United States · Wheat
New York-style Bagel
New York-style Bagel
A ring bread with a pleasantly chewy crumb, briefly boiled before baking.
Illustrative photograph · Evan-Amos · Public domain
What makes this bread distinctive?
Bagels are a familiar part of New York breakfast and sandwich culture, with roots in European Jewish baking. They are not the same as Turkish simit: their surface cooks in water before browning in the oven. This home formula uses a firm but workable dough and a hole large enough to remain open during the final rest.
- Flour profile
- Wheat
- Core technique
- Brief boiling + baking
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Combine flour, 285 g water, yeast, salt and 15 g honey. Knead for 10 minutes to make a firm, smooth dough.
- 02
Cover and rise for 60-90 minutes until clearly increased in volume. Preheat a conventional oven to 220°C.
- 03
Divide into 8 equal pieces. Round, open the centres and widen each hole to approximately 4 cm. Cover and rest for 20 minutes.
- 04
Bring 2 litres water and 20 g honey to a gentle boil. Boil the rings without crowding for 30 seconds on each side.
- 05
Drain onto a lined tray. Add sesame if desired and bake at 220°C for 20-24 minutes until golden.
- 06
Cool on a rack for at least 30 minutes. Slice horizontally to serve plain or as sandwiches.
BAKER'S NOTES
Small details,
better results.
- Too much water weakens the ring shape; try resting the dough after the initial mix before adjusting it.
- Use a wide pan and slotted spoon and take care with splashing boiling water.
- Contains wheat and gluten; declare sesame as well if using the topping.
AT THE TABLE
How to serve it
- Cream cheese and cucumber
- Eggs and greens
- Lightly toasted for breakfast