New York-Style Bagels

Ingredients (8 medium bagels)

• 2 tsp (6 g) active dry yeast
• 4 1/2 tsp (19 g) granulated sugar
• 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C), plus up to 1/4 cup (60 ml) more as needed
• 3 1/2 cups (440 g) bread flour (or high-gluten), plus up to 1/2 cup (60 g) for kneading
• 1 1/2 tsp (6 g) fine salt

Optional toppings

• Everything seasoning, sesame, poppy, caraway, coarse salt, minced onion/garlic, cinnamon sugar

Instructions

1. Activate yeast: In 1/2 cup (120 ml) warm water, add sugar and yeast. Don’t stir 5 min, then stir to dissolve.
2. Mix dough: Combine flour + salt. Make a well; add yeast mix. Add 1/3 cup (80 ml) water, then add remaining water as needed to form a moist, firm dough (add extra water only if needed).
3. Knead: Knead on a floured counter 10 min until smooth/elastic; aim for a stiff, firm dough.
4. Rise: Oil a bowl, turn dough to coat, cover. Rise 1 hour until doubled. Punch down; rest 10 min.
5. Shape: Divide into 8 pieces. Form tight balls. Poke a hole in the center and stretch to about 1/3 the bagel’s diameter.
6. Rest + preheat: Rest shaped bagels 10 min. Preheat oven to 425°F (220°C).
7. Boil: Boil water, reduce to a simmer. Boil bagels 1 min per side (or 2 min per side for extra chewy).
8. Top + bake: Add toppings right after boiling. Bake on oiled or parchment-lined sheet 20–25 min until golden.
9. Cool: Cool on a rack before slicing (or slice once safe to handle).

Notes

• Water: Use the listed amount as a guide—add only enough to get a smooth, firm dough.
• Texture: Avoid a rolling boil (keeps bagels smoother). Longer boiling = chewier crust.