Directions for New York-style Bagel recipe

Step 1: Prepare the dough | By hand or using a Stand Mixer

• In a cup, stir in warm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

  Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
• Into the bowl of a stand mixer, add flour, salt, and yeast mixture. Using a dough hook attachment, knead for 5-7 minutes, or until the dough is smooth and elastic (dough will start to leave the sides of the bowl and form into a ball).

  Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough to a lightly floured work surface. Add knead the dough until it is soft, elastic, springs back when pressed, and is not sticky around 15-20 minutes.
• OPTIONAL: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm water, and knead the dough, until it is nice and soft.
• Shape the dough into a ball and place it in a greased bowl.

Step 2: First proofing

• Place the dough in a greased bowl and turn it once to grease the top.
• Cover the bowl with a kitchen towel, and place it in a warm place, for 60-90 minutes or until it doubles in volume.
• If using Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes.

  Note: I used a glass lid that fits, to cover the inner pot.

Step 3: Divide the dough & second proofing

• Lightly grease a ( 9 * 12 ) inch baking sheet.
• Transfer the dough onto a work surface and deflate it. Divide the dough into 8 equal pieces. Cover the pieces with a damp kitchen towel, while you work with a single piece.

  Note: You can use a kitchen scale to precisely divide the dough into equal pieces.
• Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.
• Place the rolled dough ball, seam side down, onto a baking dish. Cover with a damp kitchen towel while you roll the rest of the balls.
• Cover the dough balls with a damp kitchen towel, and place them in a warm place, for 20 minutes or until it doubles in size.

Step 4: Water bath

• While the dough is resting, pre-heat the oven to 425 F. Fill a large pot or Dutch oven with water. Bring the pot to a boil, reduce and let it simmer.
• Once the dough balls have doubled in volume, shape the dough. Using your index finger, poke a hole through the center of the dough ball. Now, hold the dough on one hand of your index finger, and with your second-hand index finger rotate, to stretch the dough to form a one-inch hole. (*refer to a recipe video for step by step instructions)
• Place the rolled bagel onto a greased baking sheet, and cover it with a damp kitchen towel. Repeat the process with the remaining dough balls.
• Gently place 2-3 bagels in the simmering water, and boil for 2 minutes, turning halfway through. Carefully, remove the bagels with the help of a spider strainer and place them on a greased baking sheet.
• Repeat the process with the remaining bagels.

Step 5: Bake bagel

• Apply egg wash to the bagels. Sprinkle or dip the bagels in the seasoning mix and place them on a baking sheet.

  **refer to the post below, for more BAGEL VARIATIONS
• Bake for 20-22 minutes, or until golden brown.
• Transfer the bagels onto a cooling rack, and allow them to cool completely. Bagels taste best the next day. Enjoy!!

How to serve bagel

• Apply some generous amount of cream cheese, or dress it with your favorite topping. Enjoy homemade New York Style bagels!