New York-Style Bagel Recipe
MAKE THE DOUGH
Proof the yeast. Then, mix the dough. Do this by hand or with a stand mixer on its lowest setting.
KNEAD THE DOUGH
Knead the dough for about 10 minutes until it is smooth and elastic. If using a stand mixer, this may take half the time.
FORM INTO A ROUND & REST
Form it into a round and place it in a clean oiled bowl. Cover and allow to rest until doubled in size (about 1 hr).
DEFLATE DOUGH & FORM INTO ROUNDS
Once doubled in size, deflate the dough, allow it to rest for 10 mins, then form into 8 equal-sized rounds.
SHAPE THE BAGELS
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a large bagel ring.
REST SHAPED BAGELS
Rest the shaped bagels. Bring a large pot of water to a bubbling boil. Flavor the water with barley malt extract (optional).
BOIL THE BAGELS
Boil each bagel for 1 minute per side. The bagels will float to the top.
After boiling them, top the bagels! This is the time when you can let your creativity run free.
Bake the bagels between 20-25 minutes. Until they’re uniformly golden brown.
SLICE In HALF & SCHMEAR
Once baked and slightly cooled, slice one in half and give it a schmear of cream cheese.
OR MAKE A DELI-STYLE EGG & CHEESE
Fry an egg up, over easy, season it with salt & pepper, top it with cheese and bacon. Add ketchup, if you’re into it.