New York Style Bagels
Ingredients
- 1 1/4 cups warm water (about 100 degrees)
- 1 1/2 Tablespoons sugar
- 1 packet active dry yeast
- 3 1/2 cups flour
- 1 1/2 teaspoons salt
- 1 egg (for egg wash)
- Any toppings (everything seasoning, poppy seeds, asiago cheese, etc.)
Instructions
- Sprinkle the sugar and yeast on top of the warm water. Let sit for 5 minutes, or until bubbly.
- In a large bowl, combine the flour and salt. Make a well in the center.
- Stir the yeast mixture and pour into the well. Stir to combine, until you have a shaggy dough.
- On a lightly floured surface, knead the dough for about 10 minutes, or until soft and smooth.
- Lightly grease a bowl, and place the dough in. Cover with plastic wrap and/or a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Turn the dough out onto a lightly floured surface.
- If adding any mix ins (ex. cinnamon and raisins), knead them in now.
- Divide the dough into 8 pieces. Roll each into a ball, and poke a hole in the center to form a bagel shape. Place on a baking sheet and cover with a damp cloth. Allow to rest 10 minutes.
- Preheat oven to 425 degrees. Bring a large pot of water to a boil.
- Place 2-3 bagels at a time into the boiling water. Cook for 2 minutes per side, and place on a parchment lined baking sheet.
- Brush the tops of the bagels with egg wash, and sprinkle on any toppings.
- Bake for about 20-25 minutes, or until golden brown.
Notes
To make cinnamon raisin bagels, I add about 1 teaspoon cinnamon and 1/2 cup raisins to the dough, and knead in before forming the bagels.