In Your Inbox: New York-Style Bagel Recipe

23/08/2020 Bagel Recipe | New York- Style Bagels Recipe - Sophisticated Gourmet
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October 12, 2009 | 1,056 Comments
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This easy homemade New York-Style Bagel recipe is simply the best! Basic pantry INBOX
ingredients transform into deliciously chewy freshly made New York bagels.
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Made with in New York City
As a native New Yorker, I know there’s nothing better than a fresh bagel schmeared with
cream cheese. I have a high standard when it comes to bagels and I don’t put unusual
ingredients in mine. In these bagels, you will not find any yogurt, maple-syrup, or
ingredients you might not have in your pantry.
I no longer live in New York City, and I constantly crave the good old-fashioned bagels I
grew up on– flavorful, modestly sweet, and chewy with soft, shiny crusts. These bagels are
made the classic way: you boil them in water for a couple of minutes before you bake
them. This is probably one of the most bizarre things a person can do to dough, but it just
works.
Check out the New York-Style Bagel Recipe Video!

New York-Style Bagel Recipe
This bagel recipe is a very altered adaptation of one from a cookbook, Ultimate Bread,
that I borrowed over a decade ago from my aunt. It was my first introduction to
homemade bagels. Over the years, this has become the best bagel recipe that I’ve ever
made. It doesn’t require unusual ingredients or require special equipment to make the
recipe. These homemade chewy bagels are a treat fresh out of the oven, but when they’re
toasted– oh, my! Can we just say that you’ll be making this bagel recipe time and time
again?
After making this New York-Style bagel recipe on your own, you will feel a sense of
accomplishment and satisfaction. I know I always do! This will definitely give some
competition to your local bagel shop- the recipe is that good (I mean, look at the
comments!). This homemade bagel recipe is so good that you’ll be impressed with yourself
and totally satisfied after you take a nice bite out of one of these freshly made chewy
bagels. So, if you mail order bagels from your favorite spot in New York City and pay $7.50
a bagel, save your money!
And if good bagels cannot be found where you live, worry no more; this recipe is infinitely
adaptable, and the little bit of effort you put into making these bagels is well worth it. It’s
time to get baking!
Homemade Bagel Recipe Ingredients

This homemade bagel recipe consists of four major parts– making and preparing the bagel
dough, shaping and boiling the bagels, the bagel topping, and the things you’ll need to
serve them with. Here’s what you’ll need:
The Bagel Dough: The Bagel Recipe Ingredients
• Granulated Sugar– this is used to slightly sweeten the bagel dough and to activate the
yeast.
Feel free to use natural cane sugar here if you have it.
• Active dry yeast– to help the bagel dough form and rise.
• Luke warm water– this needs to be between around 105ºF/ 40.5ºC and 115ºF / 46ºC;
this will also help the yeast activate and bind the flour and other ingredients into a
smooth, elastic bagel dough. On the rare ocassion, you may need more water than listed in
the recipe. The water called for in the recipe is a guide– your ultimate goal is to form a
smooth bagel dough that is moist and firm.
Bread flour – It contains a high protein content, perfect for making homemade bagels that
are chewy. All-purpose flour works here too, they will be just as delicious– just not as
chewy as ones made with bread flour (Read: New York-Style Bagel Recipe FAQ located below
the recipe in this post for more information about flour alternatives for these homemade bagels).
• Fine-Grain Sea Salt– this adds the right amount of flavor to the bagels.
Shaping and Boiling the Bagels
There are many methods in which you can shape a bagel; there is a more traditional
method that many bagel shops use– you roll the bagel dough into logs and bind the ends
together. The method used here is done by simply poking the hole in the middle of taught
rounds of bagel dough. Once that is done, the bagel rings are gently stretched to about a
third of the diameter of the bagel.
After a short rest, each bagel is boiled. This gives the bagels their New York-Style
signature delicious, chewy, and shiny crust. While you can opt to flavor your poaching
liquid (read more: New York-Style Bagel Recipe FAQ located below the recipe in this post), I
keep it simple here and just use water and these come out perfect every time.
The Bagel Toppings
Favorite bagel toppings vary from person to person. Depending on the day, I like a good
homemade everything bagel or a poppyseed bagel. I know many people who are partial to
single toppings like minced onion or coarse salt. Whatever you like, definitely customize
the toppings to match your tastes.
Everything bagel seasoning, minced fresh garlic, minced fresh onion or shallot, poppy
seeds, sesame seeds, caraway seeds, coarse salt, cinnamon sugar- these are just some of
the many topping options you can go with to customize the taste of your bagels.
What to Serve the Bagels With
A proper New York-Style bagel always requires a schmear. What is a “schmear” you ask?
It’s a generous slather of cream cheese. It’s practically a requirement, especially when
these homemade bagels come out of the oven. However, there are multiple ways you can
serve them– all of which I have listed within this post.
How to Make Homemade New York-Style Bagels

