Recipe: No-Fail New York Bagels

Tweet

Pin It

I've lived in NYC for almost a year now (and over a year collectively, if you add all the random months of temporary residence over previous years together) so I've decided that the proper way to honor the fact that I'm somewhat a New Yorker now is with a New York bagels recipe!

These have the bagel crust, the bagel chewiness, and the bagel flavor - they're all around the real deal! Whether you bake them in New York with NY water or in North Carolina (or wherever else you are) they'll turn out great. The NY water thing for bagels and pizza crust is a complete myth, in my opinion.

Without further ado, here's the recipe!

No-Fail New York Bagels

Makes 8 bagels

* 4.5 cups all-purpose flour

* 3 Tbsp. white sugar (an equal amount of brown sugar can be substituted in a pinch)

* 1.5 tsp. salt

* 2.25 tsp. active dry yeast

* 1.333 c. warm water

* 2 Tbsp. margarine

* 1 Tbsp. white sugar (an equal amount of brown sugar can be substituted in a pinch)

* 2 tsp. salt

-OPTIONAL: 1 Tbsp water and 1 egg white, mixed together to make an egg wash (will make for a nicer crust and the shiny bagel look)

1) Mix together 1.5 c. of flour with 3 Tbsp. sugar, 1.5 tsp. salt, and the yeast in a large bowl. 

2) Heat the water and margarine in a small pot over medium heat, stirring frequently. Once the margarine has melted into the water completely (just shy of when the water begins to boil), pour the water-margarine mixture into the dry ingredients. Stir vigorously with a wooden spoon for two minutes.

3) Add 1/2 c. of flour, mix vigorously for another two minutes.

4) Add the remaining flour, half a cup at a time, to form a stiff dough.

5) Knead for 8-10 minutes. Dough should be elastic when ready.

6) Cover and let rise in a warm spot for ~1 hour.

7) Punch down, cover and let rise for 15 minutes.

8) Divide the dough into eight pieces. Roll each each into as smooth of a ball as you can, then poke a one inch hole in the middle of each. Let rise for 15 minutes.

9) Heat 1 inch of water in a large skillet with 1 Tbsp. of sugar and 2 tsp. of salt in the water. 

10) Drop 3 bagels into the simmering water and cook for 3 minutes over medium heat.

11) Flip and cook for 2 more minutes. 

12) Flip again, cook for 1 more minute. Drain the bagels on towels (or paper towels, but be careful that it doesn't stick when you transfer it to the baking tray later). Repeat for the rest of the dough. Don't let the cooling bagels be in a draft or a cool place or they could deflate! 

13) Transfer the boiled bagels to a greased cookie sheet.

*OPTIONAL* Brush the tops of the bagels with the egg white-water mixture. Sprinkle on any desired toppings, i.e. poppy seeds, sesame seeds, sunflower seeds, cinnamon sugar, etc.

14) Bake in a pre-heated 375 F (190 C) oven for 30-40 minutes, until golden on top.

15) Remove from baking sheets and cool on a wire rack.

Enjoy!

Like bagels? Tweet it!