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New York-Style bagels

New York-Style Bagels

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Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 1 hour 40 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Brunch, Snack
Cuisine American, European
Servings 8 bagels

Equipment

  • Mixing bowl Any large mixing bowl will do for combining and kneading.
  • Stand mixer (optional) Speeds up the kneading process but isn't necessary.
  • Dough hook (if using a stand mixer)
  • Bench scraper or knife For dividing dough evenly.
  • Baking sheet Preferably lined with parchment paper or a silicone mat.
  • Slotted spoon For removing bagels from the boiling water.
  • Cooling rack Keeps the bottoms from getting soggy.
  • Clean kitchen towel or plastic wrap To cover the dough as it rests.

Ingredients
  

For the Dough

  • 4 cups bread flour plus more for kneading
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 tbsp instant or active dry yeast
  • 1 1/4 cups warm water about 110°F

For Boiling

  • 2 quarts water
  • 2 tbsp honey or barley malt syrup for flavor and shine

For Topping

  • 1 egg for egg wash
  • Assorted bagels toppings sesame seeds, poppy seeds, dried onion, garlic flakes, sea salt, or everything bagel seasoning

Instructions
 

Activate the Yeast

  1. In a small bowl, mix warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy. This step ensures the yeast is active and ready to leaven your dough.

Make the Dough

  1. In a large mixing bowl (or the bowl of a stand mixer), combine bread flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
  2. Knead for 10 minutes by hand on a lightly floured surface, or 6 minutes with a stand mixer on medium using a dough hook. The dough should be stiff but elastic.

First Rise

  1. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Bagels

  1. Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball. Poke your thumb through the center of each ball and gently stretch into a ring shape, about 1.5 to 2 inches wide in the center.
  2. Let shaped bagels rest for 10 minutes while you bring water to a boil.

Boil the Bagels

  1. Preheat your oven to 425°F.
  2. In a large pot, bring 2 quarts of water and the honey (or barley malt syrup) to a boil. Reduce to a simmer and carefully drop in the bagels, 2-3 at a time. Boil for 1 minute on each side, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Add Toppings and Bake

  1. Brush each bagel with beaten egg for a glossy finish, then sprinkle on your favorite bagels toppings. If you’re aiming for a classic everything bagel recipe, now’s the time to pile on that seasoning.
  2. Bake for 18-22 minutes until golden brown. Cool on a wire rack before serving.