Authentic Bagels
Bagels have a rich history dating back to 17th century Poland, but they've evolved into two distinct North American styles. New York bagels, brought by Jewish immigrants, are known for their substantial chew and subtle sweetness, while Montreal bagels, with their honey-sweetened dough and wood-fired baking, offer a completely different experience. This recipe celebrates both traditions with authentic techniques passed down through generations of bagel makers.
The secret to perfect bagels lies in the unique two-step cooking process: first boiling in water (with malt syrup for NY style or honey for Montreal), then baking at high heat. This creates the characteristic shiny crust and chewy interior that distinguishes a real bagel from bread shaped like a ring. Our recipe guides you through each step with professional baker insights.
Bagel Style
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Ingredients
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Ingredients
- Bread flour500 g
- Warm water300 ml
- Active dry yeast7 g
- Sugar25 g
- Salt10 g
- Barley malt syrup15 ml
Substitution Options:
Instructions
Mix yeast and sugar in warm water. Let bloom for 5 minutes.
💡 Water temp 105-110°F
💡 Should foam up nicely
Combine flour and salt. Add yeast mixture and remaining ingredients.
💡 NYC: add malt syrup
💡 Montreal: add honey and egg
Knead for 10 minutes until smooth and elastic.
💡 Dough should be stiff
💡 Less sticky than regular bread
Rise in oiled bowl for 1-2 hours until doubled.
💡 Longer rise = more flavor
💡 Can refrigerate overnight
Divide into 8 portions. Shape into balls, poke hole, stretch into bagel shape.
💡 Make hole bigger than you think
💡 It shrinks during boiling
Rest shaped bagels 20 minutes. Meanwhile, bring large pot of water to boil.
💡 Add malt syrup or honey to water
💡 2 tbsp per quart
Boil bagels for time specified, flipping halfway.
💡 They should float
💡 Longer boil = chewier
Place on parchment, add toppings if desired, bake until golden.
💡 Everything seasoning is classic
💡 Egg wash for shine
Expert Tips
The Boiling Secret
Boiling gelatinizes the starch, creating the signature chewy crust. Never skip this step! The water should be at a gentle boil, not rolling.
Shaping Method
Roll into rope and join ends, or poke hole and stretch. Both work, but rope method is traditional. Make the hole bigger than you think - it shrinks significantly.
Topping Varieties
Everything, sesame, poppy, salt, garlic, onion. Apply while wet from boiling for best adhesion. Mix your own everything seasoning for freshness.
Water Chemistry
NYC bagels are famous partly due to the water. Add a pinch of baked baking soda to mimic the alkalinity of NY water for more authentic flavor.
Storage & Reheating
Fresh bagels are best within 6 hours. Slice and freeze for up to 3 months. Toast straight from frozen for best results.
Frequently Asked Questions
Q: Why do my bagels turn out like bread rolls?
A: The most common issue is skipping or shortening the boiling step. Bagels must be boiled before baking to develop their characteristic chewy crust. Also ensure your dough is stiff enough - bagel dough should be much less hydrated than regular bread dough.
Q: Can I make bagels without malt syrup?
A: Yes! While malt syrup is traditional for NY bagels, you can substitute honey (which is actually traditional for Montreal bagels), brown sugar, or even regular sugar. The flavor will be slightly different but still delicious.
Q: How long do homemade bagels stay fresh?
A: Fresh bagels are best within 6 hours of baking. After that, slice and freeze them. They'll keep for up to 3 months frozen and can be toasted straight from the freezer. Never refrigerate bagels as it accelerates staling.
Q: My bagel holes keep closing up - help!
A: Make the hole much bigger than you think necessary - at least 2 inches. The hole shrinks significantly during boiling and baking. You can also try the rope method: roll dough into a rope and join the ends rather than poking a hole.
Nutrition Information
Per 1 bagel
Plain bagel, no toppings
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