Just thinking about this New York style homemade bagel recipe makes my mouth water. It's super easy to make, and it yields delicious, chewy bagels every time. Bonus, I included my favorite Everything seasoning mix.
Recently I got back into baking after yearssssss of not baking from scratch in fear of failing to bake yummy bread in our northern home (I'm from the south). Also, having two kids under 3 is a handful on a normal day - when you add flour, a mixer, the time it takes to make bread - baking with toddlers doesn't sound fun. But I am here to tell you that it isn't that bad. Yes, you're kids will get flour everywhere, but its so worth it.
Another reason I got back into baking homemade baked goods, is because I wanted to control the ingredients that goes into the food that my family eats. Instead of buying bagels that includes who knows how much sugar or other ingredients to preserve the food, I can put what I want in our delicious food! How cool is that?
Alright. So I need to be honest with you now - with my new fascination with bagel making, I have yet to tackle fully master it like the bakeries. Why? #1 because I’m not from New York and I don’t want to offend anyone who is, #2 some say its the composition of New York water that actually gives their bagels that distinct flavor and I’m just using regular water from my tap. #3 I can't figure out how to make the perfect shape.
Regardless, I took a shot and I tested this recipe on my kiddos and husband, and I got the thumbs up so I feel confident sharing this with you.
Before we dive into the recipe, lets take a look of the true story of a bagel is as it can help you better understand this delicious baked goodness:
What is a Bagel?
A Bagel is a bread originating in the Jewish communities of Poland. It made it’s way to the US in the late 19th century. Traditionally, it is yeasted dough shaped by hand into the form of a bracelet hence the german origin of its name ‘beugel’ translating to “bracelet” or “ring.”
More common in North America is the method of boiling the bread for a short time in water before baking it. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. This uniquely dense, doughy bread is also referred to as ‘cement donut’ for obvious reasons.
Why do Bagels Have Holes?
Two reasons: The hole in the middle of the bagel allows it to have a larger surface area, making it easier to consistently cook the bagel all the way through. This is important because bagel dough can be incredibly thick, which would make it difficult to know if the center was cooked completely if the hole was not there.
Also, the hole allows the bagels to be easily transported and stacked on wooden dowels as you will see in some bagel shops in NYC.
Why are Bagels Boiled First?
Boiling bagels gives them their unique chewy crust. Boil for 1 minute on each side and you will get a slight chew, however, I boil mine for 2 minutes each side and I feel it gives it that authentic chewiness that we expect from a New York Bagel.
How to Make Bagels
Here are all the steps laid out, plain and simple, so you can see how simple the process truly is and how doable it is to make with toddlers.
Making the Bagel Dough
Using an electric mixer fitted with a dough hook, mix all the dry ingredients together: flour, yeast, sugar, and salt on medium/low speed.
Slowly add the warm water until your dough to form a smooth ball and clean the bottom of the bowl.
Knead the dough on medium/low speed for roughly 10 minutes. While the machine is running try working in as much of the extra 3/4 cup of flour as possible to form a firm but stiff dough. Add a few drops of water if needed to incorporate more flour. (See video for a step by step.)
Grease a large bowl with oil and place your dough in it to coat. Cover the bowl tightly with cling wrap and a dishtowel. Allow the dough to double in size, proofing for roughly 1 hour at room temperature.
Once doubled, knock out the air from the dough and divide the dough into 8 pieces (roughly 4oz/115g each).
Shaping the Bagels
Take a dough ball, and press it gently against the countertop (no flour needed) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with the rest of the dough.
Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the diameter of the bagel ( around 1 1/2 inches) and place on a lined cookie sheet. Repeat the same step with the remaining dough.
Straight away, repeat the process of shaping the bagels as they might have sprung back into shape. (Watch the video for a step by step.)
After shaping the dough rounds and placing them on the lined cookie sheet, cover with cling wrap and a towel and allow to proof for 20 minutes at room temperature.
