Being from New Jersey, I really enjoy bagels. While I was in college, I was exposed to lox bagels during my breads class. They were SO delicious, and during that class, I practiced bagels every few days. I was so surprised how easy they were to make and how similar to a bagelry bagel they were!

I would say these are NY-style bagels (at least in comparison to Montreal bagels, which are denser, sweeter, and thinner). They're doughy and chewy completely customizable!

Now I really want a bagel...

Please note, a KitchenAid mixer is NOT strong enough to mix this dough. Bagel dough is quite stiff, and the motor on KitchenAid stand mixers are already quite weak for most breads. If you have an Ankarsrum, that would probably work better. I often end up mixing this by hand. It's a lot of effort, but it's well worth it!

​

​

Ingredients

​

• 450 g water

• 40 g milk

• 25 g granulated sugar

• 10 g fresh yeast (or 3 g active dry yeast)

• 900 g high-gluten flour or bread flour

• 20 g kosher salt

• Sesame seeds, poppy seeds, salt, dried onion flakes, cinnamon sugar, or other desired toppings

​​

Instructions

​

1. Crumble/sprinkle the yeast over the liquids in a large mixing bowl. Let sit 5 minutes

2. Add flour and salt and mix into a smooth dough. This can either be done in a stand mixer with a dough hook or a lot of kneading. Do not add extra flour for kneading or the dough texture will change too much and result in a blander, tougher bagel.

   • The dough will be pretty stiff/dry, but don't worry. The interiors still bake chewy and soft.

   • If you want a bagel with mix-ins, now is the time to add them (i.e. cinnamon sugar and raisins or blueberries)

3. Rest the dough in a lightly greased bowl, covered, for 30 minutes.

4. Divide dough into 12 equal pieces. ​Roll each piece into an 8-inch log, ensuring the thickness is even throughout. Wrap the log around your index/middle/ring fingers. Press the ends together. Roll the bagel seams against the counter to seal.

5. Place the bagels on a baking tray. Cover with plastic wrap or a towel and refrigerate overnight, at least 24 hours. 

6. The next day, preheat oven to 425°F

7. Fill a pot with boiling water. Boil the bagels for about 15-20 seconds, then place on a baking tray with parchment. Sprinkle any desired toppings on your bagels at this point (or dip in bowls of toppings so they stick).

8. Bake until the bagels are browned on the surface, about 20-25 minutes. Cool completely on wire racks. Cut, fill, schmear, and enjoy!