EASY New York Bagels at home - By an actual New Yorker
Channel: Burke Makes Stuff
Date: 10/03/2023

New York style Bagels are the best, and YOU can make them anywhere! With this simple recipe and walk through tutorial you'll make your own NY style Bagels on the first try!

This recipe is for making 8 bagels, but can easily be doubled, tripled, etc. for your needs. 

Prep time ~ 20 minutes 
Cook time ~ 20 minutes 
Additional time to hang out and wait for stuff to happen ~ one hour, 20 minutes 
Total time ~ two hours 

Ingredients & links to them 
2 teaspoons or 6 g of active dry yeast: https://amzn.to/3J6YW9e 
4 1/2 teaspoons or 19 g of granulated sugar: https://amzn.to/3yrrchH 
1 1/4 cups or 300 mL of warm water 3 1/2 cups or 440 g of bread flour: https://amzn.to/3JtRO8n 
1 1/2 teaspoons or 6 g of kosher salt: https://amzn.to/3yvZro8

Links to everything else I use in this video:
Kitchen Mixer - While it is not needed, it makes ALL things sooo much easier when cooking or baking!, This one is BY FAR my favorite & is the TOP of the line! https://amzn.to/3JpTKhU
Here is another great, but more affordable option: https://amzn.to/420nCIT 
Good quality Cutting Boards are one of the most underrated items in every kitchen! https://amzn.to/3T1YzkC 
Bagel/Bread Knife - https://amzn.to/3kZChn8 
Glass Bowl Set – Super useful! Inexpensive! https://amzn.to/3L81dU3

Instructions:
Into a separate cup, pour out about 1/2 cup or 120 mL of the warm water and into it add your sugar and yeast. Don’t stir it! Let it sit for five minutes. Then stir the sugar and yeast mixture until it is all dissolved in the water.

In either a large bowl, if you’re working by hand, or your mixer, combined the flour and salt. If you are doing this by hand, make a hole in the middle of the pile of flour in the bowl. Add your yeast and sugar mixture.

Add the rest of the warm water to the dough mixture. Depending on where you live, you may need a little more water. You’re looking for a moist and firm dough after you’re done mixing.

In your mixing bowl or on a flowered countertop Knead the dough for approximately 10 minutes when it’s done it should be smooth and elastic. Do your best to slowly add in as much flour as you can during the kneading process. At this point we’re looking for a firm, stiff dough when this is complete.

Lightly oil a large bowl and add the dough to it. Turn & flip the dough around until it is also coated with the oil very lightly. Cover the bowl with a damp dish towel & wait one hour while the dough rises. The dough will double in size.

When the hour is complete, come back and punch the dough down, removing as much air as possible. Cover it again and let it rest for another 10 minutes.

Turn the dough out onto a cutting board and divide it into eight pieces of approximately the same size. You really don’t have to go nuts with this and use a scale or anything, though some choose to to get each bagel the exact same size.

Take each of your eight pieces and one at a time, shape them into balls of dough by placing the dough in your hand, holding your hand steady, shaped as a cup, and applying slight pressure downwards, while moving the dough in a circular motion.

At this point, put a large pot of water on to boil.

Taking your eight balls of dough, coat your fingers in flour and press your thumb through the center of each ball to create the hole. Stretch the bagel until the hole is approximately 1/3 the diameter of the entire bagel and place it on a cookie sheet. Do this for each of the other balls of dough. Cover them with the damp kitchen towel again and allow them to rest for another 10 minutes.

While waiting, preheat your oven for 425°F or 220°C

When the large pot of water is boiling, reduce the heat, and bring it down to a simmer. Use a slotted spoon to lower the bagels into the water being careful not to burn yourself. Remember, hot water is hot. Also be careful not to overcrowd the pot because once you put in the bagels, they will grow in size quite a bit. The bagels will float almost immediately. Let them cook on one side for one minute. Then flip them and let them boil for another minute.

After the bagels have boiled for one minute on each side, it is time to remove them from the water and put them on a lightly oiled or parchment-lined baking sheet. This is when it is best to add the toppings.

Bake for 20 minutes in your 425° oven and remove to serve or put on a wire rack to cool.

Topping ideas : cinnamon & sugar, Himalayan rock salt, garlic, minced onion, poppy seeds, sesame seeds, everything bagel seasoning (my absolute favorite – https://amzn.to/3ZBNWrh or a combination of any of these!

Notes: As with almost any cooking, trial-and-error is how you perfect a recipe. While the measurements I provided for this recipe work perfectly for myself, depending on your location on the planet, your altitude, temperature, humidity levels at the time, etc. slight variations may be necessary. But I recommend not overthinking it! Bagels are easy! You can totally do this!!!!

Some music by : AmpleTunes.com