4Knead for 10-15 mins, or until the dough is smooth and springs back slowly when pressed.
5Knead for 10-15 mins, or until the dough is smooth and springs back slowly when pressed.
6Knead for 10-15 mins, or until the dough is smooth and springs back slowly when pressed.
7Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
8Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
9Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
10Punch down dough to de-gas.
11Punch down dough to de-gas.
12Punch down dough to de-gas.
13Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
14Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
15Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
16Place on a lined sheet, then cover again with a towel and prove a final 45 mins.
17Place on a lined sheet, then cover again with a towel and prove a final 45 mins.
18Place on a lined sheet, then cover again with a towel and prove a final 45 mins.
19Poach the bagels in the boiling liquid for 45 seconds each side.
20Poach the bagels in the boiling liquid for 45 seconds each side.
21Poach the bagels in the boiling liquid for 45 seconds each side.
22Bake for 20-25 mins at 220 degrees.
23Bake for 20-25 mins at 220 degrees.
24Bake for 20-25 mins at 220 degrees.
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
Tips
Trust the process when boiling the dough, ignoring the wrinkly look as they will transform after baking.
The key characteristic of a New York bagel is its firm, chewy texture and gorgeous shiny crust, which comes from boiling the dough in a sticky sweet poaching liquid.