New York–Style Boiled Bagels (Jewish Deli)

Name: New York–Style Boiled Bagels (Jewish Deli)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8 servings
Cuisine: Jewish deli
Ingredients: 500 g bread flour; 300 ml water; 7 g instant dry yeast; 30 g barley malt syrup; 12 g fine salt; 3000 ml water; 30 g barley malt syrup; 1 piece large egg; 20 g sesame seeds; 20 g poppy seeds; 20 g everything bagel seasoning; 10 g semolina or cornmeal

Classic chewy, shiny boiled-and-baked bagels with a slightly sweet, malty crust — the kind you'd get at a Jewish deli. A satisfying weekend project that rewards patience with crisp crust and a dense, springy crumb.

AI image

1 hr 30 min

start to finish

1 hr

hands on

Project

difficulty

servings

8 servings

Ingredients

For the dough

500 g bread flourabout 4 cups; see note for substitute
300 ml waterwarm, ~105–115°F (40–46°C)
7 g instant dry yeastabout 2¼ tsp
30 g barley malt syrupabout 2 tbsp; or substitute honey or light brown sugar
12 g fine saltabout 2 tsp

For the boil & topping

3000 ml waterfor boiling (a large pot)
30 g barley malt syrupabout 2 tbsp for the boiling water; or substitute 2 tbsp honey or 2 tbsp light brown sugar (or 2 tbsp baking soda if you want extra browning)
1 piece large eggbeaten with 1 tbsp water for egg wash
20 g sesame seedsabout 2 tbsp, optional
20 g poppy seedsabout 2 tbsp, optional
20 g everything bagel seasoningoptional
10 g semolina or cornmealfor dusting the baking sheet

Contains gluten, egg, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

320 kcal11g protein62g carbs3g fat

An estimate, not a lab analysis.

Method

Measure all ingredients — accuracy helps with consistent bagels.
In the bowl of a stand mixer (or large mixing bowl), combine the bread flour, instant yeast and salt; stir to distribute. Add the barley malt syrup and warm water and mix with the dough hook on low until a shaggy dough forms.
Knead the dough on medium speed with the dough hook until it is smooth, elastic and slightly tacky (about 8–10 minutes). If kneading by hand, transfer to a floured surface and knead 10–12 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl; cover with plastic wrap or a damp towel.
Let the dough bulk ferment at room temperature until noticeably puffy (not doubled), about 60 minutes.
If your kitchen is cool, place the bowl in a turned-off oven with the oven light on to keep it warm.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 110–125 g each).
Pre-shape each piece into a smooth ball (cup your hand and roll on the counter) and let the rounds rest, uncovered, for 15 minutes to relax the gluten.
Form each bagel: press your thumb through the center of a rested ball to make a hole, then stretch the hole to about 2–2½ inches across by rotating the dough on your knuckles; ensure the hole stays open (it will shrink a bit later).
Line one or two baking sheets with parchment and dust with semolina or cornmeal. Arrange the shaped bagels on the sheets, cover loosely with plastic or a clean towel and proof at room temperature until slightly puffy, about 45 minutes.
Preheat the oven to 475°F (245°C) with a rack in the middle position while the bagels proof.
Bring the large pot of water to a rolling boil and stir in the 2 tbsp barley malt syrup (or your chosen substitute). Reduce to a gentle boil — maintain a simmering boil, not a furious boil.
Boil the bagels in batches (2–4 at a time, depending on pot size): slip each bagel into the water, boil 1 minute on the first side, then flip and boil 45–60 seconds on the second side. Use a slotted spoon to transfer boiled bagels back to the prepared baking sheet.
Boiling time controls chew and crust: longer boil = chewier crust. Work quickly so the bagels keep their shape.
Brush the tops of the boiled bagels with the egg wash (egg beaten with 1 tbsp water) and sprinkle desired toppings.
Bake the bagels in the preheated oven until deeply golden and shiny, 18–22 minutes. Rotate the pan halfway for even color.
Transfer bagels to a wire rack and cool at least 30 minutes before slicing (cooling finishes the crumb set).

Worth knowing

If you don't have barley malt syrup: use honey or light brown sugar in both dough and boiling water; flavor differs slightly but still excellent.
For an egg-free (vegan) glaze, brush the boiled bagels with a thin mixture of 2 tbsp warm water + 1 tsp sugar and a light spray of oil; toppings will still stick.
Use a digital scale for the most consistent results — bagels benefit from accurate dough weight and division.
To freeze: cool completely, slice, then freeze in a single layer on a tray before bagging. Reheat from frozen in a toaster or oven.
To get the classic shiny, deeply browned crust, ensure the oven is fully preheated and use the malt in the boiling water; a small tray of water on the oven floor is not necessary but can add humidity to early bake.
If you want a lighter interior, allow a slightly longer bulk ferment (up to 90 minutes) or an overnight retard in the fridge after shaping (skip the room-temperature final proof if chilling).

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianMeal prep

More Jewish deli cooking

An original Restaurant Pro recipe — our own composition in the idiom of Jewish deli cooking, not any restaurant's recipe. Written to be vegetarian as listed.