Watch How Easy It Is To Make New York Style Bagels at Home
Chewy, dense, and everything you could ever want from a New York Style Bagel, made easily at home:
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Professional Baker Teaches You How To Make BAGELS!
Classic Sesame and Poppy Seed Bagels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 12 x 110 g bagels
Prep Time: 60 minutes
Resting Time: 75 minutes + overnight
Cook Time: 35 minutes
Ingredients
Sponge
2 ¼ cups (550 mL) warm water (110 F/43 C)
1 tsp (4 g) instant dry yeast
3 cups (450 g) bread flour
Dough
¾ tsp (3 g) instant dry yeast
2 Tbsp (30 g) honey
2 ½ cups (375 g) bread flour
1 Tbsp (15 g) salt
Assembly
2 Tbsp (30 g) honey
1 tsp (5 g) baking soda
1 egg white, lightly whisked
poppy seeds, sesame seeds, onion flakes, etc for topping
Directions
1. For the sponge, stir the water, yeast and flour together in the bowl of a mixer (but you can mix by hand) or in a big bowl. Let this sit 10 minutes.
2. For the dough, add the yeast, honey, flour and salt to the sponge and mix using a dough hook on low speed until the dough comes together and then increase the speed one level and knead the dough until it is elastic, about 7 minutes. Place the dough into an ungreased bowl, cover and let sit at room temperature for an hour and then chill overnight. If mixing the dough by hand, mix the ingredients into the sponge with a wooden spoon until the dough becomes too stiff and then turn out onto a work surface and knead the dough by hand for about 10 minutes, until elastic.
3. Preheat the oven to 425 F (218 C) and line 2 baking trays with parchment paper.
4. Turn the chilled dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 12 pieces of 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
5. There are two styles of shaping the dough, and the choice is yours:
a) Roll & Twist – for a bagel that sits taller and with a more defined hole, roll each ball of dough into a rope about 8-inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm) rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole – for a bagel that is a little flatter but also wider, use your thumb to poke a hole in the centre of the dough ball and roll it into its shape with your floured hand in the middle. Place them on the baking tray (6 per tray), covering with a tea towel and resting 15 minutes.
6. Place a large stockpot filled halfway with water up to a full boil and have your egg white and bagel toppings on hand. For every 2.5 L of water add 2 Tbsp (30 g) of honey and 1 tsp (5 mL) of baking soda. Using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water (3-4 bagels at a time). Boil the bagels for 90 seconds to 2 ½ minutes (the longer the boil, the chewier the crust) and remove with the slotted spoon to place back on the baking trays.
7. Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels for 20 minutes and then turn the oven off and open the door, leaving the bagels in there for 10 minutes more. Remove the bagels to a cooling rack to cool before eating, warm or toasted.
The bagels are best enjoyed the day they are made, but are perfect for toasting for up to 2 days.
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PRO LEVEL BAGELS AT HOME (feat. actual bagel man)
Click and use my code BRIAN to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Fresh bagels are a beautiful thing, but if you can’t buy a great bagel where you live, I feel you. Check out my method for making NY style bagels at home.
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RECIPE
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BIGA
150g or 3/4c room temp water
Pinch instant yeast
225g or 1 3/4c bread flour
Add yeast to water. Add flour. Stir ingredients to combine. Cover and allow to ferment at room temperature for 12-24 hours.
BAGELS:
380g or 1 1/2c warm water (86F/30C)
All of the biga (from above)
3g or 1tsp instant yeast
715g bread flour (at least 12% protein)
10g or 1 1/2tsp diastatic malt powder
20g or 1Tbsp + 1/4tsp salt
3-4L or 1gallon water
50g or 2 1/2Tbsp molasses
Everything bagel seasoning (equal parts of the following. Im using 50g or about ¼-⅓ c)
flakey salt
black sesame seeds
white sesame seeds
poppy seeds
dehydrated minced garlic
dehydrated minced onion
Add water to a bowl. Add in biga and break up into the water a bit. Add yeast, flour, malt powder, and salt. Stir until mixture comes together into a lumpy mass then continue mixing with a very wet hand. Once the dough has formed into a shaggy ball, transfer to a work surface and begin to knead for about 10-12min or until the dough is able to pass the windowpane test (when you stretch the dough into a sheet, you can see light through it without the dough ripping or shredding). If it doesn’t pass the test, keep kneading.
Round off dough and place in bowl, covered, to allow to ferment at room temperature for 1 hour. Divide dough into twelve pieces (125g each). Shape each piece as shown in video @4:04. Place onto oiled sheet tray. Cover tightly and allow to cold ferment in the refrigerator for 4-48 hours (more time = more flavor).
Preheat pizza steel/stone in 475/245C on oven rack in the lowest position.
Boil about a gallon of water and stir in molasses. Drop in bagels (as many as will fit comfortably on surface of water) to boil for 30 seconds on side one. Carefully flip and continue to boil for another 30 seconds. Transfer to a wire rack on a sheet tray.
While bagels are still wet and warm, coat one side of each bagel with everything bagel seasoning and place seed side down onto the burlap of a **“bagel board” that has been soaked in water. If you’d like to see how to make your own cedar bagel boards, see how I do that @5:45.
Place boards on top of pizza steel/stone in the oven and bake at 475/245C for 5 minutes. After that 5 minutes carefully flip bagels seed side up, directly onto to the pizza steel, and bake for another 10-12 minutes until golden brown, but not burnt.
**to bake without bagel boards, place bagels directly on pizza stone/steel and bake at 425F/220C
#bagels #everythingbagel #nybagels
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Amazing New York-style Bagels Recipe | The best ever | Foodgeek Baking
The absolute best New York-style bagels recipe that you can bake at home. Crispy crust, chewy crumb, excellent cold-fermented taste.
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Claire Saffitz Makes Homemade Bagels | NYT Cooking
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Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins.
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