Homemade New York-Style Bagels
Turn your kitchen into a New York Deli with these chewy New York-Style bagels. Filled with your favourite fillings they are fabulous for breakfast, lunch, or dinner.
How long will it take?
2 hours
What’s the serving size?
Makes 8 bagels
What do I need?
- 7 g dried yeast
- 20 g caster sugar
- 300 mL warm water, divided
- 440 g bread flour
- 1 ½ tsp salt
- 1 egg, lightly beaten
- Optional Toppings – sesame seeds, poppy seeds, bagel seasoning, sea salt, sugar, cinnamon,
How do I make it?
- Pour 120 mL of warm water into a bowl. Add yeast and caster sugar, do not stir. Leave for 5 minutes, then stir until yeast and sugar dissolve.
- In a large bowl combine flour and salt. Make a well in the centre and add yeast mixture along with a further 80 mL warm water. Mix well and add remining water as needed to create a moist, firm dough.
- Turn dough out onto a floured surface and knead for 10 minutes or until it is smooth and elastic.
- Brush a large bowl lightly with olive oil and place dough in bowl. Cover with a damp tea towel and set aside in a warm spot to rise for 1 hour, or until the dough has doubled in size. Punch dough down and rest for a further 10 minutes.
- Divide dough into 8 equal-sized pieces and shape each piece into a round. Use your fingers to gently form a ring shape, then place bagels on a lightly oiled tray. Cover with a damp tea towel and rest for 10 minutes.
- Preheat oven to 220C.
- Bring a large saucepan of water to the boil over high heat. When boiling, reduce heat to a low simmer, and add bagels to the water (you may want to work in batches to avoid overcrowding). When bagels float to top of the water, leave to cook for 2 minutes, then flip and cook for a further 2 minutes on the other side.
- Transfer bagels to a baking tray lined with baking paper. Lightly brush with egg and sprinkle with toppings if using. Bake for 20 minutes or until golden.
- Serve with your favourite bagel fillings – cream cheese, butter, honey, smoked salmon, eggs, bacon, salad, jam, cheese, ham.
