New York Style Bagels 

Ingredients

Dough 

  • 500 g bread flour (or high-gluten flour if available)  
  • 10 g (2 tsp) salt  
  • 7 g instant yeast (1 standard packet)  
  • 20 g (1 tbsp) barley malt syrup (or honey / brown sugar as substitute)  
  • 300–310 ml warm water (about 38–43 °C / 100–110 °F)  
  • Optional: 1 tsp diastatic malt powder (for extra flavour and browning)  

For Boiling  

  • Large pot of water  
  • 1–2 tbsp honey  
  • 1 tsp baking soda (helps create a shinier, more blistered crust)  

For Topping (optional) Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, or plain  

Method: 

  1. In a large bowl (or stand mixer), mix the flour, salt, instant yeast and diastatic malt powder (if using).
  2. Add the warm water and barley malt syrup. Mix until a shaggy dough forms.  
  3. Knead by hand on a lightly floured surface for 10–12 minutes (or 7–8 minutes with a dough hook) until the dough is smooth, stiff and elastic. It should feel firm and slightly tacky but not sticky.  
  4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1½ hours, or until nearly doubled.
  5. Gently deflate the dough and turn it out onto a clean surface.  
  6. Divide into 8–10 equal pieces (about 90–100 g each).
  7. Shape each piece into a tight ball by pulling the edges underneath. Cover with a clean towel and rest for 10–15 minutes (this relaxes the gluten and makes shaping easier).
  8. To form the bagels: poke a hole through the centre of each ball with your finger, then gently stretch and rotate the dough to widen the hole to about 4–5 cm (it will shrink during boiling and baking).
  9. Alternatively, roll each piece into a 20–22 cm rope and join the ends firmly, pinching and rolling the seam to seal.
  10. Place the shaped bagels on a lightly floured tray, cover, and refrigerate overnight (8–16 hours) for best flavour. (You can also proof at room temperature for 30–45 minutes if short on time, but overnight is preferred.)
  11. The next day, preheat the oven to 220 °C (425 °F) conventional / 200 °C fan. Line two baking trays with baking paper or silicone mats.
  12. Bring a large pot of water to a gentle boil. Stir in the malt syrup (or honey) and baking soda if using.
  13. Working in batches of 2–3, carefully lower the cold bagels into the boiling water.  
  14. Boil for 30–45 seconds on the first side, then flip and boil another 30–45 seconds on the second side. (Longer boiling = chewier crust; shorter = softer.)  
  15. Remove with a slotted spoon or spider and place on a wire rack or clean towel for a few seconds to drain.
  16. While still wet, dip the top into your chosen toppings if using, then transfer to the prepared baking trays.

17. Bake for 20–25 minutes, rotating the trays halfway, until the bagels are deep golden brown and sound hollow when tapped on the bottom.

18. For extra colour and shine, you can switch to the top rack for the last 3–5 minutes.  

19. Transfer to a wire rack and cool for at least 20–30 minutes before slicing.