Homemade New York-Style Bagels
These homemade bagels have a chewy center, thin crisp crust, and a practical overnight option for fresh breakfast baking.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 day 3 hours
Ingredients
Ingredients
- 4 1/4 cups bread flour
- 1 1/2 cups warm water not hot
- 1 3/4 teaspoons instant yeast
- 2 tablespoons white sugar
- 2 3/4 teaspoons kosher salt
- 2 litres water for poaching
- 3 tablespoons honey for poaching water
- 1 3/4 teaspoons baking soda for poaching water
- 1 egg white at room temperature
- 1/2 teaspoon water for egg wash
- 1 batch everything bagel seasoning for topping
- 12 teaspoons white sesame seeds for topping
- 8 teaspoons poppy seeds for topping
Instructions
Instructions
- Mix the flour, warm water, yeast, sugar, and salt until no dry flour remains. Rest the dough for 20 minutes.
- Knead on low speed for 8 to 10 minutes, or by hand for 15 to 20 minutes, until smooth and elastic. Cover and let rise in a warm place for 1 to 1 1/2 hours, until 75 percent larger.
- Divide the dough into 8 equal pieces. Shape each into a tight ball, rest for 10 minutes, then make a hole through the center and stretch it to form a bagel.
- Cover the shaped bagels and proof for about 30 minutes, or refrigerate for up to 24 hours for an overnight cold proof.
- Bring the poaching water, honey, and baking soda to a gentle boil. Poach each bagel for 1 minute per side, then drain.
- Whisk the egg white with the water. Brush the bagels, add toppings if using, and bake at 425°F (220°C), or 400°F (200°C fan), for about 20 minutes until deeply golden.