Best NewYork Style Bagels
- Elizabeth Wescott
- Jul 8
- 4 min read
Updated: Jul 13
The Best Bagels You Can Make and Not Be in New York
As promised in my video, I bring to you a fantastic NY bagel recipe that I put up against the top rated recipe on Google and it was far superior. Superior in almost every aspect such as taste, quality, texture, cuteness. In this experiment, I posed a simple question: Did AI do it better? In this case yes, but there’s a big asterisk here. AI wrote better ingredient ratios and gave good tips.
However, AI lacks experience. If a novice baker would have gone in to this recipe and used it as is, they probably would’ve made mistakes. For example, AI can’t explain adequate kneading because it doesn’t have hands. It also didn’t mention taking the bagels out of the fridge after the first rise and letting them rise again. Otherwise I may have thrown them straight into hot boiling water and have been stuck with hockey pucks.
The big thought I also want to convey is that AI is like a paint brush. It’s only as good as the human writing the prompt. I’m sure most people have figured this out if they were unhappy with the output they got from ChatGPT and had to tweak it. If I asked for a simple bagel recipe, it would’ve been far more basic. While a more detailed and specific prompt gave me something more sophisticated.
Okay, so what was the prompt that I gave it? “Write me the absolute best New York Bagel recipe that is the perfect texture balance of softness and chew. Optimize the ingredients for the perfect flavor balance. The taste must be indiscernible from the best bagel bakers in NYC.” Yes I know that AI can’t taste anything, but regardless I wanted to see how it would go,
.
Why do these comparisons? Honestly because I’m a baking nerd and it’s fun. Am I trying to say AI is a better recipe writer? Perhaps in some cases yes, but cooking instructions without real human experience will lead to mistakes.
Do they help each other a whole lot, yes. We use AI but what conclusion do we take it to? Is it ‘better’? It depends on what you’re measuring better by. In this case all I can say is, this bagel recipe slaps. Without further ado, here is the recipe with real human edits:
Authentic New York-Style Bagels
Yields: 8 large bagels
Time: 2 days (mostly inactive)
Ingredients:
For the Dough:
Bread flour – 500g (4 cups + 2 tbsp), high-protein (13%+)
Water – 275g (1 1/8 cups), room temp
Instant yeast – 2g (½ tsp)
Fine sea salt – 10g (1¾ tsp)
Barley malt syrup – 10g (2 tsp)
For the Poaching Liquid:
Water – Enough to fill a wide pot (~3 quarts)
Barley malt syrup – 1 tbsp
Baking soda – 1 tbsp
Optional: 1 tsp salt
Toppings (optional):
Everything mix, sesame seeds, poppy seeds, minced onion, kosher salt
Instructions
1. Mix the Dough (Day 1)
In a large bowl or stand mixer, combine flour, yeast, salt, and barley malt syrup.
Add the water gradually and mix until a stiff dough forms (it should be dense and smooth, not sticky).
Knead for 10 minutes by hand (or 6–7 minutes with a dough hook). Dough should be very firm and springy.
Cover and rest for 10 minutes. Then divide into 8 equal pieces (~95g each).
2. Shape the Bagels
Roll each piece into a tight ball. Let rest 10 minutes under a damp towel.
To shape: poke a hole in the center with your thumb and gently stretch into a 2-inch ring (hole will shrink later).
Place shaped bagels on a parchment-lined baking sheet dusted with semolina or cornmeal.
3. Cold Fermentation
Lightly cover the tray with plastic wrap and place in the fridge overnight (12–24 hours). This deepens flavor and improves texture.
4. Boil and Bake (Day 2)
Remove the bagels from the fridge and allow them to rise for about 30 minutes
Preheat oven to 475°F (245°C). Place a pizza stone or baking steel inside if you have one.
Bring a wide pot of water to a low boil. Add barley malt syrup and baking soda.
Test fermentation: drop a bagel in water—if it floats within 10 seconds, it’s ready. If not, rest at room temp for 30 mins and test again.
Boil the Bagels:
Gently boil bagels, 2–3 at a time, 45 seconds per side.
Remove and place on a parchment-lined tray. Immediately add toppings while wet.
Bake:
Slide tray onto pizza stone or middle oven rack.
Bake for 15–17 minutes, turning tray halfway through. They should be golden brown and slightly blistered.
Pro Tips for Bagel Perfection
Flour matters: Use high-protein bread flour or even add 1 tbsp vital wheat gluten per cup of all-purpose flour.
Don’t skip cold fermentation: It creates the deep, malty flavor and chewy interior you’re after.
Malt syrup: Key to authentic taste; find it at brewing stores or online. Substitute with honey or molasses only if necessary (flavor won’t be exact).
Chew comes from strength: This dough should be firm and tight. It’s not a soft bread dough—knead it well.
