Who doesn’t love bagels? Growing up, I frequented a little bagel spot called I Love Bagels and the name couldn’t have been more perfect. Breakfast: bagels. Lunch break: bagels. Dinner: not bagels because, sadly, they closed at 3pm.
I never even thought of making my own bagels until the other day when I was trying to figure out what to make for my post this week. Naturally, I was at Trader Joe’s and came across the bagel section. I try not to buy them too often, but that’s when my brilliant self thought, hmm I should just make them myslef. Boom, blog post.
As I was preparing these beauties, it all came back to me, I had, in fact, made bagels once before when I was in pastry school. Making the tasty circles of love made me realize just how easy it is. So stop buying mediocre bagels with preservatives and impress everyone with homemade New York style bagels.
New York Style Bagels
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons raw cane sugar
- 1 1/4 cups warm water (100º-110º)
- 3 1/2 cups bread flour (all purpose will work too)
- 1 1/2 teaspoons salt
In a small bowl, sprinkle the yeast and sugar into 1/2 cup of the warm water and let sit about 5 minutes until the yeast is creamy.
Mix the flour and salt together in a medium bowl and make a well in the center. Pour in the yeast and sugar mixture with the remainder of the warm water. Mix with a wooden spoon until everything is combined.
Turn the dough out onto a floured surface and kneed about 10 minutes until it is smooth and elastic. Work in more flour as needed if the dough is too sticky.
Spray a large bowl with pan spray and place the dough in it. Let sit, covered until the dough has doubled in size, about 1 hour depending on how warm your house is.
Punch the dough down and let rest again for 10 more minutes. Turn the dough out onto a floured surface and divide the dough into 8 pieces. They should be about 3 3/4 ounces each. Round the dough into balls and, using your pointer finger, make a hole in the center of each dough ball. Stretch the holes out to about 1/3 the size of the dough ball and place on a parchment lined sheet pan. Repeat with each dough ball.
Let the bagels rest, covered, for 10 minutes. In the mean time. Preheat your oven to 425º and bring a large pot of water to a boil. Sprinkle in some salt and decrease the heat to a simmer. Drop in as many bagels at a time as will fit. Let them sit for 1 minute, then flip and let them sit another minute. Use a slotted spoon to remove the bagels and place back on the parchment lined sheet pan.
Bake the bagels for about 20-25 minutes, or until the tops are a nice golden brown.
Slather with cream cheese and enjoy!