I perfected this Overnight Bagels Recipe for chewy, crusty, properly dense New York style bagels by letting the dough rise overnight in the refrigerator to build ideal texture and flavor.

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I get obsessed with a good bagel, and this one hits that chewy, crusty New York Style texture every time. An overnight rise in the refrigerator is the secret for that proper density and deeper flavor, and I swear bread flour plus a touch of barley malt syrup give the crust its color and that toasty hint.

I dont bother with fancy tricks, but I learned small hacks that change everything. Folks call it The Best Bagel Recipe and my kitchen ends up full of requests for Overnight Bagels whenever I pull a batch from the oven.

Ingredients

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Bread flour: High in gluten so bagels get chew and structure mostly carbs some protein
Water: Hydrates the dough, it’s what controls texture and fermentation, zero calories
Barley malt syrup: Adds subtle sweetness and brown note, feeds yeast and boosts crust color
Instant yeast: Produces gas for rise, adds small savory flavors, protein not a big source
Granulated sugar: Quick energy for yeast, lightly sweetens crust, mostly simple carbs not nutrient dense
Egg wash: Gives shine and color, adds tiny protein and fat on the crust
Sesame seeds: Gives nutty flavor and crunch, its got healthy fats and some fiber

Ingredient Quantities

Bread flour 500 g (about 4 cups)

Water 300 ml (1 1/4 cups)

Instant yeast 2 1/4 tsp (1 packet, about 7 g)

Barley malt syrup 1 tbsp plus 1 to 2 tbsp extra for the boil

Granulated sugar 2 tbsp

Kosher salt 2 tsp (about 12 g)

Egg 1 large (for egg wash) and 1 tbsp water

Baking soda 1 tbsp (optional, for boil)

Sesame seeds 2 tbsp (optional)

Poppy seeds 2 tbsp (optional)

Everything bagel seasoning 2 tbsp (optional)

Cornmeal or semolina for dusting the baking sheet 1 tbsp

How to Make this

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1. Stir 300 ml lukewarm water, 2 1/4 tsp instant yeast, 1 tbsp barley malt syrup and 2 tbsp granulated sugar until dissolved, then add 500 g bread flour and 2 tsp kosher salt and mix to a shaggy dough. Knead 8 to 10 minutes by stand mixer or 12 to 15 by hand until smooth, elastic and a bit stiff but not rock hard.

2. Put the dough in a lightly oiled bowl, cover and let rest 30 to 45 minutes at room temp until it looks a little puffy. This short rest makes shaping easier, so dont skip it.

3. Divide the dough into 8 equal pieces (about 100 g each) on a lightly floured surface. Pre-shape into tight balls, let them bench rest 10 minutes, then form bagels by poking a hole in the center with your thumb and spinning the dough around your finger to widen the hole to about 1 to
1.5 inches.

4. Place shaped bagels on a tray dusted with 1 tbsp cornmeal or semolina, cover loosely with plastic wrap or a damp towel and refrigerate overnight 12 to 18 hours for that true New York chew and flavor.

5. When ready to bake, preheat your oven to 230 C / 450 F with a baking stone or heavy baking sheet inside. Meanwhile bring a large pot of water to a rolling boil and add 1 to 2 tbsp barley malt syrup and optionally 1 tbsp baking soda to the water for better color and crust.

6. Boil bagels in small batches, 1 to 2 minutes per side depending on how chewy you want them. Use a slotted spoon, flip once, then remove to a cooling rack to drain briefly so they dont sit in water.

7. Transfer boiled bagels to a piece of parchment on the preheated baking sheet, brush tops with an egg wash made from 1 large egg beaten with 1 tbsp water, then sprinkle sesame seeds, poppy seeds or 2 tbsp everything bagel seasoning as desired.

8. Bake in the hot oven 20 to 25 minutes until deeply golden brown and crusty, rotating the sheet once if your oven has hot spots. The malt and the short, hot bake give that shiny dark crust you want.

9. Cool on a wire rack at least 20 minutes before slicing so the crumb sets. If you want softer insides, steam briefly in a warm oven for a minute after baking, but mostly just let them cool and enjoy fresh or toasted.

