three NY Style Bagels Made with fresh milled flour unsliced, baked golden brown on a white plate
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NY Style Bagels – How To Make With Fresh Milled Flour

How To Make NY Style Bagels with fresh milled flour. As well as achieving the perfect chewy texture and distinctive flavor that have made New York bagels a worldwide sensation. There are a few tricks I want to share with you. So, let’s go through the step-by-step process of creating these beloved bagels from the comfort of your home.

a NY Style Bagel Made with fresh milled flour on a white plate
The overnight ferment in this recipe is what helps get those little blisters on the outside of the fresh milled flour Bagels, more iconic of a New York Style Bagel.

Do I Have To Overnight Ferment My Bagels?

The overnight ferment step is not required, you can proceed with the recipe without it. However, I highly recommend trying it at least once. Plus, this step actually makes it so much more convenient for fresh bagels in the morning. I do all the kneading, rising, shaping the evening before. Then, they rest in the fridge overnight. The next morning all I have to do is boil and bake them! I am no necessarily a morning person, so this little trick is such a wonderful one for me!

three NY Style Bagels Made with fresh milled flour unsliced, baked golden brown on a white plate
I chose to make just plain bagels this day, but there are endless possibilities when making bagels! The golden hue comes from adding a touch of fresh milled Kamut flour to my bagel dough.

Also, the overnight ferment will allow the bagel flavor to intensify and get that slight tang flavor, even without sourdough. And that beautiful blistering the skin of the bagels have, yep, that is also intensified by the overnight rise in the fridge. So, even though this recipe is a yeast recipe, and not a sourdough one, the overnight ferment time dramatically enhances these bagels tremendously. If you are looking for a sourdough bagel recipe instead, HERE is one that is yummy from Lisa at Farmhouse on Boone.

How Long Do I Boil The Bagels For?

Although in my video I only boiled the bagels for 20 second on each side. Since then, I have realized the bagels benefit from a slightly longer boiling time. So, I would recommend boiling the bagels for about 40 second on each side for a total of close to a minute and a half. Then, they are ready to be baked. I recommend you bake these at a high temperature, I will go over that in the baking instructions down below.

hands using tongs to flip fresh milled flour bagels in the pot of boiling water. boiling the bagels
I am flipping my bagels during the boiling process. You could use a larger pot to do more at a time, but this is my largest option!

Do I Have To Use Malt?

In the realm of NY Style Bagel perfection, one key ingredient reigns supreme: malt. The secret to achieving that signature chewiness and golden-brown blistery crust lies in the incorporation of malt into your bagel recipe. Malt extract, whether in syrup or powder form, holds the power to transform ordinary dough into an extraordinary culinary experience. Its natural sugars not only enhance the bagels’ crust color but also play a crucial role in developing that distinctive depth of flavor we associate with the classic New York bagel. HERE is the kind I use.

However, if you do not have malt, and don’t have time to get any there are a couple substitutions that will work, just not ‘quite’ the same. Here are some alternatives, but do make note, I recommend you try the malt at some point and see the difference, and which you prefer:

  • Molasses
  • Brown Sugar
  • Sucanat
  • Honey
a jar of barley malt syrup
This is the jar of malt syrup, I had to order it I couldn’t find any local to me where I was at when I wanted to make this recipe. You could also use powdered form.

What Are Some Good Flavors To Add To My Bagels Made With Fresh Milled Flour?

