Best New York Style Bagels

It's been a little over 20 years since I thought about making bagels again.


When my kids were little these were a once a week staple in our home but that was when we still lived in Upstate New York.


In the middle of a snowy winters day, when I needed to warm up the house, I kept the oven on to keep us warm.


There was no better place to rise bread and bagels than on top of a warm stove top.


The aroma than making New York Style bagels with cinnamon and raisins.


We love bagels, and these are the best New York Style Bagels you can make in your own kitchen recipe.

Impressed for sure!

When we moved to Florida I just never got inspired again to make them since it's always so hot here.



Then today my son Chad my oldest son, inspired me. He always loads up with bagels when visiting home in Utica, New York.



He headed right for the Bagel Grove, buying a baker's dozen of 13.

Now We Make Our Own

He is a huge fan of their bagels and claims they're the best, maybe until now.



I am pretty sure I made a huge impression on him making these. This recipe came out great. His favorite flavor are raisin bagels.



I didn't split the dough this time. I made a double recipe and made raisin for him and plain for me. I love mine with toasted sesame seeds on top.



I just brush the tops with egg then sprinkle whatever you want on it.

Bake your favorite kinds!

If you love Asiago cheese bagels. I add the cheese about 10 minutes before they are done baking.



You can make any kind you want. When following the direction, split the dough into small different mounds. Add fresh blueberries, raspberry, raisins or any dried fruits.



You can choose the ingredients and flavors. Just remember to add the dried fruits in the salt and sugar stage. Otherwise for the tops, sprinkle that on before baking!



You can sprinkle cinnamon and sugar on top with brush butter to be a French toast bagel. There are so many variations. The skies the limit on your creations.



Water bagels are a soft a little chewy bagel that is great toasted, plain or to even use in breakfast and lunch sandwiches.

Missing Utica

There will always be foods we miss and there in Utica, New York.


If you're looking for great foods you always can count on our hometown to deliver that promise of having the best.


This one's for you Chad, enjoy until you visit home again these will have to do!


We certainly came the closest to our favorite New York Style Bagels with this recipe.

They Rise Quickly

Smooth and Elastic Dough

Make the dough is smooth and elastic.


The dough will easily mold into rounds without sticking to your hands.

Cover and Let Rest

After it's mixed let it rest in a warm place covered for the best results.

Make Them Round and Tight

Roll them into rounds tightly so no air pockets are in the dough by squeezing and rolling tightly.

Water Bath Makes The Sheen

The perfect outer shine comes from this method.


Don't miss it.


The gloss makes those bagels bakery-worthy.

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My Son Is Happy and Grandson Antonio!

My son loved my bagels and my grandson Antonio was enjoying his first homemade bagel too!


The day was a complete success and I can't wait to make another batch!


I know these won't last long.

It's a great feeling when you recreated something you can't get anywhere else!

This copycat recipe for bagels from home isn't exact. It's, however, a close second!


The kids loved them and we don't get back to Utica New York very often. We will still buy our baker's dozen of the best bagels in our hometown when we go there.


We love the bagel grove.


For now, the best bagels are New York Style Bagels coming out of my kitchen!

Try Some Other New York Recipes We Love

Tomato Pie


Manny's Cheesecake


Copycat Oscugnizzo New York Pizza


Chicken Riggies

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bagels, new york, Utica, copycat, bagel grove, baking, bread

bread, bagels

Author: Claudia Lamascolo

BEST NEW YORK STYLE BAGELS

prep time: 25 min cook time: 1-hour total time: 1 hour and 25 mins

ingredients:

1 1/3 cups lukewarm water

1 package yeast

1 1/2 teaspoons salt

2 tablespoons sugar

3 1/2 cups flour and more handling

Water for boiling plus 3 tablespoons of sugar 

1 egg whites or 1 whole egg beaten and toppings (if using them)

Note: toppings will not stick unless you brush them first with egg whites, then add what you like (ie: sesame seeds, caraway seeds, herb and garlic use 1 teaspoon mixed herbs along with 1 teaspoon dried onion or granulated garlic) or add Asiago cheese before baking, just on tops of the dough

 For Cinnamon Raisin: Add 1/4 cup raisins and 1 1/2 to 2 teaspoons cinnamon added in the sugar / salt stage of this recipe. 

instructions:

Add the water and yeast together and sit for 5 minutes. Add next the sugar and salt. Mix in the flour until mixed together. Knead for 10 minutes, dough should be firm but a little moist, (add a few more tablespoon of warm water if too dry).

 Cover  with a dampened towel and let rise for 1 hour or until doubled in size.  

Punch down let rest around 15 minutes.

Roll dough onto a floured board into small balls approximately 8 to 10 pieces.

Place floured finger in the center and make a 1/2 in diameter hole stretch as necessary.

Put them on a cookie sheet that has been oil sprayed or on to parchment paper. Cover again with a damp towel for 10 minutes.

Preheat oven to 425 degrees.

Bring a large saucepan of water (around 3 quarts) to a boil with 3 tablespoons of sugar.

Drop one bagel at a time in the boiling water, (don't crowd them) cooking for 1 minute on each side, (2 minutes on each side for chewier bagels).

Remove with slotted spoon and place on parchment lined cookie sheet. Brush with egg whites and sprinkle with whatever topping you choose or just brush them making them plain as we like them.

Bake at 425-degree hot oven for 15 to 20 minutes or until golden browned.

Note: you can make this dough, shape into rings and freeze it, thaw overnight and then boil them to make fresh anytime.

Eat them within 2 days or freeze them for freshest results. Also when storing place in a paper bag lined with wax paper.

calories
120

fat (grams)
4

carbs (grams)
11

protein (grams)
5

sugar (grams)
4

Created using The Recipes Generator

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