How To Make Authentic NYC Style Bagels
Crispy on the outside, chewy on the inside. Authentic New York City style bagels.
Ingredients
Everything Bagel Mix
- 2 tsp flaked sea salt
- 2 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 1 tsp caraway seeds (optional)
- 1 tbsp fried garlic (see notes)
- 1 tbsp fried shallots (see notes)
Bagels
- 1 1/2 cups (375 ml) warm water (see notes)
- 4 1/2 tsp granulated sugar
- 2 tsp active dry yeast
- 3 1/2 cups (525 g) bread flour
- 2 tsp salt
- 2 tbsp honey (see notes)
- 1 egg white (see notes)
Instructions
Everything Bagel Mix
- Add all the ingredients into a bowl and mix until well combined. Can be stored in an airtight container for several months in a dark, cool place.
Bagels
- Add the warm water into a jug along with the sugar and dry yeast, stir to combine and cover. Leave in a warm spot to activate for 5-10 minutes. You should end up with a frothy like substance on top.
- Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook, but you can knead this by hand. Whisk or stir to combine. Add the yeast mixture and knead on low speed for 10 minutes until a smooth, elastic and firm dough forms.If doing by hand dust your workbench with flour and knead by hand for 6-18minutes. Cover with plastic wrap and set aside in a warm spot to rise for 1hour until the dough has doubled in size.
- Uncover and punch the dough down. Dust your workbench with flour and knead the dough for 60 seconds. Divide into 8-10pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8-10. I tested this recipe several times and it usually adds up to 112g per piece if making 8. Shape each piece into around of dough. Press it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all dough balls. Cover and allow to rest for 30 minutes.
- Dip one of your fingers in some flour and use that finger to press a hole in the center of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray.Cover with a damp towel and allow to rest for 30 minutes.
- Preheat your oven to 200°C / 390°F.
- Add water and honey (optional) to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2-3 minutes on each side. If you want a chewier bagel, you can boil for 4 minutes on each side. Place back on the baking tray and brush with egg white. Sprinkle your topping of choice. The water will help the toppings stick.
- Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments!
Video
Notes
Storage
Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden.
Fried garlic
I used store bought fried garlic. But you can use dried garlic or even freshly minced garlic. Although if you use fresh garlic you won’t be able to store it to use again.
Water temperature
The best temperature for yeast to thrive is 38C / 100F. if you don’t have a thermometer mix 300ml of boiling water with 600ml cold water, then measure out how much water you need.
Honey
Adding honey into the water bath helps give the bagels a darker golden colour and a slight sweetness. It’s completely optional.
How do you make the bagel topping stick and not fall off?
Egg whites! Lightly mix 1 egg white and then brush on top of each bagel before sprinkling with topping.
Nutrition
Calories:266kcal | Carbohydrates:46g | Protein:9g | Fat:5g | Saturated Fat:1g | Polyunsaturated Fat:3g | Monounsaturated Fat:1g | Sodium:1170mg | Potassium:146mg | Fiber:4g | Sugar:3g | Vitamin A:3IU | Vitamin C:1mg | Calcium:119mg | Iron:2mg
Have you tried this recipe?Tag me on instagram @thescranline!