Easy Small-Batch New York-Style Bagels
No specialized equipment needed. Make these easy small-batch New York-style bagels with just a hand-mixer or a little elbow grease.
Prep Time20 mins
Cook Time20 mins
Rising time40 mins
Total Time40 mins
Servings: 6 bagels
- 2 c bread flour
- 3/4 c water
- 1 pk instant yeast
- 1 1/2 tsp brown sugar
- 1 tsp granulated sugar
- 1 tsp salt
- 1 egg white
- 1/4 c sesame seeds optional
- 2 c water
- 2 tbsp brown sugar
In a mixing bowl add all of the dry ingredients except the 2 tbsp of brown sugar for the bath and whisk them together. Then add the 3/4 cup of water and mix it together to form a soft dough.
If you are using a mixer: use the dough hook attachments and work the dough for 10-12 minutes.
If you are doing this by hand: turn the dough out onto a floured surface; knead until smooth and elastic, about 10-12 minutes.
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 20 minutes. Punch dough down and shape it into 6-8 balls.
Use your thumb to press through the centers to form a 1-1/2 inch hole. Stretch and shape the dough to form the bagel. Place them on a parchment lined baking sheet. Cover and let rest them for another 20 minutes. Preheat the oven to 400 degrees.
Fill a Pot with the 4 cups of water and 2 tablespoons of brown sugar and bring it to bring to a boil. Drop 1-2 bagels at a time into boiling water. Cook for 1 minute then flip for another 30 seconds. Remove them with a slotted spoon and drain well on paper towels.
Place them on a freshly lined baking sheet and brush them with egg wash. Sprinkle with black and/or white sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown
Calories: 198kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 399mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Calcium: 67mg | Iron: 1.3mg