New York Style Bagels

Step 1: Mix the dough

  • Bagel dough

    • instant yeast
      8 g
    • honey
      , or sugar
      20 g
    • water
      , warm, around 105-115°F
      300 g
    • bread flour
      500 g
    • salt
      10 g

Add the yeast and honey to the warm water. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.

  • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2-3 minutes. The dough will be sticky and stiff. Cover with plastic wrap and let rest for 15 minutes.

  • Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start  it.
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