The Bagel Mill in Peterborough, New Hampshire, is known for its dense, chewy, and slightly sweet New York–style bagels, boiled then baked to a glossy finish. This copycat recipe recreates that signature texture at home using a high-gluten flour and a barley malt syrup bath. It delivers a crisp crust, a tender crumb, and that unmistakable bagel chew, perfect for topping with your favorite schmears.
Ingredients
- 4 cups (500 g) high-gluten flour (or bread flour, see Tips)
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 tablespoons (30 g) granulated sugar
- 1 tablespoon (9 g) instant yeast (or 1 ½ tablespoons active dry yeast)
- 2 teaspoons (12 g) fine sea salt
- 2 tablespoons (30 ml) barley malt syrup (or honey, see Tips)
- 1 tablespoon (15 ml) baking soda (for boiling water)
- 1 large egg white (for egg wash, optional)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt (optional)
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. The dough should be stiff but tacky; add a little flour if too sticky, or a little water if too dry.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, until doubled in size.
- Punch down the dough and divide into 8 equal pieces (about 100 g each). Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch to form a ring about 3–4 inches (7.5–10 cm) across. Place on a parchment-lined baking sheet, cover, and let rest for 20 minutes.
- Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then add the baking soda and barley malt syrup.
- Boil the bagels in batches, 2–3 at a time, for 1 minute per side. Remove with a slotted spoon and place back on the baking sheet.
- If using, brush the boiled bagels with beaten egg white and sprinkle with toppings.
- Bake for 20–25 minutes, until deep golden brown. For a chewier crust, place a pan of boiling water on the bottom oven rack while baking.
- Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- High-gluten flour is key for that chewy texture. If using bread flour, the bagels will be slightly less chewy but still good. Do not use all-purpose flour, as it will produce a softer, cake-like bagel.
- Barley malt syrup gives authentic flavor and helps browning. Substitute honey or brown sugar if unavailable; the flavor will be slightly different but still delicious.
- Boiling time controls the crust: 1 minute per side gives a moderate chew; 2 minutes per side yields a very chewy, dense bagel. For a softer crust, reduce to 30 seconds per side.
- Do not skip the rest after shaping – it allows the gluten to relax, preventing the bagels from shrinking in the boiling water.
Serving Suggestions
Serve warm with cream cheese, lox, and capers for a classic New York breakfast. They also make excellent sandwiches, such as turkey and Swiss, or a simple buttered bagel with jam. For a savory twist, toast and top with smashed avocado and a poached egg.
Variations
- Everything Bagel: Mix 2 tablespoons each of dried minced garlic, dried minced onion, poppy seeds, sesame seeds, and flaky salt. Sprinkle generously after boiling.
- Cinnamon Raisin: Add 1 teaspoon cinnamon and ½ cup (75 g) raisins to the dry ingredients before mixing.
- Jalapeño Cheddar: Fold ½ cup (60 g) shredded cheddar and 2 tablespoons finely diced pickled jalapeños into the dough during the last minute of kneading.
- Whole Wheat: Replace half of the high-gluten flour with whole wheat flour and increase the water to 1 ¾ cups (415 ml). The bagels will be denser and slightly nuttier.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 3 months. To reheat, slice and toast until golden, or wrap in foil and bake at 350°F (175°C) for 10 minutes to restore softness. Do not refrigerate, as this accelerates staling.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes, but dissolve it in the warm water with the sugar and let it sit for 10 minutes until frothy before adding the flour. Reduce the water by 2 tablespoons to compensate for the extra liquid.
Why are my bagels not shiny? The shine comes from boiling in malt syrup and baking at high heat. If you used honey or skipped the syrup, they may be dull. Brushing with egg white before baking also adds shine.
Can I make the dough in a bread machine? Yes, add the ingredients in the order recommended by your machine and use the dough cycle. Then shape, boil, and bake as directed.
How do I get a thicker crust? Boil for 2 minutes per side and bake on a preheated pizza stone or baking steel. The steam from the water pan also helps.
Can I freeze the shaped bagels before boiling? Yes, freeze them on a baking sheet, then transfer to a bag. Boil frozen bagels for an extra minute per side, then bake as directed.
Why did my bagels deflate in the oven? They may have been over-proofed. If the dough has risen too long, the gluten weakens. Keep the second rise to 20 minutes and bake immediately after boiling.
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