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Public Recipe
Public Recipe
  • Golden Bagels
  • Golden Fluffy
  • Traditional New York City bread recipe
  • Recipe for New York City's traditional doughnut-shaped bread
NYC Bagels
NYC Bagels
NYC Bagels
NYC Bagels
NYC Bagels
NYC Bagels
NYC Bagels
Author:
  • Estevan Vedovelli
  • Estevan Vedovelli
Yield:
  • 8 bagels of 90 Grams
  • 8 bagels of 90 Grams
Times:
  • Boiling water
  • Prep time: 1 minute; Total time: 1 minute
  • Pasta
  • Prep time: 25 minutes; Rest time: 1 hour and 30 minutes; Cook time: 24 minutes; Total time: 2 hours and 19 minutes
  • Boiling water
  • Prep time: 1 minute; Total time: 1 minute
  • Pasta
  • Prep time: 25 minutes; Rest time: 1 hour and 30 minutes; Cook time: 24 minutes; Total time: 2 hours and 19 minutes

What to expect...

Ease:
Perfect for:
  • Breakfast, Starter, Snack, Happy hour
  • Breakfast, Starter, Snack, Happy hour
Ingredients list
  • • Boiling water:
  • - 1.5 Liters of Water
  • - 25 Grams of Brown Sugar
  • - 5 Grams of Baking Soda
  • • Pasta:
  • - 480 Grams of Wheat Flour
  • - 300 Grams of Water
  • - 10 Grams of Salt
  • - 8 Grams of Dry Yeast
  • - 14 Grams of Brown Sugar
  • • Boiling water:
  • - 1.5 Liters of Water
  • - 25 Grams of Brown Sugar
  • - 5 Grams of Baking Soda
  • • Pasta:
  • - 480 Grams of Wheat Flour
  • - 300 Grams of Water
  • - 10 Grams of Salt
  • - 8 Grams of Dry Yeast
  • - 14 Grams of Brown Sugar
Preparation method
  • • Boiling water - Total time: 1 minute
  • 1. Mix all the ingredients together in a large saucepan.
  • Water (1.5 Liters); Brown Sugar (25 Grams); Baking Soda (5 Grams);
  • Prep time: 1 minute; Total time: 1 minute
  • • Pasta - Total time: 2 hours and 19 minutes
  • 1. Knead all the ingredients into a smooth, even dough. The dough should be very consistent;
  • Wheat Flour (480 Grams); Water (300 Grams); Salt (10 Grams); Dry Yeast (8 Grams); Brown Sugar (14 Grams);
  • Prep time: 10 minutes; Total time: 10 minutes
  • Weight: 800 Grams
  • 2. Shape the dough into a ball, place in a covered container and leave to rest until it has risen considerably;
  • Prep time: 1 minute; Rest time: 1 hour; Total time: 1 hour and 1 minute
  • Weight: 800 Grams
  • 3. Lightly grease one or more baking sheets. Divide the dough into equal portions according to the size and quantity of bagels you want. Make uniform balls with each portion and place on the baking sheets. Cover and leave to rest and rise;
  • Prep time: 3 minutes; Rest time: 30 minutes; Total time: 33 minutes
  • Weight: 100 Grams
  • 4. Prepare the water that will be used for boiling, and preheat the oven by turning on the grill and convection;
  • Prep time: 1 minute; Total time: 1 minute
  • Temperature: 220 ºC
  • 5. Pierce each of the balls in the middle with your index finger and gently expand the hole until it is approximately 2cm in diameter;
  • Prep time: 5 minutes; Total time: 5 minutes
  • 6. Place the bagels little by little, depending on the space, in the pan with the boiling water. Boil for about 2 minutes, turn them over and boil for another 1 minute. Repeat the procedure with all the bagels and place them back on the baking sheets;
  • Prep time: 3 minutes; Cook time: 9 minutes; Total time: 12 minutes
  • 7. Place the baking sheets in the preheated oven and bake the bagels until they are as golden as desired. If you are baking more than one pan at the same time, reverse their position halfway through to bake all the bagels evenly;
  • Cook time: 15 minutes; Total time: 15 minutes
  • 8. Remove the tins from the oven. Remove the bagels from the tin and leave them to cool on a wire rack.
  • Prep time: 2 minutes; Total time: 2 minutes
  • • Boiling water - Total time: 1 minute
  • 1. Mix all the ingredients together in a large saucepan.
  • Water (1.5 Liters); Brown Sugar (25 Grams); Baking Soda (5 Grams);
  • Prep time: 1 minute; Total time: 1 minute
  • • Pasta - Total time: 2 hours and 19 minutes
  • 1. Knead all the ingredients into a smooth, even dough. The dough should be very consistent;
  • Wheat Flour (480 Grams); Water (300 Grams); Salt (10 Grams); Dry Yeast (8 Grams); Brown Sugar (14 Grams);
  • Prep time: 10 minutes; Total time: 10 minutes
  • Weight: 800 Grams
  • 2. Shape the dough into a ball, place in a covered container and leave to rest until it has risen considerably;
  • Prep time: 1 minute; Rest time: 1 hour; Total time: 1 hour and 1 minute
  • Weight: 800 Grams
  • 3. Lightly grease one or more baking sheets. Divide the dough into equal portions according to the size and quantity of bagels you want. Make uniform balls with each portion and place on the baking sheets. Cover and leave to rest and rise;
  • Prep time: 3 minutes; Rest time: 30 minutes; Total time: 33 minutes
  • Weight: 100 Grams
  • 4. Prepare the water that will be used for boiling, and preheat the oven by turning on the grill and convection;
  • Prep time: 1 minute; Total time: 1 minute
  • Temperature: 220 ºC
  • 5. Pierce each of the balls in the middle with your index finger and gently expand the hole until it is approximately 2cm in diameter;
  • Prep time: 5 minutes; Total time: 5 minutes
  • 6. Place the bagels one by one in the pan with the boiling water. Let it boil for about 10 seconds, turn it over, and let it boil for another 10 seconds. Repeat the procedure with all the bagels and place them back on the baking sheets;
  • Prep time: 3 minutes; Cook time: 9 minutes; Total time: 12 minutes
  • 7. Place the baking sheets in the preheated oven and bake the bagels until they are as golden as desired. If you are baking more than one pan at the same time, reverse their position halfway through to bake all the bagels evenly. You can use the grill for the final 5 minutes to get browner bagels.
  • Cook time: 15 minutes; Total time: 15 minutes
  • 8. Remove the tins from the oven. Remove the bagels from the tin and leave them to cool on a wire rack.
  • Prep time: 2 minutes; Total time: 2 minutes
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