Bagels are traditionally boiled in malt syrup or honey. Lye or baking soda is used for pretzels. Also lye can cause severe burns so the product is dipped in the bath without boiling.

New York, Hey Sune awesome video, keep up the good work! Instead of Lye I've been using a tablespoon of Barley Malt Syrup on the boiling water, still gives them the color. Also I see you changed the shaping to plug a hole instead of making them into a roll first. I've been making your sourdough bagels recipe every month for a couple of years, my family loves them, I will try out this recipe next.

New York, The baked baking soda really did the trick - even to my ordinary sourdough bagels. Thanks to you I now know how to get that real chewy bagel taste. Mange takk!

I have learned so much about bread and especially sourdough from your channel. Thank you for sharing all your knowledge with such a fun jazzy vibe! 😊

What a great recipe and easy to make. I have done this one for the past year and it is just like NY Bagel. Although they may argue that to be NY bagel it needs to be with NY water. hahaha.

The best at home bagel recipe ever! I just made these. I used baking soda instead of lye and maple syrup instead of malt barley syrup… considering how amazing they were I think I’m going to invest in some lye and malt syrup! I’m so shocked to how much they remind me of bagels hot out of a NYC bagel cafe oven. Your video deserves so much more visibility.

I've seen so many of your videos, definitely my favorite channel for baking. I cannot wait to try this one out. Thanks Sune!

Watching this while making sourdough bagels. Great timing!

Truly my favorite videos to watch on you tube …

New York. Hi Sune, I was floundering in the KZfaq sea of confusion and poor results until I found your “Master Recipe for Artisan Sourdough Bread” video. Now my wife and I enjoy a beautiful loaf of sourdough bread every week. Recently I have been trying to master the New York bagel. Love this video. I am sure your recipe and technique will result in delicious bagels. My question is, approximately how long did you knead the dough?

NEW YORK: after bagel with lox and cream cheese, I love a bagel with cream cheese, bacon, tomato, and raw onion.

New York 🤣 My favorite sandwich is one of my dad's egg omelette (with lots of hot sauce stirred in before cooking) on a toasted egg bagel. I've never added smashed avocado and ripe tomatoes, but those sound like delicious additions - will have to try that this summer!

I made the NY Bagels for the first time after I had the Key Ingredients, so good!

I love making a lox breakfast bagel 😋 just add a folded omelette, raw red onion, and spice it up with a green onion or chive cream cheese. Especially on a everything bagel 🤤

Beautiful! The sound of that perfectly baked bagel is cruel 😆

😋 can’t wait to try these!!!

Mmmm! I haven't made bagels in eons. You've inspired me to get a batch going!

Any chance you could do authentic Montreal Bagels? The holy grail of bagels!

My next project……heavy on the poppy seed 🥰🥰🥰.

Can't wait to try it. Made good bagels before but have not tried with the barley malt...what is the purpose? Also did not use the lye in the boil...will give it a try.

New York. Hi. What type of flour was used or do you prefer e.g. 00, 45, 55, etc? Thank you, looks great and looking forward to mine.

They look delicious! I love chewy bread. Why don't more loaf recipes suggest boiling the dough before baking? 🤔

Maybe I'm telling on myself, but I don't think that's an "obscene amount" of cream cheese. Not even close.

OMG❤ SUPER THX!!!!!

I never thought you would use the Y-word! :D

Please, Sune, do Montreal-Style Bagels too!

Shouldn't that be 360g or 1 1/2 cups of water in the polish instead of 2 1/2 cups of water? Luckily I was weighing, but I noticed that was nowhere near 2 1/2 cups.

Need to use NYC water to be real deal

This is a must try, thanks.