Bagel Uprising, a beloved Ballston spot, is known for its chewy, malt-sweet bagels and creative schmears. This recipe recreates that iconic New York-style bagel at home—boiled then baked for a shiny, crisp crust and a dense, satisfying crumb. With a touch of barley malt syrup and a simple proofing method, you can enjoy that bakery-fresh taste without leaving your kitchen.
Ingredients
- 4 cups (500 g) bread flour, plus more for dusting
- 1 tablespoon (10 g) instant yeast
- 1 tablespoon (15 g) granulated sugar
- 2 teaspoons (10 g) fine sea salt
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 tablespoons (30 ml) barley malt syrup (or honey)
- 1 large egg white, beaten with 1 tablespoon water (for glaze)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, flaky salt
Instructions
- In a large bowl, whisk together the bread flour, yeast, sugar, and salt. Add the warm water and 1 tablespoon of the barley malt syrup. Stir with a wooden spoon until a shaggy dough forms.
- 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 tacky; add a little flour if it sticks excessively. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6–8 minutes.
- 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 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces (about 110 g each). Roll each piece into a tight ball. Cover with a damp towel and let rest for 10 minutes.
- To shape, poke a hole through the center of each ball with your thumb, then gently stretch the hole to about 1 ½ inches (4 cm) in diameter. Place the shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover and let rise for 30 minutes.
- Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the remaining 1 tablespoon of barley malt syrup.
- Carefully drop 2–3 bagels at a time into the boiling water. Boil for 1 minute per side, flipping once. The longer you boil, the chewier the bagel. Remove with a slotted spoon and place back on the parchment-lined sheet.
- Brush the boiled bagels with the egg white glaze, then sprinkle with your desired toppings.
- Bake for 20–25 minutes, until deep golden brown. For an extra-crisp crust, you can place a baking stone in the oven and slide the bagels onto it, or add a pan of water to the oven floor for steam. Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Use bread flour: It has more protein than all-purpose, giving the bagels their signature chew. If you only have all-purpose, the texture will be softer and less dense.
- Don’t skip the boil: The boiling step sets the crust and creates the shiny exterior. Skipping it yields a bread roll, not a bagel.
- Barley malt syrup substitute: If you can’t find it, honey or brown sugar works, but the flavor will be slightly less malty and the crust may be less shiny. Use the same amount.
- Check your yeast: Instant yeast doesn’t need proofing, but if your water is too hot (above 130°F/54°C), it will kill the yeast. Use a thermometer to ensure 110°F (43°C).
Serving Suggestions
Serve these bagels fresh with cream cheese, lox, capers, and red onion for a classic deli experience. They also make excellent sandwich bases for turkey and avocado or egg and cheese. Toast them lightly to bring back the crispness if serving later in the day.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt. Sprinkle generously after glazing.
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon to the dry ingredients and knead in 1 cup (150 g) raisins during the last 2 minutes of kneading.
- Jalapeño Cheddar: Fold in ½ cup (60 g) shredded cheddar and 1 finely diced jalapeño (seeded) before shaping.
- Blueberry: Gently incorporate 1 cup (150 g) dried blueberries into the dough after kneading. This is a sweeter bagel, perfect for breakfast.
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 slices directly from the freezer, or wrap whole bagels in foil and warm in a 350°F (175°C) oven for 5–10 minutes. Avoid refrigerating, as it dries them out.
Frequently Asked Questions
Why are my bagels not shiny?
The shine comes from the barley malt syrup in the boiling water and the egg white glaze. If you skip either, the crust will be dull. Also, make sure your oven is fully preheated—a hot oven sets the crust quickly.
Can I make the dough ahead of time?
Yes. After shaping, you can refrigerate the bagels overnight on the baking sheet, covered. In the morning, let them sit at room temperature for 30 minutes before boiling and baking. This slow proof adds flavor.
Why did my bagels deflate in the water?
They likely over-proofed. If the dough is too airy, it can collapse when boiled. Keep an eye on the second rise—30 minutes is usually enough at room temperature. If your kitchen is very warm, reduce to 20 minutes.
Can I use all-purpose flour?
Yes, but the texture will be less chewy and more bread-like. If you use all-purpose, you may need to reduce the water slightly, as it absorbs less liquid. Start with 1 ¼ cups (295 ml) and add more if needed.
How do I get a thicker, more crusty bagel?
Boil for 2 minutes per side instead of 1. This sets the crust more firmly, resulting in a denser interior and a thicker outer shell. Just be careful not to overboil, which can make them tough.
Can I freeze the unbaked bagels?
Yes. After shaping, freeze them on a baking sheet until solid, then transfer to a zip-top bag. When ready to bake, thaw in the refrigerator overnight, then proceed with boiling and baking as directed.
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