New York US · Breads & baking

New York-style bagels

Name: New York-style bagels
Prep time: 55 min
Cook time: 25 min
Total time: 13 h 20 min
Yield: 8 bagels
Cuisine: New York US
Ingredients: 4 cups (500 grams) bread flour; 2 teaspoons instant yeast; 2 teaspoons kosher salt; 1 tablespoon barley malt syrup or packed brown sugar; 1 1/4 cups plus 2 tablespoons (325 grams) cool water; 1 tablespoon barley malt syrup or honey, for boiling; 1 teaspoon baking soda, for boiling; Sesame seeds, poppy seeds, everything seasoning, or coarse salt, optional

Hand-rolled overnight bagels with a glossy blistered crust and dense, satisfyingly chewy crumb.

About 13 hr 20 minTotal

About 1 hr 20 minActive

$Cost

AdvancedDifficulty

Makes 8 bagels

Equipment

Wide pot
Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Best starting point
Checkered Chef Half-Sheet Cooling Rack
View at Amazon
Another workable path: Bake directly on a rimmed pan and turn once; the underside will be less evenly crisp.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the rack to the recipe’s half-sheet footprint, then checked oven-safe material, grid spacing, cleanup, stable product identity, and the exact Amazon destination. Kwilt has not cooked with this rack.
Checkered Chef Half-Sheet Cooling Rack: The half-sheet footprint and close stainless grid support wings while allowing rendered fat to drain and hot air to circulate around them. Trade-off: Confirm the interior dimensions of your existing pan; nominal half-sheet accessories can vary enough to fit poorly.
Another workable path: Bake directly on a foil-lined rimmed sheet pan and turn the food during cooking; the underside will be less evenly crisp.
Sources
Amazon exact product listing
Nordic Ware half-sheet dimensions

Ingredients

1× recipe · Makes 8 bagels

4 cups (500 grams) bread flour
2 teaspoons instant yeast
2 teaspoons kosher salt
1 tablespoon barley malt syrup or packed brown sugar
1 1/4 cups plus 2 tablespoons (325 grams) cool water
1 tablespoon barley malt syrup or honey, for boiling
1 teaspoon baking soda, for boiling
Sesame seeds, poppy seeds, everything seasoning, or coarse salt, optional

Instructions

Mix flour, yeast, and salt. Stir malt syrup into water, add it, and knead the stiff dough 10 to 12 minutes until smooth and strong; pause 5 minutes if it resists rather than adding water casually.
Divide into eight 103-gram pieces. Roll each into a 9-inch rope with tapered ends, overlap ends by 2 inches around your hand, and roll the seam firmly against the counter. Place on a parchment-lined sheet pan, cover, and refrigerate 8 to 18 hours.
Heat oven to 450°F. Bring a wide pot of water to a gentle boil with malt syrup and baking soda. Test one cold bagel: it should float within 10 seconds; if not, rest the tray at room temperature 10 minutes and retest.
Boil bagels in batches without crowding, 30 seconds per side. Drain on a , return to parchment, and add toppings while wet.
Bake 20 to 25 minutes, rotating once, until richly browned and 200°F inside. Cool at least 30 minutes. This is the batch's one project recipe; bagels are best within 24 hours and should be sliced and frozen after that.

New York CityNew York Jewish baking · roots in Polish Jewish communities

A food story carried from Lower East Side, New York to Poland.

From the table

About this recipe

Bagels came from Jewish communities in Poland and traveled to the United States with Eastern European Jewish immigrants in the late nineteenth and early twentieth centuries. In New York, neighborhood bakeries and organized bagel bakers sustained a dense, boiled ring bread that became part of everyday Jewish food and communal life.

Commercial freezing and national distribution later turned the bagel into a broad American breakfast staple, often softer and larger than older bakery forms. This New York-style recipe keeps the stiffer dough, overnight fermentation, ring shaping, brief boil, and deep bake that create a taut crust and dense chew.

Sources

Dinner does not stop at the recipe