What Makes New York Bagels Stand Out

So what makes New York bagels different from your bagel? There are a distinctive features that set them apart;

1. A chewy interior; One of the defining characteristics of a New York bagel is its dense yet chewy texture inside. Achieving this involves using bread flour with high protein content and allowing time for proper rising.

2. A glossy, crispy crust; The secret to achieving that shiny appearance and crispiness on top is boiling the bagels before baking them. This gelatinizes the exterior giving it its signature look.

3. An indulgent flavor; The delicious taste of New York bagels comes from incorporating malt syrup or barley malt into the dough recipe. This adds both sweetness and complexity to every bite.

4. Size; Unlike larger puffier counterparts New York bagels are known for being small, in size. This creates a ratio of crispy crust to fluffy interior.

Here’s what you need to make New York style bagels;

Bread flour; Opt for unbleached bread flour with a higher protein content instead of all purpose flour. King Arthur offers an option. The extra protein helps create the texture and chewiness.

Malt syrup or barley malt; This special ingredient adds sweetness and depth of flavor. You can find barley malt extract or eden brand malt syrup for this purpose.

Salt; Kosher salt provides the right amount of flavor. Its coarse grains distribute evenly throughout the dough.

Yeast; Active dry yeast is essential as it acts as the leavening agent. Make sure your yeast is fresh and active.

Water; Lukewarm water helps activate the yeast. Some recipes also include honey in the dough for added sweetness.

Toppings; Enhance your bagels taste and texture with everything bagel seasoning, sesame seeds, poppy seeds or onion flakes after baking.

Now let me guide you through the step, by step process of making New York style bagels;

1. Activate the yeast; Mix the yeast with water and a teaspoon of sugar. Let it sit for 5 minutes until it becomes foamy and bubbly.

2. Prepare the dough; In a bowl whisk together the bread flour and salt until well combined.
To prepare the dough create a space in the center and add the mixture of yeast, malt syrup and lukewarm water until the dough becomes slightly rough.

Thoroughly knead the dough by placing it on a surface covered in flour. Apply force while kneading for 10 minutes until it becomes smooth and elastic. This process helps develop gluten.

Let the dough rise by greasing a bowl and placing the dough inside. Cover it with plastic wrap. Allow it to rise at room temperature for 1 2 hours until it doubles in size. Gently press down on the risen dough to release any trapped air.

Divide the dough into 8 pieces and shape each piece into a round shape. Create a hole, in the center of each round by using your finger making them 3 inches wide by gently stretching them.

To enhance flavors and improve texture refrigerate the shaped dough overnight on a tray lined with parchment paper. This slow cool rise allows for flavor development.

Prepare boiling water in a pot. Gradually add a bagels at a time to boil for 1 minute flipping them halfway through using a slotted spoon. Remove from boiling water. Place them on a wire rack to cool.
Here’s the revised version;

1. Apply toppings; After boiling make sure to coat the bagels with your choice of everything bagel seasoning or preferred seeds. The toppings will adhere nicely to the surface.

2. Bake until golden brown; Arrange the bagels on a baking sheet lined with parchment paper. Bake them at 450°F for 15 20 minutes until they achieve a deep golden brown color. The shiny crust will indicate that they have reached the level of gelatinization.

3. Allow to cool and serve; Give them a time to cool down before slicing and serving. For the experience enjoy New York style bagels on the day they are freshly made. Of using a knife its recommended to split them by hand for optimal texture.

Flavor Variations;

Once you have mastered making New York bagels feel free to experiment with exciting flavor combinations;

Cinnamon Raisin; Incorporate 1/4 cup of raisins into the dough along with 1 teaspoon of cinnamon and 1 teaspoon of vanilla extract.
Blueberry; Gently fold in 1/2 cup of fresh or frozen blueberries.
Onion; Before baking generously sprinkle dried minced onions, over the bagels.
Garlic Parmesan; Once baked, brush some garlic infused olive oil on the crust and sprinkle it with parmesan cheese.

Storing New York Style Bagels

Although it is always best to enjoy bagels you can store them properly to make them last for a few days;

Room temperature storage; To keep uncut bagels fresh wrap them tightly in plastic wrap and leave them at room temperature. They should stay good for up to 2 days.

Freezing; If you want to extend the shelf life of bagels allow them to cool completely first. Then tightly wrap each bagel in either aluminum foil or freezer bags before placing them in the freezer. They should be fine for up to 2 months. When you’re ready to enjoy them simply let them thaw at room temperature. Give them a quick refresh in the oven.

Authentic New York Bagels At Home

Now with quality ingredients and careful technique you have the opportunity to savor chewy and malty bakery style New York bagels right, from your kitchen! Impress your friends and family with these homemade creations. Keep in mind that this recipe requires some time and effort. Every bite will be worth it. You’ll proudly showcase your mastery of this culinary delight.

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This bread is perfect for lockdown because, well, it takes six hours to make. I know that’s practically forever, but there’s only like 15 minutes of active work that entire time so it’s not a labor of love, it just takes a while. You do need a dutch oven to make this because we’re making it in its own tiny oven in your bigger oven.