Equipment Needed

1. Kitchen scale for weighing flour and dividing dough
2. Measuring spoons and a liquid measuring cup for the 300 ml water and egg wash
3. Large mixing bowl, lightly oiled for the bulk rest
4. Stand mixer with dough hook or a sturdy wooden spoon and your hands for kneading
5. Bench scraper or sharp knife to divide and pre shape the dough
6. Baking stone or heavy baking sheet to preheat in the oven
7. Parchment paper and a small dish of cornmeal or semolina to dust the tray
8. Large pot and a slotted spoon or spider for boiling and flipping bagels
9. Pastry brush and a wire cooling rack for egg wash and cooling

FAQ

Q: Why use bread flour for these bagels? A: Bread flour has more protein so you get that chewy, dense crumb real New York bagels are known for. If you use all purpose they'll still be good but less chew, kinda softer.

Q: What does the barley malt syrup do and can I swap it? A: Malt gives that slightly sweet, toasty flavor and helps the crust brown. You can use dark honey or brown sugar in a pinch, but the flavor will change a bit. Add the extra 1 to 2 tbsp to the boiling water too for better color and taste.

Q: Why do we boil the bagels and how long should I boil them? A: Boiling makes the outside set fast so you get a shiny, chewy crust and a dense interior. Boil about 1 to 2 minutes per side; longer for chewier bagels. Put the malt and/or a tablespoon of baking soda in the water for extra color and that classic bite.

Q: Can I use active dry yeast instead of instant? A: Yes, no problem. Dissolve active dry yeast in the warm water first and wait till it gets foamy, then mix. Use the same weight (about 7 g) and it'll work fine, just takes a touch longer to get going.

Q: Can I make the dough ahead or refrigerate it overnight? A: Totally. After kneading you can chill the dough overnight for better flavor. It slows the rise so it develops more complex taste. Let it warm up and finish rising a bit before shaping and boiling.

Q: Best way to store or freeze bagels? A: For fresh taste bake them, cool completely, then freeze in a zip bag up to 3 months. Toast or reheat in oven from frozen for a few minutes. You can also freeze after boiling but before baking: flash freeze on a tray, bag them, then bake from frozen adding a couple minutes to bake time.

New York Style Bagels Recipe Substitutions and Variations

Bread flour: use all-purpose flour plus vital wheat gluten — for 500 g (about 4 cups) use AP and add roughly 4 tbsp vital gluten (about 1 tbsp per cup) to get the chew; or just use a high-gluten/bread flour 1 to 1, and note that swapping in up to 25 percent whole wheat will make bagels denser.
Barley malt syrup: swap 1 to 1 with honey or light corn syrup (so 1 tbsp here, and 1 to 2 tbsp extra for the boil); you can also dissolve 1 tbsp packed brown sugar in a little hot water as a close match.
Instant yeast: replace with active dry yeast — use the same weight (about 7 g) but proof in 100 to 110 F water for 5 to 10 minutes; if your yeast is old give it about 25 percent more to be safe.
Egg wash: for a non-egg option use milk or plant milk 1 to 1 for a softer crust, or use aquafaba (chickpea brine) 1 to 1 for a glossy vegan finish; brushing melted butter after baking adds flavor though not the same shine.

Pro Tips

1) Use a scale, not cups. Weighing the flour and water makes the dough way more consistent, trust me. If the dough feels too sticky after kneading, add small handfuls of flour, one at a time, until it behaves. Dont dump a lot all at once or youll end up with dry bagels.

2) Learn the windowpane test. Stretch a bit of dough until it gets thin and almost translucent, if it tears its underkneaded, if it snaps back too easy you overdid it. Good gluten is what gives you that chewy classic bite so dont skimp on the kneading.

3) Boil them cold from the fridge. Letting shaped bagels proof overnight is great for flavor, and boiling them straight from the fridge helps them keep a nice defined hole and shape. If you let them fully warm up first they can spread more in the pot and in the oven.

4) Small tweaks in the boil change everything. Adding barley malt and a splash of baking soda to the water gives color and crust, but baking soda makes the water foam so dont just dump a lot in. Boil gently, flip once, and adjust time: shorter boils for softer insides, longer for chewier bagels.

