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Weekend Recipe: How to Make Crispy, Chewy Bagels at Home

New York City's Black Seed Bagels shares their recipe.

Black Seed Bagels/Facebook

The undisputed home of the best bagels in the country is New York City, and though there are dozens of excellent specimens, Black Seed Bagels — founded in the summer of 2014 by restaurateurs Noah Bernamoff and Matt Kliegman — has already garnered a rabid following. Here, Black Seed shares a bagel recipe (based on its own) that anyone can make at home.

Inside Black Seed Bagels on the Lower East Side of Manhattan [Photo: Eater NY]

Inside Black Seed Bagels on the Lower East Side of Manhattan [Photo: Robert Sietsema/Eater NY]

So what's Black Seed's secret? A bagel that's a blend of the dense, chewy rounds found in NYC and Brooklyn and the crispier and slightly smaller bagels found in Montreal. Who knew New Yorkers would cling to a bagel inspired by something found in Canada? Top anything with Black Seed's everything spice — pretzel salt, dried onion, dried garlic, sesame seeds, poppy seeds — and people will eat it. Consider making the dough tonight and shaping, boiling, and baking the bagels tomorrow morning.

[Photo: Robert Sietsema/Eater NY]

[Photo: Robert Sietsema/Eater NY]

Bagels by Black Seed Bagels

Makes 12 bagels

Ingredients
1 envelope active dry yeast (1/4 ounce)
1 1/2 tablespoons plus 1/4 cup honey, divided
1 tablespoon non-diasatic malt powder (such as King Arthur brand)
3 tablespoons neutral oil, plus more for greasing
9 cups high gluten flour such as bread flour
2 teaspoons kosher salt

Preparation
• In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
• Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
• Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
• Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. 
• In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
• On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
• Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired.
• Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.

Video: How to Make Black Seed Bagels at Home

Black Seed Bagels

176 1st Avenue, Manhattan, NY 10009 (646) 915-1500 Visit Website

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