New York-style bagels
Servings 8
Ingredients
- 6 grams instant yeast
- 19 grams granulated sugar
- 300 ml warm water
- 440 grams bread flour
- 6 grams salt
Instructions
- Mix all ingredients using a stand mixer until dough is smooth and elastic and the dough is pulling away from the sides of the bowl.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
- Transfer to a flat surface and carefully divide the dough into 8 pieces
- Shape each piece into a ball
- Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a baking sheet (I use a silicon baking sheet)
- After shaping the dough rounds and placing them on the sheet, cover with a damp kitchen towel and allow to rest for 10 minutes
- Meanwhile,preheat your oven to 425ºF / 220ºC
- Bring a large pot of water to a boil. Use a slotted spoon or skimmer to lower the bagels into the water.
- Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (New York-style bagels)
- Add toppings as you take them out of the water before baking (I use Everything bagel seasoning) or brush with egg wash.
- Bake for 20 - 25 minutes, or until golden brown