Bagel Joy Fair Lakes Recipe: Copycat at Home

Bagel Joy Fair Lakes is a beloved local bagel shop known for its chewy, shiny, and generously topped bagels. This recipe recreates that classic New York-style bagel at home—boiled then baked for that signature crisp crust and dense, satisfying crumb. With a little patience and a few simple ingredients, you can enjoy bakery-quality bagels fresh from your own oven.

Ingredients

4 cups (500 g) bread flour (high-gluten flour preferred)
1 tablespoon (10 g) instant yeast
1 tablespoon (12 g) granulated sugar
2 teaspoons (10 g) salt
1 ½ cups (355 ml) warm water (110°F / 43°C)
2 tablespoons (28 g) barley malt syrup or honey (for boiling)
1 tablespoon (15 ml) baking soda (for boiling)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried onion flakes, or cinnamon sugar

Instructions

Make the dough: In a large bowl, whisk together the bread 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. The dough should be stiff but slightly tacky. If it’s too dry, add a teaspoon of water at a time; if too sticky, add a little flour.
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 tight ball. To shape, poke a hole through the center with your thumb and gently stretch into a ring about 2–3 inches (5–7.5 cm) wide. Alternatively, roll each piece into a rope and join the ends, pressing to seal.
Second rise (optional but recommended): Place the shaped bagels on a parchment-lined baking sheet, cover lightly, and let rest for 20–30 minutes. This relaxes the dough and makes the bagels puffier.
Preheat oven and boil water: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then add the barley malt syrup (or honey) and baking soda. The malt gives a beautiful golden color and subtle sweetness.
Boil the bagels: Carefully drop 2–3 bagels into the boiling water at a time. Boil for 1 minute per side for a chewy interior, or 2 minutes per side for a denser, more traditional bagel. Use a slotted spoon to flip them.
Add toppings: Remove the boiled bagels with a slotted spoon and place them on a wire rack or parchment-lined baking sheet. While still wet, sprinkle generously with your desired toppings.
Bake: Place the bagels on a baking sheet lined with parchment paper. Bake for 20–25 minutes, until deep golden brown and shiny. For extra crispness, you can place a pan of boiling water on the bottom oven rack to create steam.
Cool: Transfer the bagels to a wire rack and let cool for at least 15 minutes before slicing. They will continue to set as they cool.

Tips

Use bread flour: Bread flour has more protein than all-purpose, which gives bagels their chewy texture. If you only have all-purpose, you can still make bagels, but they’ll be slightly less chewy.
Don’t overproof: If the bagels rise too long before boiling, they can become puffy and lose their shape. Keep the second rise short—20–30 minutes is plenty.
Boiling time matters: A shorter boil (1 minute per side) yields a softer, puffier bagel; a longer boil (2 minutes per side) gives a denser, chewier bagel. Choose based on your preference.
Make ahead: You can refrigerate the shaped bagels overnight after the first rise. 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, and red onion for a classic New York-style breakfast. They’re also delicious toasted with butter, or used for a hearty sandwich with turkey, avocado, and sprouts. For a sweet treat, spread with strawberry jam or make a cinnamon-sugar bagel by adding cinnamon sugar to the topping.

Variations

Everything Bagel: 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 ground cinnamon and ½ cup (80 g) raisins to the dry ingredients before adding water. Top with cinnamon sugar after boiling.
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.
Whole Wheat: Replace half the bread flour with whole wheat flour and add an extra 2 tablespoons of 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, place them in a zip-top bag and freeze for up to 3 months. To reheat, slice the bagel and toast it in a toaster or toaster oven until warm and crisp. For a softer result, wrap in a damp paper towel and microwave for 20–30 seconds.

Frequently Asked Questions

Why are my bagels tough or dense? Over-kneading or boiling for too long can make bagels dense. Knead just until smooth (about 8–10 minutes) and stick to 1–2 minutes per side when boiling.

Can I use all-purpose flour instead of bread flour? Yes, but the bagels will be less chewy. You can add vital wheat gluten (1 tablespoon per cup) to mimic bread flour’s protein content.

Do I have to use barley malt syrup? No, honey or brown sugar works as a substitute. Barley malt syrup gives a distinctive flavor and color, but honey is a fine replacement.

Why did my bagels wrinkle after baking? Wrinkling often happens if the dough was too wet or if the bagels were not boiled long enough. Make sure to knead until the dough is stiff and boil for at least 1 minute per side.

Can I make the dough in a bread machine? Yes, use the dough cycle. After the cycle, proceed with shaping, boiling, and baking as directed.

How do I get a shiny crust? The malt syrup in the boiling water creates a shiny crust. Also, avoid flouring the bagels after boiling—let the wet surface dry slightly before baking.

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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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