Li Bagel Cafe is a beloved neighborhood spot known for its dense, chewy, and slightly sweet bagels with a shiny, crackly crust. While the exact recipe is a secret, this article recreates that distinctive New York-style bagel at home using a high-gluten flour, a cold overnight fermentation, and a quick boil in malted water. The result is a bagel with a crisp exterior, a chewy interior, and that unmistakable malty flavor that makes Li’s so memorable.
Ingredients
- 4 cups (500 g) high-gluten flour (or bread flour), plus more for dusting
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 g) barley malt syrup or honey
- 2 teaspoons (12 g) fine sea salt
- 1 teaspoon (5 g) instant yeast
- 2 tablespoons (30 g) baking soda (for boiling)
- 2 tablespoons (30 ml) barley malt syrup (for boiling)
- Optional toppings: sesame seeds, poppy seeds, coarse salt, dried onion flakes, or everything bagel seasoning
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, dissolve the malt syrup (or honey) in the warm water, then sprinkle the yeast over the surface. Let sit for 5 minutes until foamy. Pour the yeast mixture into the flour and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. The dough should be stiff but slightly tacky. If it’s too dry, add a teaspoon of water at a time; if too sticky, dust with flour. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, until puffy but not doubled.
- Divide and shape: Turn the dough onto a clean surface and divide into 8 equal pieces (about 100 g each). Roll each piece into a ball, then poke a hole through the center with your thumb. Gently stretch the hole to about 1 ½ inches (4 cm) wide. Place the shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover with a damp towel.
- Cold ferment: Refrigerate the shaped bagels overnight, 12 to 18 hours. This slow fermentation develops flavor and gives the bagels their characteristic chew. The bagels will puff slightly but should not double.
- Preheat and prepare boiling water: The next day, preheat your oven to 425°F (218°C). Bring a large pot of water to a rolling boil, then add the baking soda and the remaining 2 tablespoons (30 ml) barley malt syrup. Stir to dissolve.
- Boil the bagels: Remove the bagels from the fridge. Carefully drop 2-3 bagels into the boiling water, making sure they don’t stick together. Boil for 1 minute per side, flipping once. The longer they boil, the chewier and denser the crust. Remove with a slotted spoon and place back on the parchment-lined baking sheet.
- Add toppings (if using): While the bagels are still wet, sprinkle generously with your chosen toppings. Press lightly so they adhere.
- Bake: Bake for 20-25 minutes, until the crust is deep golden brown and shiny. For an extra-crispy crust, place a baking pan with 1 cup of water on the bottom rack of the oven while baking. Let cool on a wire rack for at least 15 minutes before slicing.
Tips
- Use high-gluten flour: This is key for that chewy texture. If you can’t find it, bread flour works, but the bagels will be slightly less chewy. All-purpose flour will produce a softer, more bread-like bagel.
- Don’t skip the cold ferment: The overnight rest in the fridge is what gives the bagels their complex flavor and prevents them from rising too much during baking. A shorter ferment will result in a less flavorful, more bready bagel.
- Boil in malt syrup: Barley malt syrup is traditional and gives the bagels a subtle sweetness and a beautiful shiny crust. Honey is a good substitute, but it will change the flavor slightly. Do not use molasses, as it will make the bagels bitter.
- Watch the boil time: Boiling for 1 minute per side is standard. If you like a very chewy, dense bagel, boil for 2 minutes per side. If you prefer a softer crust, reduce to 45 seconds per side.
Serving Suggestions
Serve these bagels warm or at room temperature with cream cheese, lox, capers, and red onion for a classic New York-style breakfast. They also make excellent sandwiches—try them with turkey, Swiss cheese, and mustard, or as a base for a breakfast egg and cheese sandwich. Toasted, they pair wonderfully with butter and jam.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and coarse salt. Sprinkle generously after boiling.
- Cinnamon Raisin: Add 1 teaspoon ground cinnamon and 1 cup (150 g) raisins to the dry ingredients before mixing. Omit the malt syrup in the boiling water and use honey instead for a sweeter crust.
- Jalapeño Cheddar: Fold ½ cup (50 g) shredded cheddar cheese and 2 finely diced jalapeños into the dough during the last 2 minutes of kneading. Top with extra cheese and jalapeño slices before baking.
- Whole Wheat: Replace half of the high-gluten flour with whole wheat flour. The dough will be less sticky and the bagels will be denser and nuttier. Add an extra 2 tablespoons (30 ml) of water to the dough.
Storage and Reheating
Store bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a zip-top freezer bag for up to 3 months. To reheat, slice and toast directly from frozen, or wrap in foil and warm in a 350°F (177°C) oven for 10 minutes. Avoid microwaving, as it makes the bagels tough and rubbery.
Frequently Asked Questions
Why do my bagels come out flat? This usually happens if the dough is too wet or the bagels are over-proofed. Make sure your dough is stiff (not sticky) and do not let the shaped bagels rise at room temperature for more than 1 hour. The cold ferment is enough to give them rise.
Can I use all-purpose flour instead of high-gluten? Yes, but the texture will be noticeably softer and less chewy. If you only have all-purpose, you can add vital wheat gluten (1 tablespoon per cup of flour) to mimic high-gluten flour.
Why do my bagels have a dull crust instead of shiny? A shiny crust comes from the malt syrup in the boiling water. Make sure you’re using barley malt syrup, not malt powder. Also, don’t skip the cold ferment—the overnight rest helps develop the sugars that brown during baking.
Can I freeze the shaped, unbaked bagels? Yes, after shaping, you can freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, let them thaw in the fridge overnight, then proceed with boiling and baking. They will keep for up to 1 month.
How do I get a crispier crust? Bake at a higher temperature (450°F / 232°C) and add steam to the oven by placing a pan of hot water on the bottom rack. Also, boiling for a longer time (2 minutes per side) will create a thicker, crisper crust.
Why did my bagels become huge and puffy? This is a sign of over-proofing. The bagels should not double in size during the cold ferment. If they do, they will lose their dense texture and become more like bread rolls. Reduce the fermentation time or use less yeast next time.
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