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New York Style Bagels

Experience the deliciousness of homemade New York Style bagels that are crusty on the outside and soft on the inside, perfect for any occasion.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American, Jewish
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups bread flour High-gluten bread flour is best; prefer King Arthur.
  • 1 tablespoon sugar Helps activate yeast and adds sweetness.
  • 1 tablespoon salt Enhances flavor.
  • 1 packet active dry yeast Instant or active yeast, ensure it's fresh.
  • 1.5 cups warm water Temperature should be between 100°F-110°F.
  • 1 tablespoon malt syrup Optional; adds sweetness and color.
Topping Ingredients
  • to taste poppy seeds or sesame seeds Essential for authentic look and flavor.

Method
 

Preparation
  1. Activate the Yeast: In a mixing bowl, combine warm water, sugar, and the yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. Mix the Dough: Add the bread flour and salt to the yeast mixture, then mix until it forms a dough.
  3. Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it’s smooth and elastic.
  4. First Rise: Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, or until doubled in size.
Baking
  1. Preheat the Oven: Preheat your oven to 425°F (220°C) during the last 10 minutes of the rise.
  2. Shape the Bagels: Punch down the dough, divide it, shape into balls, and poke a hole in the center.
  3. Boil the Bagels: Boil water and add malt syrup if desired. Boil bagels for 1 minute on each side.
  4. Prepare for Baking: Remove from water, place on a baking sheet, and sprinkle with toppings.
  5. Bake: Bake for 20-25 minutes or until golden brown and hollow-sounding when tapped.
  6. Cool and Enjoy: Let the bagels cool on a wire rack before serving.

Notes

Use fresh ingredients for best results. Allow bagels to cool completely before storing. Store at room temperature for up to 2 days, in the fridge for 1 week, or freeze for 1-3 months.