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New York Bagels

New York Bagels
If you have ever experienced a real New York bagel, you will know that the bagels sold in the frozen food section of most supermarkets pale in taste and texture. Boiling the bagels in water before baking is what gives them their distinctive, chewy texture.
Yield 12 small bagels
6

Reviews

Ingredients

Dough

  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup water (120-130º F; very warm, but not too hot to touch)

Water bath

  • 2 quarts water
  • 2 tablespoons granulated sugar (brown sugar or molasses can be substituted)

Topping

  • 1 large egg white (slightly beaten)
  • 1/4 cup Sesame seeds, poppy seeds, or your favorite flavors

Instructions

  • Using a stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, salt and sugar to mixer bowl; whisk to combine. Add warm water to flour mixture. Mix for 4 minutes on medium speed. Switch to dough hook attachment. Gradually add remaining flour and knead 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains in dough after poking with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 equal parts and each part into 3 equal pieces. Shape each piece into a smooth ball. Poke a hole in the center with a finger. Pull dough gently to make a 1 to 2-inch hole. Place on parchment paper or silicone-lined cookie sheet. Cover, let rise for 15-30 minutes.
  • Water bath: In a large pot, heat water and sugar over medium heat to a boil.
  • Preheat oven to 375ºF.
  • Place a few bagels at a time in the boiling water. Cook 1 1/2 minutes on each side (3 minutes total.) Remove with a slotted spoon and place back on prepared cookie sheet. Brush tops with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds if desired.
  • Bake in oven 20 to 25 minutes or until golden brown. Let cool on wire rack.
  • Serve with your favorite spread.

Notes

Get Bread Machine Method here.
If an egg bagel is preferred, reduced water to 3/4 cup and add 1 egg at room temperature.

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Review & Comments

Sadie | Reply

4 stars
These are good bagels, the recipe is straightforward, and you don’t have to plan ahead, but the bagels weren’t as good as ones I’ve made with a longer fermentation. I made them 3 times, tweaking the recipe slightly each time. The best outcome was increasing the salt to 1 1/2 tsp, adding barley malt syrup to the dough, and adding molasses, baking soda and salt to the water bath. The bagels were moist with a bit of a chew, but they lacked flavour despite the additional salt and malt syrup. They looked great. I divided the dough into 6 portions about 105 grams each. I used Platinum yeast for the first two batches, and regular yeast (2 tsp) for the final batch, which was the best one.

Hazel | Reply

Can I substitute with the platinum sourdough yeast in this recipe?

Red Star Yeast | Reply

Hi Hazel,

Yes you can. The substitution would be 1:1.

Happy Baking!

Debbie Juli | Reply

I thought that Malt Barley was an important ingredient to create a real NY bagel.
I only see sugar added, why and how much malt barley (powdered or liquid) should be added?
Thanks

Red Star Yeast | Reply

Hi Debbie,

You can certainly substitute in malt for the sugar in this recipe. Sugar was chosen as it is a common pantry item for most home bakers and will provide added sweetness similar to malt.

Happy Baking!

Karen | Reply

Can I substitute Active Dry Yeast for the Platinum Yeast?

Red Star Yeast | Reply

Hi Karen,

Yes you can 1:1. The biggest difference you will see is a slower rise time compared to using the platinum yeast.

Happy Baking!

Andy | Reply

4 stars
I’ve been making great bagels for nearly 50 years, using the Tassajara Bread Book recipe. Never put sugar in the boiling water, and have no idea why you would. What does it do ? Increase boiling point same as a little salt ? Why use sugar ?

Red Star Yeast | Reply

Hi Andy,

It is in there to slightly sweeten the dough. You can omit if you would like.

Happy Baking!

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