1861-1900 - Polish Jewish immigrants in New York City

Bagels

Name: Bagels
Prep time: 35 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 8 bagels
Ingredients: 4 cups bread flour, plus more as needed; 2 teaspoons instant yeast; 1 1/2 teaspoons kosher salt; 1 tablespoon barley malt syrup or brown sugar; 1 1/2 cups warm water; 1 tablespoon barley malt syrup or brown sugar, for boiling water; Sesame seeds, poppy seeds, dried onion, or coarse salt, for topping

A basic homemade bagel recipe using high-protein flour, malt or brown sugar, a short boil, and a hot bake for chewy New York-style results.

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Difficulty

Moderate

Prep time

35 minutes plus rising

Cook time

25 minutes

Total time

2 hours 30 minutes

Servings

8 bagels

Region

Mid-Atlantic, especially New York City

Era introduced

1861-1900

Introduced by

Polish Jewish immigrants in New York City

Recipe tools

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The Story

Bagels came to the United States with Eastern European Jewish immigrants, especially Polish Jews who built bakery communities in New York. Their defining method is simple but specific: a firm yeast dough, shaped into rings, briefly boiled, then baked for a dense chew and shiny crust. By the 20th century, bagels moved from Lower East Side street food to delis, supermarkets, and breakfast tables across America.

Ingredients

4 cups bread flour, plus more as needed
2 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 tablespoon barley malt syrup or brown sugar
1 1/2 cups warm water
1 tablespoon barley malt syrup or brown sugar, for boiling water
Sesame seeds, poppy seeds, dried onion, or coarse salt, for topping

Equipment

Baking sheet
Large pot
Oven
Parchment paper
Mixing bowl
Measuring cups and spoons

Directions

Mix flour, yeast, salt, malt syrup, and warm water into a stiff dough.
Knead 8 to 10 minutes, until smooth and elastic.
Cover and rise until puffy, about 1 hour.
Divide into 8 pieces and shape each into a ring.
Rest shaped bagels 20 minutes while heating oven to 425 degrees F.
Bring a wide pot of water to a boil and add malt syrup or brown sugar.
Boil bagels 45 seconds per side, then transfer to a parchment-lined baking sheet.
Add toppings while damp.
Bake 20 to 25 minutes, until deeply browned.

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Setting the table...

Bagels

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The Story

Ingredients

Equipment

Directions

Community Recipes

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