New York-Style Bagels Recipe
Here’s a classic New York-Style Bagel recipe-chewy on the outside, soft inside, and perfect with cream cheese or your favorite toppings.
Ingredients (Makes 8 bagels):
For the dough:
4 cups (500g) bread flour (high-protein for chewiness)
1½ teaspoons salt
1 tablespoon sugar
1 tablespoon instant yeast
1¼ cups (300ml) warm water (about 40°C or 105°F)
For boiling:
2 liters water
1 tablespoon baking soda
1 tablespoon molasses or honey (optional, for flavor and browning)
Toppings (optional):
Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse salt
Dried onion or garlic flakes
Instructions:
1. Make the Dough
In a large bowl or stand mixer, mix bread flour, salt, sugar, and yeast.
Add warm water and mix until a shaggy dough forms.
Knead by hand (10 minutes) or mixer (6-8 minutes) until smooth, stiff, and elastic.
2. First Rise
Place dough in a lightly oiled bowl. Cover and let rise for 1 to 1½ hours, or until doubled in size.
3. Shape the Bagels
Divide dough into 8 equal pieces.
Roll each into a ball, then poke a hole in the center with your thumb and stretch to form a 1½-2 inch hole.
Place shaped bagels on a parchment-lined tray. Cover loosely and let rest for 10-15 minutes.
4. Boil the Bagels
Preheat oven to 220°C (425°F).
Bring a large pot of water to a boil. Add baking soda and molasses/honey.
Boil each bagel for 30-60 seconds per side. The longer they boil, the chewier they get.
Remove and place back on the parchment-lined tray.
5. Add Toppings
While still wet, sprinkle bagels with your chosen toppings.
6. Bake
Bake in preheated oven for 20-25 minutes, or until golden brown.
Let cool on a wire rack.
Tips:
For even more flavor, refrigerate shaped bagels overnight before boiling (cold-proofing).
Use bread flour-not all-purpose-for authentic chewiness.
Toast before eating for best taste.