Authentic New York–Style Bagels (Vegan... of course!)

 

🥯 Authentic New York–Style Bagels (Vegan)

Total Time: 2 hrs 45 min (includes rising) Prep: 30 min | Cook: 25 min | Serves: 8 big ol’ bagels

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Okay listen—there’s just something about a New York bagel that hits different. The chew, the shine, that perfect golden crust? Whew. It’s giving “early morning in Brooklyn,” coffee in one hand, bagel in the other, dodging pigeons and living your best city life. 😆

Now, I might be running around SoCal these days, but when that craving hits, I’m bringing a little piece of NYC to my kitchen — and yes, these babies are 100% vegan, 100% legit. So let’s get that dough rolling!

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🛒 Ingredients

For the Dough:

• 4 cups bread flour (plus a little extra for kneading)

• 2 tsp instant yeast

• 1 ½ tsp salt

• 1 ½ tbsp sugar

• 1 ¼ cups warm water (around 105°F)

• 1 tbsp barley malt syrup (or maple syrup if you can’t find it)

For Boiling:

• 8 cups water

• 2 tbsp barley malt syrup

• 1 tbsp baking soda

For Topping (optional but essential if you’re from NY 😎):

• Sesame seeds, poppy seeds, dried onion flakes, or “everything” mix

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👩‍🍳 Instructions

1. Make the Dough
   In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
   Add barley malt syrup, salt, and flour. Mix until a rough dough forms.

2. Knead
   Turn it out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. (You want it firm, not soft like bread dough.)

3. First Rise
   Lightly oil a clean bowl, add the dough, cover, and let rise in a warm spot until doubled — about 1 hour.

4. Shape the Bagels
   Punch down dough and divide into 8 equal pieces. Roll each into a ball.
   To shape: poke a hole in the center with your thumb and gently stretch into a 2-inch ring.

5. Second Rise (Short One!)
   Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let rest 15–20 minutes while you prepare your boiling water.

6. Boil Like a Real New Yorker
   In a large pot, bring water, barley malt syrup, and baking soda to a boil.
   Drop in 2–3 bagels at a time, boiling 45 seconds per side. Remove with a slotted spoon and place back on the baking sheet.

7. Top ‘Em Off
   Sprinkle with your favorite toppings while still wet so they stick.

8. Bake
   Bake at 425°F (220°C) for 22–25 minutes, flipping halfway for even browning.
   They should be deep golden and sound hollow when tapped on the bottom.

9. Cool & Enjoy
   Let them cool on a wire rack (if you can wait that long).

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🧠 Mom Tips

💡 Skip soggy bagels: Let them dry for a minute after boiling before topping — no puddles!
💡 Freeze-friendly: Slice and freeze them individually. Pop straight into the toaster when you’re ready.
💡 No barley malt syrup? Maple syrup or brown rice syrup works in a pinch, but malt is what gives that real NY flavor.

Also, try them with our homemade, plant based cream cheese! 

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🥣 Why I Love It

Because nothing hits like a fresh, warm, chewy bagel on a Sunday morning — especially when you made it yourself. These give pure NYC corner deli energy, minus the long lines and dairy schmear.

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