There are so many flavor options you could choose to make these bagels even more flavorful! Try one of your own or here are a few ideas to start with:

  • Everything Bagel: A timeless favorite, this bagel is generously coated with a blend of poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt, delivering a harmonious symphony of savory flavors. Many stores now carry this delicious concoction already mixed too for convenience sake!
  • Cinnamon Raisin: Embrace a touch of sweetness with a dash of ground cinnamon and a scattering of plump raisins within the dough. Perfect toasted with cream cheese or butter.
  • Sesame Seed: Keep it simple and elegant by generously coating the bagel with nutty sesame seeds. The toasted seeds provide a delightful crunch and a subtle, earthy flavor.
  • Garlic Parmesan: Infuse your bagel with rich, roasted garlic and a sprinkle of grated Parmesan cheese for an indulgent and aromatic twist on the classic.
  • Blueberry: Transform your bagel into a breakfast delight by gently folding in fresh or dried blueberries into the dough. A drizzle of honey or a smear of cream cheese complements the fruity essence.
  • Jalapeño Cheddar: Add a hint of heat with finely chopped jalapeños and a generous sprinkling of sharp cheddar cheese. This bagel packs a flavorful punch and is perfect for those who crave a little kick.
  • Asiago Cheese: Top your bagel with Asiago cheese, and experience with the robust and nutty notes of Asiago cheese

Ingredients To Make Bagels With Fresh Milled Flour

  • 4 Cups of fresh milled flour 480g (I milled 400g of hard white wheat berries & 80g of Kamut berries to get this amount.)
  • 2 tsp salt
  • 1 TBSP Malt syrup (you could use molasses or brown sugar if needed instead)
  • 1&1/4 cup warm water 295g
  • 1&1/2 tsp instant yeast

Water Bath Ingredients (the next morning)

  • 2 quarts of water 2000g
  • 2 TBSP malt syrup (you could use molasses or brown sugar if needed instead)
  • 1 TBSP sugar

Optional Toppings – you could top with different seeds, everything seasoning, cheese, etc.

Instructions To Make Fresh Milled Flour Bagels

  1. Firstly, mill the flour.
  2. Combine the flour, warm water, salt, and malt, mix until no dry flour is left. This should be a stiff dough.
  3. Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.
  4. After the dough has sat, then add the yeast. Mix yeast in until incorporated.
  5. Knead the dough for at least 15 minutes. It will be very tough on a mixer, so if you want to knead by hand you can, or knead half with the mixer and half with your hands.
  6. Cover the dough again, and let it rise until it looks puffy. (We aren’t looking for it to double in size like bread, so it may only take 30-40 minutes.)
hands rolling out dough into cylinders
First, roll out the dough into cylinders, then let the dough rest covered for 15 minutes.

Shaping The Dough

  1. After the dough looks puffy, divide the dough into 8 pieces (the dough should be stiff enough that you don’t need oil or flour for your work surface.)
  2. Press each dough piece to get some of the air out, then roll each piece into an 8 inch cylinder. Make sure to keep all the other pieces covered that you are not working with so the dough pieces don’t dry out. Cover all the cylinders and let sit for 15 minutes.
  3. After this second rest, take each cylinder and wrap it around your hand with the ends of the dough under your hand. push the ends on the table in a rolling motion to “lock” the two ends together. Make sure the ends are securely sealed. (keep dough pieces covered when not working with them.)
  4. ALTERNATIVE SHAPING METHOD- rather than making the cylinders and wrapping around your hand, you could make a dough disk, and press two fingers in the middle of the dough all the way through. making the center hole larger than the two fingers.
  5. Place all shaped bagels on a parchment paper lined baking sheet, and cover securely with plastic wrap. Place the covered baking sheet in the fridge overnight. (6-24 hours)
hands shaping the dough
I shape the bagels by wrapping the dough cylinder around my hand, then roll the seam side on the counter with slight pressure to make sure the seams seal.

