What Makes a Real Bagel
A genuine New York bagel is boiled before baking. This two-step process creates the characteristic dense, chewy interior and glossy, slightly crispy exterior. Most supermarket bagels skip the boiling step entirely, producing something closer to round bread rolls. The difference is unmistakable once you've had the real thing.
Three things define an authentic bagel: a stiff, low-hydration dough (56% hydration — much drier than bread), barley malt syrup in both the dough and the boiling water, and an overnight cold retard in the refrigerator for flavour development.
Ingredients (8 Bagels)
- Bread flour — 500g (high protein is essential for chew)
- Warm water — 280ml (low hydration = stiff dough)
- Barley malt syrup — 2 tbsp (or dark honey as substitute)
- Salt — 10g
- Instant yeast — 7g
For boiling water: 3 litres water + 1 tbsp malt syrup + 1 tbsp sugar
Toppings: Everything seasoning, sesame seeds, poppy seeds, dehydrated onion flakes, coarse salt, or plain.
Method
Make the Dough
Dissolve malt syrup in warm water. Add flour, yeast, and salt. Mix until a very stiff, dry dough forms. Knead for 10–12 minutes — this is hard work because the dough is so stiff. Use a stand mixer if possible. The finished dough should be smooth, very firm, and not sticky at all. If it's at all tacky, add tiny amounts of flour. This is deliberately the driest dough you'll ever make.
Shape the Bagels
Divide into 8 pieces (about 100g each). Roll each into a tight ball. Using your thumb, poke a hole through the centre and stretch it to about 5cm diameter — the hole will shrink significantly during proofing and boiling. Place on a parchment-lined tray, cover with oiled cling film. Refrigerate overnight (8–12 hours).
The Float Test
Next morning, fill a bowl with cold water and drop in one bagel. If it floats within 10 seconds, they're ready to boil. If it sinks, leave them at room temperature for 20–30 minutes and test again. Preheat oven to 230°C while you wait.
Boil
Bring 3 litres of water to a rolling boil. Add malt syrup and sugar. Working 2–3 at a time, boil the bagels for 1 minute per side (2 minutes total). The boiling gelatinises the starch on the surface, creating the signature chewy crust. Longer boiling = chewier exterior. Remove with a slotted spoon to a wire rack.
Top & Bake
While still wet from boiling, dip the top of each bagel into your chosen toppings — they'll stick to the wet surface. Place on a parchment-lined baking sheet. Bake at 230°C for 18–22 minutes, flipping once at the 12-minute mark for even browning. They should be deep golden-brown all over. Cool on a wire rack for 15 minutes before slicing.
Classic Toppings
- Everything bagel — sesame, poppy seeds, dried garlic, dried onion, coarse salt
- Sesame — classic simplicity, toast-enhancing
- Poppy seed — traditional Eastern European style
- Salt — coarse pretzel salt only, very New York
- Plain — purists only
- Cinnamon-raisin — add 100g raisins + 1 tsp cinnamon to the dough itself
Storage & Serving
Fresh bagels are best within 6 hours of baking. After that, always toast them — toasting revives the crust perfectly. Freeze in zip-lock bags for up to 2 months. Slice before freezing for convenience. Toast directly from frozen (add 30 seconds to your usual toast time).