives a good balance.
Remove the boiled bagels with the slotted spoon and place them back on the parchment-lined sheet. If using toppings, brush the tops with the egg wash (or simply dip the wet bagel directly into a plate of toppings) while they are still moist.
Bake for 20–25 minutes, until the bagels are deep golden brown and sound hollow when tapped on the bottom. For a crisper crust, you can place a baking stone in the oven and slide the bagels onto it for the last 5 minutes of baking.
Let the bagels cool on a wire rack for at least 10 minutes before slicing. They are best served warm, but they also toast beautifully.

Tips

Use bread flour or high-gluten flour: All-purpose flour will produce a softer, less chewy bagel. If you only have all-purpose, increase the kneading time to develop more gluten.
Don’t skip the boiling: The boil sets the crust and gives the bagel its characteristic chew. If you skip it, you’ll end up with a bread roll, not a bagel.
Add malt syrup: Barley malt syrup gives bagels their traditional flavor and helps with browning. If you don’t have it, honey or even brown sugar dissolved in the water will work, though the flavor will be slightly different.
Chill the shaped bagels: For an even more authentic texture, after shaping, refrigerate the bagels on the baking sheet overnight. In the morning, let them come to room temperature for 30 minutes before boiling. This slow fermentation adds flavor and a slightly tangy note.

Serving Suggestions

Serve these bagels fresh with cream cheese, lox, capers, and red onion for a classic New York breakfast. They also make excellent sandwich bases—try them with turkey, Swiss cheese, and lettuce for a lunchtime treat. For a sweet option, split and toast them, then spread with butter and jam.

Variations

Everything Bagels: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and flaky salt. Press the boiled bagels into the mixture before baking.
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: Incorporate ½ cup (60 g) shredded sharp cheddar and 2 finely chopped jalapeños into the dough at the end of kneading. Top with extra cheese before baking.
Whole Wheat: Substitute 2 cups (250 g) of the bread flour with whole wheat flour. The dough will be denser, so you may need to add an extra tablespoon of water.

Storage and Reheating

Store baked bagels in a paper bag at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and place in a freezer bag; they will keep frozen for up to 3 months. To reheat, slice and toast directly from the freezer, or thaw at room temperature and warm in a 350°F (175°C) oven for 5 minutes. For a softer texture, wrap in foil before reheating in the oven.

Frequently Asked Questions

Why are my bagels tough or dense? Over-kneading or using too much flour can make the dough tough. Also, if the water is too hot, it can kill the yeast, leaving the bagels flat and heavy. Stick to the recipe’s water temperature and knead just until smooth.

Can I make the dough in a bread machine? Yes, you can use the dough cycle. Add the ingredients in the order recommended by your machine’s manual, and let it knead and rise. Then proceed with shaping and boiling.

Do I have to boil them? Yes, boiling is essential for the bagel’s texture. It gelatinizes the starch on the surface, which creates a shiny, chewy crust. Without it, you’ll get a soft bread roll, not a bagel.

Why did my bagels shrink after boiling? This often happens if the dough wasn’t given enough time to relax after shaping. Make sure to let the shaped bagels rest for at least 15 minutes, and handle them gently when transferring to the pot.

Can I use all-purpose flour? You can, but the bagels will be less chewy and more bread-like. If that’s all you have, increase the kneading time and consider adding a tablespoon of vital wheat gluten to mimic high-gluten flour.

How do I get a shiny crust? The egg wash (beaten egg white with water) brushed on before baking gives a glossy finish. Alternatively, boiling with baking soda helps achieve a shiny, golden crust.

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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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