Description
This classic New York-Style Bagels recipe guides you through creating chewy, golden-brown bagels with a perfect crust. The process involves activating yeast for a fluffy dough, kneading to develop texture, boiling to create the iconic bagel chewiness, and baking to finish with a crispy exterior. Ideal for breakfast or snacks, serve with cream cheese or butter for a delicious treat.
Ingredients
Scale
Dough Ingredients
- 1 1/2 teaspoon Salt
- 1 1/2 tablespoon Granulated Sugar
- 3 1/2 cup Bread Flour
- 2 teaspoon Active Dry Yeast
- 1 1/2 cup Water (warm)
Toppings
- Sesame Seeds, to taste
- Poppy Seeds, to taste
Instructions
- Activate the Yeast: In 1 1/2 cups warm water, pour in the granulated sugar and active dry yeast without stirring. Let sit for 5 minutes until the mixture becomes foamy, then stir to dissolve the yeast and sugar completely.
- Prepare the Dough: In a large bowl, combine bread flour and salt. Make a well in the center and pour in the yeast mixture along with an additional 1/3 cup of warm water. Mix thoroughly, adding the remaining water as needed until a cohesive dough forms.
- Knead the Dough: Transfer dough to a floured countertop and knead for about 10 minutes until smooth, elastic, and firm. Incorporate flour as needed to maintain a stiff dough consistency.
- First Rise: Lightly oil a large bowl and place the dough inside, turning to coat. Cover with a damp towel and let rise in a warm place for 1 hour or until doubled in size. Punch down the dough and let it rest for 10 minutes.
- Portion the Dough: Divide the dough evenly into 8 pieces and shape each into a round ball.
- Form Dough Balls: Use a circular motion on the countertop to compact each ball while gently pulling the dough inward, creating a tight, smooth surface.
- Shape Bagels: Dust your finger with flour and poke a hole through the center of each dough ball, stretching gently to form a ring about one-third the diameter of the bagel. Arrange the shaped bagels on a lightly oiled cookie sheet.
- Second Rest: Cover the bagels with a damp towel and let rest for 10 minutes to relax the dough.
- Preheat Oven: Preheat your oven to 425°F (220°C) preparing for baking.
- Boil Bagels: Bring a large pot of water to a boil, then reduce heat to maintain a simmer. Using a slotted spoon, carefully lower bagels into the water in batches. Boil each bagel for 1 minute per side until they float to the top.
- Add Toppings and Transfer: Remove bagels from water, place on a parchment-lined baking sheet, and sprinkle with sesame or poppy seeds as desired.
- Bake: Bake the bagels in the preheated oven for 20 minutes until they turn golden brown and develop a firm crust.
- Cool and Serve: Transfer baked bagels to a wire rack to cool. Slice and serve with softened butter or your favorite cream cheese.
Notes
- Use bread flour to achieve the ideal chewy texture typical of classic bagels.
- Do not skip the boiling step; it is crucial for creating the dense, chewy crust.
- Ensure the water for activating yeast is warm, not hot, to avoid killing the yeast.
- You can customize toppings by adding other seeds or coarse salt before baking.
- Fresh bagels are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: New York bagels, homemade bagels, classic bagel recipe, chewy bagels, yeast bagels, breakfast bagels, baking bagels
