New York Style Bagels Recipe

I have perfected my Overnight Bagels recipe that captures the essence of New York style bagels, combining chewy interiors with a robust, crusty exterior. Using premium bread flour, a hint of active dry yeast and a touch of malt syrup, I let the dough rest overnight to achieve the ideal texture and flavor.

I’ve always been on the lookout for that perfect bagel recipe and believe me, these New York Style Bagels really hit the spot. I mixed 4 cups of bread flour with 1 1/2 cups of lukewarm water, a teaspoon of active dry yeast, and 2 teaspoons of salt.

Then, I added a tablespoon of malt syrup which really gives these yeast bagels a subtle sweetness that is just irresistible. I let the dough rise overnight in the fridge and this extra wait brings out a chewy, crusty texture and a dense flavor you rarely get in homemade bagels.

I even added 2 tablespoons of barley malt syrup to the boiling water as a trick to give the bagels this delightful shine and flavor boost. Trust me, if you’re into making at home bagels that are truly something special, you’ve got to try this overnight bagels recipe.

It’s the best homemade bagel experience you can make in your own kitchen.

Why I Like this Recipe

I really love this recipe because it gives me those authentic New York style bagels that are both chewy and crusty, and there’s just something magical about that texture. I also like that the overnight rest in the fridge makes the flavor so deep and rich, even if it takes a bit of planning ahead. Another reason is how fun and satisfying it is to shape the dough into those bagel rounds – it kinda feels like I’m making something special from scratch. And finally, even though some steps can be fiddly, I enjoy the process because it makes the final result that much more rewarding.

Ingredients

• Bread flour is rich in protein and carbohydrates, giving bagels structure and a satisfying chew.
• Lukewarm water evenly hydrates the dough, activates yeast and dissolves flavor enhancers thoroughly.
• Active dry yeast ferments sugars, creating numerous air pockets for bagels’ characteristically chewy texture.
• Salt not only enhances natural flavors but also moderates yeast growth superbly during rising.
• Malt syrup brings a touch of sweetness and encourages a beautifully browned crust in bagels.
• Barley malt syrup in boiling water deepens flavor notes, intensifying color and aroma appeal.
• Together, these ingredients work perfectly in harmony to create that signature bagel taste and texture.

Ingredient Quantities

• 4 cups bread flour (about 500 grams)
• 1 1/2 cups lukewarm water
• 1 teaspoon active dry yeast
• 2 teaspoons salt
• 1 tablespoon malt syrup (or honey if you dont have malt)
• 2 tablespoons barley malt syrup for the boiling water

How to Make this

1. In a small bowl, combine the lukewarm water, yeast, and 1 tablespoon malt syrup (or honey). Let it sit for about 5 to 10 minutes until it gets foamy.

2. In a large bowl, mix together 4 cups of bread flour and 2 teaspoons salt.

3. Pour your yeast mixture into the flour mixture and stir until a dough starts to form.

4. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it turns smooth and elastic.

5. Place your kneaded dough into a lightly oiled bowl, cover with plastic wrap, and pop it into the refrigerator for an overnight rest.

6. The next day, let the dough come to room temperature for about an hour before you work with it.

7. Divide the dough into even pieces, shape each one into a ball, then poke a hole in the center with your finger and stretch it out to form a bagel shape.

8. Preheat your oven to 425°F while you get ready for the next step.

9. In a large pot, bring some water to a boil and add 2 tablespoons of barley malt syrup to it.

10. Drop the bagels into the boiling water, boiling them for about 1 minute per side. Then, remove them with a slotted spoon, place them on a baking sheet, and bake in the oven for 20 to 25 minutes until they come out golden brown.

Equipment Needed

1. Small bowl for mixing the lukewarm water, yeast, and a tablespoon of malt syrup
2. Large bowl for combining the flour and salt
3. Measuring spoons to measure the yeast, salt, and malt syrups
4. A lightly floured surface like a countertop or large cutting board for kneading the dough
5. Plastic wrap to cover the bowl while the dough chills in the refrigerator
6. A knife or bench scraper to help divide the dough into even pieces
7. A large pot for boiling water with the barley malt syrup
8. A slotted spoon to remove the bagels from the boiling water
9. A baking sheet to place the boiled bagels before baking in the oven
10. An oven preheated to 425°F for baking the bagels

FAQ

New York Style Bagels Recipe Substitutions and Variations

• For bread flour, you can use all-purpose flour with a tablespoon of vital wheat gluten per cup of flour if low on bread flour.
• If you don’t have lukewarm water, room temperature water warmed slightly on the stove can work just fine.
• If you’re out of malt syrup, honey or even a bit of maple syrup can be a decent substitute, though they are a little sweeter.
• For barley malt syrup used in the boiling water, try dark corn syrup or a simple sugar syrup by dissolving a bit of sugar in water to get that shiny crust.

Pro Tips

1. Make sure your water is just lukewarm—not too hot or too cold—so the yeast gets foamy and active right off the bat. It really helps the dough rise better.
2. When kneading, don’t rush it. Work the dough till it’s smooth and bouncy back when you press it. If it’s still kind of sticky, add a bit more flour as you go, but be careful not to add too mush.
3. Let the dough chill overnight in the fridge. This slow rest develops more flavor and a better texture, so even if you’re impatient, try not to skip this step.
4. When boiling the bagels, don’t overcrowd the pot. A steady, full boil with a little malt syrup helps create that perfect chewy crust, so make sure each bagel has plenty of room in the water.