Same-Day New York-Style Bagels: No Overnight Rise Required!
Are you a fan of bagels? If so, you’ll love this same-day New York-style bagel recipe! You won’t need to wait two days for your homemade bagels to rise; instead, you can have delicious, chewy bagels in just one day. All you need are a few basic ingredients, and you’ll have the perfect bagel that is sure to impress. So get out your baking supplies and let’s make some amazing same-day New York-style bagels!
The bagel has been around for centuries, but it was the immigrants from Eastern Europe who brought it to New York City in the early 1900s and popularized it. The original bagel was a doughnut-shaped bread roll boiled in water and then baked in an oven.
The traditional New York-Style Recipe calls for malt syrup or barley malt to give the bagel their iconic sweet and chewy texture. Today, bagels are made with a variety of ingredients, flavors, and toppings, making them one of the most popular breads around.
After making your New York-Style Bagel Recipe, you will want to store them properly to maintain their freshness and flavor. The best way to store bagels is in an airtight container at room temperature for up to three days. To keep the bagels from becoming stale too quickly, store them in a paper bag or cloth bag. If you need to store them longer than three days, freeze them for up to six months.
When freezing the this recipe, make sure to wrap each one individually in plastic wrap, place them in a freezer bag, and squeeze out all of the air before sealing the bag. To thaw the frozen bagels, allow them to sit at room temperature for several hours. You can also reheat the frozen bagels in a preheated 350°F oven for five minutes, or microwave them for 30 seconds on high. Enjoy your freshly made New York-Style Bagel Recipe!Print
New York-Style Bagel Recipe
This New York-Style Bagel Recipe is a same-day recipe and doesn’t require two days of dedication. Top with some fresh cream cheese!!
- Prep Time: 1:00
- Cook Time: :45
- Total Time: 1:45
- Yield: 8 1x
- Category: Breakfast
- Method: Oven
- Cuisine: New York
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons (4 1/2 teaspoons) granulated sugar
- 1 1/4 cups / 300ml warm water (you may need ± 1/4 cup /60ml more, I know I did)
- 3 1/2 cups (500g) bread flour or high gluten flour (will need extra for kneading)
- 1 1/2 teaspoons salt
- Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds.
- In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
- Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
- On a floured counter top, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
- Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Carefully divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the counter top moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
- Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
- After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
- Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
- If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
- Once all the bagels have boiled, transfer them to a lightly oiled baking sheet.
- Bake for 20 minutes, until golden brown.
- Cool on a wire rack.
- Serving Size: 8
Keywords: New York-Style Bagel Recipe