Bagel Kitchen in Grand Rapids has become a local favorite for its chewy, hand-rolled bagels with a crisp, shiny crust. This recipe recreates that classic New York-style bagel at home, using a high-gluten flour and a brief boil in malt syrup for that signature texture. It’s a weekend project that rewards you with a dozen professional-quality bagels, perfect for breakfast or brunch.
Ingredients
- 4 cups (500 g) bread flour (high-gluten flour preferred)
- 1 tbsp (9 g) instant yeast
- 2 tsp (12 g) fine sea salt
- 1 tbsp (15 g) barley malt syrup or honey (for dough)
- 1.5 cups (355 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) barley malt syrup or honey (for boiling water)
- 1 tbsp (18 g) baking soda (for boiling water)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried onion flakes, or cinnamon sugar
Instructions
- In a large bowl, whisk together the flour, yeast, and salt. Add the malt syrup and warm water. Stir with a wooden spoon until a shaggy dough forms.
- 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; if too sticky, add a tablespoon of flour.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces (about 75 g each). Roll each piece into a tight ball. Cover with a damp cloth and let rest for 10 minutes.
- To shape, poke a hole through the center of each ball with your thumb, then gently stretch into a ring about 3–4 inches (8–10 cm) in diameter. Place on a parchment-lined baking sheet. Cover with a damp cloth and let rise for 30 minutes.
- Preheat your oven to 425°F (220°C). Fill a large pot with 3–4 inches (8–10 cm) of water. Add the malt syrup and baking soda. Bring to a rolling boil.
- Boil the bagels in batches of 2–3 for 1 minute per side. Use a slotted spoon to flip them. Remove and place on a wire rack to drain slightly.
- If using toppings, dip the wet bagels into a plate of seeds or seasoning immediately after boiling.
- Place the boiled bagels on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 18–20 minutes, until deep golden brown and crisp. For an extra-shiny crust, brush with an egg wash (1 egg beaten with 1 tbsp water) before baking.
- Cool on a wire rack for at least 15 minutes before slicing. The interior should be chewy and fully cooked through.
Tips
- Use high-gluten flour: Bread flour works, but high-gluten flour (12–14% protein) gives the signature chew. If you can’t find it, add 1 tbsp vital wheat gluten per 4 cups of flour.
- Don’t skip the boil: The boiling step sets the crust and creates the dense, chewy interior. Boiling longer (2 minutes per side) yields a thicker crust; shorter (30 seconds) yields a softer one.
- Malt syrup substitute: If you don’t have barley malt syrup, use honey or brown sugar in the dough and water. The flavor will be slightly sweeter but still authentic.
- Check your yeast: If your dough doesn’t rise, your yeast may be old. Test it in warm water with a pinch of sugar for 5 minutes before starting.
Serving Suggestions
Serve these bagels warm with cream cheese, lox, capers, and red onion for a classic New York spread. They also shine with butter and jam, or as the base for a breakfast sandwich with egg and cheese. For a savory twist, use them for a deli-style sandwich with turkey, Swiss, and mustard.
Variations
- Everything Bagel: After boiling, press the top into a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
- Cinnamon Raisin: Add 1 tsp ground cinnamon and 1 cup (150 g) raisins to the dough before kneading. After boiling, sprinkle with cinnamon sugar.
- Jalapeño Cheddar: Mix 1 cup shredded cheddar and 2 finely diced jalapeños into the dough. Top with extra cheese before baking.
- Gluten-Free: Use a good gluten-free bread flour blend, but expect a less chewy texture. Add 1 tsp xanthan gum if your blend doesn’t include it.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, slice them and freeze in a zip-top bag for up to 3 months. To reheat, toast frozen bagels directly from the freezer at 350°F (175°C) for 5–7 minutes, or until crisp and warm. Avoid microwaving, which makes them tough and rubbery.
Frequently Asked Questions
Can I make the dough the night before? Yes. After shaping, cover the bagels and refrigerate overnight. The cold fermentation adds flavor. In the morning, let them sit at room temperature for 30 minutes before boiling.
Why are my bagels not shiny? The shiny crust comes from boiling in malt syrup and, optionally, an egg wash. If you skip the egg wash, the bagels will be matte. Also, make sure your water is at a full rolling boil before adding the bagels.
Can I use all-purpose flour? You can, but the bagels will be less chewy and more cake-like. If you only have all-purpose, add 1 tbsp vital wheat gluten to mimic bread flour.
How do I know when they’re 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) – this ensures the interior is fully baked.
Can I boil without baking soda? Yes, but baking soda helps with browning and gives a slight pretzel-like flavor. If you omit it, the bagels will be paler. You can also use lye (carefully) for an authentic NYC bagel, but it’s not necessary for home cooks.
Why did my bagels deflate in the oven? This happens if they were over-proofed. The second rise should be only 30 minutes at room temperature. If you refrigerate overnight, make sure they are cold and firm before boiling – this helps them hold their shape.
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