New York Style Bagel REcipe

Ready in 2 hours 30 minutes

Serving Size 1 bagel

# of Servings 8

276 calories per serving

Ingredients

• ⅓ cup warm water, 120°F - 130°F

• 1 ¼ oz. package of instant yeast, about 2 ¼ teaspoons

• 3 teaspoons granulated sugar

• 3 ½ cups bread flour

• 1 ½ teaspoons granulated sugar

• 1 ½ teaspoons salt

• 1 cup warm water, 120°F - 130°F

• ¾ cup bread flour

• olive oil for coating

• sesame seeds for topping

Preparation

1. Add ⅓ cup warm water, instant yeast, and 3 teaspoons sugar to a small bowl. Let sit for 10 minutes.

2. While that is sitting, add 3 ½ cups bread flour, 1 ½ teaspoons sugar, and salt to the bowl of a stand mixer fitted with the bread hook attachment. Stir on low speed for 15 seconds to combine.

3. Stir the water and yeast mixture. Add the mixture to the bowl and stir on low speed to combine, about 15 seconds.

4. Slowly add 1 cup warm water to the bowl while on low speed. Continue mixing to knead the dough for about 15 minutes until the dough is elastic.

5. While the dough is kneading, slowly add in ¾ cup bread flour.

6. Lightly coat a large bowl with olive oil. Place the large dough bowl in the bowl and turn it around to coat the dough in the oil. Cover the bowl tightly with clear cling wrap. Lay a damp dish towel over the top and place in a warm spot. Let rest for 1 hour until the dough doubles in size.

7. Once doubled, punch the dough down and split the dough into 8 equal pieces.

8. Shape each piece into a smooth ball. Press each piece gently against the countertop in a circular motion while pinching the seams to the bottom. Repeat for each piece.

9. Gently push your finger into the center of each ball to create a hole in the middle. Stretch your fingers in the middle to make the hole a little larger until the desired shape is reached. Place the bagels on a cookie sheet. Cover the baking sheet tightly with clear cling wrap. Lay a damp dish towel over the top and place in a warm spot. Let rest for 20 minutes.

10. While the dough is resting, preheat the oven to 425°F. Fill a large pot with water and bring to a boil. Carefully place 4 bagels in the pot, one by one. Let sit in the water for 2 minutes before flipping to cook 2 more minutes on the other side. Remove and place on the cookie sheet. While still wet, immediately cover the top in sesame seeds. Repeat for the last 4 bagels.

11. Bake the bagels for 20 minutes, stopping at 10 minutes to flip the pan around, or until golden brown.

12. Let cool on the baking sheet for 5 minutes before serving. Store leftovers in an airtight container.