New York Style Bagels
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New York Style Bagels
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A recipe for New York Style Bagels inspired by our visit to New York City! These soft and chewy bagels are boiled briefly on each side, then baked until golden.
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Ingredients
- 2 1/4 teaspoon active dry yeast
- 1 1/4 cups water 105-115˚F, 40-46˚C, lukewarm, 300 milliliters
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons malt syrup 22 milliliters
For boiling:
- 8 cups water 2 liters
- 2 tablespoons malt syrup 30 milliliters
- 1 tablespoon baking soda
Toppings:
- 1 egg white
- poppy seeds
- sesame seeds
- everything bagel seasoning
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
- Mix in the frothy yeast with water and malt syrup to form a dough. If too dry and crumbly, add a little more lukewarm water. If too sticky to handle, add a little more flour.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a greased large bowl, turning to coat, and cover. Allow to rest in a warm place until doubled, 1-2 hours.
- Preheat oven to 450˚F (230˚C). Line two baking sheets with parchment or lightly grease.
- On a lightly floured surface, divide the dough into 8 equal pieces.
- Form one piece into a smooth ball, tucking the edges under and pinching to seal. Poke a hole in the center and evenly stretch until the hole is about 1 inch (2.5 centimeters) wide.
- Place on prepared baking sheet and repeat with remaining pieces. Cover lightly with towels and allow to rest for 20 minutes until puffed.
- Bring the 8 cups (2 liters) water to a boil in a large pot.
- Once boiling, carefully add the malt syrup and baking soda.
- Gently add the bagels to the water in batches (I boiled 2 at a time) and boil for 2 minutes. Flip and boil the other side for another 2 minutes.
- Use a large slotted spoon or spatula to transfer the bagels to the baking sheet. Brush the tops with the egg white and immediately add desired toppings.
- Repeat with remaining bagels, separating them about 2 inches (5 centimeters) on the baking sheets.
- Bake in preheated oven until golden, 10-15 minutes.
- Allow to cool to room temperature before slicing and serving.
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