The Next Morning

  1. The next morning it is time to get the water bath started.
  2. Pour the water, malt, and sugar into a large pot, and bring to a boil.
  3. If you are adding toppings, you would get those ready at this time.
  4. Preheat oven to 425*F.
  5. Once the water is boiling, carefully place the bagel dough into the boiling water. Don’t overcrowd your pot. Once you place the bagels into the boiling water, it will slow to a heavy simmer.
  6. Simmer the bagels for 40 seconds on one side, then flip them in the water. Simmer for 40 seconds on the other side. (I used a pair of tongs and gently flipped them.)
  7. Once boiled, if adding toppings, add them now while they are still wet.
  8. Then, when all bagels are done boiling, and on the lined baking sheet bake for 20-25 minutes, until they are a deep golden brown.
a fresh milled flour bagel sliced in half with the bottom facing up so you can see the golden brown bottom, and the dense bagel crumb on the inside.
Here you can see the beautiful golden brown toasty bottom of the bagel, and the wonderful inside texture when sliced.

How To Store Fresh Milled Flour Bagels

To Store the fresh milled flour bagels, I recommend to slice and freeze them. They are wonderful the first day, and if unsliced they will keep for a couple days. But, if you let them cool completely, then slice them, and then freeze them in a freezer safe bag or container. Then, when you go to thaw them, they taste just like they were baked the same day!

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Fresh Milled Flour Recipe Index

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Bagels Made With Fresh Milled Flour Printable Recipe

three NY Style Bagels Made with fresh milled flour unsliced, baked golden brown on a white plate

NY Style Bagels made with Fresh Milled Flour

How To Make NY Style Bagels with fresh milled flour. As well as achieving the perfect chewy texture and distinctive flavor that have made New York bagels a worldwide sensation. There are a few tricks I want to share with you. So, let's go through the step-by-step process of creating these beloved bagels from the comfort of your home.
5 from 4 votes
Course Appetizer, bread, Breakfast, lunch
Cuisine American
Servings 8 bagels

Ingredients
  

Bagel Dough

  • 4 Cups fresh milled flour 480g I milled 400g of hard white wheat berries & 80g of Kamut berries to get this amount.
  • 2 tsp salt
  • 1 TBSP Malt syrup you could use molasses or brown sugar if needed instead
  • 1&1/4 cup warm water 295g
  • 1&1/2 tsp instant yeast

Water Bath Ingredients

  • 2 quarts water 2000g
  • 2 TBSP malt syrup you could use molasses or brown sugar if needed instead
  • 1 TBSP sugar

Optional Toppings – you could top with different seeds, everything seasoning, cheese, etc.

    Instructions
     

    • Mill the flour.
    • Combine the flour, warm water, salt, and malt, mix until no dry flour is left. This should be a stiff dough.
    • Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.
    • After the dough has sat, then add the yeast. Mix yeast in until incorporated.
    • Knead the dough for at least 15 minutes. It will be very tough on a mixer, so if you want to knead by hand you can, or knead half with the mixer and half with your hands.
    • Cover the dough again, and let it rise until it looks puffy. (We aren’t looking for it to double in size like bread, so it may only take 30-40 minutes.)
    • After the dough looks puffy, divide the dough into 8 pieces (the dough should be stiff enough that you don’t need oil or flour for your work surface.)
    • Press each dough piece to get some of the air out, then roll each piece into an 8 inch cylinder. Make sure to keep all the other pieces covered that you are not working with so the dough pieces don’t dry out. Cover all the cylinders and let sit for 15 minutes.
      hands rolling out dough into cylinders
    • After this second rest, take each cylinder and wrap it around your hand with the ends of the dough under your hand. push the ends on the table in a rolling motion to “lock” the two ends together. Make sure the ends are securely sealed. (keep dough pieces covered when not working with them.)
      hands shaping the dough
    • ALTERNATIVE SHAPING METHOD- rather than making the cylinders and wrapping around your hand, you could make a dough disk, and press two fingers in the middle of the dough all the way through. making the center hole larger than the two fingers.
    • Place all shaped bagels on a parchment paper lined baking sheet, and cover securely with plastic wrap. Place the covered baking sheet in the fridge overnight. (6-24 hours)
      overnight ferment dough in the fridge

