What makes a bagel New York-style?

I’ve found that authentic New York-style bagels are distinguished by their shiny, crackly crust and distinctively chewy interior. The key is the traditional method of cold fermentation followed by boiling the bagels in water with barley malt syrup before baking.

What makes New York bagels so special?

In my experience, what makes New York bagels special is the combination of cold fermentation (which develops flavor), boiling in malted water (creating that chewy texture), and using high-protein flour. The process creates bagels with the perfect balance of a crackling crust and tender, chewy interior.

What's the difference between a New York bagel and a regular bagel?

New York bagels have a distinctive chewy interior with a slightly crisp, shiny exterior. The key differences are: - Made with high-gluten flour (bread flour) - Cold fermentation for flavor development - Always boiled before baking (with malt or honey) - Baked in a high-temperature oven Regular bagels are often simply steamed, resulting in a softer, bread-like texture without the characteristic chew.

What is the secret to New York bagels?

Contrary to popular belief, it's not just the water! The true secrets are: 1. The boiling process (creates that shiny, chewy crust) 2. Barley malt in both the dough and boiling water 3. High-protein flour (13%+ protein content) 4. Proper kneading technique for optimal gluten development 5. Cold fermentation for flavor development

New York Style Bagels – 8 Steps to Chewy, Authentic Bagels Better Than the Deli

The Ultimate New York Style Bagels

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Chewy, dense, crusty bagels made with a sponge preferment, perfect for recreating the classic NY deli experience at home.

Author: Emily Rose Carter
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 30 minutes
Yield: 8–10 bagels 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1⅔ cups (375 g) warm water (≈90°F / 32°C)
1½ tbsp sugar
¾ tsp active dry yeast
2¼ cups (325 g) bread flour
2⅓ cups (325 g) bread flour
3 tbsp diastatic malt powder (or barley malt syrup)
2 tsp kosher salt
2 quarts water
¼ to ½ cup barley malt syrup (or ½ tsp baking soda)

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Instructions

In a large bowl, combine sponge ingredients. Mix well, cover, and rest at room temp for 2.5 to 3 hours, until bubbly.
Add bread flour, malt powder, and salt to the sponge. Mix and knead by machine for 20 minutes on low or by hand for 15–20 minutes until very stiff and smooth.
Cover and rest the dough for 15 minutes.
Divide into 8–10 equal pieces (~115 g). Shape into balls, poke a hole, and stretch into 2-inch rings. Rest 15–30 minutes.
Preheat oven to 425–450°F (220–230°C). Boil water with barley malt syrup. Boil bagels 1 minute per side (2 for chewier crust).
Top bagels immediately after boiling or use egg wash. Bake 15–20 minutes until deep golden brown.
Cool on wire rack. Enjoy warm, fresh, or toasted.

Notes

Store cooled bagels in an airtight container or freeze for longer shelf life.

Nutrition

Serving Size: 1 bagel
Calories: 280 kcal
Sugar: 3g
Sodium: 320mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/new-york-style-bagels/