New York Bagels

New York Bagels

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  • Prep Time


  • Total Time


  • Servings



  • cup warm water

  • 2

    tsp yeast

  • Tbl sugar

  • 1

    tsp kosher salt

  • cups bread flour ( may need extra for kneading)


Proof the yeast in the warm water with the sugar. add the salt and 3 cups of the flour until the dough ball is forming on the mixers hook. dust a counter with some of the remaining flour and knead the dough for 10 minutes adding the remaining flour until you have a nice firm but moist dough. Place the dough back into your mixing bowl ,cover and let rise in a warm area until double about an hour. Start boiling 6-8 cups of water to a vigorous boil. Divide the dough into 8 equal pieces shaping into little buns which you then poke your thumb through to create the center hole. After shaping to your liking let rest on a floured surface about 10 minutes. Gently place 3 bagels top side down in the water ( they should sink then rise to the top ) start timing when water returns to a boil 2 minutes each side. Drain and place on a baking sheet ( I like to use clay) . Bake at 425' for 20 minutes.


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