Authentic New York-Style Homemade Bagels
- 1 1/2 cups warm water (110°F to 115°F / 45°C )
1 tablespoon dry active yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup (preferred) or malt powder
2 teaspoons kosher or coarse salt
4 1/2 to 5 cups unbleached bread flour
- Kettle Water:
About 6 quarts water
2 tablespoons malt syrup
1 teaspoon kosher or coarse salt
- Optional Toppings:
Sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt
- In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. Stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on lightly floured surface for about 15 minutes.
- Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
- Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil.
- Preheat oven to 450°F (230°C). Line two large baking sheets with baking parchment paper. Set aside.
- Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
- Carefully transfer bagels to prepared baking sheets. If desired, sprinkle with the toppings of your choice.
- Place in the preheated oven and reduce heat to 425°F (220°C), and bake about 17 to 25 minutes, turning bagels over just before they are completely baked.
- Transfer bagels to wire rack to cool completely.
Makes 8 bagels.
Bread Machine Directions: The dough can be made in a bread machine using the dough cycle. Follow the manufacturer’s suggestion for adding the dough ingredients to the bread pan and start the dough cycle, however, remove dough once the first kneading cycle is complete and allow the dough to rest, covered with a floured dish towel, on a floured surface for about 15 minutes. Proceed with step 2.
Storage Suggestion: To store in freezer, first slice cooled bagels, place a small piece of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you’re ready for a bagel, they will come apart easily, ready to toast without having to pry apart or thaw.
Nutrition Facts (per serving: 1 bagel without toppings): 329.6 calories; 8% calories from fat; 3.1g total fat; 0.0mg cholesterol; 724.3mg sodium; 132.7mg potassium; 63.7g carbohydrates; 2.2g fiber; 1.8g sugar; 61.6g net carbs; 10.3g protein.