Cooking the Bagels
Preheat the oven to 425ºF ( 210ºC). Also, bring a large pot of water to a boil.
Carefully place the proofed bagels into the boiling water. Don’t overcrowd your pot. You can boil in batches.
Once the bagels are in, it shouldn’t take too long for them to float to the top. Let them boil there for 2 minutes, and then flip them over to boil for another 2 minutes. Boiling is what gives NYC bagels their unique chew.
Transfer the boiled bagels back onto your lined cookie sheet. Egg wash one by one and top with the ingredients listed above or add your own flavor.
Bake for about 20 minutes or until golden brown.
What To Put On Your Bagel
Cream Cheese, baby! Or butter, honey, jam etc. You name the spread, it's probably good on it. In truth, we sometimes eat it plain when its fresh out of the oven - oh man, is this good!!
Easy New York-Style Bagel Recipe
Let's get started...
Can you get a proper New York-Style Bagel at home, without the bagel shop? You have to try this homemade New York Style Bagel recipe to find out just how chewy and perfect they are! Author: adapted from thesophisticatedgourmet.com Servings: 8 Bagels
Making the dough is easy, forming the circle is the hard part. Eventually I’ll figure it out, but what matters most is the taste and that part is spot on with the homemade everything seasoning.
Ingredients
3 ½ cups (18oz/500g) bread flour* (see notes)
2 teaspoons (6g/.2oz) instant dry yeast
1 ½ tablespoons sugar
1 ½ teaspoons salt
1 1/3 cups (10 1/2 floz/300ml) warm water
¾ cup (3 ¾oz/105g) extra bread flour for kneading in
Optional Toppings:
Everything seasoning, Caraway seeds, minced garlic, poppy seeds, dried onions, and sesame seeds.
Instructions
Making the Bagel Dough
In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large bowl on medium/low speed.
Slowly add the warm water. Stir in just enough water for your dough to form a ball and clean the bottom of the bowl.
Knead the dough on medium/low speed for roughly 10 minutes. While it is kneading slowly incorporate the extra 3/4 cup (3 ¾oz/105g) of flour until your dough is smooth and elastic. Try working in as much flour as possible to form a firm but stiff dough. Add a few drops of water if needed to incorporate more flour. (See video for a step by step)
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl tightly with cling wrap and a dishtowel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
Once doubled, punch the dough down and carefully divide the dough into 8 pieces (roughly 4oz/115g each).
Shaping the Bagels
Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the diameter of the bagel (around 1 1/2 inches) and place on a lined cookie sheet. Repeat the same step with the remaining dough.
Once more, repeat the process of shaping the bagels as they might have sprung back into shape. (Watch video for step by step!)
After shaping the dough rounds and placing them on the cookie sheet, cover with cling wrap and a towel and allow to rest for 20 minutes.
Cooking the Bagels
Meanwhile, preheat your oven to 425ºF (210ºC) and bring a large pot of water to a boil.
Carefully place the bagels one by one into the water. Boil as many as you are comfortable with boiling. Let them boil there for 2 minutes, and then flip them over to boil for another 2 minutes. Boiling the bagel makes for that authentic chewy bread we love in a New York style bagel.
Remove bagels and place them back on your lined cookie sheet. Egg wash one by one and top with the ingredients listed above or add your own flavor.
Bake for about 20 minutes or until golden brown.
Storing Bagels
So, bagels actually aren't at there very best straight from the oven. Leave them in an airtight container overnight at room temperature and the flavor and texture are significantly better (you will see). Enjoy within 3 days or freeze for up to 8 weeks.
And just like that, they are done! How easy was that? Doesn't the picture right there make your mouth water? The Everything Bagel is filled with so much flavor in all of its soft inside and chewy outside glory. Ya'll you just have to give this recipe a try! You won't regret it.
Recipe Notes
*Bread Flour: If you only have plain/all purpose flour then you can use that just notes though that bread flour gives you a different kind of denser bagel. Also you will need to hold back some of the liquid as all purpose flour doesn't absorb as much as bread does.