New York Style Bagel Recipe

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After 2 weeks of craving bread, I finally found the time to make my favorite New York Style Bagel recipe. Bagels are moist, dense and chewy, similar to a New York Style Bagel.

Initially, I was planning to make only 8 bagels but to save time and effort I decided to double the recipe. I should know better, 8 bagels will be gone quick!

This New York Style Bagel recipe will satisfy your craving - make this easy bagel recipe today!

I love bread and my fridge is never out of bread. It is one of my comfort food. I usually have a loaf of bread and a bag of bagel. Not this time though, I run out of bread already.

I used my last 4 pieces of white bread when I made tuna salad sandwich. In fact, I’ve been eyeing these bread for a while but I was determined to save it for the tuna sandwich. I’m a night person and sometimes I like to snack on a piece of bread and cream cheese. Oh well!

If you have read my previous post, I haven't done any grocery since March 9. I have so much ingredients from previous cooking and this is the best time to use it. Social distancing became a motivation to use up everything and not run any errands.

Although lately, I am tempted to go out and get a bag of almonds or walnuts. Also, I almost run to Einstein Bagels to get some bagels but I am really determined not to be out there.

Top bagels with your favorite toppings.

These bagels doesn’t take long to make but taking pictures of every step and videoing at the same time is quite tedious. Some food bloggers are lucky to have another person helping them.

It was not easy to take pictures while smelling all these delicious flavored bagels. The smell of garlic and onion just blows my mind. I can’t wait to try it.

I cannot resist the temptation anymore. I need a bite of the sesame seeds bagel. Oh, it was yummy, crusty and chewy, so close to a New York Style Bagel.

Toast your bagel, it's even better.

That’s what so hard about food bloggers, we starve before we can try our cooking. Picture taking is always the priority. As an example, a dish that takes ½ an hour to make might take me 3 hours or so before I can devour my food.

Anyway, I’m elated. My body was experiencing bread withdrawal not having it for 2 weeks and my craving is finally over. I’m satisfied. I started making these bagels at 3 pm and was taking pictures around 8:30pm.

Tips in Making Bagels

Do not use expired yeast or bread flour. I’ve learned my lesson in the past, used an expired yeast and my bread did not rise so it all went to waste.

Hot water will kill yeast. Use warm water.

After kneading, place dough in a dark area to rise. I place mine in the oven. While preparing the dough, I set the oven to 170 deg F for 5 minutes. Then boil about 6 cups of water. Dough is placed in a big bowl covered with cloth then placed in the oven with the pot of hot water.

This technique never fails. Dough rises to double.

Make extra bagels placed in an air tight container and put it in the freezer. Toast bagel before serving.

How To Make New York Style Bagel

New York Style Bagel Recipe and Video

I like this recipe since bagels are ready in a few hours. Food Network has a great bagel recipe too but takes 2 days to make.

Steps in Making Bagel

Yeast is dissolved with sugar in warm water.

Yeast is added with bread flour and other ingredients. It is mixed and knead to form a smooth dough.

Proof dough for 60 minutes. Dough will rise and double. Punch dough and set aside again for 10 minutes.

Divide dough to 8 pieces. Form each piece into a bagel with a hole in the middle. Set aside for 10 minutes.

Boil each bagel for 1 to 2 minutes each side. For a chewier dough, boil 2 minutes each side.

After boiling, brush top of bagel with egg wash then use your favorite toppings like minced garlic and onion, poppy seeds, sesame seeds, cheese and jalapeno.

Bake at 425 deg F for 20 to 25 minutes. Note: Oven model varies, adjust baking time accordingly.

Recipe

Moist, dense and chewy bagel recipe similar to a New York Style Bagel.

Print Pin Rate

Course: How to

Cuisine: American

Prep Time: 1 hour hour 40 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 16

Calories: 108kcal

Ingredients

2 teaspoons active dry yeast
4 ½ teaspoons granulated sugar
1 ¼ cups warm water note: add ¼ cup more if needed
3 ½ cups bread flour or high gluten flour a dusting of extra bread flour needed for kneading
1 ½ teaspoons salt
Toppings used: Minced fresh garlic minced fresh onion, poppy seeds, sesame seeds, cheese and jalapeno or use your favorite toppings.
1 egg (beaten) egg wash

US Customary - Metric

Instructions

Note: This is how I proof the dough. This is optional. Resting the dough in a warm place is fine but this is how I do it. While preparing the ingredients, set the oven at 170 degrees F for 5 minutes. Also, I boil 6 cups of water. Turn off water once it boils and cover pot. This pot of water will go inside the oven when proofing the dough.
In a small bowl, pour ½ cup warm water, then add sugar and yeast. Do not stir. Set aside for 5 minutes. After 5 minutes, stir mixture until it dissolves in water.
In a large bowl, combine flour and salt then make a well in the middle and pour in the yeast mixture.
Pour ⅓ cup remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on the environment, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. Dough should be moist and firm. I used 1 ½ cups water.
Sprinkle some flour on the work surface, knead dough for about 10 minutes or until smooth and elastic. Form dough into a ball.
Lightly brush a large bowl with oil and place dough. Cover bowl with a cloth. Place dough in a warm place to rise for an hour. I prefer to put it in the oven. Check the notes above. Dough will rise and double in size (provided you used yeast and flour that are not expired). Punch the dough down, cover bowl with damp cloth and let rest for another 10 minutes.
Divide dough into 8 pieces. Form dough into a square, cut in the center then divide each piece into 4 pieces.
Take a piece and form into a ball. Place it in the work surface and press down with your fingers to form a round dough. Dip your index finger in flour then poke the middle of the round dough to make a hole. Using both your hands, stretch and make the hole bigger like a bagel. Then place on a lightly oiled cookie sheet. Repeat the same process for all remaining dough.
When done shaping all the dough, cover the cookie sheet with a damp cloth for 10 minutes to rest. Meanwhile, preheat oven to 425ºF or 220ºC.
In a large pot, pour water midway and bring to a boil. Reduce heat and lower a couple bagels with a slotted spoon in boiling water. Do not overcrowd for easy handling. Boil each side for 2 minutes if you prefer a chewier bagel similar to a New York Style bagel otherwise boil each side for 1 minute.
Use slotted spoon to remove bagel from water. Bagel is slippery so be careful. I use the handle of a wooden spoon to remove bagels. Drain water when removing bagel.
Once out of water, if you like to add toppings, brush bagel top lightly with egg wash, add your favorite toppings then transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 - 25 minutes, or until golden brown. Oven temperature varies, so adjust time accordingly.
Cool on a wire rack, eat right away or store in fridge. Enoy!

Video

Nutrition

Adapted from: Sophisticated Gourmet
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