Bagels are a beloved food around the world, but for many, nothing compares to the authentic taste and texture of a New York-style bagel. This guide will take you through everything you need to know to create perfect bagel food at home, from understanding the key ingredients to mastering the shaping and boiling techniques. Whether you’re a seasoned baker or a kitchen novice, this comprehensive resource will empower you to bake bagels that rival your favorite local shop.
Authentic New York-style bagel food, perfect for breakfast or any time of day.
This recipe, perfected over years and featured in “Hand Made Baking,” brings the iconic New York bagel right to your kitchen. Forget about long waits or expensive mail orders – with simple pantry staples and a couple of hours, you can enjoy fresh, chewy bagels whenever the craving strikes. We’ve updated this guide with detailed photos, tips, and tricks to ensure your bagel-making success.
Many bagel recipes can be intimidating, requiring days of preparation. However, this recipe is designed for the modern home baker. It’s a same-day bagel food recipe that delivers exceptional results in just about two hours. As a New Yorker, I understand the gold standard for bagels. This recipe avoids unnecessary ingredients, focusing on the classic elements that make a truly great bagel. You won’t find yogurt or maple syrup here – only the essential components for authentic bagel food.
Living outside of New York now, the craving for a genuine, old-fashioned bagel is constant. I yearned for the bagels of my childhood: flavorful, subtly sweet, and boasting that signature chewy interior with a soft, shiny crust. These bagels are crafted using the traditional method: a brief boil in water before baking. It might seem unusual to boil dough, but this step is crucial for achieving the texture that defines New York-style bagel food.
This bagel food recipe is adapted from a treasured cookbook, “Ultimate Bread,” discovered years ago. It was my first foray into homemade bagels, and over time, it has evolved into my ultimate bagel recipe. You don’t need fancy ingredients or specialized equipment to make these incredible bagels. Fresh from the oven, these homemade chewy bagels are a treat. But toasted? They are simply irresistible! Prepare to make this bagel food recipe a regular part of your baking routine.
Overhead view of freshly baked homemade bagel food, showcasing their golden-brown crust.
Making this New York-style bagel food yourself is incredibly rewarding. You’ll experience a genuine sense of accomplishment with every delicious bite of these chewy, homemade bagels. They’re so good, they might just rival your favorite local bagel shop! If you’re tired of paying premium prices for mail-ordered bagels or struggling to find quality bagels where you live, your search ends here. This adaptable recipe is well worth the minimal effort, promising exceptional bagel food right from your oven. Let’s start baking!
Essential Ingredients for Homemade Bagel Food
Creating authentic bagel food involves understanding the role of each ingredient. This recipe is divided into four key parts: the bagel dough, shaping and boiling, toppings, and serving suggestions. Here’s a breakdown of what you’ll need:
The Bagel Dough: Foundation of Great Bagel Food
- Granulated Sugar: A touch of sweetness for flavor and to activate the yeast. Natural cane sugar is a fine substitute.
- Active Dry Yeast: The leavening agent that gives bagels their rise and airy texture.
- Lukewarm Water: The ideal temperature (105-115°F/40.5-46°C) to activate the yeast and bind ingredients into a smooth, elastic dough. Water quantity is a guide; aim for a moist, firm dough.
- Bread Flour: High protein content is crucial for chewy bagel food. All-purpose flour works, but bread flour yields superior chewiness. (See FAQ for flour alternatives).
- Fine-Grain Sea Salt: Enhances the overall flavor profile of the bagel.
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Bagel dough resting in a bowl, allowing the yeast to work its magic.
Shaping and Boiling: The Secret to New York-Style Bagel Food
Bagel shaping can be done in various ways. While some bagel shops roll dough into logs and join the ends, this recipe utilizes a simpler method: creating rounds and poking a hole in the center. This forms the classic bagel shape, which is then gently stretched.
The boiling process is what truly distinguishes New York-style bagel food. A quick boil before baking creates that signature chewy interior and shiny crust.
Explore the FAQ section for more details on flavoring the boiling liquid and other tips for perfect bagel food. While flavorings are optional, simple water works wonders every time.
Bagel Toppings: Customize Your Bagel Food
Bagel topping preferences are personal. From everything bagels to simple poppy seed or salt bagels, the possibilities are endless. Customize your bagel food to your taste!
Consider these topping options: everything bagel seasoning, minced garlic, minced onion or shallot, poppy seeds, sesame seeds, caraway seeds, coarse salt, or cinnamon sugar. Mix and match or keep it simple – it’s your bagel food creation!
