Easy NO KNEAD Bagel Recipe | The Easiest Homemade NY Bagels

Add warm water, sugar, salt, oil, and yeast to a large mixing bowl and whisk together.

Add flour in one go and mix with a fork until combined.

If the dough seems dry, add 1 to 2 tablespoons of water as needed.

Switch to using your hand to mix, ensuring there are no dry patches of flour or dough.

Cover the dough and let it rest for 30 minutes to hydrate the flour.

After 30 minutes, perform a series of stretches and folds by taking one side of the dough, stretching it, and folding it over to the opposite side, repeating this for about 4 to 5 folds.

Use a wet hand to push the dough under itself to create a rounded ball and cover it again, letting it rest for another 30 minutes.

Repeat the stretches and folds process two more times, totaling four rounds of stretches and folds, allowing the dough to relax between each session.

After the last round of stretches and folds, cover the dough and let it rise for 30 minutes to an hour until it doubles in size.

Transfer the dough to a clean work surface and divide it into 12 equal portions, each about 100 grams.

Roll each portion into a ball and place them on parchment paper, covering them and letting them rest for 40 minutes.

Bring a large saucepan of water to a simmer for boiling the bagels.

After 40 minutes, punch a hole in the center of each ball using a small cookie cutter or the back of a piping tip.

Lower each bagel with its parchment paper into the simmering water for 30 seconds to 1 minute, ensuring they float.

Place the bagels on lined baking sheets with enough space between them.

Brush each bagel with a beaten egg white and add desired toppings like everything bagel seasoning, sesame seeds, or poppy seeds.

Bake the bagels in a preheated oven at 430°F (220°C) for 16 to 20 minutes until golden brown.

Allow the bagels to sit for 5 minutes on the pan before transferring them to a rack to cool.

Equipment Needed

Spice Level:

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