New York Style Bagels
These bagels are simple to make, yet taste like a classic bagel you can get in new york, or any bagel shop. They have a deliciously chewy texture, and create the perfect vessel for any topping you like!
Equipment
- Stand Mixer with dough attachment
- Measuring cups and spoons
- Large mixing bowl
- Large pot
- Slotted spatula
- Large baking sheet
Ingredients
- 2 teaspoons Active dry yeast
- 1 ½ tablespoons Turbinado sugar
- 1 ¼ Cups Warm water 100 degrees F.
- 3 ½ Cups Unbleached all-purpose flour
- 1 ½ teaspoons Fine sea salt
Instructions
- Pour the warm water, yeast, and sugar into the bowl of a stand mixer and let it sit for 5 minutes. The yeast should be bubbling at this point.
- Add in flour and salt. Knead the dough using the dough hook attachment for 10 minutes at low speed. When it's finished, the dough shouldn't stick to the bowl and should be smooth. If the dough is too sticky add a little bit more flour.
- Grease a large mixing bowl with non-stick baking spray, and transfer the dough to the bowl. Cover with plastic wrap and let it proof in a warm place for 1 hour.
- Preheat oven to 425° F and put a large pot of water on to boil. You'll need about 5 inches of water.
- Punch down dough and let it rest 10 minutes.
- Divide the dough in half, and then each half into fourths. You'll have 8 dough balls.
- On a lightly floured countertop roll each dough into a tight ball.
- With a floured thumb, jab a hole into the middle of each ball and stretch the dough until the hold is about twice the width of the thickness of the bagel, about 1½ inches in diameter.
- Shape all bagels and then add as many will fit comfortably into your pot of gently boiling water. Boil bagels for 1 minute on each side. Use a slotted spoon to flip the bagels in the water.
- Remove bagels and place them on a greased or parchment-lined baking sheet. Bake for 20-25 minutes, or until golden. Cool completely before serving.
Notes
- If you're kneading the dough by hand, it will take longer than 10 minutes. Look for the same texture as described in the recipe.
- Make sure to use a large pot when boiling the bagels, and don't place too many in the pot. I recommend 3 at a time.
- Store the bagels in an airtight container or plastic bag for up to 3 days at room temperature. They will last about a week in the fridge, but they will dry out quickly.
- Freeze the bagels after they have cooled to room temperature. Place in two ziplock freezer bags, and defrost at room temperature when you're ready to eat them.