Serving Suggestions: Enhancing Your Bagel Food Experience
A proper New York-style bagel food experience isn’t complete without a “schmear” – a generous layer of cream cheese. It’s almost mandatory with freshly baked bagels! However, there are many delicious ways to enjoy your homemade bagel food.
Step-by-Step Guide: How to Make Homemade New York-Style Bagel Food
Making bagel food at home is a rewarding process. Follow these steps for bagel perfection:
1. Proof the Yeast: Activate the yeast by combining sugar and yeast with lukewarm water. After about 5 minutes, the mixture will become bubbly, indicating readiness. Stir until dissolved.
2. Mix the Bagel Dough: Combine ingredients by hand (recommended for first-timers) or using a stand mixer with a hook attachment on low speed for 5-6 minutes. For larger batches, hand-kneading may be necessary.
Handling the bagel dough, showing its smooth and elastic texture.
Water quantity may vary depending on humidity, flour type, and altitude. Aim for a moist and firm dough. Knead until smooth, then place in an oiled bowl to rest for 1 hour (or 2 hours with less yeast), or refrigerate overnight.
3. Deflate and Divide the Dough: Once rested, the dough should hold an indentation when poked. If refrigerated, let it warm up at room temperature for 30 minutes before proceeding. Deflate the dough and divide it into 8 equal portions.
4. Shape Dough Rounds: Avoid flouring your work surface. Cup a dough portion in a C-shaped hand and press it against the surface. Move your hand in a slow circle, allowing the edge to pull under, forming a smooth round. Repeat for all portions.
Demonstrating the technique for shaping bagel dough into smooth rounds.
5. Shape Bagels: Gently poke a floured finger into the center of each round. Stretch the hole to about one-third of the bagel’s diameter. Place on a baking sheet.
6. Boil the Bagels: While bagels rest briefly after shaping, bring a large pot of water to a simmer. Use a slotted spoon to carefully lower bagels into the water. Boil in batches, avoiding overcrowding.
7. Boil and Flip: Bagels will float to the top quickly. Boil for 1 minute, then flip and boil for another minute. Longer boiling (2 minutes per side) yields a chewier bagel.
8. Add Toppings: Immediately after boiling, top bagels with your desired seasonings.
Variety of bagel toppings, ready to be sprinkled on boiled bagels.
9. Bake: Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown.
10. Cool and Enjoy: Let bagels cool slightly before slicing and adding your favorite schmear or toppings. Enjoy the taste of homemade New York-style bagel food!
Serving Suggestions for Your Homemade Bagel Food
There’s no single “right” way to enjoy bagel food. Here are some classic and creative serving ideas:
- Bagel with Cream Cheese: Plain or flavored cream cheese – the classic schmear.
- Bagel with Butter: Especially delicious with homemade or high-quality butter.
- Bagel with Butter and Jam: Try homemade butter and strawberry jam for an exquisite combination.
- Bagel with Lox: Cream cheese, lox, tomato, red onion, cucumber, and capers – bagel perfection.
- Bagel with Avocado: Toasted bagel topped with mashed avocado and seasonings. Bacon is optional but delicious. Guacamole also works wonderfully.
- Bagel with Egg and Cheese: A New York deli staple. Toast the bagel, add a fried or scrambled egg, cheese, and bacon. Ketchup, aioli, or hot sauce are great additions.
A classic New York deli-style egg and cheese bagel sandwich.
More Baking Inspiration
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 20 minutes
Total Time: 2 hours
Ingredients:
- 2 teaspoons / 6 g active dry yeast
- 4 ½ teaspoons / 19 g granulated sugar
- 1 ¼ cups / 300 ml warm water (plus up to ¼ cup / 60 ml more if needed)
- 3 ½ cups / 440 g bread flour or high gluten flour (plus up to ½ cup / 60g for kneading)
- 1 ½ teaspoons / 6 g salt
- Optional Toppings: (See Notes)
Instructions:
- In ½ cup /120ml warm water, add sugar and yeast. Let sit for 5 minutes, then stir until dissolved.
- In a large bowl, mix flour and salt. Create a well, add yeast mixture and 1/3 cup / 80ml warm water.
- Mix, gradually adding remaining water (up to scant 1/2 cup / 100ml) as needed to form a moist, firm dough.
- Knead dough on a floured surface for 10 minutes until smooth and elastic, incorporating flour as needed for a firm dough.
- Lightly oil a bowl, place dough in, and turn to coat. Cover with a damp cloth and let rise in a warm place for 1 hour, until doubled. Punch down and let rest for 10 minutes.
- Divide dough into 8 equal pieces. Shape each into a round using a circular motion on the countertop.
