The BEST Authentic New Jersey Style Sourdough Bagels
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.
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
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.
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.}
Jersey Style Sourdough Bagels
Ingredients
Bagel Dough
- 450 g Bread Flour
- 225 g Warm Water
- 100 g Active Sourdough Starter
- 25 g Barley Malt Syrup or Powder
- 10 g Sea Salt
Boiling Water
- Large Pot Water
- 1 tbsp Barley Malt Syrup or Powder
Toppings
- Poppy Seeds, optional topping
- Everything Seasoning, optional topping
- Sesame Seeds, optional topping
- Flaky Sea Salt, optional topping
Instructions
Feed Your Starter
- For this recipe you'll need ACTIVE sourdough starter. I like to feed my starter the night before around 10-11pm so I can start this recipe first thing in the morning. The next morning around 8-9am it should be perfect. Let the starter double, and use it right away OR feel free to let it fall. This recipe is flexible!
Mix the Dough
- In a large mixing bowl combine the sourdough starter, warm water, salt, and barley malt syrup or powder. Use a dough whisk to froth vigorously. The sourdough should be mostly dissolved with lots of bubbles throughout the liquid.
- Add your flour and mix with a rubber spatula, then switch to your hands to knead for 6-7 minutes. Refer to the photos in the blog post to visualize how everything should be looking. The dough should be smooth and cohesive but still firm.
First Rise
- Cover and let rise at room temperature for 4-6 hours. Bagel dough will not exactly double like a loaf of bread. You’re looking for a dough that feels slightly puffed and relaxed.
Divide & Shape
- Turn the dough onto a clean work surface. Do not flour your surface – I work directly on my kitchen counter.
- Use your hand to slightly flatten your dough ball and cut into SIX equal pieces. Use a kitchen scale to measure each piece – I aim for around 130g though it's hard to get perfect. Between 120 – 140g is fine.
- Turn each piece into a smooth dough ball. Cup one piece in your non-dominant palm, then use your dominant hand to tuck the dough top to bottom to form a round ball. You're almost caressing the dough to smooth it out and push everything towards the bottom. No need to be perfect as you'll be rolling it out in a minute.
- Use your hands to roll each ball into a rope about 8-9 inches long. Wrap into a circle, overlap the ends by about 2 inches, and firmly roll the seam together.
- Make the center hole larger than you think you need. It will shrink during proofing, boiling, and baking. Dust a large dinner plate with bread flour and transfer your shaped bagels there. You CAN do a baking tray, but keep in mind you'll have to put it in the fridge and it may not fit.
Second Rise
- Cover and let rest for 3 hours.
Cold Ferment
- Transfer the covered plate to the fridge and let ferment up to 36 hours. You don't have to do this step at all, but it enhances the sourdough benefits, AND allows you to start your bagel the next morning (or following morning) without hassle.
Boil
- Preheat oven to 425°F and prepare a parchment lined baking sheet. Bring a large pot of water to a gentle simmer.
- Stir in the barley malt syrup or powder. Boil each bagel for 30 seconds on either side. I usually do 2 bagels at once.
- Transfer the bagels to the parchment-lined baking sheet. While still damp, add toppings. If your bagels get dry for whatever reason, you can brush the starchy water you boiled the bagels in back onto the bagels.
Bake
- Bake on the middle rack for 18-22 minutes, rotating once throughout.
- Bake until glossy and golden brown. The tops should be deeply golden but not dark brown. If it's been 22 minutes and the tops still look pale, turn on the broiler and keep a close eye as it'll brown very quickly.
Cool
- Transfer immediately to a wire rack. Let cool for at least 15 minutes before slicing.
- They are best day of, to store them I recommend slicing them and freezing them, then popping them in the microwave for about 45 seconds OR into the toaster.