New York style bagels

105 mins
Serves 8
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Directions

  1. 1Mix dough ingredients until combined.
  2. 2Mix dough ingredients until combined.
  3. 3Mix dough ingredients until combined.
  4. 4Knead for 10-15 mins, or until the dough is smooth and springs back slowly when lightly pressed.
  5. 5Knead for 10-15 mins, or until the dough is smooth and springs back slowly when lightly pressed.
  6. 6Knead for 10-15 mins, or until the dough is smooth and springs back slowly when lightly pressed.
  7. 7Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
  8. 8Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
  9. 9Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
  10. 10Punch down dough to de-gas.
  11. 11Punch down dough to de-gas.
  12. 12Punch down dough to de-gas.
  13. 13Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
  14. 14Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
  15. 15Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
  16. 16Place on a lined sheet, then cover again with a towel and prove for a final 45 mins.
  17. 17Place on a lined sheet, then cover again with a towel and prove for a final 45 mins.
  18. 18Place on a lined sheet, then cover again with a towel and prove for a final 45 mins.
  19. 19Poach the bagels in the boiling liquid for 45 seconds each side.
  20. 20Poach the bagels in the boiling liquid for 45 seconds each side.
  21. 21Poach the bagels in the boiling liquid for 45 seconds each side.
  22. 22Bake for 20-25 mins at fan 220 C.
  23. 23Bake for 20-25 mins at fan 220 C.
  24. 24Bake for 20-25 mins at fan 220 C.

Ingredients

  • 500 g white bread flour
  • 500 g white bread flour
  • 500 g white bread flour
  • 7 g yeast
  • 7 g yeast
  • 7 g yeast
  • 300 ml warm water
  • 300 ml warm water
  • 300 ml warm water
  • 20 g sugar
  • 20 g sugar
  • 20 g sugar
  • 9 g salt
  • 9 g salt
  • 9 g salt
  • 3 litres boiling water
  • 3 litres boiling water
  • 3 litres boiling water
  • 20 g honey
  • 20 g honey
  • 20 g honey
  • 10 g sugar
  • 10 g sugar
  • 10 g sugar
  • 15 g baking soda
  • 15 g baking soda
  • 15 g baking soda
  • 15 g salt
  • 15 g salt
  • 15 g salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • Seeds/toppings of choice
  • Seeds/toppings of choice
  • Seeds/toppings of choice

Equipment

lined sheet

Tips

  • Trust the process when boiling the dough, ignoring the wrinkly look, as they will look great once baked.
  • Best enjoyed warm, straight out of the oven for maximum chew, but also glorious toasted for a few days.
  • Bake for 20-25 mins at fan 220 C, turning them halfway through (a commenter suggests 18-20 mins max).