Perfect New York Style Bagel Recipe
Craving the ultimate bagel? The Perfect New York Style Bagel Recipe offers the ideal combination of chewy crust and soft interior. It's an easy, satisfying recipe perfect for breakfast or brunch. Bring the taste of New York to your kitchen tonight!
Equipment
- Frying Pan
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- ½ cup warm water
- 2 teaspoons instant yeast
- 4 teaspoons sugar
- 3¾ cups bread flour
- 1½ teaspoons salt
- ¾ cup warm water
- 1½ tablespoon warm water
- 4 tablespoon flour
- 1 teaspoon oil
- 1 tablespoon sugar
- ½ teaspoon baking soda
Instructions
- Pour the warm water into the bowl of your stand mixer, add the yeast and sugar. Do NOT stir it, just leave it for 10 minutes. You'll see it start to foam, which indicates the yeast is activated.
- Next, add the bread flour directly into the bowl on top of the yeast mixture. Sprinkle the salt over the flour, ensuring it doesn’t come into direct contact with the yeast.
- Pour in the additional warm water and begin mixing with your dough hook on speed one. You’ll want to mix until a rough dough forms.
- Once a rough dough has formed, add the remaining warm water and let it mix until it becomes a sticky, wet mass. Don't worry if it seems too wet; that's part of the process!
- Add the additional flour one tablespoon at a time until the mixture looks less sticky and more like dough. It’s okay if the mixture seems a bit dry at first—keep mixing.
- Let the stand mixer knead the dough for about 15 minutes. You’ll end up with a stiff but elastic dough. If needed, stop occasionally to push the dough back down into the bowl.
- Lightly coat a large mixing bowl with oil. Transfer your dough to this oiled bowl and turn it gently to coat. Cover the bowl with cling film and place it in a warm spot to rise.
- Allow the dough to rise for approximately an hour and a half, or until it has doubled in size. This is where the magic happens!
- Preheat your oven to 200ºC/390ºF (220ºC/430ºF for non-fan forced ovens). On a chopping board, take your risen dough and work it into a rough ball.
- Divide the dough into eight equal portions. Roll each portion into a ball shape. Carefully push your finger through the middle of each ball, stretching the hole until it is about two inches wide.
- Place each shaped bagel onto a piece of parchment paper and let them rest for about ten minutes while you prepare for boiling.
- Bring a large pot of water to a boil. Add sugar and baking soda to the boiling water.
- Once boiling, place two bagels into the water and set your timer for three minutes. After three minutes, flip them over and boil for an additional three minutes.
- If you want to add toppings, now is the time! Spread a thin layer of your chosen topping over a small plate. Dip the bagel into the topping as you remove it from the water, then place it back on the parchment paper.
- Transfer the bagels to the oven and bake for about 20 minutes or until they are golden brown. If using two trays, switch them halfway through for even baking.
- Once baked, remove them from the oven and allow them to cool on a wire rack. Enjoy them fresh for the best taste!
Notes
- High Gluten Flour: Using flour with a high gluten content, like bread flour, will yield a better quality of crumb.
- Yeast Activation: Make sure your yeast is fresh and activated properly for optimal rise.
- Boiling Water: The addition of sugar and baking soda in the boiling water is essential for achieving that classic chewy crust.
- Cooling: Allow the bagels to cool on a wire rack to avoid them becoming soggy.