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New York Style Bagels

Total Time2 hrs
Course: Breakfast, Lunch
Cuisine: American, Jewish
Keyword: Baking
Servings: 8 medium-sized bagels
Author: Shelly


  • Mixer or food processor (optional)
  • A large bowl
  • One baking sheet covered with baking paper
  • Small egg brush
  • Timer


For the dough

  • 3 ½ cups (500g) spelt or white bread flour
  • 2 teaspoons active dry yeast
  • 1 ½ tablespoons honey or cane sugar
  • 1 ¼ cups (300ml) room temperature water
  • 1 ½ teaspoons salt

Other ingredients

  • Oil (canola or vegetable oil) for greasing
  • 1 egg white

Optional Toppings

  • poppy seeds
  • sesame seeds
  • coarse salt
  • minced fresh onion
  • caraway seeds


  • Combine the dough ingredients in a mixing bowl of a stand mixer. Using the dough hook mix on low speed until the dough is smooth and elastic for about 5 minutes. If the dough is too sticky add some flour
  • if it’s too stiff add a few drops of water (the humidity levels in the air affects the dough, so if it’s humid in your kitchen you might need to adjust your water/flour ratio.)
  • If you don’t have a food processor or mixer put the ingredients in a large bowl and mix them with your hands until you form a dough, then transfer it to a floured countertop and knead it for about 10 minutes or until the dough feels stiff and firm.
  • Roll the dough into a ball and put it in a lightly oiled bowl and cover with a plastic wrap or damp dish towel. Put the bowl in a warm place for 1 hour or until the dough has doubled in size.
  • Punch the dough down, and roll it into a loaf shape. Using a knife, divide the dough into 8 portions (you can use a scale to be extra precise – I didn’t) and shape them into balls. See pictures below.
  • Lightly oil a surface such as a kitchen counter or baking tray (don’t wash your hands, you will need oily fingers to make the hole). Press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on the oiled surface. Repeat the same step with the remaining dough. Cover the bagels with a plastic wrap or a damp kitchen towel and let them rest for 10 – 15 minutes.
  • Meanwhile preheat the oven to 425ºF (220ºC). Line a baking tray with baking paper. Fill a large pot all the way to the middle with water and bring into a boil. Arrange small plates with your toppings.
  • Gently put the bagels, three at a time (or as many as you can easily fit) in the boiling water, I did it with my hands but you can use a slotted spatula. The bagels should float immediately. Boil for 1 minute, then flip them with a spatula and boil for 1 more minute. Remove the bagels with a slotted spatula and place them immediately on a cooling rack to drain. While the rest of the bagels are boiling, transfer the ‘drained’ bagels onto the baking tray.
  • Brush the bagels with the egg white and sprinkle with your chosen toppings. Bake for 20 mins or until golden brown. Transfer to a wire rack to cool. They will keep for 3-4 days but they taste much better if you freeze them after they cool down. But don’t forget to slice them lengthwise so they can fit in a toaster.