Description
Chewy, glossy New York-style bagels made with bread flour, cold water, and a 30-second boil. Perfect for replicating bakery results without pork, lard, or alcohol.
Ingredients
10 cups bread flour
1 1/2 tbsp fresh yeast
3/4 tsp active dry yeast (optional)
1 1/2 tbsp granulated sugar
2 1/2 tbsp kosher salt
6 1/4 cups cold water
1 tbsp salt for boiling water (optional)
Raw egg white, for brushing
Instructions
Combine flour, yeast, sugar, and salt in a large bowl
Add cold water slowly while mixing on medium speed
Knead for 10 minutes until dough pulls away from the bowl
Cover and let rest for 1 hour to form gluten network
Divide dough into 12 equal pieces (about 80g each)
Roll each piece into a ball, then punch holes to form 6-8″ diameter circles
Pinch seams closed to maintain center hole
Let proof on parchment paper for 20 minutes until double in size
Brush each bagel with raw egg white for glossy finish
Bring 4L water and 1 tbsp salt to a rolling boil
Boil 4 bagels at a time for 30 seconds per side
Drain on a mesh rack
Preheat oven to 450°F (230°C) for 20 minutes
Bake bagels for 25-30 minutes until golden brown
Notes
Use 40°F/4°C water to maintain dough consistency
Avoid over-boiling (maximum 1 minute total) to preserve texture
Preheat oven fully before baking for even rise
Use parchment paper to prevent sticking without oils
Confirm 200°F internal temperature for fully cooked bagels
Let cool 10 minutes before slicing to maintain shape
Yeast type substitutions (fresh to active dry) affect proofing time
Storage: Freeze unbaked bagels or store cooled bagels in airtight container up to 3 days
Nutrition
- Serving Size: 1 bagel
- Calories: 300
- Sugar: 12g
- Sodium: 1500mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg