These Authentic New York Style Bagels are the real deal! With a shiny, chewy exterior and a soft inside, they’re perfect for breakfast or a snack. Just imagine the smell!
I love pairing them with cream cheese and lox. Honestly, these bagels are so good that sometimes I just eat them plain and enjoy every bite! 😋
Key Ingredients & Substitutions
Bread Flour: Bread flour is a must for that chewy texture bagels are known for. If you don’t have any, you can use all-purpose flour, but the bagels may be a bit softer than traditional ones.
Yeast: Instant yeast is convenient because it doesn’t need to be activated. You can also use active dry yeast, but make sure to proof it in warm water first. Just add a little sugar, and wait until it gets bubbly.
Malt Syrup or Honey: This sweetener in the boiling water adds flavor and color. Don’t have malt syrup? Light brown sugar can be a good substitute for sweetness without altering the taste too much.
Toppings: Feel free to get creative with the toppings! If you’re not a fan of sesame or poppy seeds, try using everything bagel seasoning or even a pinch of garlic powder for a unique twist.
How Do You Knead Dough for Bagels Correctly?
Kneading dough is a vital step to develop gluten, giving your bagels the right texture. Here’s how to do it effectively:
- Place the dough on a floured surface, sprinkle a bit of flour on top.
- Use the heels of your hands to push the dough away from you, then fold it back.
- Rotate the dough a quarter turn and repeat. Continue kneading for about 10 minutes.
- The dough should be smooth and slightly tacky to the touch when you’re done.
Make sure not to add too much flour while kneading, as the goal is to keep the dough pliable yet firm.
How to Make Authentic New York Style Bagels
Ingredients You’ll Need:
For the Dough:
- 4 cups bread flour (plus extra for kneading)
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon vegetable oil
- 2 teaspoons instant yeast
- 1 ¼ to 1 ½ cups warm water (110°F / 43°C)
For Boiling Water:
- 1 tablespoon malt syrup or honey
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Dried minced onion
- Minced garlic
- Coarse salt
- Everything bagel seasoning mix
Time Needed:
This recipe will take about 15 minutes for preparation, plus 2 to 2 ½ hours total for rising and baking. Plan to spend 20 to 25 minutes baking your bagels once they are shaped and boiled. They’re totally worth the time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together the bread flour, granulated sugar, salt, and instant yeast. Gradually add the warm water, starting with 1 ¼ cups, along with the vegetable oil. Stir until a rough dough begins to form. If the dough seems dry, add more warm water, one tablespoon at a time, until everything comes together nicely.
2. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth, elastic, and feels slightly tacky without being sticky. If the dough sticks to your hands, it’s fine to sprinkle a little more flour as needed.
3. First Rise:
Shape the kneaded dough into a ball. Lightly oil a bowl, place the dough inside, and turn it to ensure it’s coated on all sides. Cover the bowl with a damp towel or plastic wrap and let it rest in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.
4. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a smooth ball. To make the bagels, poke a hole in the center of each dough ball with your finger, gently stretching the hole to form a diameter of about 2 inches.
5. Second Rise:
Place the shaped bagels on a parchment-lined baking sheet. Cover them loosely with a damp towel and allow them to rest for another 20 minutes.
6. Preheat Oven & Prepare Boiling Water:
While the bagels are resting, preheat your oven to 425°F (220°C). Fill a large wide pot with water, add the malt syrup or honey, and bring it to a rolling boil.
7. Boil the Bagels:
Using a slotted spoon, carefully drop a few bagels into the boiling water. Boil for 1 to 1 ½ minutes on each side. If you want a chewier bagel, you can boil them a little longer. Once done, remove them and place them back on the parchment-lined baking sheet.
8. Add Toppings:
While the bagels are still wet from boiling, sprinkle your choice of toppings generously over the tops. Feel free to mix and match!
9. Bake:
Bake the bagels in the preheated oven for 20 to 25 minutes, or until they are golden brown and crusty. Your kitchen will smell amazing!
10. Cool and Serve:
Once baked, let the bagels cool on a wire rack. When they’re cool enough to handle, slice them open and enjoy fresh with cream cheese, lox, or your favorite toppings. Happy bagel making!
Can I Use All-Purpose Flour Instead of Bread Flour?
While bread flour is preferred for its higher protein content, you can use all-purpose flour as a substitute. Keep in mind that the bagels may be a bit softer than traditional bagels made with bread flour.
How Long Can I Store Leftover Bagels?
Store your leftover bagels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing them. Just slice them before freezing, and they can be stored for up to 3 months. To enjoy, simply toast them straight from the freezer!
Can I Make These Bagels Without Yeast?
Yeast is essential for bagels to achieve their chewy texture. If you need a yeast-free option, consider trying a baking powder bagel recipe, but note that the texture and flavor will be quite different from traditional bagels.
What Toppings Work Best on Bagels?
You can get creative with toppings! Sesame seeds, poppy seeds, and everything bagel seasoning are classics. If you prefer something unique, try minced garlic or dried minced onion. Just ensure to apply toppings while the bagels are still wet from boiling for better adhesion!
