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    Classic New York-Style Bagels

    clock-icon1560 minutes
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    Pixicook editorial team

    Enjoy the taste of classic New York-style bagels, right from your kitchen!

    Ingredients for Classic New York-Style Bagels

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Cold Water

    0 oz

    Substitute chevron-down

    Bread Flour, spooned

    0 oz

    Substitute chevron-down

    Bread Flour, spooned

    0 oz

    Substitute chevron-down

    Sugar

    0 oz

    Substitute chevron-down

    Diamond Crystal Kosher Salt

    teaspoons

    Substitute chevron-down

    Instant Dry Yeast

    teaspoons

    Substitute chevron-down

    Water

    0 oz

    Substitute chevron-down

    Barley Malt Syrup

    teaspoons

    Substitute chevron-down

    How to Make Classic New York-Style Bagels

    1. Make the Yukone

    To begin, make the yukone by whisking 6 ounces of cold water and 3.5 ounces of bread flour together in a 10-inch skillet. Cook over medium heat, stirring constantly, until the mixture thickens to the consistency of mashed potatoes. This should take about 2 minutes. Remove from heat and let it cool.

    2. Prepare the Dough

    Combine 12.5 ounces of bread flour, 0.5 ounces of sugar, 2.5 teaspoons of Diamond Crystal kosher salt, and 1 teaspoon of instant dry yeast in a food processor fitted with a metal blade. Pulse to blend uniformly. Add the cooled yukone and 3.5 ounces of water to the processor, then process until the dough is smooth and elastic, about 90 seconds.

    3. Divide and Rest the Dough

    Divide the dough into 8 equal pieces. Cover with plastic and let rest for 15 minutes.

    4. Shape the Bagels

    Form each piece into a tight ball. Poke a hole in the center of each ball using a damp fingertip, then gently stretch into a ring. Place the shaped bagels on an un-floured surface, cover, and refrigerate for 24 to 36 hours.

    5. Boil the Bagels

    Preheat your oven and bring a large stainless steel pot of water to a boil. Add 1 ounce of barley malt syrup. Boil each bagel for 30 seconds on each side. Transfer to a parchment-lined half sheet pan using a slotted spoon.

    6. Bake the Bagels

    Bake the bagels in a preheated oven for about 25 minutes, or until blistered and golden brown. Let the bagels cool for 15 minutes before serving.

    Pitfalls and tips

    Boiling

    Boil bagels for about a minute on each side to gelatinize the starches for a chewy crust.

    High-Gluten Flour

    Use high-gluten or bread flour for the chewy texture characteristic of New York bagels.

    Kneading

    Knead the dough until it passes the 'windowpane test' for the right gluten development.

    Fermentation

    Allow a slow, cold fermentation in the fridge for 12 to 24 hours to develop flavor and texture.

    Water Temperature

    Use lukewarm water (around 105°F to 110°F) to properly activate the yeast.


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