New York-Style Bagel Dough with Malt Syrup and Warm Water
Classic chewy New York-style bagels made with malt syrup and boiled water for an authentic texture and flavor. This american-inspired breakfast ready in about 120 minutes combines bread flour, about 110°F warm water, (1 packet) active dry yeast into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups bread flour
- 1 1/2 cups, about 110°F warm water
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp malt syrup
- 1 tbsp sugar
- 1 1/2 tsp salt
- 2 tbsp barley malt syrup (for boiling)
- 8 cups water (for boiling)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/2 cups warm water (110°F) with 2 tbsp malt syrup and 1 tbsp sugar. Let sit for 5 minutes until foamy.
- Step 2: In a large mixing bowl, combine 4 cups bread flour and 1 1/2 tsp salt. Pour the yeast mixture into the flour and mix until a rough dough forms.
- Step 3: Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
- Step 4: Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger and gently stretch to form a 2-inch hole.
- Step 5: Preheat oven to 425°F. Bring 8 cups water and 2 tbsp barley malt syrup to a boil in a large pot. Boil bagels in batches for 1 minute per side, then remove with a slotted spoon and place on a parchment-lined baking sheet.
- Step 6: Bake the bagels for 20-25 minutes until golden brown and crisp on the outside. Cool on a wire rack before slicing.
Frequently asked questions
How long does New York-Style Bagel Dough with Malt Syrup and Warm Water take to make?
Total time is about 120 minutes (90 min prep + 30 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover New York-Style Bagel Dough with Malt Syrup and Warm Water?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in New York-Style Bagel Dough with Malt Syrup and Warm Water?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale New York-Style Bagel Dough with Malt Syrup and Warm Water for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with New York-Style Bagel Dough with Malt Syrup and Warm Water?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