You can use bread flour for this but you may have to adjust the water levels depending on the humidity in your kitchen. I personally just make everything with all purpose flour because I don’t like having too may ingredients clogging up my kitchen when I already have too many things in there to begin with. Plus it’s all purpose so like, you can use it for everything. Obviously. On to the recipe!

• 2 cups lukewarm water between 90°-110°F
• 1 packet active dry yeast
• 1/4 tsp granulated sugar
• 4 cups all purpose flour plus extra for kneading and dusting
• 1 1/2 tsp salt
• 1 tsp olive oil

• Add yeast and sugar to water and stir to combine. Set aside to bloom until frothy.
• In a large bowl, incorporate flour and salt. Create a small well in the center and pour in yeast and water mixture. Using a wet hand, mix together to make a rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add flour 1 tbsp at a time. If the dough is too dry, add water 1 tbsp at a time.
• Once the dough comes together into a ball, cover with a tea towel and allow to proof for 1 1/2 – 2 hours or until doubled in size.
• Once doubled, uncover and punch out excess air. Using a rubber spatula, pull dough from side of bowl to center of bowl. Rotate the bowl 90° and repeat until all the dough has been pulled into the center. Cover and allow to proof another 1 1/2 – 2 hours or doubled in size.
• Preheat your oven to 450°F. Place large dutch oven (6 quart) with lid inside to heat with the oven. Allow pot to heat for 45 min – 1 hour.
• While the oven preheats, lightly flour a work surface and gently transfer your dough out of the bowl. Sprinkle flour on top of dough and shape into a round loaf, tucking the dough under itself several times to form a ball and pinching the seams together underneath.
• Coat a large bowl with olive oil and dust with flour. Place dough ball seam side down and cover for 1 hour while oven preheats.
• Carefully remove pot from oven (this will be extremely hot) and remove lid. Turn dough out onto a lightly floured surface, dust top with flour, and VERY CAREFULLY place into preheated dutch oven. Return the lid and place back in oven for 30 minutes.
• After 30 minutes, remove the lid and allow to bake an additional 15 minutes.
• Remove bread from pot and let cool for at least 15 minutes before slicing.

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There is one non-negotiable in this recipe. You have to use fresh lemons. Don’t even look at me with that bottled stuff, you need fresh. Not only does fresh taste so much better, but the lemon flavor is also severely kicked up a notch when you add the lemon zest on top. Just trust me on this one. I’d say buy three just to be safe and if you don’t use it all, you have a water additive.

This also calls for Bob’s Red Mill egg replacer. I personally prefer it to other egg replacements because sometimes chia or flax eggs can change the texture of a large bake. Plus, I wanted this to be a smooth, beautiful pale yellow and not have flecks of egg replacement visible throughout. I’m going to go ahead and make the assumption that Just egg would also work but the price point physically prevents me from attempting it.

If you’re not as crazy as me, go ahead and use whatever egg replacement you like. Just be mindful that it will change the bake time so keep your eye on it and keep checking so you don’t under or overcook your lemon loaf.

Once the loaf is baked, you have to let it cool before glazing.

I know how hard this can be, and trust me, I’ve made a couple of these where I didn’t wait and the glaze unsurprisingly slides right off and ends up on the plate next to it. I left this one to cool overnight before I glazed it, partly because I wanted it to be pretty and partly because I got busy with other things. You can also pop it in the fridge to cool it faster. Or do that sheet pan fanning thing everyone does on the Great British Baking Show.

Once it’s completely cool, whip up your glaze. This is where a lot of the sweetness comes from so if you don’t want it to be overly sweet, don’t use all the glaze. I made it optional to add in the zest because I understand not everyone owns a zester, but if you do please add it. It takes this from a lemon loaf to a LEMON loaf.

• 2 tbsp Bob’s Red Mill egg replacer
• 4 tbsp water
• 1 1/3 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup plant milk
• 3 tbsp fresh lemon juice, divided
• zest from one lemon
• 2 cups AP flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 cup powdered sugar
• 1 tbsp plant milk
• 1 tbsp fresh lemon juice
• (optional) zest from half lemon

• Preheat oven to 375°F. Grease bottom and sides of a bread pan.
• Prepare buttermilk by mixing 1/2 cup plant milk with 1 tbsp lemon juice. Set aside to curdle for around 10 minutes.
• Mix 2 tbsp egg replacer with 4 tbsp water. Allow to thicken for 1 minute.
• To egg mixture, add 1 1/3 cup sugar and 1/2 cup vegetable oil. Whisk or mix together until fully combined.
• Add in 1/2 cup buttermilk, 2 tbsp lemon juice and zest from one whole lemon. Mix until well combined.
• Add in 2 cups flour, 1/2 tsp salt and 2 tsp baking powder. Mix until all lumps are gone but do not over mix.
• Pour into bread pan and bake for 60 minutes. After 60 minutes, poke check loaf and cook in 5 minute intervals until toothpick comes out clean.
• Allow to cool completely, 3-4 hours or overnight.
• Make glaze by combining 1 cup powdered sugar, 1 tbsp plant milk and 1 tbsp lemon juice (and zest if using).
• Pour over loaf allowing excess to drip off sides. Glaze will harden up over time but place in fridge to quicken process.

