Crispy New York Bagels (Print Version)
# Ingredients:
→ Main ingredients
01 -
Warm water, 250g
02 -
7g of dried baker's yeast (or 14g of fresh yeast)
03 -
White sugar, 20g
04 -
500g of all-purpose T65 flour
05 -
6g salt
06 -
Poppy and sesame seeds (or whatever toppings you like)
# Instructions:
01 -
Start by preparing the yeast. Combine it with a portion of the warm water (around 25°C), toss in the sugar, stir it, cover, and let it sit a few minutes until it starts to get foamy. If you're using instant yeast, you can just skip ahead to the next part.
02 -
Pour the flour and salt into your stand mixer bowl. Make a little well in the middle and add the yeast/sugar/water mix. Then, throw in the rest of the water. Use the dough hook on medium speed to knead until the dough is smooth and pulls away from the sides of the bowl.
03 -
Sprinkle some flour on your work surface and shape the dough into a ball. Place it in a covered bowl and let it rest for about an hour. Keep it somewhere warm (20-25°C) and draft-free.
04 -
Punch the dough down to remove air bubbles. Roll it back into a ball and leave it under a kitchen towel for another 15 minutes.
05 -
Cut the dough into 6 pieces, each about 130g. Take each piece, poke your finger through the middle, and stretch it into a bagel shape about 8cm wide with a hole around 2cm in diameter. Put them on an oiled baking sheet lined with parchment paper and cover with a towel for 15 minutes.
06 -
Get about 2 liters of water boiling in a large pot and set your oven to 220°C. Carefully place bagels one or two at a time into the boiling water. Let them simmer for a minute on each side, then take them out with a slotted spoon.
07 -
Place the bagels you just boiled on a greased baking sheet lined with parchment paper. While they're still damp, sprinkle your chosen seeds on top. Bake them and toss some water on the oven's bottom to make steam. Let them cook for 15-17 minutes or until the tops are golden brown.
08 -
Take the bagels out of the oven and leave them on a cooling rack. Once cool, cut them in half and fill them however you like.
# Notes:
01 -
You can keep these bagels fresh in a sealed container for 2-3 days or freeze them for up to 3 months.
02 -
Don’t skip the boiling step. It’s what gives bagels their classic chewy texture.