The Bagel Market Cafe is a beloved neighborhood spot known for its hand-rolled, kettle-boiled bagels and generous, creative schmears. This recipe article recreates that classic cafe experience at home, from the chewy, shiny crust to the soft, airy interior. With a few key techniques and quality ingredients, you can enjoy authentic bagel-shop flavor any morning.
Ingredients
- 4 cups (500 g) bread flour, plus more for dusting
- 1 tablespoon (10 g) instant yeast
- 2 teaspoons (12 g) fine sea salt
- 1 tablespoon (15 g) malt syrup or honey (for the dough)
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tablespoons (30 g) malt syrup or honey (for the boiling water)
- 1 tablespoon (15 g) baking soda
- 1 large egg white (for egg wash, optional)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt, dried garlic flakes (as desired)
Instructions
- In a large bowl, whisk together the bread flour, yeast, and salt. Add the malt syrup and warm water. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of water. The dough should feel firm but supple.
- 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 to 1 1/2 hours, until doubled in size.
- Punch down the dough and divide it into 8 equal pieces (about 100 g each). Roll each piece into a tight ball. Cover with a damp towel and let rest for 10 minutes.
- To shape the bagels: poke a hole through the center of each ball with your thumb, then gently stretch the dough into a ring about 3–4 inches (8–10 cm) in diameter. Place the shaped bagels on a parchment-lined baking sheet, cover, and let rest for 20 minutes.
- Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a rolling boil, then reduce to a simmer. Add the malt syrup and baking soda.
- Boil the bagels in batches of 2–3 for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet. If using an egg wash, brush the tops with the beaten egg white now, then sprinkle with your chosen toppings.
- Bake for 20–25 minutes, until deep golden brown. For a crispier crust, you can place a baking stone in the oven and slide the bagels directly onto it. Let cool on a wire rack for at least 10 minutes before slicing.
Tips
- Use bread flour: The higher protein content gives bagels their signature chew. All-purpose flour will produce a softer, less chewy result.
- Don’t skip the boil: Boiling sets the crust and gives bagels their shiny exterior. Boiling longer (2 minutes per side) yields a chewier bagel; shorter (30 seconds) yields a softer one.
- Malt syrup substitute: If you don’t have malt syrup, use honey or brown sugar in the dough and boiling water. The flavor will be slightly different but still delicious.
- Resting is key: The final rest after shaping allows the gluten to relax, preventing the bagels from shrinking in the oven.
Serving Suggestions
Serve these bagels warm with classic cream cheese, lox, capers, and red onion for a traditional New York-style breakfast. Or go for a veggie schmear with cucumber, tomato, and sprouts. They also make excellent sandwiches—try them with turkey, Swiss, and mustard for lunch.
Variations
- Flavored dough: Add 1 tablespoon of dried herbs (like rosemary or thyme) or 1/2 cup of shredded cheese to the dough before kneading.
- Sweet bagels: Add 1/4 cup (50 g) of sugar to the dough and top with cinnamon sugar after boiling.
- Whole wheat: Substitute half of the bread flour with whole wheat flour. You may need to add a little extra water, as whole wheat absorbs more liquid.
- Gluten-free: Use a 1:1 gluten-free flour blend, but note that the texture will be less chewy and the dough may be stickier. Adjust with extra flour as needed.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the bagel and toast it, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes them tough.
Frequently Asked Questions
Why are my bagels not shiny? The shine comes from boiling in an alkaline solution. Make sure your water has the baking soda and malt syrup, and don’t skip the boil. Also, brushing with egg white before baking adds extra gloss.
Can I use all-purpose flour? Yes, but the bagels will be softer and less chewy. To improve texture, you can add vital wheat gluten (1 tablespoon per cup of flour).
My bagels turned out flat. What went wrong? This often happens if the dough was too wet or the bagels were over-proofed. Ensure your dough is firm, and don’t let the shaped bagels rest longer than 20 minutes.
How do I get a crispier crust? Bake on a preheated pizza stone or a baking steel. You can also spray the bagels with water from a spray bottle right after placing them in the oven.
Can I make the dough ahead of time? Yes, after kneading, place the dough in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping.
Is it necessary to use malt syrup? No, you can substitute honey, brown sugar, or even molasses. Each will impart a slightly different flavor, but all work well.
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