The Secret to Authentic New York Style Bagels at Home

bread flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

sesame seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive.

Measure 530 G of tap water at 86°F into a medium bowl.

Add 3 G of instant yeast to the water and stir to dissolve.

Add 940 G of bread flour to the bowl.

Add 10 G of diastatic malt powder and 20 G of salt to the bowl.

Stir the mixture with a sturdy spoon until it starts to come together into a shaggy mess.

Switch to a soaking wet hand and squeeze and fold the mixture until well combined.

Transfer the dough to a cutting board and knead for 8 to 10 minutes until it feels strong and elastic.

Perform a tug test to check gluten development; if it doesn't tear, it's ready.

Move the kneaded dough to a medium bowl, cover with a lid, and let it bulk ferment for 1 hour.

After 1 hour, check the dough; it should have risen by about 50%.

Cut the dough into 12 pieces, each about 120 G.

Degas a piece of dough and press it into a rectangle.

Roll the rectangle back towards yourself 2 or 3 times to form a cigar shape.

Roll the cigar shape out to about 10 inches long.

Wrap the dough around your hand, overlapping the ends by about 3 inches, and squeeze to seal.

Roll the bagel on the cutting board to ensure the seam is sealed.

Shape the remaining 11 bagels and place them on two parchment-lined sheet trays sprayed with pan spray.

Cover the bagels with plastic wrap or half sheet tray covers to prevent drying out during fermentation.

Move the trays to the fridge for cold fermentation for at least 4 hours, preferably 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens