Level up your lunchtime with this super easy New York style bagel recipe.
With an authentic crisp & shiny crust & a chewy interior, these bagels are also topped with a homemade everything bagel seasoning for maximum flavour!
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This recipe makes a batch of New York style bagels, topped a homemade “everything bagel” seasoning. They’re super chewy with that authentic crisp & shiny crust.
The secret to authentic, New York style bagels, is using malt extract in both the dough & the water that we boil the bagels in. This can be picked up from some supermarkets or is readily available online. Honey would make a good substitute if you can’t get any.
To top the bagels, you can either sprinkle the seasoning over the top or place the seasoning onto a plate & carefully press the top of each bagel into the seasoning.
After shaping the bagels, it’s important that the tray that they are left to rise on has been lightly oiled or else they will stick (don’t ask me how I know this!).
Everything Bagel Seasoning
This homemade bagel seasoning is made from a mixture of seeds. If you want to make a big batch, it will keep for several months. Make sure to keep it in an airtight container. Feel free to keep your bagels plain if preferred. Or finish them with a different topping.
Making The Bagels
Making New York style bagels is surprisingly easy! Here’s the process.
- Activate the yeast in warm water, leave to go frothy.
- Place flour, salt, malt extract & yeast mixture into the bowl of a stand mixer.
- Knead until you have a smooth dough that passes the windowpane test.
- Leave to double in size at room temperature, 1-1.5 hours.
- Knock the dough back then divide into 6 pieces.
- Bench rest for 10 minutes.
- Shape the dough into bagels with a 2-3cm hole in the centre.
- Leave to rise at room temperature for 20 minutes.
- Boil the bagels in a mixture of water, bicarbonate of soda & malt extract.
- Top with the bagel seasoning.
- Bake in a 200°c/180°c fan oven for 15-20 minutes.
- Leave to cool then serve.
The Windowpane Test
We use the windowpane method to assess how the gluten is developing in bread dough. To do this, take a small amount of dough & stretch it between your fingers. If it stretches thin enough to see through, it’s ready. If it tears, it needs to be kneaded for longer.
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Everything Bagels – New York Style
- Stand Mixer
- Large Baking Tray
- Spider Strainer
- Digital Food Probe
- 400 g Strong White Bread Flour
- 240 g Water
- 4 g Dried Active Yeast
- 8 g Maldon Salt
- ½ tbsp Malt Extract
Everything Bagel Seasoning
- 2 tsp Maldon Salt
- 2 tsp Garlic Granules
- 2 tsp Onion Granules
- 2 tsp Sesame Seeds
- 2 tsp Poppy Seeds
- 1 tsp Black Sesame Seeds
- 1 tsp Bicarbonate Of Soda
- 1 tbsp Malt Extract
- First, place the water into a jug & heat to 38°c in a microwave (alternatively, you could warm the water in a pan then transfer to a jug) then sprinkle over the yeast & whisk to combine. Leave to go bubbly, 5-10 minutes.
- Next, place the flour, salt & malt extract into the bowl of a stand mixer with a dough hook attached. Give the activated yeast another whisk then add into the flour.Mix on a medium speed until you have a smooth dough that passes the windowpane test, roughly 5 minutes. Transfer to a lightly oiled bowl & leave to double in size, 1-1.5 hours.
- In the meantime, make the everything bagel seasoning by combining all of the ingredients in a bowl.
- Once the dough has risen, knock it back then transfer to a clean worksurface & divide into 6 equal pieces (they should weigh around 110g each). Shape each piece into a ball & leave to bench rest (covered with a tea towel) for 10 minutes.
- Preheat an oven to 200°c & line 1 baking tray with baking parchment & lightly oil another.
- Now to shape the bagels.Lightly flour your thumb & index finger then press through the centre of a ball of dough to make a hole. Gently widen the hole so that it is 2-3 cm wide then place the shaped bagel onto the lightly oiled baking tray. Repeat with the remaining dough then leave to rise at room temperature for 20 minutes.
- Whilst the bagels are rising, get the boiling liquid ready.Fill a large saucepan with water then stir in the bicarbonate of soda & malt extract. Bring to a boil over a high heat then reduce to a simmer.
- In batches of 3, boil the bagels for 30 seconds on each side. Use a slotted spoon or a spider strainer to remove from the water then place onto the lined baking tray.Once you’ve boiled all of the bagels, top each one with the everything bagel seasoning then bake in the preheated oven for 15-20 minutes, until a deep golden brown & risen.
Try to get the water as close to 38°c as possible for the best results. The key to the shiny crust & chewy texture is boiling the bagels before baking. Flavouring the boiling liquid (and dough) with barley malt extract is what gives these bagels the authentic new york style flavour. Make sure to get the bagels in the oven as soon as possible after boiling them. If they sit for too long after boiling, they won’t rise properly in the oven. If you can’t get your hands on barley malt extract, honey would make a good substitute. After shaping the bagels, it’s important that the tray that they are left to rise on has been lightly oiled or else they will stick (don’t ask me how I know this!). I’ve topped these bagels with an everything bagel seasoning but feel free to top with whatever you like or leave plain. If you haven’t got any black sesame seeds for the seasoning, substitute with extra regular sesame seeds. To top the bagels, you can either sprinkle the seasoning over the top or place the seasoning onto a plate & carefully press the top of each bagel into the seasoning.