authentic ny bagels

This New York style bagel recipe is super easy to make and well worth the effort! Crispy on the outside, just like your favorite NY deli, but made in your own kitchen. These are the real deal and completely doable! Instructions for same day baking or, for best flavor, overnight bagels.

Authentic New York-style Bagels

bread flour*

dry yeast (overnight bagels) ((1 tablespoon for same-day bagels))

sugar

brown sugar

salt

warm water (overnight bagels) ((1.5 cups for same-day bagels))

vegetable oil

vital wheat gluten

water ((just use enough to allow at least 3

brown sugar, honey,

cornmeal (enough to dust baking sheets)

Sesame seeds

tbsp Poppy seeds

tbsp onion

garlic

tsp Coarse salt

Add all dry ingredients to a medium sized bowl or in the bowl of a standing mixer and blend.

Note: Please see directions on your brand of yeast. If it requires activation by adding water and/or sugar, use some from the amounts stated in the recipe. RedStar/SAF (instant or active yeast) does NOT require activation but Fleishman&#039;s active dry yeast does.

Add wet ingredients (oil and water) to dry ingredients and knead until dough in smooth (10 to 12 minutes in mixer or as long as needed by hand; may also knead in food processor for up to 90 seconds and finish by hand kneading if needed). If using food processor, you may need to split dough into two batches depending on size of appliance.

Do a window pane test: take a small walnut sized piece of dough and try to stretch it out very thinly until it is almost &quot;transparent&quot; - this suggests your dough has been kneaded enough.

Rest dough for 10 minutes and then divide into 8 pieces (if weighing about 115 grams or 4 ounces for each bagel)

Shape dough pieces into balls by rolling on countertop using slight pressure from palm of your hand, and then let the balls rest on counter for 10 to 15 minutes.

Spray a baking sheet with cooking spray, sprinkle with cornmeal,  and set aside.

Poke hole in center of each balls with your index finger and form into bagels by gently stretching the hole out to about 2 inches in width, and then place on prepared baking sheet.

To  Mix the Dough:

Cover bagels with plastic wrap (spray tops of bagels or bottom of wrap so it doesn&#039;t stick to bagels) and let bagels rise for about 20 minutes in warmer weather or 30 minutes in cooler kitchens. (Float test: Bagels are ready for boil and bake if they float in a bowl of water.)

For Same Day Baking

Spray top of bagels with cooking spray and top with plastic wrap, place in the refrigerator, and then proceed the next day by following &quot;To Boil and Bake Bagels&quot; section below. No need to bring bagels to room temperature after refrigerating.

For Next Day Baking

Preheat oven to 450 degrees (Do NOT use convection)

In the meantime, bring kettle water to a boil in a large flat pan with deep sides (saute pan or broiler pan)

When water is boiling, add bagels to water (enough to fit without crowding) and boil bagels for about 30 to 45 seconds and then flip them over and boil for another 30 to 45 seconds on the other side. (You can boil for up to 2 minutes per side but note that the bagels may be more apt to deflate during a longer boil.)

Drain bagels using slotted spoon and place onto a baking sheet that has been dusted with cornmeal.

If desired, top with your favorite bagel topping (ie, everything seasoning) or leave them plain.

Place bagels into the oven and bake for 15 to 20 minutes until golden (begin checking bagels at about 13 minutes). You can use parchment or silicone baking mat but I&#039;ve often also used simply cornmeal dusted plain baking sheet.

To Boil and Bake the Bagels

Bagels are best enjoyed the same day as baking. For leftovers, slice and freeze in airtight bag.

Storage

Mix all ingredients together and store extra in plastic bag.

To Make the Everything Topping

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Authentic New York-style Bagels

The most viewed authentic ny bagels recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine