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NEW YORK STYLE BAGELS

New York style bagels made a thome. They have a delicious, shiny, tougher skin and a chewy, tangy interior. This is the perfect New York style bagel that you remember!

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This New York style bagel recipe is easier than you think and has all the chewy, tangy goodness that you expect from a New York style bagel.

Ingredients

Scale

For the bagels:

1 ½ cups warm water (about 100110 degrees)

2 ¾ teaspoons instant yeast

4 cups bread flour

2 tablespoons brown sugar, divided

2 teaspoons salt

Nonstick cooking spray

1 egg white beaten with 1 tablespoon water

2 tablespoons Everything Bagel Seasoning

For the water bath:

2 quarts water

½ cup honey

Instructions

Proof the yeast.  In the bowl of a stand mixer fitted with a dough hook, whisk the warm water and 1 tablespoon brown sugar until the sugar is dissolved.  Whisk in the yeast.  Cover the bowl with a tea towel and allow to stand for 5 minutes.  

Remove the towel and add the flour, remaining 1 tablespoon brown sugar, flour, and salt.  Beat the mixture, on low speed, until a dough forms – about 2 minutes.

Continue on low speed.  Allow the dough to knead for 6 – 8 minutes until the dough clings to the hook and cleans the sides of the bowl.  The dough will be kneaded enough when it looks smooth and feels elastic.

Lightly spray a large bowl with non-stick spray.  Lift the dough out of the mixing bowl and form a ball.  Place the dough ball into the greased bowl.  Turn the ball to coat with oil.  Cover the bowl with a clean towel and allow the dough to rise for 60 – 90 minutes or until it’s doubled in size.

Line a large baking sheet with parchment paper or a Silpat mat.  Set aside.

Uncover the dough and punch it down to release any air bubbles.  Divide the dough into 8 equal pieces.

Roll each piece into a ball and try to smooth out the dough as much as possible.  

Press your finger into the center and make a hole.  Stretch the hole to about 1.5 – 2-inches in diameter.

Place the bagel on the prepared baking sheet and cover it with a towel.  Allow the dough to rest.

Meanwhile, bring a large pot with the 2 quarts of water to a full rolling boil.  Add the honey and mix well.

Preheat the oven to 425 degrees. 

Drop the bagel, 2 or 3 at a time, into the boiling water.  Cook the bagels for 2 minutes on each side.

Remove from the water with a metal spider or slotted spoon.  Place on the prepared baking sheet.  

Repeat with the remaining bagels.

In a small bowl, whisk together the egg white and 1 tablespoon water.  Use a pastry brush to brush the egg mixture on top of the bagels.  Sprinkle with the Everything Bagel Seasoning.

Place the baking sheet into the preheated oven.  Bake for 20 – 25 minutes until a deep golden brown.

Remove the baking sheet from the oven and allow to cool for 20 minutes, then remove the bagels to a wire rack to cool completely.