New York Style Bagels #SundaySupper

There’s nothing like biting into a fresh, just out of the oven chewy yet crispy bagel from your neighborhood bagel place.  That is of course assuming you live in New York.  Even if you don’t, now you can get that same great taste by baking them at home with New York Style Bagels. 

New York Bagels #SundaySupper from The Girl In The Little Red KItchen

Poutine, Pizza, Burritos, Chicken Biscuits – you name it, your hometown serves something special and serves it well.

I can’t even begin to say how excited I am for the theme of #SundaySupper this week, hometown food – a topic that has endless possibilities for anyone that loves the food in the town where they come from.

What’s even better is for the people who love to taste the food from other places.  It’s a shame to visit Montreal and not get some poutine with smoked meat or North Carolina for BBQ.  How about San Francisco for burritos as big as your head?

For me though, today is all about New York, not only where I live now but where I was born and grew up.  So many foods associate themselves with the metropolitan area, we’ve got pizza, black and white cookies, cheesecake, knishes, gigantic pastrami sandwiches, dirty water dogs and any of these foods would be great for today (well uh, maybe not those dirty water dogs).

There’s only one food though that stood out above the rest, only one food that I really abhor eating outside of New York and the one food that can sustain you for most of the day.

A Bagel.  I mean where else but here would you hear the words uttered “All I had to eat today was a bagel. . .” It’s true and I’ve been there.

I take my bagel eating very seriously and you should never and I mean never toast my fresh bagel.

Now why in my crazy mind would I attempt to make my own bagels when I can get a perfectly good one at the market around the corner?

To be honest? I have no idea, I guess I wanted to see if it was possible to get that crisp yet chewy taste at home and to see what goes into bagel making more so than boil then bake.   The research began on how exactly to make bagels, the two things that kept coming up was to make sure you use a high-gluten flour – i.e. bread flour and barley malt for the sweetness.

Honey and molasses just wouldn’t do the trick.   Oh and the third was a experiment I can’t test but I hope you will, does the water here really make a difference?

New York Bagels | The Girl In The Little Red Kitchen

If you’ve always wanted to try making bagels but was too afraid to do it, give it a try.  It’s no more difficult than a loaf of bread or some soft pretzels.

Plus you get to play with your food!  There are two methods to getting that hole in the center and I tried both.  Example a) otherwise known as the sesame bagels were rolled into a ball and I punched a hole in the center with my thumb, expanding it out.  Example b) our poppy seed bagels were rolled into a rope and then circled around my palm to seal together.  Both methods work but example A produced the bagels I’m used to getting at my bagel place.

So will I continue to make bagels at home again?  Probably not, it’s a lot faster to run outside and pick up the two that I need for breakfast in the morning!

New York Style Bagels
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Ingredients

  • 3 1/2 cups bread flour
  • 2 1/2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 2 tablespoons barley malt syrup + 2 tablespoons for water bath
  • 4 teaspoons pure cane sugar
  • 1 1/4 cup warm water
  • 1 egg + 2 teaspoons water for egg wash
  • sesame and poppy seeds for topping

Instructions

  1. Place the flour, instant yeast and salt in the bowl of your stand mixer fitted with the dough hook and beat on low to combine.
  2. In a small bowl whisk together the warm water, barley malt syrup and sugar. Pour into the mixing bowl with the speed on low.
  3. Increase the speed of the mixer to medium until the dough comes together and starts to pull away from the sides and form a ball. If the dough seems a little dry, add about 1 teaspoon of water at a time.
  4. Knead the dough on medium speed for 4-5 minutes or until it's shiny and elastic.
  5. Remove the from the mixing bowl and shape into a ball. Grease the bowl with oil and add the dough back in and cover with plastic wrap.
  6. Keep in a warm, draft free place for about an hour or until it doubles in size.
  7. After the dough as risen, place the dough on a well floured surface and divide into 12 equal portions. Make sure to keep the dough covered when you aren't working with it so it doesn't dry out.
  8. Line two rimmed baking sheets with parchment paper.
  9. Take one dough portion at a time to form your bagel, you can either roll it into a ball and use your thumb to punch a hole in the center then carefully expand the hole so it's about the size of a quarter. The other method is to roll the dough into a 6 inch long rope and wrap it around the palm of your hand and seal the ends.
  10. Place the formed bagels on the two baking sheets, cover with plastic wrap and let rise for another hour.
  11. While the dough is rising bring a large pot of water to boil with the remaining 2 tablespoons of barley malt syrup.
  12. Heat your oven to 425 degrees F.
  13. After the second rise and the water is boiling, boil the bagels - no more than 3-4 at a time for 30 seconds on each side.
  14. Carefully remove from the pot and place back on the baking sheet.
  15. Brush the tops of the bagels with the egg wash and top with sesame or poppy seeds.
  16. Bake for 25 minutes, rotating the bagels halfway through.
  17. Let the bagels cool for about 15-20 minutes before serving.
  18. Bagels are best the day they are eaten, will need toasting the second day and can be frozen for up to 3 months.
Recipe Type: Bread
http://girlinthelittleredkitchen.com/2015/01/new-york-style-bagels/

Now let’s take a look at more hometown eats!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

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New York Bagels | girlinthelittleredkitchen.com

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51 thoughts on “New York Style Bagels #SundaySupper

  1. Renee

    Lovely bagels Susan and if you don’t mind doing a mind meld with me so I can get your bagel making experience in my head too. I’ve got to make them for the first time next month. I hope they turn out as nicely as yours.

    Reply
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  12. Liz

    Fabulous, Susan! I have some barley malt from my last attempt, which, sadly, was way too long ago. You and Brianne have given me a huge craving!!!

    Reply
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  18. Stacy

    We had a great New York style bagel place not far from our house in Houston so I got used to the best fresh ones, which I would never, never toast! I’ve lived in a lot of places where I’ve had to make my own though. Totally worth the trouble! Yours are perfect, Susan!

    Reply
    1. Susan Palmer

      Toasting drives me nuts Stacy! I hate when they do it automatically without asking. If it’s fresh, it does not need to be toasted! Trust me, if I didn’t live here, I’d be making my own. I was bagel deprived throughout my 4 years of college. In fact, I used to bring home dozens after each visit and freeze them. 🙂

      Reply
  19. Christie

    FINALLY a NY Bagel recipe that I can make for my NY friend. Can’t wait to make her some so she doesn’t have to wait to go back to LI before she can enjoy NY bagels.

    Reply
  20. janetfctc

    I have never had the pleasure of eating a New York bagel, though I’ve heard how much tastier they are and hope to get one someday. Until then though, at least I have your recipe. These look wonderful!

    Reply
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  27. Christine

    Your bagels are absolutely gorgeous! I want three please (and maybe 2 more for my husband and son!)! I will occasionally make bagels since we couldn’t get them in France and we definitely can’t get them in China. I am never completely satisfied with the results, so maybe I should try this recipe!

    Reply
  28. Linda | Brunch with Joy

    NY bagels are awesome, especially when they are homemade. I tried making them from scratch couple years ago and you’re so right…it’s faster to run outside and grab some. But yours look so tasty! Can’t wait to try making bagels with this recipe.

    Reply

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