New York bagel

Name: New York bagel
Cook time: 1 h
Yield: 8 servings
Ingredients: 2 tsp dry yeast; 2 tbsp dark syrup; 350 ml water; 800 ml wheat flour; 2 tsp salt; sesame seeds and/or poppy seeds, to taste; 1 tbsp dark syrup; 2 tbsp salt; water, as needed

Nothing beats a freshly baked New York bagel! Crisp on the outside, soft and chewy on the inside, and ready to be topped with your favourites. From the classic smoked salmon and cream cheese combo to creative twists like cinnamon-sugar or herbed cheese, these bagels invite you to explore endless flavours.

https://www.arlafoods.co.uk/recipes/new-york-bagel/

Instructions

Add yeast and 2 tbsp syrup to the water (aim for a temperature of 42 °C) and let it sit for 10 minutes until foamy.
Combine flour and 2 tsp salt, and pour the liquid in. Work into a smooth dough by hand or machine, for approximately 10 minutes. Leave to rise for about 1 hour or until doubled in size.
Flip the dough onto a floured baking board and work out the air bubbles. Divide into 8 equal parts. Roll each piece into a smooth ball, flatten it slightly, and make a hole in the middle with a floured finger. Let them rise for 15 minutes under a damp kitchen towel.
Preheat the oven to 225 °C.
Bring a large pot of water to a boil and add 1 tbsp syrup and 2 tsp salt. Boil each bagel 2–3 minutes at a time for 1 minute on each side.
Transfer to a baking sheet lined with parchment paper, sprinkle with your chosen seeds, and bake in the oven for about 20 minutes until golden brown.
Cut the bagels in half, fill them with your favourite fillings, and enjoy!

Enjoy!

Optimal water temperature for yeast activation

Using the right water temperature is crucial for activating the yeast in the bagel dough. Aim for a temperature between 28–42 °C. This helps the yeast start rising and making the dough light and chewy. If the water is too cool, the yeast might not activate properly. If it is too hot, it could kill the yeast, leaving you with dense dough.

Kneading the dough

Kneading helps develop the gluten needed to create a firm yet chewy consistency. Aim for a smooth and elastic dough. To check if it is ready, try the ‘windowpane test,’ – stretch a small piece of dough thin enough to let light pass through without tearing. Kneading by hand takes around 10–15 minutes, depending on the flour and conditions. If using a mixer, keep an eye on the dough to avoid overworking it.

Shaping the dough

Bagels are known for their particular shape, so you want to make sure you get it just right. Start by dividing the dough into equal portions and rolling each into a tight, smooth ball. Flatten the balls slightly with your palm, then use a floured finger to carefully create a hole in the centre, stretching it to around 4–5 cm. Ensure the bagels have a uniform shape so they cook evenly and look great once baked.

Get smooth bagels

To get the characteristic smooth surface of a New York bagel, it is important to handle the dough with care. When shaping, avoid pressing too hard or overworking it, which can lead to cracks or rough textures. Instead, gently shape the balls of dough with a delicate touch when creating the holes. As they boil, maintain a gentle simmer rather than a rapid boil to preserve the bagel’s smooth exterior and achieve an appealing, shiny finish.

FAQ: Questions about New York bagel

Explore the mysteries behind New York’s iconic bagels through these frequently asked questions. These insights will deepen your appreciation for this beloved bakery staple.

What sets a New York bagel apart from other bagels?

New York bagels are distinguished by their chewy interior and glossy, crisp crust, a result of boiling the dough before baking. This traditional technique locks in moisture while creating a firm outer layer. Many believe that the unique qualities of New York’s water enhanced this effect, contributing to the bagels’ characteristic texture and taste. Combined with a dense crumb and a perfect crust, these qualities set New York bagels apart, making them iconic across the world.

Why are bagels boiled before baking?

Boiling is essential in bagel-making because it helps create their distinct texture and glossy finish. During boiling, the starch on the dough’s surface turns into a gel that forms a tight, chewy crust. This also stops the bagels from expanding too much in the oven, so they keep their shape.

How to serve New York bagels?

Serve New York bagels fresh and warm from the oven. If they have been stored, toasting them can help revive their texture. A classic choice is a generous spread of plain or flavoured cream cheese. Add smoked salmon, thinly sliced onions, tomatoes, and capers for a traditional New York-style lox bagel. Or experiment with different fillings, such as eggs and cheese for breakfast or sweet options like butter and homemade jam.

Can I freeze New York bagels?

Yes, freezing New York bagels is a great way to preserve their freshness. Once the bagels have completely cooled, slice them in half and store them in airtight freezer bags. Freezing them sliced means you can toast them straight from frozen without thawing them first. This keeps their texture intact and allows you to enjoy a nearly fresh-baked bagel whenever you want. Properly frozen bagels can last for several months.

How long can I store New York bagels?

To enjoy New York bagels at their best, consume them within a few hours of baking. If you need to store them briefly, keep them in a paper bag at room temperature for up to 2 days. For longer storage, slice the bagels and freeze them in airtight bags. This maintains their characteristic chew and crispness, ensuring you can enjoy a satisfying bagel even if it is not fresh out of the oven.

Ingredients

Dough

Dry yeast	2 tsp
Dark syrup	2 tbsp
Water	350 ml
Wheat flour	800 ml
Salt	2 tsp

Toppings

Sesame seeds and/or poppy seeds, to taste

For boiling

Dark syrup	1 tbsp
Salt	2 tbsp
Water, as needed

Easy homemade New York-style bagels

The New York bagel is basically the little black dress of baked goods – iconic, versatile, and loved around the world. Each bite begins with a delicate crunch, giving way to a soft inside. These bagels are not just about texture, though. Their subtle flavour forms the perfect backdrop for a wide variety of toppings and fillings, which means that they can easily adapt to any mood or occasion.

Deliciously soft and chewy with a crisp and shiny crust

The hallmark of a great New York bagel lies in its perfect interplay of textures. The crust offers a subtle crunch that transitions smoothly into the dense, slightly springy dough, which holds a mild flavour that complements any topping. Their glossy finish adds a visual appeal, making them even more irresistible. It is this iconic texture and the beautiful finish that keep bagel lovers coming back for more.

Sprinkled with your favourite seeds

One of the best things about New York bagels is the way they welcome a variety of toppings. Sesame seeds are a classic choice, adding a hint of nuttiness, while poppy seeds lend a slightly earthy taste. The humble crunch that comes from the seeds gives every bite a mix of exciting textures.

Trendy breakfast or snack on the go

In New York, bagels have long been a breakfast favourite, perfect for an easy, quick start to the day. But bagels are not just limited to breakfast; they are also an ideal snack on the go. From a quick bite on your commute to a leisurely brunch at home, bagels fit seamlessly into any part of your day. Whether you prefer sweet combinations or more savoury options with meats and cheeses, bagels offer endless possibilities to explore.

If you are planning a full breakfast or brunch, these delicious recipes can complete the spread. Check out our easy egg wraps or bacon and cheese muffins for something savoury. Include a classic sweet pepper frittata with eggs and vegetables, or try some bright green spinach waffles for a delightful twist. You can also add a rich mushroom quiche and the ever-popular shakshuka with white cheese.

Choose your preferred fillings and spreads

One of the joys of eating a New York bagel is choosing what goes inside. For a traditional approach, a thick layer of plain cream cheese creates a velvety, tangy contrast to the bagel’s dense crumb. If you are looking for a classic New York-style experience, pair your cream cheese bagel with smoked salmon, thinly sliced red onion, and capers.

For a more savoury filling, try an egg and cheese bagel, where the warm, melted cheese mingles with the egg’s soft texture. This popular deli-style choice can be enriched with extras like bacon, sausage, or a spicy sauce for added kick. On the sweeter side, a toasted bagel with butter and honey or homemade berry jam offers simple comfort and delightful flavours. With so many options, each bagel becomes a canvas for your favourite spreads and fillings, allowing you to enjoy it just the way you like.

Ideas for varying the recipe

Beyond the classic sesame or poppy seeds, try toppings like coarse salt for a pretzel-inspired bite or a savoury blend of garlic and onion. A sprinkle of cinnamon sugar or even a handful of dried cranberries goes a long way, adding a touch of warmth and sweetness.

If you are feeling adventurous, mix some of your favourite ingredients into the dough itself. A bit of grated cheese and fresh herbs can create a savoury base with a rich aroma, while adding chopped olives or roasted garlic introduces irresistibly tangy and pungent flavours, respectively. For something with a little kick, try folding in sun-dried tomatoes or finely diced jalapeños.

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