This classic Foolproof New York Bagel Recipe is PERFECT for beginners! You’ll only need 4 ingredients and a total of 2 hours for these delicious homemade bagels… they’re SO CHEWY on the inside and incredibly CRUSTY on the outside!
{Low Fat, Low Calorie, Small Batch, 4 ingredient, Dairy-Free, vegan}
Hello friends!
Thought I’d share something a little different from usual this time! I KNOW, finally a recipe containing yeast! So far, I’ve mastered the artisan bread, Chinese “baozi” （包子）, Chinese yeasted flatbread and pretzels, but bagels which are my favourite out of the bunch! Everything from the golden brown texture on the outside, the chewy interior, and the versatility of bagels just speaks to my soul!
While traditional bagels take anywhere from 4 to 16 hours to make, this bagel recipe yields exactly the same flavours and textures, but only takes 2 hours of your time thanks to the addition of instant yeast! You can also use active dry yeast but you’ll need to dissolve it in warm water for around 10 minutes before adding it into the dry mixture.
To all my bagel fanatics out there intimidated by the kneading and boiling processes… I SWEAR ON MY LOVE FOR BAGELS you cannot, and will not mess this up! Check out my video tutorial if you’re still feeling unsure 😉
Pin this before you forget!
*Full macros and nutrient info beneath directions!*
Foolproof New York Bagel Recipe for beginners
check out the video above if you're a visual learner 🙂
Ingredients
- 1 tsp or 3g instant yeast (see blog if using active dry)
- 2 ¼ tsp sugar
- ⅝ cups or 150ml warm water*
- 1 ¾ cups or 250g bread/ high gluten flour
- 1 tsp salt, to taste
Instructions
- Add sugar and yeast to warm water (dissolve and rest for 10 minutes if using active yeast)
- In a large bowl, mix flour and salt. Create a well and stir in the yeast-sugar-water mixture until a shaggy dough is formed. Add extra water by the tablespoon if needed. The dough should be moist but pretty firm.
- Lightly flour your countertop and knead your dough until it becomes smooth, elastic, and feels firm to the touch. This should take anywhere from 10 to 12 minutes. Ideally, your dough should bounce back when you press down with your finger**
- Shape the dough into a round lump, place in an oiled bowl and cover the bowl with a damp towel/plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size. (I put mine in the oven at 38C with the door open)
- After 1 hour, punch the dough, and cover again for 10 minutes
- Roll the dough into a log and divide into 4 quarters. Poke a hole using your fingers and slowly stretch it. Don't be afraid to stretch it, the dough will puff up while boiling and in the oven too!
- Let the shaped bagel dough rest under a damp towel/plastic wrap for 10 minutes. In the meantime, preheat your oven to 220°C/ 425°F/ Gas Mark 7.
- Bring a pot of water to a boil, then lower the heat and let your bagels cook 1.5 mins on each side
- After removing your bagel from the water, immediately roll in/press on your toppings. You can use a bit of oil if you're struggling to stick on the toppings.
- Bake your bagels in your preheated oven, on a lightly oiled parchment paper for 18 to 20 minutes or until golden brown!
- Cool for 10 minutes on a rack and enjoy!!!
Notes
*if you're living in a drier climate, adjust for humidity by adding water in increments of 1/2 tablespoons
** in the video, my dough was extremely un-bouncy but it still turned out fine! 😉
Nutrition Information
Yield
4 Medium BagelsServing Size
1Amount Per ServingCalories 231Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 581mgCarbohydrates 46.7gFiber 0gSugar 4.4gProtein 8.1g
your reviews:
Thanks for popping by and see you soon 💜
Happy baking!
Heather
I tried this recipe, turned out fine.
That’s great to hear Aida, thanks for stopping by!
Do you add anything to the water for the boiling step? Thanks
Hey Nirvana! It is common to add syrup, baking soda and salt to bagel water but they turn out perfectly fine boiled in plain water 🙂