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This recipe calls for exactly 1 bowl. That’s it. It’s super simple, super interchangeable, and only requires you have a few staple ingredients. You can use any type of plant milk you have, any egg replacement you prefer (or none at all) and any add in any extras you like.

If you don’t like chunks of banana in your bread, feel free to fully mash in another bowl before adding them in. I never mind because they bake down but do whatever you please.

• 8 tbsp unsalted butter
• 1 cup granulated sugar
• 2 eggs worth of replacement
• 1/4 cup plant milk
• 1 tsp vanilla extract
• 3 medium very ripe bananas
• 2 cups AP flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips or chopped nuts optional

• Preheat oven to 350°F. Arrange rack in bottom half of oven. Line bottom of pan with parchment paper and spray the inside with cooking spray.
• Melt the butter in the microwave or over low heat on the stove.
• In a large bowl, combine butter and sugar. Whisk together until light yellow.
• Add your egg replacement and whisk until smooth.
• Add plant milk and vanilla and whisk until smooth.
• Peel banans and add to bowl. Using the end of the whisk or a fork, mash the bananas into the batter. If you prefer entirely smooth bananas, mash bananas in seperate bowl and add to batter.
• Add flour, baking soda and salt. Mix together with a cake spatula until just combined and no dry flour is visable. Fold in any chocolate chips or nuts if using and pour batter into prepped pan.
• Bake for 1 hour. Toothpick test the middle and if not fully cooked, bake in 5 minute increments until toothpick comes out clean. Baking time is varient on banana mouisture so it will differ each bake.
• Allow bread to cool in the pan for at least 15 minutes. Remove from the pan and allow to cool on wire rack for at least an additional 15 minutes before slicing.

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This recipe uses vegan buttermilk. It’s super simple to make and works in any recipe that calls for buttermilk, vegan or not. All you need is a cup of plant milk of your choice and a tablespoon of acid. The usual acid of choice for me is lemon juice, however, you can also use apple cider vinegar or white vinegar. You won’t be able to taste the acid in the final product so don’t stress over that. Once you add the acid to the plant milk, set it aside for around 5 minutes to sour and curdle. I know that sounds disgusting but just trust me on this. I do this as the first step of making the biscuits so when it comes time to mix in the milk it’s ready.

Once you add the dry ingredients to the bowl, it’s time to cut in the butter. You can absolutely do this with a pastry cutter or two forks but if we’re being honest here, I use my hands when I can’t be bothered to take my time. Just be aware, if you use your hands you will melt the butter into the dough and they won’t be quite as flaky. Reserve a little extra butter on the side to melt up and brush on the biscuits before they go into the oven.

I absolutely love these biscuits with butter and jam or veganaise and fresh tomato slices.

Add in your vegan buttermilk 1/4 cup at a time until sticky dough forms. You won’t need the entire cup of milk but the amount will differ based on the environment you’re baking in. Once the dough comes together, turn out onto a floured surface and knead just until the dough is no longer sticky. This happens fairly quickly so doing it by hand is no trouble at all. Roll out the dough until it’s about 1 inch thick and cut into your biscuits. You can use a biscuit cutter or a wine glass lightly floured on the rim. The key to tall fluffy buttermilk biscuits is the way you cut them. Take your biscuit cutter and cut straight down and lift straight up. Do not twist the cutter. When you twist, it seals the sides of the biscuit which will prevent them from rising to their full potential. Keep rolling out and cutting the dough until you run out of dough. You should get around 5 biscuits depending on the size of your cutter.

Once all the buttermilk biscuits are cut, place them onto a baking sheet and make a small indent on the top with your finger. This also helps with the rise in the baking process. Brush each with melted butter and bake away! Allow the biscuits to cool for around 30 minutes before diving in.

• 2 cups AP flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 4 tbsp unsalted vegan butter (plus a little more for melting), cubed and cold
• 1 cup plant-based buttermilk 1 cup plant milk + 1 tbsp lemon juice or white vinegar

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, baking soda and salt. Add butter and combine with hands until mixture is the texture of soft sand.
• Add buttermilk one 1/4 cup at a time until sticky dough forms. You will not need the whole cup.
• Turn dough out onto a floured surface and gently knead until it all comes together and is no longer sticky. Roll out to a 1 inch thickness and cut out biscuits. Keep reforming dough and rolling out until you run out of dough (should be around 5 biscuits).
• Place biscuts on a baking sheet (do not let them touch) and brush tops with melted butter. Poke a small divot into the middle of each biscuit with your finger.
• Bake for 13-16 minutes, or until golden brown. Allow to cool for at least 30 minutes before diving in.

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