Description
Wake up to the rich, mouthwatering aroma of homemade Easy New York Style Bagels—an experience that brings the essence of a classic city delicacy right to your kitchen!
Ingredients
Scale
- 4 cups bread flour
- 1 tablespoon instant yeast
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 1 tablespoon barley malt syrup (or honey/brown sugar)
- 1 egg (for optional egg wash)
- Assorted toppings (sesame seeds, poppy seeds, everything seasoning)
Instructions
- Start by taking a large mixing bowl and combining the bread flour, instant yeast, salt, and warm water. Use a sturdy spatula or your hands to mix these ingredients until they come together to form a rough dough. The warmth of the water activates the yeast, which is crucial for achieving fluffy bagels. Don’t worry if the dough looks messy at this stage; it’s just the beginning of the process!
- Once the dough comes together, transfer it onto a floured surface. Knead the dough for about 8–10 minutes, using the palms of your hands to push and fold the dough. This step is vital as it develops the gluten in the bread flour, ensuring that your bagels will turn out chewy and soft on the inside. Don’t rush it—feel the transformation as the dough becomes smooth and elastic.
- Once your dough is kneaded to perfection, place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm environment for about 60–90 minutes. You want the dough to double in size, which occurs when the yeast ferments and produces carbon dioxide. This is what gives your bagels their lift!
- After the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces, shaping each piece into a ball. With your finger, poke a hole in the center of each ball and gently stretch the dough to form your bagel shape. Be careful not to make the hole too big—you want it to maintain its form as it rises and bakes.
- Once shaped, let the bagels rest for 10–15 minutes. This brief period allows the gluten to relax again, making the bagels easier to handle during the boiling phase.
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil. Stir in the barley malt syrup for extra flavor and shine. Gently place 2–3 bagels at a time into the boiling water—avoid overcrowding. Boil each side for 45 to 60 seconds; this step is crucial for creating the traditional bagel crust. Use a slotted spoon to carefully remove them from the water.
- Transfer the boiled bagels onto a parchment-lined baking sheet. This is the perfect time to sprinkle your favorite toppings over the bagels. Whether you prefer the classic sesame seeds, poppy seeds, or an everything bagel mix, this is where you can get creative!
- For an added touch of gloss and color, you can brush the tops of the bagels with a beaten egg. This step is optional but enhances the visual appeal and gives a beautiful crust.
- Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the bagels are golden brown. Remember to rotate the baking tray halfway through to ensure even baking. The fragrant aroma that fills your kitchen will be absolutely delightful!
- Once baked, transfer your bagels to a wire rack to cool completely. If you’re not serving them right away, allow them to cool down to room temperature before storing. They are best enjoyed fresh but can be easily frozen for future breakfast find.
Notes
You can customize bagels with various toppings—try everything from cheese to seeds.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 10 g