    The Next Morning

    • The next morning it is time to get the water bath started.
    • Pour the water, malt, and sugar into a large pot, and bring to a boil.
    • If you are adding toppings, you would get those ready at this time.
    • Preheat oven to 425*F.
    • Once the water is boiling, carefully place the bagel dough into the boiling water. Don't overcrowd your pot. Once you place the bagels into the boiling water, it will slow to a heavy simmer.
    • Simmer the bagels for 40 seconds on one side, then flip them in the water. Simmer for 40 seconds on the other side. (I used a pair of tongs and gently flipped them.)
      hands using tongs to flip fresh milled flour bagels in the pot of boiling water. boiling the bagels
    • Once boiled, if adding toppings, add them now while they are still wet.
    • Then, when all bagels are done boiling, and on the lined baking sheet bake for 20-25 minutes, until they are a deep golden brown.
      a NY Style Bagel Made with fresh milled flour on a white plate

    Video

    Notes

    To Store the fresh milled flour bagels, I recommend to slice and freeze them. They are wonderful the first day, and if unsliced they will keep for a couple days. But, if you let them cool completely, then slice them, and then freeze them in a freezer safe bag or container. Then, when you go to thaw them, they taste just like they were baked the same day!
    Keyword bagel recipe, bagels, fresh milled flour, freshly milled flour, malt bagels, new york style bagel, ny bagels, overnight bagels, whole grain, whole wheat, yeast bagels

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    20 Comments

    1. 5 stars
      This will probably be my go to bagel recipe now after trying a few different ones. I’ve made this 3 times now. The dough is easy to work with by hand because it’s stiff and they come out soft and chewy every time. I haven’t tried letting them rest overnight yet, but will! Thank you!

      1. I am so happy to hear that! Yes, I like to keep them made on hand in the freezer, so we can grab one whenever we want. Experimenting with different flavors is fun too! Thanks so much! Happy Baking!

    2. These bagels are excellent. They are on par with (actually, in my opinion, even better than) the bagels my dad used to buy us on Long Island after church on Sundays. Pumpernickel variants are nice too; I used your pumpernickel recipe for those.

      One comment- the bagels from up there are about twice the size of this recipe, so I doubled the ingredients and got exactly what I had in my childhood in the 70s and 80s. The larger bagels are easier to cut as well.

      Thanks for another great recipe!

    3. These turned out wonderful!! So delicious and just what a bagel should taste like. Thank you for another great recipe!

    4. I don’t have the barley malt, but I do have the diastolic malt powder, which I’ve never used before. Would I just substitute the same amount?
      I’m looking forward to trying your recipe. Thanks!

    5. 5 stars
      Thanks for this recipe Kara – spent this weekend trying these out for the first time. The dough was so satisfying to work with as I hand kneaded to avoid concerns with my kitchen aid mixer. The skin is definitely traditional bagel-like unique given the boil wing water bath – so cool! The one issue I had is my dough didn’t seem to rise much, if at all, in the oven and they seem too dense, losing some of the potential chewyness – seems more like a dense bread. I followed your recipe exactly and my instant yeast is pretty newly opened (which is what I’d otherwise consider to be the culprit). Do you have suggestions on how I can increase the rise to get a less dense and more chewy texture? My hubs and I like them and think this batch was just so close. Thanks for any advice!

      1. If it was dense, and didn’t rise. There are typically 2 main issues that cause this, the first is if the yeast is no good, but if that is not the issue. The next problem is too much flour added. This is a stiff dough, but it should still have some give and some rise. If it was cold in your kitchen, it could need a bit longer first rise before the fridge.

    6. Hey, I am a sourdough baker. How would you alter this recipe to use sourdough starter instead of yeast?
      Thank you!

      1. I would omit the yeast, use about 1/4 cup sourdough starter 55g. Then, let the dough rise until about 20-30%. Place in the fridge for about 6 hours, then boil. Fresh milled flour ferments pretty quick with sourdough, so the fridge time may end up needing shortened if they seme to be over fermenting. Everyone’s sourdough starter is a bit different.

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