New York Style Bagel Recipe
This bagel recipe is so good, you’ll feel like you’ve been transported straight to the bustling streets of New York City. With a perfect combination of chewy texture and golden-brown crust, these homemade bagels are a delightful treat that will impress everyone at your breakfast table. The secret lies in the boiling process before baking, which creates that iconic crust that gives New York bagels their signature bite. You can customize your bagels with toppings like sesame seeds, poppy seeds, or everything seasoning for a unique twist. Enjoy them fresh out of the oven, slathered with cream cheese, or piled high with your favorite lox and toppings. This recipe captures the essence of classic New York bagels, making it a must-try for any bagel lover.
Ingredients
- 1 cup plus 2 to 3 tablespoons Water (ice cold)
- 2 tablespoons of Malt Syrup
- 2 3/4 cups of bread flour
- 4 teaspoons of Wheat Gluten
- 2 teaspoons of rapid rise yeast
- 2 teaspoons of salt
Add to water for boiling: - 1/4 cup sugar
- 1 tablespoon baking soda
Directions
- Dissolve malt syrup into ice-cold water
- mix flour, wheat gluten, and yeast with the dissolved malt and water
- mix until a shaggy dough develops
- add salt and continue to mix until the dough has fully come together
- dump the dough out onto an unfloured workstation and kneed until smooth
- Divide dough into 6 equal pieces and cover loosely with plastic wrap.
- using one piece of dough at a time while the others remain covered, work the dough into tight even balls and cover while working the next
- Let dough balls rest covered, for 15 minutes.
- Sprinkle the baking sheet with cornmeal.
- Shape bagels as shown in the video (all of the extra steps, rolling, and twisting help develop the gluten)
- Cover sheet tightly with plastic and refrigerate for 24 hours.
- One hour before baking, place a baking stone on the upper-middle rack and heat the oven to 450°
- Bring 4 quarts of water, sugar, and baking soda to boil in a large pot.
- boil each bagel for 20 seconds on each side. Using a wire skimmer or slotted spoon should be used to flip your bagels
- remove bagels to a wire rack and as they start to cool, dip the side without cornmeal into the toppings you choose (I used the everything topping in this video)
- Place sheet with bagels on a preheated baking stone with a tray of water in the lower rack to create steam (this will help to form a crispy outer shell)
- Bake until tops of bagels are beginning to brown 10 minutes or so
- remove baking tray so the bagels are now sitting on the baking stone and bake till golden brown another 10 to 12 minutes
- Remove from oven and let them cool on a wire rack for at least 15 minutes
- Serve warm or at room temperature and Enjoy!
Tips:
Bagels are incredibly versatile and can be topped with a wide variety of delicious options. Here are some tasty toppings to elevate your bagel experience:
- Classic Cream Cheese: Spread a generous layer of plain or flavored cream cheese, such as chive or strawberry, for a timeless combination.
- Lox and Capers: Top your bagel with thin slices of lox, red onion, and capers for a classic New York-style breakfast that’s both savory and satisfying.
- Avocado Toast: Smash ripe avocado on your bagel and sprinkle with salt, pepper, and chili flakes for a trendy and nutritious option.
- Nut Butter and Banana: Spread your favorite nut butter, like almond or peanut butter, and add banana slices for a sweet and filling snack.
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