Easy New York Style Bagels
Easy New York Style Bagels are chewy and fun to make using just a few pantry staple items. Get your morning started right with these delicious bagels!
Equipment
- Stand mixer with dough hook
- Parchment paper lined baking sheet
- Sharp knife
- Pastry brush
- Small bowl
- Large bowl
Ingredients
- 1 1/3 cup water 90 degrees
- 1 tbsp instant dry yeast
- 2 tbsp sugar
- 4 cups bread flour
- 1 tsp salt
Egg wash
- 1 egg white
- 1 tbsp water
Instructions
- Proof the yeast. Combine the water, yeast, and sugar in ta small bowl. Mix it, then allow it to get frothy for about 5 minutes.
- Mix the ingredients and make a boule. Combine the flour and salt in the stand mixer bowl and stir with a whisk to combine. Attach the dough hook to the stand mixer. Add the proofed yeast mixture to the flour mixture, then set the stand mixer on medium and allow it to mix for 10 minutes to activate the gluten. Lightly grease a large bowl. Take the dough out of the stand mixer bowl and make a boule by tucking the edges of the dough underneath until it forms a ball. Place the boule in the bowl, then cover with a damp kitchen towel and allow it to rise for 1-2 hours until it has nearly doubled.
- Shape the bagels. Punch down the dough, then dump it onto a surface. Roll the dough into a log, then use a sharp knife to cut it into 8 equal pieces. Shape the dough into balls by tucking the edges underneath. Form your hand into a "C" shape by curving your thumb and separating it from your fingers. Gently place your hand on top of the dough ball, making sure the seam is facing down, then move your hand and the ball in a circular motion. The dough will turn into itself and blend the seam. Put flour on your thumb and poke a hole in the center of each ball. Use your two index fingers to stretch the center to 1 inch. Place the bagels on a baking sheet.
- Boil the bagels. Bring a large pot of salted water to a rapid boil, then reduce the heat to a light boil. Working in batches (so you don't overcrowd the pot), add the bagels and cook for 1-2 minutes per side. Two minutes cook time will result in a more chewy bagel. Remove the bagels with a slotted spoon and place the bagels on a parchment paper lined baking sheet.
- Put the toppings on the bagels. Whisk together the egg white and 1 tbsp of water until it forms tiny bubbles. Use a pastry brush to brush the egg wash on the bagels, then top with your favorite toppings. If you do not want toppings, brush the tops of the bagels with egg wash and proceed to the next step.
- Bake the bagels. Preheat the oven to 425 degrees. Bake the bagels for 20 minutes, until the tops are golden brown. Remove them from the oven and enjoy! Mangia!
Notes
If you cannot find bread flour, use all purpose flour, although the bagels will not be as chewy as authentic New York style bagels. If you use all purpose flour, boil the bagels for 2 minutes on each side.
Nutrition
Calories: 241kcalCarbohydrates: 49gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 301mgPotassium: 73mgFiber: 2gSugar: 3gCalcium: 9mgIron: 1mg
Nutrition values are estimates, for exact values consult a nutritionist.
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