I love a good bagel recipe. Warm dough lifts the room. Steam rises. We take a bite and the chew fights back in a nice way. I use bread flour, a short mix, and a calm rest. I keep the water hot and the boil brief. Shine shows up in the oven. Crunch follows. The crumb stays tight. The smell makes the whole place feel like a corner shop at sunrise. This is my best bagel recipe. I call it the best bagel recipe homemade since we make it with simple tools and a steady plan. For folks who like to cook with a guide, I even wrote it in a friendly step by step flow. I know the list below looks long, but you will move fast. You shape a ring. You smile. You boil. You bake. Then you slice and share. If you want bagel recipe ideas, I add seeds, onion flakes, or a sweet glaze with honey. I keep it light and fun. We cook together often, so I hear your questions. Can a simple bagel recipe still taste like a trip to New York Yes. Can a dough like this help you learn other breads like a kulcha recipe step by step Yes. Do the moves teach neat hands for snacks like a chicken momos recipe step by step Yes. We breathe. We cook. We eat. Then we plan the next bake.
Table of Contents
- 1) Key Takeaways
- 2) Easy New York Style Bagels Recipe
- 3) Ingredients for New York Style Bagels
- 4) How to Make New York Style Bagels
- 5) Tips for Making New York Style Bagels
- 6) Making New York Style Bagels Ahead of Time
- 7) Storing Leftover New York Style Bagels
- 8) Try these bread recipes next
- 9) New York Style Bagels
- 10) Nutrition
1) Key Takeaways
We bake for chew and shine. A bagel recipe gives us both. I lean on bread flour and a quick boil. The crust snaps. The crumb stays tight. We keep the steps short so the bake fits a real day.
Steam helps in the oven. Barley malt adds color and a clean sweet note. The dough rests just long enough to relax. I shape with simple moves that stick.
I write as Lila on Lila Cooks at https://www.lilacooks.com. We test. We taste. We adjust. The guide fits a small kitchen and a busy week. The plan favors feel over gear.
2) Easy New York Style Bagels Recipe
We start with a clear bagel recipe and we stick to it. This bagel recipe meets you with warm water, simple yeast, and a calm rise. New bakers find the groove fast. The dough feels firm and friendly. It holds shape and springs back.
I mix by hand, no mixer needed. The bowl stays neat. The counter does most of the work. You roll, poke, and spin. Rings form. Seeds wait in a small dish. New York bagels live in reach with this plan.
Short keywords sit well here. Chewy bagels call for bread flour. Boiled bagels gain that shine we crave. The recipe for bagels below reads plain and steady, which keeps stress low and flavor high.
3) Ingredients for New York Style Bagels
Warm water I like water that feels hot yet safe to touch. It wakes the yeast and keeps the dough steady. Lukewarm water holds back rise. Hot water speeds it up too much.
Instant yeast I use instant yeast for a quick start and a stable rise. It blends right into flour. No extra step. The dough lifts with clean flavor and no sour edge.
Sugar A spoon of sugar feeds the yeast and rounds the taste. The crust colors a bit faster. You can swap in honey. I keep it simple when I want a classic bite.
Bread flour Strong flour builds that deep chew. The dough turns smooth with a short knead. It holds a neat ring when shaped. All purpose flour works yet feels softer.
Fine sea salt Salt sharpens flavor and keeps yeast in line. I add it after the first stir so the mix stays even. The dough tastes full, not flat.
Barley malt syrup A spoon in the dough and a spoon in the pot make shine and a warm toast note. This small move sets the bake apart.
Baking soda for the pot The simmer picks up color fast. The crust turns deep and crisp. The boil stays gentle for shape control.
Egg white for wash optional The wash adds gloss and holds seeds. I skip it when I want a matte look. Both paths taste great.
Seeds or toppings Sesame, poppy, or onion flakes work well. Mix for an everything vibe. Keep a small bowl near the tray for a quick dip.
4) How to Make New York Style Bagels
Step one mix Stir warm water, yeast, and sugar in a large bowl. Tiny bubbles show life. Add flour and salt. Bring it together with a spoon until a shaggy mass forms.
Step two knead Move the dough to the counter. Knead with short strokes until smooth and tight. Aim for a firm feel. This guide to bagel dough favors touch over time.