First, proof the yeast. Proofing basically means you’re activating the yeast. To do this, you
will need to add sugar and yeast into luke warm water. After about 5 minutes, the yeast
will bubble up; this indicates that the mixture is ready to stir until everything is properly
dissolved.
Then, mix the bagel dough together. You can you can opt to make the bagel dough by
hand (which I highly recommend if you’re making this recipe for the firs time), or you can
do so with a stand mixer fitted with the hook attachment, on the lowest setting (for about
5 to 6 minutes). If you’re making a double batch you might not be able to use your stand
mixer for kneading– refer to your manufacturer’s instructions.
When mixing the bagel dough, you may or may not need the entirety of the water called
for in the recipe. You want the bagel dough to be moist and firm after it is mixed.
Sometimes you may need more water, depending on humidity, brand of flour, your
altitude, climate, amongst many other things. Once the dough has come together and has
been kneaded, place the bagel dough in an oiled bowl to rest for an hour (about 2 hours if
you’re using less yeast) or covered overnight in the refrigerator.
Once the bagel dough has rested, you will need to deflate it. You will know it has rested
enough when you poke the dough with your finger and the impression remains. If it
bounces back, the bagel dough has not risen enough.
If you allowed the bagel dough to rest in the refrigerator, allow it to sit at room
temperature for about 1/2 hour before working with it.
Once deflated, divide the dough. It should be divided into 8 equal portions. Feel free to
use a scale or eyeball it. You do not have to be exacting about this; just make sure they’re
roughly even so that all the bagels bake at the same time.
After that, form the bagel dough portions into rounds. Don’t use flour for this step. This
is going to sound more complicated than it is, but hold your hand in a C shape while
cupping a portion of dough. Press the dough against the work surface (remember to avoid
flouring it) and move your hand and the dough in a slow, circular motion. Allow the
irregular edge of the dough to pull onto itself, while decreasing the pressure on top of the
dough slightly until a perfectly smooth round ball forms. Repeat this with the other
portions. Have your eyes crossed? This probably does sound difficult at first, but
essentially all you’re doing is making the dough round taut by pulling its sides in and
keeping it round.
Now, here comes the part when we shape the bagel dough! Working gently and firmly
with the dough will result in perfectly smooth bagels. Simply coat a finger with flour and
gently press your finger into the center of each dough ball. Then you stretch the rings out
to about a third of the diameter of the bagel and place them onto a prepared baking sheet.
It’s time to boil the bagels. The bagels need a little rest in between shaping and boiling.
So, while the unbaked bagels rest, bring a large pot of water to a bubbling boil. Once its
reached a boil, lower the heat to a simmer. You’ll need a slotted spoon or a skimmer to
place the bagels into the water. Some folks like to use small squares of parchment that
they cut up before hand– do what is most comfortable for you. Handling the uncooked
dough with the utmost care will preserve their shape as well.
Boil the bagels and don’t overcrowd the water. Boil as many bagels as you can
comfortably fit into the pot. They will puff up quite a bit, so do keep in mind they do need
some breathing room.
Once in the water, the bagels will float on the top. Let them sit for 1 minute, then gently
flip them over to boil for another minute on the other side. This will give them a nice crust
and their signature New York-Style chew. You can go a little bit longer on the poach, as
well. This will give them a stronger crust and chew– more on that in the recipe.
After boiling them, top the bagels! This is the time when you can let your creativity run
free. You can use any or all of the topping options listed in the recipe. Often times I do a
combination of toppings to make a delicious homemade everything bagel or I sometimes
just keep it plain or stick to one ingredient on each bagel. Be creative!
Once the bagels have been topped, bake them. Depending if your oven is calibrated or
not (I like to keep an oven thermometer in mine to ensure it’s always accurate), you will
need to bake the bagels between 20-25 minutes. Until they’re uniformly golden brown.
Now, here is the difficult part (not really). You’re supposed to let these cool for at least a
few minutes once they’re out of the oven, until you can handle them. If you’re impatient
like me, I brave through it, slice one open and schmear some cream cheese on mine right
away. Take a bite… Oooh, child!
Homemade New York-Style Bagel Serving Suggestions

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23/08/2020 Bagel Recipe | New York- Style Bagels Recipe - Sophisticated Gourmet

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Check out the New York-Style Bagel Recipe Video!

Homemade Bagel Recipe Ingredients

The Bagel Dough: The Bagel Recipe Ingredients

Shaping and Boiling the Bagels

The Bagel Toppings

What to Serve the Bagels With

How to Make Homemade New York-Style Bagels

Homemade New York-Style Bagel Serving Suggestions

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