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New York-Style Bagels

COOK TIME
25 mins
PREP TIME
30 mins
SERVINGS
8-12
RATE THIS RECIPE
(17)
New York-Style Bagels
Tina DeGraff
COOK TIME
25 mins
PREP TIME
30 mins
SERVINGS
8-12
RATE THIS RECIPE
(17)

Ingredients

Bagels
  • cups lukewarm water (98°F-105°F)
  • teaspoons instant yeast (1 packet)
  • 6 cups bread flour
  • 3 teaspoons kosher salt
  • 2 tablespoons brown sugar
  • Cooking spray
  • 1 egg white
  • 1/2 cup seasoning of choice, like sesame, poppyseed, dried onion or everything
  • Poaching liquid
  • 3 quarts water
  • 2 tablespoons honey
  • 1 tablespoon kosher salt
  • Chef notes

    During these challenging times, people are finding solace in their own kitchens, whether they're making dinner for their families, baking up treats for friends or just simply experimenting with new favorite recipes. I enjoy baking, but it's not my strong suit, so during this time, I've been practicing my skills. And what do you do when your favorite bagel shop is closed? Make your own!

    Technique tip: This recipe can be made by hand, without a stand mixer. Let dough hydrate overnight for gluten and flavor to develop.

    Swap option: Use other types of seeds and spices to top bagels.

    To freeze: Slice bagels in half and store in zip top bag. To serve, simply wrap frozen bagel in aluminum foil and place in 350°F oven for 5-10 minutes or until they are soft. It will taste just like a fresh bagel!

    Preparation

    1.

    To make the dough, place water in a bowl of stand mixer (if using), sprinkle yeast on top and whisk together. Let sit for 5 minutes or until mixture blooms and bubbles have formed on top.

    2.

    In a separate bowl, whisk flour, salt and brown sugar together.

    3.

    Using the dough hook on the stand mixer, add flour mixture and mix for 1-2 minutes, until dough forms a shaggy ball. If not using a stand mixer, simply mix dough with a wooden spoon until it comes together.

    4.

    Remove from the mixer and, on a floured surface, knead dough for 5 minutes or until dough comes together and forms a soft and supple dough ball.

    5.

    Place dough in a lightly oiled or misted bowl, cover with plastic wrap and place in the refrigerator overnight to proof.

    6.

    Once out of the refrigerator, let come to room temperature, about 90 minutes.

    7.

    Meanwhile, make the poaching liquid: In a large pot, add water and season with honey and salt. Bring to a simmer.

    8.

    Prepare 2 sheet trays by lining with parchment paper and coating with oil spray. Set aside until ready to use.

    9.

    When ready, punch down dough and remove from the bowl onto a clean surface.

    10.

    Divide dough into 8-12 dough balls, depending on how large you like your bagels (a typical bagel is 4 ounces).

    11.

    On a clean, dry surface, using the ball of your hand, cup the dough ball and make a rotating movement with your hand to create a circular dough ball. Next, use a finger to form a hole in the middle of your bagel, stretching it slightly.

    12.

    Place on the prepared sheet tray, cover with a kitchen towel and let them rest for 10-20 minutes or until ready to boil.

    13.

    Preheat the oven to 425°F.

    14.

    Once bagels are ready, drop into simmering water, cook for 1 minute, flip and cook for another minute on the other side. Remove and place back on to the prepared sheet tray.

    15.

    Mix egg white and 1 tablespoon water in a separate bowl. Brush top and sides of poached bagels.

    16.

    Dip tops and sides of bagels into seasoning of choice and place back on the prepared baking sheet.

    17.

    Place the sheet tray of bagels in the oven and bake for 20-25 minutes, rotating pans halfway through. Bagels should be golden brown on top and bottom. Cool in the tray for 20 minutes and then transfer to a wire rack to continue cooling. Enjoy on the same day or freeze bagels for future.