- Flour a finger and poke a hole in the center of each round to form a ring. Stretch to ⅓ diameter and place on an oiled baking sheet.
- Cover bagels with a damp cloth and let rest for 10 minutes. Preheat oven to 425°F / 220°C.
- Bring a large pot of water to a boil, then reduce to simmer. Boil bagels in batches for 1 minute per side (2 minutes for chewier bagels).
- Top bagels immediately after boiling with desired toppings.
- Transfer topped bagels to an oiled or parchment-lined baking sheet.
- Bake for 20-25 minutes, until golden brown.
- Cool on a wire rack. Slice, schmear, and enjoy!
Recipe Notes:
Optional Toppings:
Caraway seeds, cinnamon sugar, coarse salt, minced garlic, minced onion, poppy seeds, sesame seeds, everything bagel seasoning, or custom blends.
Water Measurement:
Water amount is a guide. Adjust based on dough consistency – aim for moist and homogenous. Environmental factors and flour type impact water needs.
For further questions, consult comments and FAQ below.
Nutrition Information:
Yield: 8 Medium Bagels
Serving Size: 1 Bagel
Amount Per Serving: Calories: 228.4, Trans Fat: 1.4g, Cholesterol: 0mg, Sodium: 441mg, Carbohydrates: 44.4g, Fiber: 1.7g, Sugar: 2.4g, Protein: 6g
New York-Style Bagel Food: Frequently Asked Questions (FAQs)
This FAQ addresses common questions about making New York-style bagel food, covering yeast, flour, preparation, and storage.
Yeast
Can I use fresh yeast in my bagel food?
Yes, use a 2.5:1 ratio of fresh to active dry yeast. For this recipe, use ~15g fresh yeast. Fresh yeast doesn’t need proofing, but some users have substituted directly without issues.
Can I use instant yeast for bagel food?
Yes, substitute equal amounts. Add instant yeast directly to flour with sugar, skipping the proofing step.
How to reduce yeasty flavor in bagel food?
Reduce active dry yeast to 1 teaspoon and double the rising time to 2 hours.
Flour Types
Can I use all-purpose flour for bagel food if I can’t find bread flour?
Yes, all-purpose flour works, though bread flour is preferred for chewiness. For a closer substitute, add 4 teaspoons of vital wheat gluten to all-purpose flour.
Can I make whole-wheat bagel food?
Yes, use half whole-wheat and half bread flour. White whole-wheat flour offers a milder flavor.
Can I use spelt flour for bagel food?
Yes. Use 2 cups whole-wheat and 2 ½ cups sifted spelt flour, or all spelt flour with good results, according to readers.
Preparation Tips
What’s the ideal water temperature for proofing yeast for bagel food?
105-115°F / 40.5-46°C.
Can I use a bread maker or stand mixer for bagel food dough?
Yes. Stand mixer: use hook attachment, knead on low 5-6 minutes. Hand-knead large batches.
Why are my bagels not smooth?
Rough handling and boiling water temperature are key factors. Be gentle shaping dough. Avoid a rolling boil when boiling bagels.
How to get shinier, sweeter bagel food?
Add 1 teaspoon barley malt to dough and 1 tbsp to boiling water for sweetness and shine. Honey or brown sugar in boiling water are alternatives.
Is egg wash needed for bagel food?
No, egg wash is optional for shine. Toppings stick to wet bagels after boiling.
How to prevent bagels from sticking to the pan?
Use parchment paper or silpat baking mat. Lightly oil parchment for extra non-stick insurance.
High-altitude adjustments for bagel food?
Recipe generally works at high altitude. Reduce yeast to 1 tsp to prevent over-proofing. Monitor rising time closely due to faster rise at higher altitudes.
Can I make bigger bagels?
Yes, but bake longer. Monitor and bake until golden brown.
Make Ahead & Storage
Make bagel food dough ahead of time?
Yes, cold-rise dough overnight in fridge for enhanced flavor. Let dough warm up for 30 min before shaping.
Can I par-bake bagels?
Yes, bake for 10-15 min until light gold. Cool, freeze in resealable bags. Bake from frozen for 10-15 min more.
Freezing bagel food?
Yes, freeze cooled bagels. Slice before freezing for easy toasting. Thawing not needed for toasting.
How long do bagels stay fresh?
Bagels stay fresh in a sealed bag at room temp for up to 2 days.
Updated May 14th, 2020 – This bagel food recipe is continuously updated based on user feedback and questions. Enjoy the updated photos, information, and comprehensive FAQ.
Have more questions about bagel food? Leave a comment below!
