Photo: John Autry; Styling: Cindy Barr
Hands-on Time:
50 Mins
Total Time:
2 Hours 40 Mins
Yield:
Serves 12 (serving size: 1 bagel)

If you grew up on factory bagels, these are a chewy revelation. Omit barley malt syrup from the recipe if you can't find it.

How to Make It

Step 1

Combine 2 cups warm water and yeast in the bowl of a stand mixer fitted with dough hook; let stand 5 minutes or until bubbles form on the surface. Weigh or lightly spoon 13 ounces flour (about 6 1/4 cups) into dry measuring cups; level with a knife. Add flour, syrup, and salt to yeast mixture. Mix dough at low speed 6 minutes. Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Step 2

Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).

Step 3

Preheat oven to 450°.

Step 4

Combine 12 cups water and 3/4 cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for 30 seconds. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of Divide the bagels between two baking sheets lined with parchment paper. Bake at 450° for 7 minutes. Rotate pans, and bake for 7 minutes or until golden. Cool on wire racks.

Ratings & Reviews

JK5cook's Review

Sweeneyk
February 01, 2014
Delicious, authentic NY/NJ style bagels. We couldn't find the malt syrup, so we went without it. These bagels are so good. They freeze well and are not too big for a single serving size. We made some with poppy seeds and some with sesame seeds. I wish I could post a picture of how perfectly they turned out.

sobgila's Review

kristenfc
February 21, 2012
I have been trying to find a bagel recipe from which I could come close to Great American Bagel's Jalapeno and Cheddar bagels.. I have been trying/retying a recipe on King Arthur's web site with minimal success.. This recipe was a big hit the at first attempt. I added 1 diced Jalapeno and a generous 1/2 of shredded cheddar at minute 5 of the mixing in stand mixer. Otherwise followed recipe exactly.. They were excellent!

kristenfc's Review

NumNumNum
December 11, 2011
These are amazingly easy to make and delicious. I freeze them after they cool, reheat in the oven at 275 for about 20 minutes or so. They don't last the week in my house, though. EXCELLENT!!!!

KikoTerrier's Review

kimmer99
November 26, 2011
Tastes like a real New York bagel. Made sesame, poppy and salt.

NumNumNum's Review

taichimamma
November 06, 2011
My husband and I have been searching for a great bagel recipe since moving away from the NY/NJ area. This recipe is it! We usually devour all of them within the first day or two of baking, but I would love to find the best way to store them so we can make more at once. A definite keeper!

MLPN

kristasigmon
July 14, 2016
These are fantastic and I make them all the time now. How do people get the toppings to stick? Whenever I do poppy seeds or sesame seeds they just brush off when I go to cut the bagel.

taichimamma's Review

laceyinkeller
February 10, 2013
N/A

darnold23's Review

Knightime05
January 04, 2012
N/A

kristasigmon's Review

Melissa
December 29, 2011
Delicious! I cannot believe how great they turned out. I just got a standing mixer for Christmas and this was the first thing I tried. My family loved them!

Sweeneyk's Review

darnold23
November 19, 2011
N/A