Weekend Cooking: New York-Style Bagels
28 Apr 2019

Weekend Cooking: New York-Style Bagels

28 Apr 2019

It’s so hard to find good bagels in KL. I can name a couple of bakeries selling it, but can’t say they are particularly spectacular. One day I had a major craving for bagels, so I looked up a few recipes and picked up the one by Sophisticated Gourmet, which didn’t seem too complicated compared to others.

My first try making this, I completely messed up the water-to-flour ratio and the dough resembled alien goo. The second time around, I went back to my learnings in the science of breadmaking, and got the ratios spot on. However I also had some problems with my breadmaker during the second try, and had to knead the dough by hand. Such a good workout, lol.

Verdict: absolutely loved it. This will definitely be my go-to recipe for bagels – simple, no frills, and absolutely delicious straight out of the oven.

New York-Style Bagels


  • 2 teaspoons instant yeast
  • 1 tablespoon plus 1 1/2 teaspoons granulated sugar
  • 1 1/4 cups / 300 grams warm water
  • 500 grams bread flour or high protein flour, plus more for dusting and kneading
  • 1 1/2 teaspoons salt


In your breadmaker pan, add the warm water, sugar and yeast. Do not stir.

Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

Add the flour to the pan.

Add the salt.

Start the dough cycle, which should take about 1 hour 30 minutes.

If not using a breadmaker, mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Mix all the ingredients well. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Transfer the dough to a large bowl lightly brushed with oil, and turn to coat.

Cover with a damp towel and let rise in a warm place, until the dough has doubled in size, 1 hour.

Punch the dough down, and let it rest for another 10 minutes.

Using a dough cutter, divide the dough into 8 equal sized pieces, using a scale if you like.

Shape each piece of dough into round balls, using the palm of your hand and turning each piece in a circular motion against the surface of the counter top.

Using a flour-dusted finger, make a hole in the center of each piece of dough to form a ring.

Using two fingers, stretch the ring out to about 1/3 the diameter of the bagel, and place on a lightly greased pan. Repeat the same step with the remaining dough balls.

Cover the shaped bagels with a damp cloth and let rest, 10 minutes.

Preheat your oven to 220 degrees C (fan 200 degrees C).

In a large pot over high heat, bring water to a boil. Using a slotted spoon, gently lower the bagels into the water. When the bagels float to the surface, let cook for 1 minute, or 2 minutes if you want a chewier bagel. Flip the bagels over to the other side and cook, another 1 to 2 minutes.

Drain the bagels onto paper towels and pat dry as much as possible. Return to the greased baking trays. If you want to put toppings on your bagels, glaze them with egg wash and sprinkle with your desired toppings.

Transfer the tray to the oven and bake, until bagels are golden brown, 20 minutes.

Let cool on a wire rack. Serve warm. Also delicious when toasted.

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