New York Style Bagels Recipe
New York bagels are unlike those you can get anywhere else in the world. They are chewy bagels with a thin, crisp exterior. If you are looking for the perfect bagel recipe to make in your own kitchen, this is it!
Servings: 8
Calories: 453kcal
Equipment
Ingredients
- 2 ¼ teaspoons active dry yeast or instant yeast* one packet
- 1 tablespoon light brown sugar
- 1 ⅓ cups warm water 105ºF
- 3 ½ - 4 cups bread flour
- 1 ½ teaspoon fine sea salt
- toppings such as poppy seeds, everything bagel seasoning, or sesame seeds optional
Egg Wash
- 1 egg white lightly whisked
For Boiling
- 2 quarts water
- 2 tablespoons light brown sugar
Instructions
- In the bowl of a stand mixer with the dough hook attached mix 3 ½ cups of flour, yeast, brown sugar and salt. With the mixer running on low, gradually stream in the water until a dough forms around the hook without any sticking to the sides and bottom of the bowl.2 ¼ teaspoons active dry yeast or instant yeast*, 1 tablespoon light brown sugar, 3 ½ - 4 cups bread flour, 1 ½ teaspoon fine sea salt, 1 ⅓ cups warm water
- Knead the dough for about 10-15 minutes until it is smooth and elastic, adding more flour as needed to get a somewhat dry stiff dough. The dough should not be sticking to the bottom or sides of the bowl at all. If it is, add more flour, 1 tablespoon at a time until the flour is incorporated and the dough is around the dough hook and not sticking to the bowl. Dough can also be kneaded by hand. Perform the windowpane test to ensure the dough is ready*
- Once the dough is ready, lightly brush a large bowl with olive oil or vegetable oil and turn the dough to coat on all sides. Cover the bowl with a damp dish towel or plastic wrap and let it rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, cover again and let it rest for another 10 minutes.
- Turn the dough out onto a lightly floured work surface. Using a bench scraper or sharp knife, divide the dough into 8 pieces. You can eyeball this or use a scale to weigh each piece to get identical sized bagels. Shape each piece into a round, placing it on a lightly floured work surface and covering with a damp towel.
- Dip your index finger in flour and gently press your finger into the center of each dough ball to poke a hole. Stretch the hole to about 2 inches in diameter and place on a parchment paper lined cookie sheet (no more than 3-4 bagels to a tray). Repeat the same step with the remaining dough.
- After shaping the bagels, cover with plastic wrap or a damp kitchen towel and allow to rest for 15 minutes. Place in the fridge overnight or if baking the same day, skip the fridge and allow to rest on the counter 1-1- ½ hours**
- Preheat your oven to 450°F. Line another baking sheet with parchment paper and set aside. Lightly whisk egg white in a small bowl and set aside. Pour desired toppings on separate plates, if using, and set aside for after the bagels have boiled.toppings such as poppy seeds, everything bagel seasoning, or sesame seeds
- Bring a large pot of water to a boil. Reduce the heat and add in the brown sugar, stirring to dissolve. Use a skimmer or wooden or slotted spoon to lower the bagels one at a time into the water. Boil no more than 4 bagels at one time to avoid overcrowding. Bagels will float after a couple of seconds. Allow to boil for 2 minutes, and then flip them over to boil for another minute. Use slotted spoon or skimmer to lift the bagels one at a time out of the water, ensuring as much of the water as possible is drained. Place on a parchment lined baking sheet, brush all sides with egg white, dip in toppings, if desired, and place back on the baking sheet. Place no more than 4 bagels per baking sheet to allow room for them to expand when baking.2 quarts water, 2 tablespoons light brown sugar, 1 egg white
- Bake for 20 - 25 minutes or until golden brown, rotating baking trays front to back and top to bottom in the oven halfway through. Cool on a wire rack until they’re cool enough to handle. Slice and enjoy
Video
Notes
- *To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again
- ** If using instant yeast and baking the same day (ie, no overnight rest in the fridge), your bagels will need less time to rise on the counter after shaping. This may also be the case if your kitchen is very warm. To check to see if your bagels are fully proofed (risen), press your finger gently into a bagel. If the dough bounces back right away, the bagels need more time to rise. If the indentation remains and slowly bounces back, the dough is ready for boiling
- Store cooled bagels in an airtight container or ziploc bag at room temperature for 2-3 days. Place in the fridge up to one week
- Cut bagels in half and freeze up to 3 months. Defrost at room temperature then toast and serve
Nutrition
Serving: 8serving | Calories: 453kcal | Carbohydrates: 91g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 461mg | Potassium: 162mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg
