New York-Style Bagels
Submitted by becki32
New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.
YIELD
18 bagelsPREP
45 minCOOK
20 minREADY
3 hrsThe secret to a real New York bagel? Potato water. Boiling a potato and using that starchy liquid as the base of your dough gives these bagels a chewier crumb and a subtle sweetness you just can’t get from plain water.
This dough gets a long rise, a proper boil in sugar water, and a hot oven blast that creates that signature crackly crust with a dense, satisfying pull inside. The boiling step is what separates a true bagel from a bread roll shaped like one. Three minutes in the water sets the exterior so you get that shiny, blistered skin after baking.
Shaping takes a little practice. Roll each piece into a rope, overlap the ends, and pinch tight. If they spring open, a dab of water on the seam helps. Don’t stress about perfect circles; even the best NYC bagel shops have lopsided ones.
Kitchen Tips
- Potato water temperature matters. Let it cool to around 110°F (43°C) before adding yeast. Too hot kills the yeast, too cold and it won’t activate.
- Knead the full ten minutes. The dough should feel firm and smooth, not sticky. This builds the gluten structure that gives bagels their chew.
- Don’t skip the cornmeal on the baking sheet. It prevents sticking and adds a bit of texture to the bottom.
- The egg white wash is optional but worth it for a glossy, golden finish.
Variations
- Everything bagels: Press the tops into a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt right after the egg wash.
- Cinnamon raisin: Fold raisins and cinnamon into the dough after the first rise.
- Pumpernickel: Replace one cup of flour with rye flour and add cocoa powder and caraway seeds.
Ingredients
Directions
Directions: Put potato into boiling water and boil for 15 minutes.
Discard potato and let water cool to about 110 degrees F.
Transfer ⅓ cup of the potato water to a small bowl.
Sprinkle yeast over top of water and stir to combine.
Set aside for 3 minutes.
Sift flour, salt, and ½ tablespoon of the sugar together into a large bowl.
Add yeast mixture.
Stir in another ⅔ cup of the potato water and the oil.
Add eggs one at a time and stir briskly until a dough ball is formed.
Turn dough out onto a floured surface and knead for about ten minutes until dough ball is firm, adding a little extra flour if needed.
Place in a greased bowl, turning the dough so all sides are greased.
Cover the bowl with a clean towel and set aside in a warm place for about 1 hour until dough has risen to double its original size.
Punch the risen dough down to flatten and remove from bowl.
Cut dough into 18 equal pieces and shape each piece into a 6- to 7-inch-long, ¾ inch-thick rope.
Bring the ends of one rope together and pinch closed.
(A little water on the ends will help secure them).
Repeat until 18 rings are formed.
Cover all rings with the towel and let rise for 20 minutes.
Preheat oven to 450℉ (230℃).
Lightly grease a cookie sheet and dust with cornmeal.
Bring the 2 quarts water to a boil.
Add the remaining tablespoon of sugar to the boiling water.
Drop the bagels into the water one at a time, cooking each for 3 minutes, turning once.
As each bagel is removed from the water, place it on the cookie sheet.
If desired, paint the tops of the bagels with mixture that has been made from 1 egg white that has been beaten with 1 teaspoon water.
Bake for 12 to 15 minutes, until golden brown.
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