New York-Style Bagels
Chewy homemade New York-style bagels made with a simple yeasted bread dough, shaped into rings, briefly boiled, topped as desired, and baked until golden.
20 mins
Prep Time
20 mins
Cook Time
2 hrs
Total Time
8
Servings
Ingredients
Toppings
- • caraway seeds, optional
- • cinnamon sugar, optional
- • coarse salt, optional
- • minced fresh garlic, optional
- • minced fresh onion, optional
- • poppy seeds, optional
- • sesame seeds, optional
- • everything bagel seasoning, optional
Dough
- • 2 tsp active dry yeast
- • 4 1/2 tsp granulated sugar
- • 1 1/4 cups warm water, plus up to 1/4 cup more if needed
- • 3 1/2 cups bread flour or high-gluten flour, plus more for kneading
- • 1 1/2 tsp salt
Instructions
- Stir sugar and yeast into 1/2 cup warm water after letting them sit for 5 minutes, until dissolved and active.
- Mix flour and salt in a large bowl. Make a well, add the yeast mixture, then gradually mix in the remaining warm water until a moist, firm dough forms.
- Knead on a floured surface for about 10 minutes, working in flour as needed, until the dough is smooth, elastic, and firm.
- Place the dough in a lightly oiled bowl, turn to coat, cover with a damp towel, and let rise in a warm place for about 1 hour, until doubled. Punch down and rest 10 minutes.
- Divide dough into 8 pieces and shape each into a smooth round. Press a floured finger through the center of each round, stretch into a ring, and place on a lightly oiled baking sheet.
- Cover shaped bagels with a damp towel and rest 10 minutes while heating the oven to 425 F and bringing a large pot of water to a boil.
- Reduce water to a simmer. Boil bagels in batches for 1 minute per side, or 2 minutes per side for extra chew.
- Add toppings while the bagels are still wet from boiling, then transfer to an oiled or parchment-lined baking sheet.
- Bake for 20-25 minutes, until uniformly golden brown. Cool on a wire rack.