Classic New York bagel recipe

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Bagels: the well-known sandwiches brought to New York by Jewish immigrants from Eastern Europe. We all know them, but make your own? Hardly anyone in the Netherlands does that. In the fine cookbook  New York, recipes from the Big Apple  , however, we found a good recipe with which we finally dare to do it ourselves. Who bakes with it?

For 10 bagels:

For the dough:

  • 750 grams of flour
  • 2 tablespoons wheat gluten (optional)
  • 1.5 teaspoon (1 sachet) instant yeast
  • 1 tablespoon salt
  • 3.95 dl lukewarm water (or 3.8 dl if you don’t use wheat gluten)
  • 2.5 tablespoons malt syrup or liquid cane sugar
  • 2 tablespoons olive oil

For the poaching liquid:

  • 1 tablespoon potato starch
  • 3 liters of water
  • 1 tablespoons malt syrup or liquid cane sugar
  • 2 tablespoons salt

The dough

Mix the flour, gluten, yeast and salt. In another bowl, mix the water with the syrup or sugar and the oil. Add the flour mixture and knead vigorously for at least 10 minutes, until you have a smooth and supple dough. Divide the dough into ten equal portions and roll into balls.

The preparation

Flatten the balls with your palm and then roll each ball into a 20-25 cm sausage. Slightly flatten one of the two ends, bring the ends together and carefully wrap the flat end around the other end. Place each bagel so obtained individually on a piece of parchment paper so that you can move them more easily. Sprinkle the bagels with flour, cover with plastic wrap and let rise at room temperature for 1 hour.


Preheat the oven to 225°C. If you have an electric oven, put a bowl of water in the bottom of the oven 15 minutes before you bake the bagels. Dissolve the potato starch in 25 cl of cold water and place in a large saucepan along with the rest of the poaching liquid ingredients. Bring to a boil, then reduce heat until water just comes to a boil. Submerge the bagels in the liquid. Turn them after about 1 minute and cook for another 30 seconds. Remove the bagels from the pan with a slotted spoon and place them on a baking tray lined with baking paper. Sprinkle the still moist bagels with seeds or something else as desired. Slide the baking sheet into the oven, reduce the temperature to 210°C and bake the bagels for 20 to 25 minutes, until nicely browned.

Source: Culy by
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