Bagel Loops in Wayne, New Jersey, has built a local following for its dense, chewy, slightly sweet bagels with a shiny, crackly crust. This recipe recreates that style at home using a high-gluten flour blend and a brief boiling step before baking, which gives the bagels their signature chew and glossy finish. It is a same-day project that rewards patience with bakery-quality results.
Ingredients
- 4 cups (500 g) bread flour, plus more for the work surface
- 1 cup (125 g) high-gluten flour (or use all bread flour; see Tips)
- 1 ½ cups (355 ml) warm water (110–115°F / 43–46°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (18 g) fine sea salt
- 2 tablespoons (30 ml) barley malt syrup or honey (for the water bath)
- 1 tablespoon (15 g) baking soda (for the water bath)
- 1 large egg white beaten with 1 tablespoon water (for the glaze, optional)
- Toppings of your choice: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, or dried onion flakes
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it does not foam, the yeast is dead; start over with fresh yeast.
- In a large mixing bowl, whisk together the bread flour, high-gluten flour, and salt. Add the yeast mixture and 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 supple; add a teaspoon of flour at a time if it sticks excessively. Alternatively, use a stand mixer with a dough hook on medium-low for 6–7 minutes.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
- Punch down the dough and divide it into 8 equal pieces (about 110 g each). Roll each piece into a smooth ball, then poke a hole through the center with your thumb and gently stretch it into a ring about 3 inches (7.5 cm) across. The hole will close during boiling, so make it larger than you think.
- Place the shaped bagels on a parchment-lined baking sheet, cover with a towel, and let rest for 20–30 minutes. Meanwhile, preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
- Add the barley malt syrup (or honey) and baking soda to the boiling water. Drop 2–3 bagels at a time into the water—do not crowd them. Boil for 1 minute per side, flipping once. The longer the boil, the chewier the bagel; for a softer crust, boil for 45 seconds per side.
- Remove the bagels with a slotted spoon and place them back on the parchment-lined sheet. If using the egg white glaze, brush it on now; this gives a shiny finish. Sprinkle with your chosen toppings immediately.
- Bake for 20–25 minutes, rotating the pan halfway through, until the bagels are deep golden brown and sound hollow when tapped on the bottom. For food safety, the internal temperature should reach at least 190°F (88°C) for a fully baked bread product, but the visual cues are the best guide.
- Transfer to a wire rack and cool for at least 15 minutes before slicing. The crust will firm up as they cool.
Tips
- High-gluten flour substitute: If you cannot find high-gluten flour, use all bread flour and add 1 tablespoon (8 g) vital wheat gluten per cup. The bagels will be slightly less chewy but still good.
- Boiling time matters: A 1-minute boil per side gives a classic New York–style chew. For a softer, more sandwich-friendly bagel, reduce to 45 seconds per side. For a very dense, crusty bagel, go up to 2 minutes per side.
- Do not skip the rest after shaping: That 20–30 minute rest lets the gluten relax, so the bagels do not shrink or tear when boiled. If they shrink a lot, your dough was too tight; next time, rest them longer.
- Make ahead: You can refrigerate the shaped, unboiled bagels overnight on a parchment-lined tray, covered. Boil and bake them the next morning—this develops more flavor.
Serving Suggestions
Serve these bagels warm with cream cheese and smoked salmon, or split and toasted for a breakfast sandwich with egg and cheese. They also shine alongside a bowl of soup or as the base for a deli-style turkey and Swiss sandwich. For a sweet touch, spread with butter and honey or your favorite jam.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and flaky salt; sprinkle generously after glazing.
- Cinnamon Raisin: Knead 1 cup (150 g) raisins and 1 tablespoon ground cinnamon into the dough during the last 2 minutes of kneading.
- Jalapeño Cheddar: Fold in ½ cup (55 g) shredded sharp cheddar and 2 finely diced jalapeños (seeded) into the dough before shaping.
- Sourdough: Replace the yeast with ½ cup (120 g) active sourdough starter and reduce the water to 1 cup (240 ml); expect a longer rise of 4–6 hours.
Storage and Reheating
Store baked bagels in a paper bag at room temperature for up to 2 days; they will lose their crispness but stay chewy. For longer storage, wrap them tightly in plastic wrap and freeze 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. Never refrigerate bagels—they go stale faster in the fridge.
Frequently Asked Questions
Why are my bagels not chewy?
Chewiness comes from high-gluten flour and boiling. If you used all-purpose flour, the protein content is too low. Also, make sure you boil for at least 1 minute per side—this sets the crust and creates the chew.
Can I use instant yeast instead of active dry?
Yes. Use the same amount (2 ¼ teaspoons / 7 g) but mix it directly into the dry ingredients; you can skip the proofing step and add the water straight to the dough. The rise time will be slightly shorter.
Why did my bagels deflate in the water?
They were over-proofed. If the dough has risen too long, the structure weakens and the bagels collapse when boiled. Next time, shape them and boil within 30 minutes of the final rise.
Can I make mini bagels?
Absolutely. Divide the dough into 16 pieces instead of 8, shape into smaller rings, and reduce the boiling time to 45 seconds per side and the baking time to 15–18 minutes. Watch them closely—they brown faster.
How do I get a shiny crust without egg?
Skip the egg wash and add 1 tablespoon of sugar to the boiling water along with the malt syrup. The sugar promotes browning and a slight sheen. You can also brush the baked bagels with a little melted butter for shine.
Is it safe to eat bagels with seeds if I have a sesame allergy?
No—if you have a sesame allergy, avoid sesame seeds and everything bagel seasoning, which contains sesame. Use plain salt, poppy seeds, or dried onion flakes instead, and always check labels for cross-contamination.
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