Bagel Recipe How to Make Proper Chewy New York Style Bagels
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Recipe FAQs
Why bother boiling the bagels? Isn't that a bit of faff?
Boiling is absolutely crucial, mate! It gelatinises the starch on the surface, which is what locks in the moisture during baking, giving you that iconic shiny crust and the proper, dense, satisfying chew it's the secret to a real New York style bagel.
I only have plain flour in the cupboard can I still make these amazing Bagels?
That's a definite no, sadly. Using plain (all-purpose) flour yields a soft bread roll, not a proper chewy Bagel; the high protein in bread flour is essential for strong gluten development, which gives the requisite density and structural integrity.
Right, I've baked a batch. How do I store homemade bagels so they don't go stale straight away?
To keep them tip-top, store uncut bagels in an airtight container at room temperature for 2 3 days; if you've baked a massive batch, slice and freeze them immediately, then just toast from frozen as needed for maximum freshness.
Is the overnight cold proof actually necessary, or can I rush the process a bit?
While not strictly mandatory, skipping the cold rest is a massive false economy, as the long, slow rest dramatically deepens the flavour and firms up the dough, making it easier to handle and ensuring the bagel holds its perfect shape during boiling.
What if I can't find malt syrup for the dough or the water bath?
Don't fret; while malt syrup gives the best authentic flavour, you can substitute it 1:1 with honey or brown sugar in both the dough and the boiling bath it will still provide the necessary sugar for browning and flavour development.
Proper Chewy New York Bagel Recipe
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 1 grams |
| Fiber | 2 grams |
