The Best New York Style Bagels at home

By Ethan Chlebowski · 120 min

Ingredients

Instructions

1. Stir the yeast and honey into the warm water until dissolved. Let stand 5 minutes until a light foam forms. If there is no foam, the yeast is likely dead.
2. Put the flour and salt in a large bowl. Pour in the yeast mixture and mix vigorously with your hands until no dry flour remains and a cohesive dough forms, about 2-3 minutes. Cover and rest 15 minutes.
3. Knead the dough on the counter without adding flour for 8-10 minutes, pressing with the heel of your hand and folding back over.
4. Test the gluten by stretching a small piece thin; it should become slightly translucent before tearing. If it tears, knead a couple more minutes.
5. Cover and let the dough rise until doubled, about 45 minutes.
6. Divide the dough into eight 100 g pieces and shape each into a tight ball. Rest 5 minutes. Meanwhile, sprinkle cornmeal on a large baking sheet.
7. Shape each bagel either by rolling a flattened piece about 5 inches wide into a tight cylinder and joining the ends into a ring, or by punching a hole in the ball and stretching it to about 2 inches wide. Place on the cornmeal sheet.
8. Cover and proof the bagels for 45-60 minutes at room temperature, or refrigerate them overnight up to two days for slower fermentation.
9. Beat the egg with a splash of water until smooth. Mix all the seasoning ingredients in a container and set aside.
10. About 15 minutes before proofing ends, fill a large pot with 2 liters of water and bring to a boil over high heat. Preheat the oven to 475°F/246°C (convection) or 500°F/260°C (without convection).
11. Stir the baking soda, salt and honey into the boiling water until dissolved.
12. Drop the bagels into the water in small batches, boiling each side for about 45 seconds and flipping with a slotted spoon. Drain them and place on a parchment-lined baking sheet.
13. Brush the bagels with egg wash and sprinkle with the everything seasoning.
14. Bake for 12 minutes, rotating the pan halfway through, until golden brown and hollow-sounding when thumped.
15. Cool on a rack for 10 minutes before slicing.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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