These New York style bagels are chewy on the outside, soft on the inside, and never ever dense. They taste amazing with just plain cream cheese, but are also sturdy enough for an epic breakfast sandwich.
For the bagels:
- 300g all-purpose flour
- 300g bread flour
- 2 1/4 tsp active dry or instant yeast
- 1 tsp kosher salt
- 20g granulated sugar
- 30g malted milk powder
- 400g water (lukewarm)
- Egg white (for brushing)
- Toppings (everything bagel seasoning, sesame seeds, poppy seeds, etc.)
For the water bath:
- 2 quarts water
- 2 tbsp malted milk powder
- 2 tbsp sugar
For the bagels:
- In a stand mixer fitted with a dough hook, combine the flours, yeast, salt, sugar, and malted milk powder.
- Add the lukewarm water and mix on medium speed for just a couple minutes until the dough is smooth.
- Transfer the dough to a large greased bowl, cover, and place in the fridge to rise overnight. Alternatively, you can rise the dough at room temperature for about 1 hour or until doubled in size.
- Once the dough has proofed, divide it into 12 equally sized balls.
- Roll each into a smooth ball and place on a well-floured parchment lined baking sheet spaced a few inches apart.
- Dust each ball with more flour and cover loosely with plastic wrap. Place in a warm spot to rise for about 1 hour or until room temp and puffy. If the dough was proofed at room temperature for the first rise, they should only need about 20-30 minutes for the second rise.
- With about 20 minutes of proof time left, make the water bath.
- Add 2 quarts of water to a large pot (I used a dutch oven) and sprinkle the malted milk powder and sugar on top. Bring to a boil.
- Once the dough is done proofing, use your thumb to push a hole into the centers of each, pick them up and gently twirl them around to stretch out the hole.
- Once all of the bagels have been shaped, reduce the water to a simmer and preheat the oven to 425 degrees F (220 degrees C).
- Place 2 bagels at a time in the water for 30 seconds on each side.
- After all of the bagels have been in the water bath, brush each with an egg white and sprinkle with desired toppings.
- Bake the bagels for 18-20 minutes or until evenly golden on top.
- Allow bagels to cool completely before cutting.
- If you do not have bread flour, you can substitute with an equal amount of all-purpose flour. Keep in mind that they will not be quite as chewy.
- Do not substitute or leave out the malted milk powder.
- I highly recommend letting the dough rise overnight. It will be much easier to shape the bagels.
- These bagels are best eaten the day that they are made, but can be stored at room temperature for one day. They can also be frozen for up to three months.
- Serving Size: 1 bagel
- Calories: 232
- Sugar: 5.6 g
- Sodium: 135.7 mg
- Fat: 2.3 g
- Carbohydrates: 43.6 g
- Protein: 8.3 g
- Cholesterol: 1 mg
Keywords: new york style bagels, overnight bagel recipe, new york bagel recipe, ny style bagels