Bagel Rack is a beloved bagel shop in Lebanon, Pennsylvania, known for its hand-rolled, chewy bagels and generous schmears. This recipe recreates that classic New York-style bagel at home, with a crisp crust and a dense, satisfying chew. While we can’t replicate the exact shop recipe, this method—using a high-gluten flour and a boiling water bath—gets you remarkably close to that authentic bagel shop flavor.
Ingredients
- 4 cups (500 g) bread flour (high-gluten if available), plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 1 tablespoon (15 ml) barley malt syrup or honey (for the dough)
- 2 teaspoons (10 g) instant yeast
- 2 teaspoons (12 g) fine sea salt
- 2 tablespoons (30 ml) barley malt syrup or honey (for the boiling water)
- 1 tablespoon (18 g) baking soda
- 1 large egg white, beaten with 1 tablespoon water (for egg wash, optional)
- Coarse salt, sesame seeds, poppy seeds, or everything bagel seasoning, for topping
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. In a separate small bowl, dissolve the yeast in the warm water with 1 tablespoon of malt syrup. Let sit for 5 minutes until frothy. Pour the yeast mixture into the flour and stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be stiff but pliable; add a little more flour if it’s too sticky. Place in a lightly oiled bowl, cover, 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 smooth ball. Press your thumb through the center to create a hole, then gently stretch the dough into a ring about 4 inches (10 cm) in diameter. Place the shaped bagels on a baking sheet lined with parchment paper, cover with a damp towel, and let rest for 30 minutes.
- Boil the bagels: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then add the remaining 2 tablespoons of malt syrup and the baking soda. Reduce to a simmer. Carefully drop 2–3 bagels into the water at a time. Boil for 1 minute per side, flipping once. The longer they boil, the chewier the crust. Remove with a slotted spoon and place on a wire rack to drain.
- Add toppings: While the bagels are still wet, dip the top into your chosen toppings (coarse salt, sesame seeds, etc.) or brush with the egg wash and then sprinkle. Place the bagels on a parchment-lined baking sheet, leaving 2 inches (5 cm) between them.
- Bake: Bake for 20–25 minutes, until deep golden brown. For a crisper crust, you can place a shallow pan of water on the bottom oven rack to create steam. Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- High-gluten flour is key: If you can’t find high-gluten flour, use bread flour. All-purpose will make a softer, less chewy bagel.
- Barley malt syrup: This gives the authentic bagel flavor and helps browning. You can substitute honey, but the flavor will be slightly different.
- Don’t skip the boiling: Boiling sets the crust and creates the signature chew. A shorter boil (30 seconds per side) yields a softer bagel; a longer boil (2 minutes) yields a very chewy one.
- Check for doneness: Bagels should sound hollow when tapped on the bottom. If they aren’t browning enough, increase the oven temperature to 450°F (230°C).
Serving Suggestions
Serve these bagels warm with cream cheese, lox, capers, and red onion for a classic New York-style spread. They also make excellent sandwiches—try them with turkey and Swiss, or as a breakfast sandwich with egg and cheese. Toast them for extra crunch.
Variations
- Everything Bagels: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt. Dip the boiled bagels in this mixture.
- Cinnamon Raisin: Add 1 teaspoon cinnamon and ¾ cup (120 g) raisins to the dough during kneading.
- Jalapeño Cheddar: Fold in ½ cup (60 g) shredded cheddar and 2 tablespoons minced pickled jalapeños into the dough.
- Blueberry: Gently fold in ¾ cup (110 g) dried blueberries after the dough has risen.
Storage and Reheating
Store baked bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, slice and toast, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Boiled but unbaked bagels can be refrigerated overnight and baked the next morning—just let them come to room temperature first.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the bagels will be less chewy and more bread-like. If using all-purpose, you may need to reduce the water slightly (start with 1 ¼ cups / 295 ml) and knead a bit longer to develop gluten.
Why did my bagels come out flat? Flat bagels usually mean the dough was too wet or over-proofed. Make sure you knead enough to develop a stiff dough, and don’t let them rise too long after shaping—30 minutes is enough.
Can I make the dough ahead of time? Yes, after shaping, you can refrigerate the bagels overnight. In the morning, let them sit at room temperature for 30 minutes before boiling and baking.
What if I don’t have barley malt syrup? Honey or brown sugar can replace it in both the dough and the boiling water. The flavor will be slightly sweeter, but the texture will be similar.
How do I get a shiny crust? Brushing the bagels with an egg wash before baking gives a glossy finish. For a matte crust, skip the egg wash and just dip in toppings.
Can I boil them in a regular pot? Yes, but use a wide pot so the bagels have room to float. Avoid overcrowding—boil no more than 3 at a time.
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