Everything Bagels - New York Style
Level up your lunchtime with this super easy New York style bagel recipe.With an authentic crisp & shiny crust & a chewy interior, these bagels are also topped with a homemade everything bagel seasoning for maximum flavour!I served these bagels with my homemade pastrami. The recipe for this is out on my Substack.
Servings: 6 People
Equipment
- Stand Mixer
- Large Baking Tray
- Spider Strainer
- Digital Food Probe
Ingredients
Bagels
- 400 g Strong White Bread Flour
- 240 g Water
- 4 g Dried Active Yeast
- 8 g Maldon Salt
- ½ tbsp Malt Extract
Everything Bagel Seasoning
- 2 tsp Maldon Salt
- 2 tsp Garlic Granules
- 2 tsp Onion Granules
- 2 tsp Sesame Seeds
- 2 tsp Poppy Seeds
- 1 tsp Black Sesame Seeds
To Boil
- 1 tsp Bicarbonate Of Soda
- 1 tbsp Malt Extract
Instructions
- First, place the water into a jug & heat to 38°c in a microwave (alternatively, you could warm the water in a pan then transfer to a jug) then sprinkle over the yeast & whisk to combine. Leave to go bubbly, 5-10 minutes.
- Next, place the flour, salt & malt extract into the bowl of a stand mixer with a dough hook attached. Give the activated yeast another whisk then add into the flour.Mix on a medium speed until you have a smooth dough that passes the windowpane test, roughly 5 minutes. Transfer to a lightly oiled bowl & leave to double in size, 1-1.5 hours.
- In the meantime, make the everything bagel seasoning by combining all of the ingredients in a bowl.
- Once the dough has risen, knock it back then transfer to a clean worksurface & divide into 6 equal pieces (they should weigh around 110g each). Shape each piece into a ball & leave to bench rest (covered with a tea towel) for 10 minutes.
- Preheat an oven to 200°c & line 1 baking tray with baking parchment & lightly oil another.
- Now to shape the bagels.Lightly flour your thumb & index finger then press through the centre of a ball of dough to make a hole. Gently widen the hole so that it is 2-3 cm wide then place the shaped bagel onto the lightly oiled baking tray. Repeat with the remaining dough then leave to rise at room temperature for 20 minutes.
- Whilst the bagels are rising, get the boiling liquid ready.Fill a large saucepan with water then stir in the bicarbonate of soda & malt extract. Bring to a boil over a high heat then reduce to a simmer.
- In batches of 3, boil the bagels for 30 seconds on each side. Use a slotted spoon or a spider strainer to remove from the water then place onto the lined baking tray.Once you’ve boiled all of the bagels, top each one with the everything bagel seasoning then bake in the preheated oven for 15-20 minutes, until a deep golden brown & risen.
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Cooking In An Aga.
Cook the bagels in the roasting oven on the bottom set of runners.
The flour I use for my breads is a Canadian bread flour from Shipton Mill. You can use any but I get the best results using this one.
These bagels are made with dried, active yeast which needs activating in warm liquid before being used.
Try to get the water as close to 38°c as possible for the best results. The key to the shiny crust & chewy texture is boiling the bagels before baking. Flavouring the boiling liquid (and dough) with barley malt extract is what gives these bagels the authentic new york style flavour. Make sure to get the bagels in the oven as soon as possible after boiling them. If they sit for too long after boiling, they won’t rise properly in the oven. If you can’t get your hands on barley malt extract, honey would make a good substitute. After shaping the bagels, it’s important that the tray that they are left to rise on has been lightly oiled or else they will stick (don’t ask me how I know this!). I’ve topped these bagels with an everything bagel seasoning but feel free to top with whatever you like or leave plain. If you haven’t got any black sesame seeds for the seasoning, substitute with extra regular sesame seeds. To top the bagels, you can either sprinkle the seasoning over the top or place the seasoning onto a plate & carefully press the top of each bagel into the seasoning.
Try to get the water as close to 38°c as possible for the best results. The key to the shiny crust & chewy texture is boiling the bagels before baking. Flavouring the boiling liquid (and dough) with barley malt extract is what gives these bagels the authentic new york style flavour. Make sure to get the bagels in the oven as soon as possible after boiling them. If they sit for too long after boiling, they won’t rise properly in the oven. If you can’t get your hands on barley malt extract, honey would make a good substitute. After shaping the bagels, it’s important that the tray that they are left to rise on has been lightly oiled or else they will stick (don’t ask me how I know this!). I’ve topped these bagels with an everything bagel seasoning but feel free to top with whatever you like or leave plain. If you haven’t got any black sesame seeds for the seasoning, substitute with extra regular sesame seeds. To top the bagels, you can either sprinkle the seasoning over the top or place the seasoning onto a plate & carefully press the top of each bagel into the seasoning.
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