Authentic Bagel Recipe – German Special
Bagels are chewy, dense, and golden-crusted bread rings that originated in Jewish communities of Poland before becoming a worldwide favorite. What makes bagels unique is their boiling and baking process, which creates their signature chewy texture and crisp crust. Whether you enjoy them plain, topped with sesame seeds, or slathered with cream cheese, this authentic recipe will help you make perfect New York-style bagels at home.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Dough:
- 4 cups bread flour (high-protein for chewiness)
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ¼ cups warm water (110°F/45°C)
For Boiling:
- 8 cups water
- 2 tablespoons honey or barley malt syrup (for a golden crust)
- 1 teaspoon baking soda
For Toppings (Optional):
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse salt
Prepare the Dough:
In a large bowl, mix flour, yeast, salt, and sugar.
Gradually add warm water, kneading for 8–10 minutes until smooth and elastic.
Cover and let rest for 1–1.5 hours, until doubled in size.
Shape the Bagels:
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a ball and poke a hole in the center, gently stretching into a bagel shape.
Place on a baking sheet, cover loosely, and let rest for 30 minutes.
Boil the Bagels:
In a large pot, bring water, honey (or malt syrup), and baking soda to a gentle boil.
Boil bagels in batches for 30–45 seconds per side.
Remove with a slotted spoon and place on a parchment-lined baking sheet.
Bake:
Preheat oven to 425°F (220°C).
Sprinkle bagels with desired toppings while still damp.
Bake for 20–25 minutes, until golden brown.
Serve:
Let cool for 10 minutes, then slice and enjoy with cream cheese, butter, or smoked salmon.
Recipe Notes :
Use bread flour for the classic chewy texture.
Boiling is essential for the authentic bagel crust.
For extra chewiness, let the shaped bagels rest overnight in the fridge before boiling.
Storage : Keep in an airtight container for 2–3 days or freeze for later.
