New York Style Bagels
Try this recipe for authentic New York-style bagels.
Try this recipe for authentic New York-style bagels.
- optional toppings:
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons (4 1/2 teaspoons) granulated sugar
- 1 1/4 cups / 300ml warm water (you may need â± 1/4 cup /60ml m i know i did)
- 3 1/2 cups (500g) bread flour or high gluten flour(will need
- caraway seeds coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (everyone in my house prefers plain bagels, but i have no preference, so i just went with the plain, so no one could complain.)
- Carbohydrate 4.64881 g
- Cholesterol 0 mg
- Fat 0.55526 g
- Fiber 2.5465 g
- Protein 4.60695 g
- Saturated Fat 0.07238 g
- Serving Size 1 1 (12g)
- Sodium 6.044 mg
- Sugar 2.10231 g
- Trans Fat 0.1721 g
- Calories 36 calories
Step-by-step
- In 1/2 cup /120ml of warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir until dissolved.
- Mix flour and salt in a large bowl. Make a well, and pour in the yeast mixture.
- Pour 1/3 cup / 90ml of remaining warm water into the well. Mix and stir in the rest of the water as needed. A moist, firm dough is the goal.
- On a floured countertop, knead for about 10 minutes until smooth and elastic. Work in as much flour as needed to form a firm dough.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover with a damp dish towel. Let rise in a warm place for 1 hour, until doubled. Punch down and let rest for another 10 minutes.
- Divide the dough into 8 pieces. Shape each into a round ball. Press gently against the countertop in a circular motion, pulling the dough inward while reducing pressure on top, until a perfect ball forms. Repeat.
- Coat a finger in flour, and gently press into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat.
- After shaping, cover with a damp kitchen towel and let rest for 10 minutes. Preheat oven to 425°F / 220°C / Gas Mark 7.
- Bring a large pot of water to a boil. Reduce heat. Use a slotted spoon to lower bagels into the water, a few at a time. Boil until they float (a couple seconds). Let sit for 1 minute, flip, and boil for another minute (or 2 minutes each for chewier bagels).
- If adding toppings, do so as you remove bagels from the water. Use an egg wash (if desired) to help toppings stick before baking.
- Transfer bagels to a lightly oiled baking sheet.
- Bake for 20 minutes, until golden brown.
- Cool on a wire rack.
My Love Affair with the New York-Style Bagel
For years, I've been captivated by the simple, yet perfect, New York-style bagel. That chewy texture, that slightly crisp exterior, that perfect canvas for cream cheese and lox – it's a culinary masterpiece in its own right. And while the best bagels are often found in the bustling streets of New York City itself, there’s something incredibly satisfying about crafting these little wonders in my own kitchen. It's a journey from flour and water to a golden-brown circle of pure deliciousness, and the whole process feels like an act of love.
My own bagel-making adventures began somewhat unexpectedly. I never considered myself a serious baker; I was more of a "throw-it-together-and-hope-for-the-best" kind of cook. But the allure of the perfect bagel was strong, a siren song calling me toward a more precise, more patient style of cooking. The first few attempts were, shall we say, interesting. Some bagels were dense and leaden, others were so delicate they crumbled at the slightest touch. But I persevered, armed with a good recipe and a healthy dose of stubborn determination. And finally, success! My kitchen became filled with the aroma of baking bread, and my heart swelled with the pride of having created something truly delicious.
What makes the New York-style bagel so special? It's not just the ingredients, though the high-gluten flour and the careful boiling process are certainly key. It's the technique, the attention to detail, the love that goes into each step. It's the perfect balance of chewy inside and crisp outside, achieved by the careful dance between water and oven. And it's the blank canvas – the humble bagel itself - that allows you to use it as a base for endless deliciousness.
It's more than just a food; it's an experience. The process is meditative, a welcome respite from the often hectic demands of daily life. Kneading the dough, feeling its smooth, elastic texture between my fingers, watching the dough rise, and finally, witnessing its transformation in the oven – it is a simple pleasure, one that fills me with joy. The final product is not only a satisfying reward for the effort expended, it’s also a delicious way to start the day or a comforting treat at any time of day. The act of making these bagels has become more than just a recipe for food; it's a testament to the simple joy of creating something beautiful and delicious with my own two hands.
And that sense of accomplishment? It’s truly unparalleled. There’s nothing quite like biting into a freshly baked bagel, knowing that you created it from scratch, that you nurtured it from a simple dough to a perfect, chewy circle of deliciousness. It’s a reminder of the power of simple things, of the satisfaction of slow and deliberate actions, and the deep connection we share with the ingredients, the process and the outcome that comes from making food with love.
So whether you are a seasoned baker or a kitchen novice like I once was, I encourage you to try your hand at making your own New York-style bagels. It's a rewarding experience that will leave you with more than just delicious bagels – it will also leave you with a newfound appreciation for the process, for the ingredients and ultimately for the simple pleasures of baking.
