Baking on Guy Lyons

New York-Style Bagels

Tue, 24 Feb 2026 00:00:00 +0000

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

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

Focaccia

Mon, 23 Feb 2026 00:00:00 +0000

Ingredients

1 (¼-oz) envelope active dry yeast (about 2¼ tsp)
2 tsp honey
2½ cups lukewarm water
5 cups (625 g) all-purpose flour
5 tsp Diamond Crystal kosher salt
(or 1 Tbsp Morton kosher salt)
6 Tbsp extra-virgin olive oil, divided, plus more for hands
4 Tbsp unsalted butter, plus more for pan
Flaky sea salt
2–4 garlic cloves

Instructions

Step 1: Activate the Yeast

Whisk yeast, honey, and lukewarm water in a medium bowl. Let sit for 5 minutes until foamy or creamy.
If nothing happens, your yeast is dead — start over.

Simple Crispy Pan Pizza

Fri, 20 Feb 2026 00:00:00 +0000

Servings and Time

Makes 8 slices (serves 4)
Total time: about 2 to 3 hours, mostly hands-off

Crust

2 cups (260 g) all-purpose flour
1 teaspoon instant yeast
1 teaspoon kosher salt (use less if using a saltier brand)
1 cup lukewarm water (100 to 115 F)
Olive oil

Toppings

3/4 cup tomato sauce
6 oz mozzarella, coarsely grated or torn (about 1 1/3 cups grated)
1/4 cup grated pecorino romano or Parmesan
Salt, pepper flakes, and dried oregano (to taste)
Handful fresh basil

Instructions

In a large bowl, whisk flour, yeast, and salt.
Add water and 1 tablespoon olive oil. Stir until no dry flour pockets remain.
Cover and let rise at room temperature until doubled and jiggly, about 1 1/2 to 2 hours.
Heat oven to 450 F (230 C).
Coat a 12-inch cast-iron skillet with 3 tablespoons olive oil.
Scrape dough into skillet and flip once so both sides are oiled.
Oil your fingertips and dimple dough toward the edges. Loosely cover and rest 30 minutes.
Spread sauce all the way to the edges.
Add mozzarella, then pecorino or Parmesan.
Season with salt, pepper flakes, and oregano. Drizzle 1 tablespoon olive oil over the top.
Bake 30 minutes, until edges are deeply golden and top is toasted.
Finish with fresh basil.
Loosen from pan and transfer to a cutting board before slicing if you want to protect your pan.

Notes

A 9x13-inch pan also works with similar timing.
Be generous with toppings; this dough holds them well.
Leftovers reheat well at 350 to 375 F for 5 to 10 minutes.

Source: Smitten Kitchen (Simple Crispy Pan Pizza)