The Best Homemade New York Bagels

Mix 360 ml of water at 85 to 90° Fahrenheit with 3 g of instant yeast until dissolved.

Add 2.5 teaspoons of barley malt syrup (or sugar if unavailable) and whisk until dissolved.

In a large bowl, combine 4 cups (600 g) of bread flour and 1 tablespoon (16 g) of kosher salt, whisking to incorporate.

Add the liquid mixture to the flour and mix gently by hand until a stiff dough forms.

Knead the dough in the bowl until it starts to smooth out, then transfer to a clean work surface.

Knead the dough for 3 to 5 minutes until it passes the window pane test, indicating it's smooth and stretchy.

Form the dough into a ball and place it in a lightly greased bowl, covering it with plastic wrap.

Let the dough rest at room temperature for 30 to 45 minutes, allowing for slight fermentation.

Prepare everything bagel seasoning by mixing 3 tablespoons of sesame seeds, 2 tablespoons of poppy seeds, 1 tablespoon of onion flakes, 0.5 tablespoon of dried garlic flakes, and 1 tablespoon of flaky salt.

Shape the bagels by dividing the dough into pieces weighing around 128 g each.

Roll each piece into a log about 7 inches long, then form it into a circle, pinching the ends together.

For an easier method, flatten one side of the log, wrap it around itself, and pinch to seal.

As a final method, roll each piece into a ball, cover with a damp towel, and let rest for 10 minutes before shaping.

After resting, use your thumb and index finger to create a hole in the center of each ball to form the bagel shape.

Equipment Needed

Spice Level: