New York Bagels

Updated at: Tue, 04 Jun 2024 10:17:39 GMT

Step 1

This recipe makes 12 large bagels. If you'd prefer a smaller bagel, portion to 100g pieces (recipe will yield 15 smaller bagels).

Step 2

*if measuring with cups please look up how to measure flour correctly so the quantities aren’t too far off what they should be. You may need to adjust with a touch more flour or water because cups aren’t as precise as kitchen scales.

Step 3

In a large mixing bowl or the bowl of a stand mixer, whisk together warm water, instant yeast and sweetener of choice - its most authentic to use the malt syrup but this isn't widely available so honey, molasses or agave can all be substituted. Tip the flour and salt into the bowl and mix the dough together until no dry patches of flour remain. If you’re using a stand mixer, you can mix it with the dough hook attachment. If mixing by hand, start mixing with a spoon but you may need to use your hand to really squish the dough together to make sure all the flour is mixed in evenly.

Step 4

If you have a stand mixer, knead the dough with the dough hook attachment on medium speed for 6-7 minutes. If kneading by hand, tip the dough onto your work surface and knead for 8-10 minutes. The dough may feel a little tacky at first but try not to add much (or any!) flour to it - it will become smoother and less sticky the longer you knead it.

Step 5

Smooth the dough into a ball and return it to the mixing bowl and then cover the bowl and let the dough rise for 1 hour/1hour 15 minutes. The dough should have nearly doubled in size.

Step 6

Tip the dough onto your work surface and then cut it into 12 equal sized pieces - they should weigh 125g each. Shape each piece into a tight dough ball. The easiest way of doing this is to gather all of the sides of the blob of dough into the middle to form a ball shape then flip it upside down, fully cup your hand over the dough ball and then move your cupped hand around in a circular motion whilst putting slight pressure on the dough ball underneath. The dough should eventually tighten up into a smooth looking ball. Repeat this will all the other dough balls and then cover them with a piece of plastic wrap or a tea towel for 15 minutes.

Step 7

Now it’s time to shape the bagels. If the dough still feels a tad sticky, you can dust the tiniest amount of flour over the top of each dough ball just to make the shaping a bit easier. Poke a hole through the centre of each dough ball with your finger, then gently stretch the centre by twirling it around both index fingers until the hole is about one and half inches in diameter.

Step 8

While the shaped bagels are resting, preheat your oven to 220C/430F and line two large baking trays (13x18) with parchment paper. Brush the parchment paper with a little bit of olive oil or vegetable oil and then set trays aside.

Step 9

In a large pot, bring three litres of water to a gentle boil. Once boiling, add in the bicarbonate of soda and brown sugar and then stir together until dissolved. Reduce to a rolling simmer. If you have malt syrup, use that instead of the sugar!

Step 10

Now it’s time to boil the bagels. First grab a cooling rack so you have a place to put the bagels when they come out of the water. Gently place three to four of the shaped bagels into the simmering water and let them cook for 30 seconds on the first side. Flip them all over and then let them cook for an additional 30 seconds on the other side. Use a large slatted spatula or skimmer to remove the bagels from the water and then place them onto the cooling rack to drain. Repeat this process with the remaining bagels.

Step 11

Once all of the bagels have been boiled, it’s time to place them on to the prepared baking trays. I like to sprinkle the seeds or everything bagel seasoning onto the tray where the bagels will be placed. This isn’t necessary, but I like the seasonings/seeds on both sides of the bagel. If you do this, give the bagel a good spin in the seasoning/seeds on the tray to ensure the bottom of the dough has been covered.

Step 12

Once the bagels are placed onto the two large baking trays, whisk one egg white in a small bowl (not too vigorously, you don’t want it frothy!) and then lightly brush the egg white over the top and sides of each bagel. Then liberally sprinkle on any seasonings/seeds you wish to add and then give them a little pat to make sure they’re stuck on nicely. If you’re topping the bagels with cheese or jalapeños and cheese, you can skip the egg wash.

Step 13

Bake for 14-18 minutes or until the bagels are going a nice golden brown colour all over and the bottoms of the bagels are getting crispy too. If you've chosen to top your bagels with cheese, they may need a few additional minutes in the oven. .

Step 14

Enjoy these bagels warm from the oven with your favourite cream cheese and/or fillings.

Step 15

These bagels are best toasted if they’re not eaten on the day they were baked. They can be frozen easily. Just make sure to slice down the middle before freezing so they can be taken from the freezer bag and toasted from frozen without having to wait for the bagel to thaw first before cutting.

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