Homemade Bagels

October 21, 2012

Who would have thought at home you can readily make the most amazing bagel you have ever eaten?

No cream cheese. No toppings needed. No butter. This bagel is glorious, stand-alone perfection all by itself. Sometimes, I may toss some toppings on for variety, but plain is always and forever still my fave. BFF Elysia and husband Daniel agreed; we would take one of these over a donut any day.

Without fail, if you make these for someone, they will immediately ask you for the recipe/politely try to sneak another.

NEW YORK BAGELS from Rachel Schultz-5

NEW YORK BAGELS
Makes 8 bagels

1 packet yeast
1 and 1/2 tablespoons sugar
1 and 1/2 cups warm water
3 and 1/2 cups bread flour
1 and 1/2 teaspoons salt
Toppings such as: sea salt, minced garlic, poppy seeds, sesame seeds, cinnamon sugar, etc. (optional)

Combine sugar and yeast with warm water. Let sit for 5 minutes. Meanwhile, mix salt and flour together in a large bowl. After 5 minutes, stir yeast water into dry ingredients. Combine until a moist dough forms. On a floured surface, knead dough for 10 minutes. Drizzle oil along sides of bowl. Return dough to bowl and cover with plastic wrap. Let rise 1 hour. (I sometimes do these steps the night before to make for faster bagels in the morning.)

Punch dough down and allow to sit for another 10 minutes. Divide dough into 8 pieces and shape into round balls. Coat your finger in flour, and press into the center of each dough ball to form a 1/2 inch hole. Place bagels on a greased baking sheet and cover with damp towel. Allow to rest for 10 minutes.

NEW YORK BAGELS from Rachel Schultz-2

Preheat oven to 425 degrees and bring a large pot of water to a boil. After 10 minutes has passed, place bagels into boiling water. Cook on each side for 2 minutes. Remove from water and return to baking sheet. If you are using toppings, add them now. Bake for 20 minutes. For an extra golden brown exterior, broil an additional 1-2 minutes.

NEW YORK BAGELS from Rachel Schultz-3 NEW YORK BAGELS from Rachel Schultz-4

Scrumptious! And Elysia and Daniel approved enthusiastically.

NEW YORK BAGELS from Rachel Schultz-5

NEW YORK BAGELS
 
Author:
Serves: 8 bagels
Ingredients
  • 1 packet yeast
  • 1 and ½ tablespoons sugar
  • 1 and ½ cups warm water
  • 3 and ½ cups bread flour
  • 1 and ½ teaspoons salt
  • Toppings such as: sea salt, minced garlic, poppy seeds, sesame seeds, cinnamon sugar, etc. (optional)
Instructions
  1. Combine sugar and yeast with warm water. Let sit for 5 minutes.
  2. Meanwhile, mix salt and flour together in a large bowl.
  3. After 5 minutes, stir yeast water into dry ingredients. Combine until a moist dough forms.
  4. On a floured surface, knead dough for 10 minutes.
  5. Drizzle oil along sides of bowl. Return dough to bowl and cover with plastic wrap. Let rise 1 hour. (I sometimes do these steps the night before to make for faster bagels in the morning.)
  6. Punch dough down and allow to sit for another 10 minutes.
  7. Divide dough into 8 pieces and shape into round balls.
  8. Coat your finger in flour, and press into the center of each dough ball to form a ½ inch hole.
  9. Place bagels on a greased baking sheet and cover with damp towel. Allow to rest for 10 minutes.
  10. Preheat oven to 425 degrees and bring a large pot of water to a boil.
  11. After 10 minutes has passed, place bagels into boiling water.
  12. Cook on each side for 2 minutes.
  13. Remove from water and return to baking sheet. If you are using toppings, add them now.
  14. Bake for 20 minutes.
  15. For an extra golden brown exterior, broil an additional 1-2 minutes.

Adapted from Ultimate Bread

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Comments

  • Heather

    I just made your bagel recipe. Soooooo good!

    • Rachel Schultz

      Thanks heather! I love that one

  • GayLynn Young

    I am a bit confused by the large pot of water to boil, cook them 2 minutes on each side. Do they sink to the bottom under the boiling water? Is the large pot of water shallow and they are only partly immersed? Am I missing a step? I feel like a dumb-head asking this but I do want to try.

    • Rachel Schultz

      Not dumb! They float : )

  • Christina

    For step 5, when you cover it with plastic wrap… how long should you let it rise if you’re not making them overnight??

    • Rachel Schultz

      Great catch – I adjusted the wording to make it clearer. The answer is 1 hour!

  • […] York Bagels [from Rachel Schultz] click to […]

  • Tricia

    How long did you let the dough rise before punching it down?

  • Jessica

    Just made these. I only had all purpose flour, but they turned out heavenly anyway. Aaaaaaaamazing!

    • Rachel Schultz

      Interesting! Good to know. Glad you liked ’em.

  • […] 3. New York Style Bagels | Rachel Schultz […]

  • Jamie Hoaglan

    This is a wonderful recipe! They are so easy and delicious. I’ve made them three times in the past two weeks. I calculated the calories using livestrong.com and the come out to around 200 calories – which is pretty darn good.

    I also chopped some fresh rosemary and added to the dough. Those were great! I’m going to try adding some dried cranberries and orange zest in the next batch.

    They are also good for sandwiches too. Can you tell I love this recipe? :) thanks again!!!

    • Rachel Schultz

      Great ideas! And thanks for the info too. I’m glad you love it :)

  • Rachel W

    Made these tonight and used them for breakfast sandwiches. They were totally wonderful and easy! Thank you!!!

    • Rachel Schultz

      That’s great! Thanks.

  • So I made these this morning for Jordo and I… DELICIOUS! We made ours plain and I just don’t understand how a plain bagel can be SO flavorful. It is a bit time consuming but I think the finished product was well worth it. Thanks for sharing, Rach! =)

    • Rachel Schultz

      Thanks Niki! Yes, I have a new appreciation for bagel-makers.

  • Rachel Schultz

    What’d you think?

    xo
    rach

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