New York City Bagels

New York City Kettle-Boiled Bagels

Authentic NYC-style bagels made the classic way: a stiff high-gluten flour dough, a slow cold ferment for deep flavor, and a quick poach in a malted-water kettle before baking on a board for that signature glossy, chewy crust.

Prep

30 min

Cook

25 min

Total

55 min

Serves

8 bagels

Difficulty

Medium

Recipe ingredients

• •500 g (17½ oz / about 4 cups) bread flour or high-gluten flour, must be at least 12% protein; high-gluten is more authentic
• •300 ml (1¼ cups) cool water, around 4°C / 40°F; cold water keeps the dough cool and tight
• •7 g (1 packet (2¼ tsp)) instant yeast, or 9 g active dry yeast
• •18 g (1 tbsp + 1 tsp) barley malt syrup, divided: 1½ tsp in dough, the rest in the kettle
• •10 g (1¾ tsp) fine sea salt
• •8 g (2 tsp) granulated sugar, optional, helps browning in a home oven
• •30 ml (2 tbsp) neutral oil or melted butter, optional, for a slightly richer crumb
• •1 whole (1 large) egg white plus 1 tbsp water, optional, for an extra-glossy crust
• •toppings: poppy seeds, sesame seeds, everything seasoning, flaky salt, dried garlic, dried onion, —, sesame and poppy are classic; everything seasoning is the modern NYC favorite

Steps

1. 1 MAKE THE SPONGE (night before or 8+ hours ahead): Whisk 250 g (1¾ cups) of the bread flour with 200 ml (¾ cup + 2 tbsp) of the cool water, the yeast, and 1 tsp of the barley malt syrup in a bowl until smooth. Cover and let sit at room temperature 1 hour, then refrigerate at least 8 hours and up to 24.
2. 2 MIX THE FINAL DOUGH: In a stand mixer fitted with the dough hook, combine the sponge with the remaining 250 g (1¾ cups) flour, 100 ml (about ¼ cup + 2 tbsp) cool water, the salt, remaining 2 tsp barley malt syrup, sugar, and oil if using. Mix on low 2 minutes, then medium 4 to 6 minutes, until the dough is very stiff, smooth, and slightly tacky — it should clear the bowl and wrap around the hook.
3. 3 BULK FERMENT: Shape into a tight ball, place in a lightly oiled bowl, cover, and let rise 45 to 60 minutes at room temperature, until puffy but not doubled. The dough should feel firm and spring back when poked.
4. 4 SHAPE: Turn the dough onto an unfloured surface. Divide into 8 equal pieces (about 105 g / 3.7 oz each). Roll each piece into a tight ball by tucking the seam underneath, then let rest 5 minutes. To form a bagel, poke your thumb through the center of a ball and gently stretch the opening with both thumbs and index fingers, rotating, until the hole is roughly 2.5 cm (1 inch) across — about a quarter of the dough's diameter. Place shaped bagels on a parchment-lined tray.
5. 5 COLD PROOF: Mist the bagels lightly with water, cover loosely with plastic, and refrigerate 12 to 24 hours. This slow, cold ferment is essential for the bagel's characteristic flavor and tight crumb. If short on time, proof at room temperature 60 to 90 minutes until the bagels look slightly puffed.
6. 6 PREPARE THE KETTLE: About 30 minutes before baking, fill a wide, deep pot (at least 10 L / 10 qt) two-thirds full with water. Stir in 2 tbsp barley malt syrup or honey. Bring to a steady boil, then reduce to a vigorous simmer — not a rolling boil, as too-vigorous bubbling tears the crust. Set up a cooling rack over a sheet pan for the boiled bagels, and a baking surface — ideally a flipped sheet pan or pizza stone — on the middle/upper rack of the oven. Preheat the oven to 230°C (450°F).
7. 7 BOIL: Drop 2 to 3 bagels at a time into the simmering water (they should float within 15 seconds). Boil 30 seconds on the first side, flip with a slotted spoon or spider, and boil 30 seconds on the second side. For a slightly thicker, chewier crust, extend each side to 45 to 60 seconds. Lift out, drain briefly, and set on the rack. Repeat with remaining bagels.
8. 8 TOP: If using egg-white wash, beat 1 egg white with 1 tbsp water and brush each boiled bagel lightly on top and around the sides. Sprinkle toppings generously on the still-wet surface; press lightly so they adhere. Save plain bagels for salt or 'everything' toppings.
9. 9 BAKE: Transfer bagels to the preheated surface (ideally a wooden peel or inverted sheet pan dusted with cornmeal). Bake 14 to 18 minutes, rotating the pan halfway through, until deep mahogany-brown with a blistered, glossy crust and an internal temperature of 95 to 99°C (203 to 210°F). They should feel firm and sound slightly hollow when tapped on the bottom.
10. 10 COOL: Cool on a rack at least 15 minutes — the crumb sets during this time. Slice horizontally with a serrated knife and serve warm with cream cheese, butter, or lox. Store leftovers in a paper bag at room temperature for 1 day, then freeze up to 1 month; reheat by toasting or, for the best texture, a 5-minute bake at 190°C (375°F) from frozen.