Description
This recipe guides you through making perfect homemade New York style bagels with a chewy interior and a shiny, golden crust. The bagels are boiled with baking soda before baking to achieve that iconic texture and finished with your choice of sesame, poppy seeds, or everything seasoning for added flavor and visual appeal.
Ingredients
Scale
Dough Ingredients
- 4 cups All-Purpose Flour (Provides structure and chewiness.)
- 1.5 cups Warm Water (About 110°F to activate yeast.)
- 2 teaspoons Active Dry Yeast (Ensure freshness for optimal results.)
- 2 teaspoons Salt (Enhances flavor and strengthens gluten.)
- 1 tablespoon Granulated Sugar (Feeds the yeast during fermentation.)
Boiling & Topping Ingredients
- 2 tablespoons Baking Soda (Enhances crust during boiling.)
- Sesame Seeds (For added flavor and visual appeal.)
- Poppy Seeds (For added flavor and visual appeal.)
- Everything Bagel Seasoning (For added flavor and visual appeal.)
Instructions
- Activate Yeast: Combine warm water, active dry yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until frothy to ensure the yeast is active and ready to help the dough rise.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour and salt thoroughly to distribute the salt evenly for flavor and gluten structure.
- Combine Wet and Dry: Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms with no dry spots.
- Knead Dough: Knead the dough on a floured surface for about 10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
- Shape Bagels: Punch down the risen dough to release air, divide into 8 equal pieces, and shape each piece into a round bagel shape with a hole in the center.
- Second Rest: Place the shaped bagels on a parchment-lined baking sheet and let them rest for 20 minutes to slightly proof and relax the dough.
- Boil Bagels: Bring a large pot of water to a boil, add baking soda, then boil each bagel for 1-2 minutes on each side. This step creates the characteristic chewy crust.
- Apply Toppings: Remove bagels with a slotted spoon, place them back on the baking sheet, and sprinkle with your choice of sesame seeds, poppy seeds, or everything bagel seasoning while still wet.
- Bake Bagels: Preheat your oven to 425°F (220°C) and bake the bagels for 20-25 minutes until they turn golden brown and crusty on the outside.
- Cool and Serve: Allow the bagels to cool on a wire rack before serving to enhance texture and flavor.
Notes
- Using fresh active dry yeast ensures optimal dough rise and bagel texture.
- The boiling step with baking soda is crucial for achieving the traditional bagel crust.
- Adjust toppings according to your preference or skip for plain bagels.
- Letting bagels cool completely prevents them from becoming soggy inside.
- Store baked bagels in an airtight container to maintain freshness, or freeze for longer storage.
