At Home New York Bagels
Prep time: 
Cook time: 
Total time: 
Serves: 8 bagels
  • 1 cup ice water
  • 2 tbsp black strap molasses
  • 2⅔ cups bread flour
  • 4 tsp vital wheat gluten
  • 2 tsp rapid rise yeast
  • 2¼ tsp salt
  • 2 tsp granulated sugar
  • ¼ cup (1¼ ounces) cornmeal
  • For Boil:
  • ¼ cup (1¾ ounces) sugar
  • 1 tablespoon baking soda
  • Everything Bagel
  • 3 tbsp poppy seed
  • 2 tbsp sesame seed
  • 2 tbsp dried onion flakes
  • 1 tbsp sea salt
  • Cinnamon/Sugar:
  • 1 tsp cinnamon
  • ¼ cup granulated sugar
  1. Stir ice water and molasses together until fully blended.. In a food processor, process flour, sugar, salt, wheat gluten and yeast until combined. Gradually add the molasses/ice water mixture to the processor and pulse/process until dough has combined.
  2. Let sit for about 15 minutes.
  3. Transfer dough to a flat surface and knead until smooth about a minute. Divide dough into 8 parts and roll into smooth ball. Cover loosely with plastic wrap and let rest for another 15 minutes.
  4. Sprinkle baking sheet with cornmeal. Working with one dough ball at a time, roll ball into a 8" cylinder shape, then flatten both ends (about 1" of cylinder) , form a tight spiral bring the two ends together to meet, overlapping forming a ring shape. Pinch and smooth out overlapping pieces and place on baking sheet. Wrap loosely again with plastic and repeat process until all bagels are formed. Leave about 1" in between bagels.
  5. Let bagel rings sit at room temperature, loosely covered in plastic for one hour and then transfer into fridge, with tightly covered plastic for 14- 24 hours.
  6. One hour before baking, place baking stone or overturned baking sheet on middle oven rack, and heat oven to 450 degrees.
  7. Bring 4 quarts water, sugar and baking soda to boil in large pot. Set wire rack on a baking sheet and spray rack generously with oil.
  8. Transfer 2 bagels to boiling water at a time and cook for 20 seconds. Using a skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down.Dip your bagels (side without cornmeal) into the toppings of your choice. Repeat.
  9. Place sheet with bagels on preheated baking stone for about 9-10 minutes.. Using metal spatula, flip bagels and continue to bake until golden brown, 10 - 12 minutes.. Remove from oven and let cool for about 20 minutes before serving.
Recipe by My Lavender Blues at