Growing up in New York good bagels are a thing. Everyone will sit around and argue over which store has the best bagels and why your place is definitely not the best place to get a bagel from. I’d be lying if I said I hadn’t had that argument at least ten times.
After relocating to Maine I realized that you don’t really have that luxury. The saving grace is that our bagel place in town is still pretty good, but there’s something about New York bagels that just can’t be beat. Which is why I decided it was time for me to learn to make some New York worthy bagels on my own.
This isn’t to say I’ve got a huge kitchen that’s makes baking things easy. In all honesty, if I even think about making food my kitchen sink magically fills up with dishes.
That’s the beauty of this recipe. It takes two bowls (one if you just wash the mixing bowl) and a pot, and overall it’s a pretty clean recipe. Plus, this recipe will satisfy your need for a chewy, crunchy, and all around New York worthy bagel!
So if you’re on the lookout for a New York style bagel recipe this is a great starting point. Top it with the classics like poppy and sesame seeds or whatever else you want!
Here’s what you’ll need (barely adapted from the Sophisticated Gourmet):
2 teaspoons dry yeast
1 tablespoon honey
1 ¼ cups warm water
3 ½ cups all-purpose flour
2 teaspoons kosher salt
Combine the water, yeast, and honey in a bowl. Set aside to let the yeast bloom.Mix together the flour and salt in the bowl of your stand mixer (or a regular bowl if you don’t have a stand mixer). Add water/yeast mixture into the flour and mix on low for 6-10 minutes. (If you’re kneading by hand this will take around 10-12 minutes.)
The dough should clear the sides of the bowl and be smooth and slightly sticky to the touch. Add more water if the dough isn’t clearing the sides of the bowl. Place the dough into a lightly greased bowl and cover with a wet towel. Let the dough sit in a warm place until doubled.
Preheat your oven to 425 F and bring a pot of salted water to a boil.
Once the dough has doubled in size, turn it out onto a floured surface. Cut the dough into eight equal pieces. Cup your hand around a ball of dough with your fingertips on the table and shape the ball into a sphere. Place under a wet towel or plastic wrap while you roll the other pieces of dough.
Using your finger, push a hole through the center of the ball. Use your hands to gently open up the hole in the center of the bagel. Do this with the remaining pieces, and let them rest to allow the gluten to relax.
Gently drop the bagels into the boiling water, four at a time, and let the water come back to a simmer. Boil the bagel for 2-3 minutes and flip over. Continue to boil the other side for an additional 2-3 minutes.
Using a slotted spoon, take the bagels out of the boiling water. Coat the bagel using an egg wash (egg and water) and top with whatever you want.
Once all of the bagels have been egg washed and topped, place them in the oven and bake for 20 minutes until deep golden brown.
Cool on a wire rack and wrap in plastic wrap. The bagels will hold for up to 4 days.
Combine the water, yeast, and honey in a bowl. Set aside to let the yeast bloom.
Mix together the flour and salt in the bowl of your stand mixer (or a regular bowl if you don’t have a stand mixer). Add water/yeast mixture into the flour and mix on low for 6-10 minutes. (If you’re kneading by hand this will take around 10-12 minutes.) The dough should clear the sides of the bowl and be smooth and slightly sticky to the touch. Add more water if the dough isn’t clearing the sides of the bowl. Place the dough into a lightly greased bowl and cover with a wet towel. Let the dough sit in a warm place until doubled.
Preheat your oven to 425 F and bring a pot of salted water to a boil.
Once the dough has doubled in size, turn it out onto a floured surface. Cut the dough into eight equal pieces. Cup your hand around a ball of dough with your fingertips on the table and shape the ball into a sphere. Place under a wet towel or plastic wrap while you roll the other pieces of dough. Using your finger, push a hole through the center of the ball. Use your hands to gently open up the hole in the center of the bagel. Do this with the remaining pieces, and let them rest to allow the gluten to relax.
Gently drop the bagels into the boiling water, four at a time, and let the water come back to a simmer. Boil the bagel for 2-3 minutes and flip over. Continue to boil the other side for an additional 2-3 minutes. Using a slotted spoon, take the bagels out of the boiling water. Coat the bagel using an egg wash (egg and water) and top with whatever you want. Once all of the bagels have been egg washed and topped, place them in the oven and bake for 20 minutes until deep golden brown.
Cool on a wire rack and wrap in plastic wrap. The bagels will hold for up to 4 days.