Description
Make your own New York-Style Bagels at home with this authentic, chewy, and golden recipe! Using a two-step sponge method, these bagels have the perfect dense yet soft texture and that signature crisp crust. Boiled in baking soda water for extra chew, these homemade bagels are just like your favorite deli’s!
Ingredients
Units
Scale
For the Sponge:
- 1 teaspoon instant yeast (or active dry yeast)
- 4 cups bread flour
- 2 1/2 cups water, room temperature
For the Dough:
- 1/2 teaspoon instant yeast
- 3 3/4 cups bread flour
- 3 teaspoons salt
- 1 tablespoon brown sugar
For Boiling:
- 1 tablespoon baking soda
For Toppings:
- Sesame seeds, shredded cheese, everything mix, etc.
Instructions
Step 1: Make the Sponge
- In a large bowl, mix 1 teaspoon yeast, 4 cups bread flour, and 2 ½ cups water.
- Stir until it resembles pancake batter.
- Cover with plastic wrap and let sit at room temperature for 2 hours, or until doubled in size and bubbly.
Step 2: Mix the Dough
- Stir in the remaining ½ teaspoon yeast.
- Add 3 ¾ cups bread flour, salt, and brown sugar.
- Mix until a stiff dough forms. If needed, knead by hand for 10 minutes, until smooth and elastic.
Step 3: Shape the Bagels
- Divide the dough into 12 equal pieces.
- Roll each piece into a smooth ball.
- Poke a hole in the center and stretch it into a bagel shape.
Step 4: Boil the Bagels
- Bring a large pot of water to a boil. Add 1 tablespoon baking soda.
- Boil bagels one or two at a time, 30 seconds per side.
- Remove and place on a parchment-lined baking sheet.
Step 5: Bake the Bagels
- Preheat oven to 425°F (220°C).
- Sprinkle toppings onto the bagels, if desired.
- Bake for 20-25 minutes, until golden brown.
Step 6: Cool & Enjoy
- Let the bagels cool on a wire rack before slicing.
- Serve with cream cheese, butter, or your favorite spread!
Notes
- For a Chewier Crust: Add 1 tablespoon barley malt syrup to the boiling water.
- Overnight Proofing Option: After shaping, refrigerate bagels overnight, then boil and bake the next day.
- Storage: Keep in an airtight container for up to 3 days, or freeze for up to 3 months.