Step three rest Cover the dough. Let it rest. Ten to twenty minutes relax the gluten. Shaping turns easy and neat after this pause.
Step four shape Divide into eight pieces. Roll each piece into a ball. Poke a hole. Spin to widen. Rings should sit even and plump.
Step five boil Heat a wide pot. Add barley malt and baking soda. Keep a soft simmer. Lower rings. Cook one minute per side. This meets the need of how to boil bagels without stress.
Step six bake Set rings on a hot sheet. Brush with egg white if you like. Add seeds. Bake until deep golden. The crust snaps. The crumb stays tight.
5) Tips for Making New York Style Bagels
Keep the water warm not hot. The yeast wakes and behaves. A calm rise sets the chew. A bagel recipe shines when small moves fall in place.
Use a scale for flour. Small shifts change feel fast. Wet hands beat extra flour when dough sticks. This simple bagels method keeps the crumb clean.
Preheat the sheet so the bottoms set quick. Add seeds right after the boil. They cling and toast well. The homemade bagels that shine make mornings feel bright.
6) Making New York Style Bagels Ahead of Time
Shape the rings. Set them on a tray. Cover and chill. The slow rest deepens flavor. Morning work drops to a short boil and bake.
For a bagel dough without mixer days, I mix at night. The fridge keeps timing easy. The dough stays firm and ready for heat.
Freeze after baking for longer storage. Slice before the freeze for quick toasts. A steady plan keeps breakfast smooth and warm.
7) Storing Leftover New York Style Bagels
Cool on a rack. Trapped steam softens crust. Once cool, slip the bagels into a paper bag set inside a zip bag. The paper guards the snap.
For two days, room temp works. For longer, freeze. Reheat in a hot oven for five minutes. The crust wakes and the center stays moist in a good way.
Keep a small stash for fast lunches. The main bagel recipe welcomes eggs, tuna, or cream cheese. Lunch lines move faster at home.
8) Try these bread recipes next
9) New York Style Bagels
Bagel Recipe New York Style Chewy Shiny And So Good
Ingredients
- one and one quarter cups warm water about forty eight Celsius
- two teaspoons instant yeast
- one tablespoon sugar
- four cups bread flour plus extra for dusting
- two teaspoons fine sea salt
- two tablespoons barley malt syrup plus one tablespoon for the pot
- one tablespoon baking soda for the pot
- one egg white beaten for wash optional
- sesame seeds or poppy seeds or onion flakes optional
Instructions
- Mix warm water, yeast, and sugar in a large bowl and let it sit for five minutes until tiny bubbles form.
- Add bread flour and salt. Stir with a spoon until a rough dough forms. Move the dough to a counter and knead by hand for eight to ten minutes until smooth and tight. The dough should feel firm.
- Cover the dough and rest for twenty minutes. This relaxes the gluten and makes shaping easier.
- Divide the dough into eight equal pieces. Roll each piece into a ball. Poke a hole in the center with your thumb. Spin and stretch to a ring about six to seven centimeters wide.
- Place rings on a parchment lined sheet. Lightly cover and let them rise until slightly puffy, about thirty to forty minutes. They should not double.
- Heat a wide pot of water. Stir in one tablespoon barley malt syrup and the baking soda. Keep the water at a gentle simmer.
- Boil bagels two to three at a time. Cook one minute per side. Lift with a slotted spoon and drain well.
- Brush tops with egg white if using. Sprinkle with seeds if you like.
- Bake on a hot stone or an inverted sheet at two hundred twenty Celsius for fifteen to eighteen minutes until deep golden. Rotate once for even color.
- Cool on a rack for at least twenty minutes. Slice and serve with butter, cream cheese, or eggs.
10) Nutrition
One bagel fits a standard serve. I count about two hundred seventy calories with a lean dough. Protein lands near ten grams. Fiber sits near two grams.
Sodium climbs with the boil and the toppings. To lower it, skip the wash and go light on salt in the pot. Flavor stays strong with malt and toast notes.
I publish as Lila on Lila Cooks at https://www.lilacooks.com. I test each bake in a small oven and a big one. The numbers here reflect that home setup.
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