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New York–Style Bagels
Dense, chewy bagels made with bread flour and boiled before baking for a shiny crust.
Ingredients
| Volume | Grams |
|---|---|
| Dough | |
| 4 cups bread flour | 480 g |
| 2 tsp instant yeast | 6 g |
| 1 tbsp packed brown sugar | 13.3 g |
| 2 tsp table salt | 12 g |
| 1 1/4 cups warm water | 284 g |
| Boil and finish | |
| 8 cups water | 1816 g |
| 1 tbsp honey | 21 g |
| 1 large egg, beaten with 1 tbsp water, optional | 50 g |
| 1/4 cup everything bagel seasoning, or sesame seeds, optional | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, yeast, brown sugar and salt, add the warm water, and knead 8–10 minutes into a stiff, smooth dough.
- Cover and let rise until puffy, about 1 hour.
- Divide into 8 pieces and shape each into a tight ball. Poke a hole through the center with your thumb and stretch it to about 2 inches wide. Rest 15 minutes.
- Heat the oven to 425 °F. Bring the water and honey to a boil and boil the bagels 1 minute per side.
- Set them on parchment-lined sheets, brush with egg wash, and sprinkle with toppings.
- Bake 20–22 minutes, until deep golden. Cool on a rack.
Tips
- For the best flavor, refrigerate the shaped bagels overnight and boil them straight from cold.
- The dough is meant to be stiff; resist adding extra water.
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