Today we’re sharing a recipe for New York Style Bagels. These crusty and chewy bagels are perfect and require no special ingredients. They will rival anything you find in a professional bagel shop.
All about New York Style Bagels
Have you ever had a New York bagel? New York is famous for its bagels. They have the perfect chew and flavor with a blistery, crusty exterior. They’re soft and yeasty in the middle and they taste divine when paired with cream cheese and your favorite sandwich toppings. Next time you’re there, be sure to grab one for breakfast or any meal you see fit.
But if you can’t get to NYC anytime soon, we have the perfect recipe to satisfy your bagel craving. You can make these bagels with ingredients you probably already have in your pantry. This recipe isn’t too hard.
You do plan ahead so that you can make these bagels but they’re worth it. Even better, the next day you’ll have freshly baked bagels coming out of your oven! And you won’t believe how great these taste.
It is absolutely necessary to boil these bagels for the best bagel crumb and chew. Some prefer to do an egg wash before applying the topping and baking the bagels, but honestly its up to you. If you feel fancy and want to do an egg wash go ahead. However, if you’re running short on time you can skip this step.
New York Style Bagels
Homemade New York Style bagels are crusty and chewy require no special ingredients.
Ingredients
for the sponge:
- 1 tsp instant yeast active dry yeast
- 4 cups bread flour
- 2 1/2 cups water room temperature
for the rest of the dough:
- 1/2 tsp instant yeast active dry yeast
- 3 3/4 cup bread flour
- 3 tsp salt
- 1 tbsp brown sugar
for boiling:
- 1 tbsp baking soda
for toppings:
- shredded cheese, jalapenos, sesame seeds, everything seasoning
Instructions
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In a large bowl, stir the 1 teaspoon yeast into the 4 cups flour. Add the water, mixing just until the dough resembles pancake batter.
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Cover the bowl with plastic wrap and let sit at room temperature for about 2 hours, or until the sponge has doubled in size and is nice and foamy/bubbly.
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Stir the remaining 1/2 teaspoon of yeast into the sponge.
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Stir in 3 cups of the flour, the salt and the brown sugar and mix (using your dough hook if you are doing this in the mixer!) until the dough forms a ball. Then add up to 3/4 cup more flour a bit at a time until the dough has come together.
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Knead for at least 10 minutes (or 6 minutes if you are using a mixer) until the dough is pliable but smooth. You don't want the dough to be sticky, but don't add too much flour either.
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Once the dough is ready, immediately divide it into 12 equal pieces and form them into rolls.
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Cover the rolls with a damp towel and let them rest for about 20 minutes.
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Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
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Shape the bagels by pressing your thump through the middle of each roll and gently stretching the center out to about a 2-inch hole.
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Place the formed bagels about 2 inches apart on the baking sheets, lightly spray them with oil, and cover them loosely with plastic wrap.
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Let them set at room temperature for about 20 minutes.
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Now it's time to do a float-test: Fill a bowl with room temperature water. Place a bagel in the bowl and it should float within 10 seconds. If it doesn't, let them rest longer and try the float test again. If the bagels float right away, pat them dry and place back on baking sheet.
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Cover the pans with plastic wrap and place in the fridge to set overnight, or up to 2 days (and yes, the bagels do need this set time, so plan accordingly when you want to make these!)
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When you are ready to bake them, preheat the oven to 500 degrees F and bring a large pot of water to a boil.
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Once the water is boiling, dump in the baking soda.
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Then remove the bagels from the fridge and place 2 or 3 at a time in the pot to boil. Don't crowd your pot.
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Boil them to 1-2 minutes on each side and then place them baking onto the baking sheets.
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Then you will need to do your egg wash and toppings or just add your toppings.
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Bake them for 5 minutes, then rotate the pans and bake them for another 5 minutes to get them as golden brown as you want them.
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Let them cool completely and then slice and freeze whatever you don't eat right away for the freshest taste!
Recipe Notes
To make bread flour: Add 1 teaspoon of vital wheat gluten to every one cup of flour.
To make an egg wash: Add a small amount of water to one egg mixed well and brush onto the bagels.
How long will these bagels keep?
These bagels will keep for several days at room temperature in an airtight container or wrapped. Move them to the refrigerator or freezer after a couple days for longer storage. If you live somewhere with high humidity the bagels will keep longer in the refrigerator.
We’d love to hear what you think about this recipe. Have you ever made homemade bagels? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
