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Close-up of a golden brown, blistered bagel crust generously coated in sesame, poppy seeds, minced garlic, and coarse sea salt. (New York Style Bagels Recipe)
FL Recipes

The Ultimate New York Style Bagels Recipe for a Blistered, Chewy Crust

Master this authentic New York Style Bagels Recipe to achieve a gorgeous golden brown blistered crust, a dense chewy crumb, and a generous coating of savory everything seasoning. Perfect for weekend brunch.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 bagels
Course: Breakfast, Brunch
Cuisine: American
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 4 cups bread flour (480g) unbleached
  • 1.25 cups warm water (295ml) around 105°F/40°C
  • 2 tsp instant yeast (6g)
  • 1 tbsp barley malt syrup (15ml)
  • 2 tsp fine sea salt (10g)
  • 8 cups water (1.9L) for boiling
  • 2 tbsp barley malt syrup (30ml) for boiling
  • 1 tbsp white sesame seeds (9g)
  • 1 tbsp black sesame seeds (9g)
  • 1 tbsp poppy seeds (9g)
  • 1 tbsp dried minced onion (7g)
  • 1 tbsp dried minced garlic (7g)
  • 1 tbsp coarse sea salt flakes (10g)
  • 8 oz thick white cream cheese (225g) for serving

Equipment

  • 1 Heavy-Duty Stand Mixer Fitted with a dough hook for kneading the stiff dough.
  • 1 Large Wide Pot For the barley malt syrup boiling water bath.
  • 1 Slotted Spoon For flipping and draining the boiled bagels.

Method
 

Step-by-Step Instructions
  1. Combine bread flour, instant yeast, and fine sea salt in a stand mixer. Whisk warm water with 1 tbsp barley malt syrup, pour into dry ingredients, and mix on low until a shaggy mass forms.
  2. Knead on medium-low for 8-10 minutes until smooth, dense, and elastic. Form into a ball, place in an oiled bowl, cover, and let rise at room temperature for 1 hour.
  3. Punch down dough and divide into 8 equal portions (4 oz/115g each). Roll into tight balls, rest for 10 minutes, then poke a hole in the center of each, stretching it to 2 inches wide. Place on an oiled parchment-lined pan.
  4. Cover the pan tightly with plastic wrap and refrigerate for 12 to 24 hours. This develops the blistered crust and complex flavor.
  5. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add 2 tbsp barley malt syrup. Boil bagels 3 at a time for 1 minute per side.
  6. Remove boiled bagels, dip immediately into the mixed everything seasoning, and place back on the baking sheet. Bake for 20-22 minutes until deeply golden brown and blistered. Cool for 30 minutes before serving with thick white cream cheese.

Nutrition

Calories: 315kcalProtein: 11gFat: 5gFiber: 3g

Notes

Tip 1: Float Test Your Dough: Drop one raw, chilled bagel into cold water; if it floats within 10 seconds, it is ready to boil.
Tip 2: Do not skip the barley malt syrup; it is essential for the authentic deli flavor and shiny, blistered crust.
Keyword Blistered Crust,Chewy Bagels,Everything Bagels,New York Style Bagels Recipe

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