Chewy New York Style Bagels
I am so excited to share this recipe with you guys because if you know me, I could eat bagels every single day for breakfast. Literally for the rest of my life. I doubt anyone else would disagree because a warm bagel filled with cream cheese is just one of the best things ever, right?
This is one of my favorite recipes to make at home and I'm so excited to share it with you guys because homemade anything is unmatched! This everything seasoning bagel sounds intimidating to make, but guys, if I realized sooner how easy it was to make bagels at home I would have been making them forever.
They are soft and chewy and have a perfect crust especially when toasted. Plus the texture and flavors coming from the everything seasoning is such a nice contrast to the bagel. Although this recipe does take a bit of time to make, it is 100% worth it!
- 8 bagels
- Prep time: 30 Minutes|Cook time: 25 Minutes|Total time: 55 Minutes
- In a small bowl, pour in 1/2 cup of lukewarm water and add dry yeast and sugar. Do not stir and allow it to sit for 5 minutes. When the 5 minutes is up, stir together.
- In a large mixing bowl, sift in the flour and salt. Make a well in the middle and pour in the yeast mixture. Combine slowly and add the rest of the water (3/4 cup + tbsp)
- Knead the dough for 5 minutes using a stand mixer. Then, sprinkle flour over your workspace and knead the dough by hand for 2 minutes. If the dough is too sticky, add more flour.
- Lightly grease a bowl with oil and place the dough in. Cover using cling wrap and allow it to rise for 1.5-2 hours. After it has risen slightly, punch the dough to release air and let it rest again for 10 minutes.
- Divide the dough into eight pieces. Do this by rolling the dough into a ball and cut in the middle using a bench-scraper or knife. Continue doing this until you have eight dough balls.
- Shape each dough ball into round perfect balls. To do this, knead the dough ball. Forming a "C"/curve shape with your hand, roll the balls until the top has become smooth and the ball is more firm and stable in shape.
- Coat a finger in flour and press into the center of a dough ball and stretch it to make a ring in the middle. This will be the bagel hole so stretch it slightly. Place it on a lightly oiled baking sheet. Repeat with the rest of the dough balls.
- Cover the bagels and allow them to rest for 10 minutes. During this time, preheat your oven to 425F.
- Bring a large pot of water to a boil. Reduce the heat slightly and using a large slotted spoon, lower the bagels into the water. Make sure not to add too many at once 1-3 should be fine depending on the size of your pot. Allow the bagel to float to the top and then let them sit for 1-2 minutes. Then flip the bagel to the other side and let it sit for another 1-2 minutes. Remove from the pot and place on to an oiled baking sheet. Sprinkle the everything bagel seasoning onto the top of the bagel immediately after so that it sticks to it.
- Bake the bagels for 20-25 minutes or until golden brown. Allow to cool before serving.
- Keep in mind that since we used minimal yeast, the dough won't technically "rise" like other breads. It will grow in size but very slightly. The 1-2 hour period is mostly for allowing the dough to rest vs. it growing in size.
- During the boiling stage, the longer the bagel sits in the water, the chewier it becomes!
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