How to Make a Classic New York-Style Bagel with a Chewy Texture
New York-style bagels are famous for their dense, chewy texture and slightly crisp exterior. Achieving that perfect texture requires a combination of ingredients, techniques, and the crucial step of boiling the bagels before baking. If you’re craving an authentic New York bagel, here’s how you can make them at home.
Ingredients:
- 4 cups of bread flour (high-gluten flour is best)
- 1 ½ teaspoons of salt
- 2 teaspoons of sugar
- 1 tablespoon of malt syrup (or barley malt syrup)
- 2 teaspoons of active dry yeast
- 1 ¼ cups of warm water (around 110°F)
- 1 tablespoon of vegetable oil (for greasing)
- 10 cups of water (for boiling)
- 2 tablespoons of baking soda (for boiling water)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.
Equipment:
- Stand mixer with a dough hook (optional, but makes the process easier)
- Large bowl
- Large pot for boiling
- Slotted spoon or skimmer
- Baking sheet
- Parchment paper
- Oven
Step-by-Step Guide:
1. Activate the Yeast:
Begin by activating the yeast. In a small bowl, combine 1 ¼ cups of warm water, 2 teaspoons of sugar, and the active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy and bubbly. This confirms that the yeast is active and ready to work.
2. Mix the Dry Ingredients:
While the yeast activates, mix your dry ingredients. In a large bowl or the bowl of your stand mixer, combine 4 cups of bread flour and 1 ½ teaspoons of salt. Stir to distribute the salt evenly through the flour.
3. Form the Dough:
Once your yeast mixture is frothy, pour it into the dry ingredients. Add 1 tablespoon of malt syrup to the mixture. Begin mixing with a spoon or on low speed with the stand mixer until a shaggy dough forms. If you’re mixing by hand, knead it for about 5 to 7 minutes until smooth and elastic. If using a stand mixer, knead on low speed for 8 to 10 minutes with the dough hook attachment.
4. Rest the Dough:
After kneading, grease a large bowl with a light coating of vegetable oil. Place your dough ball inside, turning it once to coat it with oil. Cover the bowl with a damp cloth or plastic wrap, and let the dough rest in a warm area for about 1 hour or until it has doubled in size.
5. Shape the Bagels:
Once the dough has risen, turn it out onto a lightly floured surface. Punch it down gently to remove air bubbles. Divide the dough into 8 to 10 equal portions, depending on how large you want your bagels. Roll each portion into a smooth ball.
To shape the bagels, create a hole in the center of each ball by poking your finger through the middle and gently stretching the dough to form a ring shape. Make sure the hole is about 2 to 3 inches in diameter, as the dough will shrink slightly while boiling and baking.
6. Boil the Bagels:
Bring a large pot of water to a boil, and add 2 tablespoons of baking soda to the water. The baking soda helps to create the shiny, crispy exterior that’s characteristic of New York-style bagels.
Preheat your oven to 425°F (220°C). Carefully drop each bagel into the boiling water, a few at a time, and let them cook for about 1 to 2 minutes on each side. Use a slotted spoon to turn the bagels and remove them once they’re golden and slightly puffed.
7. Add Toppings:
After boiling the bagels, place them on a baking sheet lined with parchment paper. At this point, you can add toppings to your bagels. If you want a classic sesame or poppy seed bagel, sprinkle your desired toppings over the wet surface of the bagel before baking. For everything bagels, use a combination of garlic, onion, sesame, poppy seeds, and coarse salt.
8. Bake the Bagels:
Bake the bagels in the preheated oven for 20 to 25 minutes or until they’re golden brown. The baking time will depend on how dark and crisp you like your bagels. If you prefer a softer crust, you can reduce the baking time by a few minutes.
9. Cool and Enjoy:
Once the bagels are baked, remove them from the oven and let them cool on a wire rack for about 10 minutes before slicing. The exterior should be crispy, and the inside should have that perfect chewy texture you’re aiming for.
Tips for Perfect New York-Style Bagels:
- Use Bread Flour: Bread flour has more gluten than all-purpose flour, which is essential for the chewy texture of New York-style bagels. Don’t substitute with all-purpose flour for the best results.
- Boiling is Key: The step of boiling the bagels in water with baking soda is crucial. It helps create the dense and chewy texture that defines New York-style bagels. Don’t skip this step.
- Don’t Overproof: If you let your dough rise too much, the bagels will lose their chewy texture. Make sure to allow the dough to rise for about an hour until it doubles in size but not beyond that.
- Adjust Toppings: Feel free to get creative with the toppings. You can use everything bagel seasoning, poppy seeds, sesame seeds, or even cinnamon sugar for a sweet version.
- Storage: If you have leftovers, bagels can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat them in the oven to regain some of that crisp texture.
By following these steps and tips, you’ll be able to create New York-style bagels that have the perfect chewy texture and the satisfying golden-brown crust. Enjoy them with your favorite spreads, or simply fresh and warm from the oven.