As someone born in NYC and raised in New Jersey, I’m convinced New Jersey has the BEST bagels in the world.

This sourdough bagel recipe creates fluffy, ultra flavorful bagels with that classic shiny crackled crust you get from a real northeast bagel shop. Unlike the chewy artisan sourdough bagels all over the internet, these have a thinner crust, an easier bite, and that nostalgic authentic bagel flavor I grew up eating.

The secret? Barley malt syrup, a long cold ferment, and shaping the bagels thinner rather than tall and puffy. If you grew up eating bagels in New York or New Jersey, these will taste instantly familiar.

new jersey style sourdough bagels

How to Make Authentic New Jersey Style Bagels

Most sourdough bagel recipes online create oversized bakery-style bagels that feel more like sourdough bread shaped into rings. While delicious, they’re very different from authentic New Jersey style bagels.

True NJ style bagels are:

  • glossy on the outside
  • slightly crackled
  • not too chewy; an easier bite
  • deeply flavorful from barley malt syrup

The texture should have minimal resistance when you bite into it, not the kind of chew that pulls at your jaw.

It took me MANY attempts to get the results I was looking for. The biggest tips:

  • Use barley malt instead of honey for authentic flavor
  • Keep the dough relatively stiff rather than soft and fluffy
  • Shape the bagels using the rope method rather than poking a hole in the center
  • Refrigerate the dough overnight for better flavor and texture
  • Boil for only 30 seconds per side so the crust doesn’t get leathery
Sourdough Kit
Mixing Bowl Set Mixing Bowl Set
Bread Flour Bread Flour
Barley Malt Syrup Barley Malt Syrup
Barley Malt Powder Barley Malt Powder
Cutting Board Cutting Board

1. Feed your starter the night before.

2. Mix your ingredients then froth. Sourdough starter, water, salt, and barley malt.

3. Add your flour then knead the dough for 6-7 minutes. Cover and let rest for 4-6 hours.

4. Shape your bagels, cover for 3 hours, then place in the refrigerator for up to 36 hours.

5. Boil for 30 seconds each side, add toppings, bake, then let cool on a wire rack.

The Secret to Authentic New Jersey Style Bagels

Barley Malt Syrup

Many homemade bagel recipes use honey, but authentic east coast bagels are traditionally made with barley malt.

It gives bagels their signature:

  • slightly malty flavor
  • deep golden crust
  • shiny exterior
  • classic bagel shop taste

The barley malt syrup is used both in the dough and in the boiling water before baking.

Cold Fermentation

The long cold proof in the refrigerator develops:

  • better flavor
  • more sourdough depth
  • improved crust
  • better texture

Proper Shaping

The rope shaping method creates a flatter, thinner bagel that looks and tastes much more authentic than the poke-hole method. The bagels still come out nice and fluffy, don’t worry!

Is Sourdough Bread Healthy?

Many people consider sourdough bread easier to digest than conventional bread because the fermentation process helps break down some of the starches and gluten proteins naturally over time.

Sourdough fermentation may also:

  • support digestion
  • lower phytic acid levels
  • improve flavor naturally
  • help bread stay fresh longer

While bagels are definitely still a treat, making them with real sourdough starter adds flavor and fermentation benefits you don’t get from standard commercial bagels.

new jersey style sourdough bagels

FAQ

Why are my bagels tough?

Underproofing, too much water, or boiling too long can all create tough bagels. A good test is the float test – before boiling, drop your bagel in water. Does it come up and float, or at least attempt to? Then it’s ready. If it sinks to the bottom, just keep them covered and let sit out another hour or 2.

Can I refrigerate the bagels longer than overnight?

Yes. A 24-hour cold ferment creates even better flavor. Up to 36 hours usually still works well. To be honest, you don’t actually have to cold ferment them at all if you’re pressed for time. But I like to because I can have prepped bagels ready to go first thing in the morning, plus they enhance the sourdough benefits.

Why use barley malt syrup instead of honey?

Barley malt syrup gives authentic NJ-style bagels their signature flavor and crust. You can sub for honey or sugar, but it won’t taste the same.

How do I store the bagels?

Unfortunately, bagels really do not last long. Enjoy them day of, or slice and freeze them. When you’re ready to eat, pop them in the microwave for about 45 seconds or in the toaster.

{If you like this recipe you’ll love my SOURDOUGH GARLIC KNOTS and my MINI BEET FOCACCIA.}