One thing I miss most about living in NYC are the bagels. NYC sure knows how to make a good bagel, and now that I live down in North Carolina, it is hard to find a bagel like the ones I used to get in New York. I worked in Brooklyn and on Fridays at lunch, myself and coworkers would walk to a local bagel shop. These bagels were so good! Big, round and fluffy. I am determined to make the best one I can at home now.
Let’s Talk Flour
Bread flour seems to work the best for these bagels as it gives them a super fluffy, thick texture with the extra added gluten in it. However, I have made them with plain all purpose flour as well as even whole wheat flour which are also delicious. Just know they may not turn out as big and fluffy
For our everything seasoning, it is totally up to you. Get creative with it to recreate your personal favorite type of bagel. I am making splitting my dough in half to make two types: Everything and Cinnamon Raisin.
I am using good old Trader Joe’s Everything but the Bagel seasoning. If you don’t have a Trader Joe’s near you, you can totally make our own seasoning. A great recipe I found is by Maria and Josh from Two Peas and Their Pod. Check it out! For the cinnamon raisin, I think it is obvious what you will need for that.
You will need a couple hours to make these bagels, so I suggest waking up extra early so you can have some fresh baked, warm bagels for breakfast. I have heard that you can make the dough and shape the bagels the night before and pop them in the fridge then bake in the morning, but I haven’t tried it yet. Usually, I make these when I wake up and we have them a few hours later for more of a brunch situation.
I mean look at that fluff…
Anyway, let’s get to the recipe! It is super easy- you just need a little time and patience with a few of the steps, but I assure you, they will turn out great and you won’t be disappointed.
New York Style Bagels
- 1 pkg instant dry yeast
- 1 ⅓ cup warm water 110-115 degrees
- 1 TBSP sugar
- 3 ½ cups bread flour
- 1 ½ tsp salt
- *See seasoning options below
In a small bowl, add the warm water, yeast and sugar and mix well. Let stand for about 5 minutes until the yeast activates and bubbles have formed.
In a stand mixer fitted with a dough hook, combine the flour, salt and yeast mixture. Mix on a low speed until all is combined. Then raise the speed one notch and knead the dough for about 5 -7 minutes until it is firm, smooth and comes together in a ball. *If you don't have a stand mixer, you an do this by hand. You will need to knead the dough for about 10 minutes until smooth and and a ball forms.
If adding a seasoning option into the dough, now is the time. For example if you are making cinnamon raisin bagels, add your cinnamon and raisin at this time (measurements below). If adding seasonings on top of the bagel, like everything or poppy seeds, move on to the next step.
Place the dough in a lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let it rise for 1 hour.
After and hour, punch down the dough. Separate the dough into 8 equal pieces. On a clean surface, roll each piece into a ball using your hands and rolling the dough in circular motions until it is smooth and no seams are shown. Place on a parchment lined baking sheet and continue forming the rest.
With both your index fingers, poke a hole through the center of each dough ball and form the hole you desire. Place back on baking sheet.
Bring a wide pot of water to a boil. Place a few bagels in a time not to overcrowd them. The bagels will get larger when boiling so be careful not to overcrowd. Cook them for 2 minutes on each side then carefully remove them from the water and place back on the baking sheet.
Place bagels in upper ⅔ of oven at 425° for 8 minutes. Remove from oven, brush with egg wash and then sprinkle on seasonings. Place back in oven for 12-17 minutes until the tops are golden brown.
Once out of the oven, place immediately on a cooling rack and let cool completely. Enjoy with your favorite spreads!
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