Online Cook
New York Style Bagels
New York Style Bagels
New York Style Bagels
New York Style Bagels
New York Style Bagels
New York Style Bagels cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6

New York Style Bagels

atsloanestable.com

Ingredients

0 allergens identified

Instructions

Print

Check out original post! 😊

View

Instructions

1
|
In a stand mixer fitted with a dough hook, combine the flours, yeast, salt, sugar, and malted milk powder.
2
|
Add the lukewarm water and mix on medium speed for just a couple minutes until the dough is smooth.
3
|
Transfer the dough to a large greased bowl, cover, and place in the fridge to rise overnight. Alternatively, you can rise the dough at room temperature for about 1 hour or until doubled in size.
4
|
Once the dough has proofed, divide it into 12 equally sized balls.
5
|
Roll each into a smooth ball and place on a well-floured parchment lined baking sheet spaced a few inches apart.
6
|
Dust each ball with more flour and cover loosely with plastic wrap. Place in a warm spot to rise for about 1 hour or until room temp and puffy. If the dough was proofed at room temperature for the first rise, they should only need about 20-30 minutes for the second rise.
7
|
With about 20 minutes of proof time left, make the water bath.
8
|
Add 2 quarts of water to a large pot and sprinkle the malted milk powder and sugar on top. Bring to a boil.
9
|
Once the dough is done proofing, use your thumb to push a hole into the centers of each, pick them up and gently twirl them around to stretch out the hole.
10
|
Once all of the bagels have been shaped, reduce the water to a simmer and preheat the oven to 425 degrees F (220 degrees C).
11
|
Place 2 bagels at a time in the water for 30 seconds on each side.
12
|
After all of the bagels have been in the water bath, brush each with an egg white and sprinkle with desired toppings.
13
|
Bake the bagels for 18-20 minutes or until evenly golden on top.
14
|
Allow bagels to cool completely before cutting.

Smart Nutrition

My Calorie Intake

Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

  • Master the Boiling Liquid 💧
    Add malted milk powder and a touch of sugar to your boiling water—this creates the signature chewy exterior and golden crust that defines authentic New York bagels.
  • Nail Your Dough Hydration 💪
    Use bread flour as your primary flour (not all-purpose alone) to develop proper gluten structure; this creates the chewy texture and prevents dense, gummy bagels.
  • Time Your Fermentation Perfectly ⏱️
    Cold ferment your bagel dough overnight in the refrigerator—this develops complex flavor and allows for easier shaping while preventing over-proofing.
  • Perfect Your Boiling Technique 🫧
    Boil bagels for exactly 1-2 minutes per side in rapidly simmering water; too long makes them dense, too short eliminates the chewy crust characteristic.
  • Egg White Wash for Shine ✨
    Brush boiled bagels with egg white immediately after boiling and before baking to achieve that signature glossy, professional finish and help toppings adhere.

Intelligent Tags

About the Cook

Sloan’s Table

Sloan’s Table

Verified

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Fire Icon

More Recipes

Browse Sloan’s Table recipes!

View
cookie Icon

Complete The Meal! 🔎

Quick Explore Recipes by Category

See All

No Recipes Available

sparkle

Recommendations

Tailored to your preferences

View All