New York Style Bagel Recipe - Finding Silver Linings (2024)

So we are in quarantine like just about everyone else in the world. Since we now have all the time we could ever want to do any given project, I’ve turned everything into a project! Breakfast has turned into it’s own little event. I’ve been whipping up coconut crusted french toast, funfetti pancakes, brown sugar candied bacon, the list goes on.

I’ve been trying to avoid going into grocery stores altogether by having my groceries delivered. The problem here is so many items are out of stock. This includes bagels.

The other day it rained and we fired up the Disney Plus and I decided it was the day to attempt making bagels from scratch. I feel like basics such as bagels are the toughest to get right.

The ingredient list is quite simple (I had everything in my pantry already). I will say the process to make these are a bit time consuming but you have to trust me on this one -these bagels are worth it. They are New York style so they are chewier than the regular bread like consistency of some.

The original recipe (here) calls for bread flour. The protein in the bread flour makes the bagels chewier. My adaptation calls for plain old all purpose flour and are just as chewy. I just boiled them for two minutes rather than one and it changes the texture.

My recipe is for plain, but you can add any toppings you’d like! I love sesame bagels, you could use poppy seeds, add cinnamon to the dough, the possibilities are limitless. I’d actually really love to add pizza seasonings and top with a sprinkle of grated cheese OMG YES!

New York Style Bagel Recipe - Finding Silver Linings (1)

NY Style Bagels

yield 8 bagels

Ingredients

  • 2 teaspoons active dry yeast (one packet)
  • 1 ½ tablespoons (4 ½ teaspoons) granulated sugar
  • 1 ¼ cups warm water(you may need a little more depending on how the dough comes together)
  • 3 ½ cups all purpose flour(you may need extra for kneading)
  • 1 ½ teaspoons salt
  • a little oil (whatever kind you like) for bowl
  • 1 egg white for egg wash (use a whole egg if you like a darker bagel)

Directions

1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

3. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.

4. On a floured work surface, knead the dough for about 7 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

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6. Carefully divide the dough into 8 equal pieces.

7. Shape each piece into a round, making it as smooth as possible.

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8. Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet.

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9. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.

10. Bring a large pot of water to a boil. Reduce the heat. Carefully lower the bagels into the water. I boiled 4 at a time, but you can boil as many as you are comfortable with. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 2 minutes, and them flip them over to boil for another 2 minutes.

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11. Once all the bagels have boiled, transfer them to a lightly oiled baking sheet.

12. Whisk your egg white and brush on the bagels. This will give them a shiny crust. If you want to add toppings to your bagels, do so after the egg wash so they will stick nicely.

13. Bake for 20 minutes, until golden brown.

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New York Style Bagel Recipe - Finding Silver Linings (2024)

FAQs

What makes an authentic New York bagel? ›

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

What makes NYC bagels different? ›

A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.

What gives New York style bagels their color? ›

While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.

What is the difference between a Montreal bagel and a New York bagel? ›

Montreal bagels tend to be smaller, thinner, sweeter and less salty than their New York City counterparts. Both are boiled, but Montreal employs wood-burning ovens for baking, while New York utilizes burlap planks. Many NYC loyalists tout the local tap water as the secret ingredient.

Are NY bagels boiled in lye? ›

The secret to the perfect bagel is a subject of heated discourse. After trying bagels from New York City to Seattle, we can tell you one thing: it's not the water source; it's the baker (see page 183). We found that a lye solution produces a superior crust that's just brittle enough to give way to the chewy crumb.

What makes NY NJ bagels so good? ›

Secondly, and most importantly, New Jersey's water is the best suited for making bagels. NJ gets its water from the Catskill Mountains, which has very soft water, meaning it has low concentrations of calcium and magnesium. This soft water perfectly matches the high protein concentration of the bread flour.

How to get bagels shiny? ›

Did you know that you have to boil bagels before you bake them? It gives them their signature chewy, shiny coating, and it keeps them from puffing up too much and losing their holes in the oven.

Why are east coast bagels so much better? ›

In fact, New York bagels are superior to other bagels due to two things: The New York water, which is a key ingredient, plus the way the bagels are cooked. Tap water in New York is very soft, meaning it has low concentrations of minerals like calcium and magnesium.

What is the best water for bagels? ›

As Smithsonian Magazine puts it, New York City tap water is sort of the "Goldilocks" of water when it comes to dough-making.

What is the best malt for bagels? ›

If you're ready to make a batch of bagels and wondering which type of malt to go for, we find that barley malt syrup imparts the best color and flavor.

What is the yellow stuff on bagels? ›

Noticing yellow spots on your bagel? This could be a sign of yellow mold growth. Consuming moldy food can lead to mold exposure and potential health issues. Mold thrives in environments where there's moisture and food, making bagels a perfect host.

What is a Brooklyn style bagel? ›

Brooklyn Bagel's Plain Bagels are boiled then baked in authentic Brooklyn style, making them soft and chewy on the inside, but crunchy on the outside. Slice open, toast, and eat with butter or cream cheese.

What is a true New York bagel? ›

According to the New York Times, “A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy. It's got a slight tang to the taste, and it's not too big. But some people might disagree.”

What makes a bagel a real bagel? ›

But what sets it apart from other bread is its unique texture and flavor, which comes from its special preparation process. Bagels are first boiled in water (sometimes with malt syrup or honey added) before being baked, resulting in a crisp and shiny crust that encases a dense and chewy interior.

What is in a classic New York bagel? ›

A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish.

What makes New York bagels different from other bagels iReady? ›

Explanation: The primary characteristic that makes New York-style bagels unique among other bagels is that they are boiled before they are baked. This distinctive preparation method gives New York style bagels their iconic chewy texture and slightly shiny surface.

How do you describe a New York bagel? ›

A true New York bagel is so much more, she continued. “A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy.

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