New York‑Style Bagels

Dough

1. 1

   Combine bread flour, warm water, instant yeast, sugar and kosher salt in a stand‑mixer bowl; mix on low speed for 1 minute, then knead on low speed for 8–10 minutes until the dough is smooth and elastic (or knead by hand for 15–20 minutes).

2. 2

   Lightly oil the bowl, return the dough, cover with a damp towel and let proof in a warm place for 1–1.5 hours, until the volume has increased by about 75 %.

3. 3

   Divide the dough into eight equal balls, flatten each ball, seal the seams and let rest, covered with a damp towel, for 10 minutes.

4. 4

   Shape each rested ball into a 2.5 cm (1 in) thick disc, poke a hole in the centre and gently enlarge it to about 4 cm (1.6 in) diameter; place each shaped bagel on a small piece of parchment paper.

Proofing

5. 5

   Either bake the bagels immediately after a 20–30 minute rest, or place the parchment‑lined bagels in the refrigerator for a cold proof of at least 8 hours (up to 24 hours) for extra flavor.

Poaching

6. 6

   Bring 2 L of water, honey and baking soda to a boil, then reduce to a gentle simmer with tiny bubbles. Poach each bagel, wet side down, for 1 minute per side (2 minutes total). Drain on a wire rack.

Toppings

7. 7

   While the bagels are still wet, sprinkle optional everything bagel seasoning, white sesame seeds or poppy seeds as desired.

Baking

8. 8

   Preheat the oven to 425°F (425°F). Arrange four bagels on each of two parchment‑lined baking trays, bake for 20 minutes, rotating the trays halfway through, until the crust is deep golden and lightly crisp.

Cooling

9. 9

   Transfer the baked bagels to wire racks and let cool for 20 minutes before serving.