New York Style Bagel Recipe

Homemade New York-Style Bagels

 

Makes 12 large bagels

Ingredients:

For the starter:

1 teaspoon instant yeast (or active dry yeast)

4 cups Healer’s Find Beneficial Bread Blend

2 1/2 cups room-temperature water

For the dough:

1/2 teaspoon instant yeast (or active dry yeast)

3 3/4 cups Healer’s Find Beneficial Bread Blend

3 teaspoons salt

1 tablespoon brown sugar

For boiling:

1 tablespoon baking soda

For toppings:

Sesame seeds, shredded cheese, everything seasoning, or other preferred toppings

Instructions:

In a large mixing bowl, combine 1 teaspoon of yeast with 4 cups of Healer’s Find Beneficial Bread Blend. Pour in the water and stir until the mixture forms a thick, batter-like consistency. Cover the bowl with plastic wrap and let it sit at room temperature for about 2 hours, until it becomes bubbly and has doubled in size.

Once the starter is ready, stir in the remaining 1/2 teaspoon of yeast. Add 3 cups of Healer’s Find Beneficial Bread Blend, along with the salt and brown sugar. Mix well until the dough starts to come together. If necessary, gradually add up to 3/4 cup more flour to form a cohesive dough.

Knead the dough for about 10 minutes by hand or 6 minutes in a stand mixer, until smooth and elastic. The dough should be firm but not sticky.

Divide the dough into 12 equal portions and shape them into round balls. Cover with a damp towel and let them rest for 20 minutes.

Prepare two baking sheets by lining them with parchment paper and lightly greasing them.

To shape the bagels, poke your thumb through the center of each dough ball and gently stretch it to create a hole about 2 inches wide. Arrange the shaped bagels on the prepared baking sheets, leaving space between each one. Lightly mist them with oil and cover loosely with plastic wrap. Let them rest for another 20 minutes at room temperature.

To check if they are ready for refrigeration, fill a bowl with cool water and drop one bagel in. If it floats within 10 seconds, remove it, pat it dry, and return it to the baking sheet. If it sinks, let the bagels rise a bit longer before testing again.

Cover the trays with plastic wrap and refrigerate overnight or up to 48 hours. This resting period enhances flavor and texture.

When ready to bake, preheat the oven to 500°F and bring a large pot of water to a boil. Add the baking soda to the boiling water.

Boil a few bagels at a time for 1 to 2 minutes per side. A shorter boil will yield a softer texture, while a longer boil will make them chewier. Remove from the water and return to the baking sheets.

While the bagels are still damp, sprinkle on any desired toppings.

Bake on the center racks for 5 minutes, then rotate the trays (switching their positions and turning them 180°). Bake for another 5 minutes. If they need more color, continue baking for a few more minutes, rotating as needed, until they reach a golden brown hue.

Let the bagels cool completely before slicing. For the best freshness, freeze any extras soon after cooling.