Authentic New York-Style Homemade Bagels Recipe

My husband is Jewish and loves these! I added 1 tablespoon of wheat gluten, used molasses in place of malt syrup and refridgerate the dough at night and put them together in the morning.
It gives them a chewier, more authentic taste.

90 minutes from start to finish, you will never buy another bagel!

I often wondered how they made bagels. Living in a small town in Ontario I did'nt have access to real authentic european style bagels. Just the six in a plastic sleeve at the supermarket kind. So, the next best thing is to find out how to make them and "DO IT". The words "Authentic New York Style" is what first attracted me to this particular recipe. Well, it is fantastic. They are truly as good or better than the bagel shop ones.
One problem though. Now,each time I visit one of my grown children there is always a request that accompanies the welcome. It is "Dad please bring a dozen of those great bagels with you????"
I had to learn by trial and error how to join these little darlins. If anyone out there knows the proper way to join them without having a great big joining seam showing please let me and all of us know. Thanks
Ron...

Make sure to use bread flour (or, for a better, more puffy, bagel, high gluten flour) or add gluten to all-purpose flour (most specialty markets or co-ops will run a form of this). Also, to shape them, roll the dough into balls, punch a whole in the middle of the ball with your thumb, and then twist the bagel around your thumb to shape. Voila! Seamless and delicious.

We made these bagels last night for dinner. Holy c[ow]! They are glorious.

We believe we made them a little better though by applying an egg wash with a brush after taking them out of the water before placing them in the oven. Some we tried with the wash, some without and the consensus was - use the wash. They look even more appetizing with that sheen out of the oven and there's more of a texture differential: crispy outside, chewy chewy inside.

Thanks so much for posting this recipe!

I hd no malt in my house so I substituted brown sugar.... worked great. The first couple of tries I am working out the kinks.... but they taste great!

These were outstanding! I couldn't believe how easy they were to make. The first time I made them, I weighed out 3 oz for each--not quite big enough but I got 13. So I had to make a second batch, doubled, and weighed each one out at 4 ozs. and got 18. Perfect size! Thanks for the recipe--I'll be making these every week!

THE BEST!! Incredible!! This is the 3rd bagel recipe I tried and this is the one. I can't believe how well they came out. I am originally from New York. When my family moved to Florida, my grandmother would fly with bagels from New York when she would visit. I grew up on bagels, absolutely love them!! This is comfort food for me. Well in Florida there are actually really good bagels. But, I have lived in New Orleans for 7 years and before Katrina we had one shop that made decent bagels, but now there is nothing!!! Whole Foods sells bagels from H&H in NY, but they are always out by the time I get there. So I had to take matters into my own hands and make them myself. So glad I did! I followed the recipe exactly and they are perfect. I baked 2 of the 8 bagels the recipe makes now and I wrapped up the other 6 to be baked tomorrow morning. I am hoping those come out as good!!! Try this recipe you won’t regret it!

I've been experimenting with bagel recipes for a while and finally decided to get scientific about it, baking five of the best reviewed recipes online side-by-side in order to taste each of them fresh out of the oven. This recipe won, hands-down! Bagels came out chewy and stretchy and delicious! Growing up on the east-coast, I got spoiled with good New York bagels, and have been unable to properly satisfy the craving since moving out west. These come closer than anything else I've tried.

Hi there, I have experimented with 3 different recipes so far. Got completely fed up with the outcome and did a last search on the net when I came across this very recipe. I told my family this would be the very last try, if it does not come out fine I would never again make bagels in this life. Well, guess what, they came out BRILLIANT. I have not changed the recipe except for one minor element, I used cake yeast, I converted the amount, and I worked fine. Thank you thank you!!!

I'm from NJ so I can pretty much get good bagels. But this recipe beat my local bakery! LOVED it! I didn't have malt so I used Molassass and it was still perfect! Great Recipe! Will be baking these often!!

Love this, it's very good and I added dryed blueberries to mine.

Love this recipe. One suggestion - use two TABLESPOONS of malt syrup in the dough, not two teaspoons. The first batch turned out kinda bland. The second batch, with the adjustment, turned out glorious.