5) Dont rush cooling and the egg wash is a finishing move not a soak. Brush the tops lightly so it doesnt pool into crevices, press seeds on so they stick, and rotate the baking stone or sheet for even color. Let them cool at least 20 minutes before slicing so the crumb sets, otherwise youll get gummy slices.

New York Style Bagels Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected this Overnight Bagels Recipe for chewy, crusty, properly dense New York style bagels by letting the dough rise overnight in the refrigerator to build ideal texture and flavor.

Servings

servings

Calories

256

kcal

Equipment: 1. Kitchen scale for weighing flour and dividing dough
2. Measuring spoons and a liquid measuring cup for the 300 ml water and egg wash
3. Large mixing bowl, lightly oiled for the bulk rest
4. Stand mixer with dough hook or a sturdy wooden spoon and your hands for kneading
5. Bench scraper or sharp knife to divide and pre shape the dough
6. Baking stone or heavy baking sheet to preheat in the oven
7. Parchment paper and a small dish of cornmeal or semolina to dust the tray
8. Large pot and a slotted spoon or spider for boiling and flipping bagels
9. Pastry brush and a wire cooling rack for egg wash and cooling

Ingredients

Bread flour 500 g (about 4 cups)
Water 300 ml (1 1/4 cups)
Instant yeast 2 1/4 tsp (1 packet, about 7 g)
Barley malt syrup 1 tbsp plus 1 to 2 tbsp extra for the boil
Granulated sugar 2 tbsp
Kosher salt 2 tsp (about 12 g)
Egg 1 large (for egg wash) and 1 tbsp water
Baking soda 1 tbsp (optional, for boil)
Sesame seeds 2 tbsp (optional)
Poppy seeds 2 tbsp (optional)
Everything bagel seasoning 2 tbsp (optional)
Cornmeal or semolina for dusting the baking sheet 1 tbsp

Directions

Stir 300 ml lukewarm water, 2 1/4 tsp instant yeast, 1 tbsp barley malt syrup and 2 tbsp granulated sugar until dissolved, then add 500 g bread flour and 2 tsp kosher salt and mix to a shaggy dough. Knead 8 to 10 minutes by stand mixer or 12 to 15 by hand until smooth, elastic and a bit stiff but not rock hard.
Put the dough in a lightly oiled bowl, cover and let rest 30 to 45 minutes at room temp until it looks a little puffy. This short rest makes shaping easier, so dont skip it.
Divide the dough into 8 equal pieces (about 100 g each) on a lightly floured surface. Pre-shape into tight balls, let them bench rest 10 minutes, then form bagels by poking a hole in the center with your thumb and spinning the dough around your finger to widen the hole to about 1 to
5 inches.
Place shaped bagels on a tray dusted with 1 tbsp cornmeal or semolina, cover loosely with plastic wrap or a damp towel and refrigerate overnight 12 to 18 hours for that true New York chew and flavor.
When ready to bake, preheat your oven to 230 C / 450 F with a baking stone or heavy baking sheet inside. Meanwhile bring a large pot of water to a rolling boil and add 1 to 2 tbsp barley malt syrup and optionally 1 tbsp baking soda to the water for better color and crust.
Boil bagels in small batches, 1 to 2 minutes per side depending on how chewy you want them. Use a slotted spoon, flip once, then remove to a cooling rack to drain briefly so they dont sit in water.
Transfer boiled bagels to a piece of parchment on the preheated baking sheet, brush tops with an egg wash made from 1 large egg beaten with 1 tbsp water, then sprinkle sesame seeds, poppy seeds or 2 tbsp everything bagel seasoning as desired.
Bake in the hot oven 20 to 25 minutes until deeply golden brown and crusty, rotating the sheet once if your oven has hot spots. The malt and the short, hot bake give that shiny dark crust you want.
Cool on a wire rack at least 20 minutes before slicing so the crumb sets. If you want softer insides, steam briefly in a warm oven for a minute after baking, but mostly just let them cool and enjoy fresh or toasted.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.