New York Style Bagels

New York Style Bagels


  • 1 packet active dry yeast
  • 1 ½ tablespoons of granulated sugar
  • 1 ½ cups of warm water
  • 3 ½ to 4 ½ cups of flour (will need extra for kneading)
  • 2 teaspoons of salt
  • 6 quarts water
  • 1 teaspoon salt
  • 1 egg yolk
  • 1 tablespoon water


  1. In a large mixing bowl, stir together water, yeast, and sugar.
  2. Let stand for 5 minutes.
  3. Stir in one cup of the flour.
  4. Add salt, then enough of remaining flour to make a stiff dough.
  5. Knead the dough for about 10 minutes until it is smooth and elastic.
  6. Try working in as much flour as possible to form a firm and stiff dough.
  7. Lightly brush a large bowl with oil.
  8. Place the dough in the oiled bowl and turn to coat.
  9. Cover the bowl with a damp dish towel.
  10. Let rise in a warm place for 1 hour, until the dough has doubled in size.
  11. Punch the dough down, and let it rest for another 20 minutes.
  12. Divide the dough into 8 pieces
  13. Form each section into 10-inch long strips.
  14. Roll the ends together to seal and make a ring.
  15. Place on a lightly floured surface, cover, and let rest 25 minutes.
  16. Preheat your oven to 425ºF
  17. Bring a large pot of salted water to a boil.
  18. Line two large baking sheets with parchment paper.
  19. Boil two bagels at a time for 2 minute on each side.
  20. Wisk egg yolk and water together to form a wash.
  21. Brush bagels with an egg wash then sprinkle with toppings (if any).
  22. Bake for 20 to 25 minutes, until golden brown.
  23. Cool on a wire rack for 5 minutes before serving.

Number of servings (yield): 8

Microformatting by hRecipe.


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