Let the amazing aroma turn your kitchen into an NYC bagel shop with this authentic Bagel Recipe.
Some of my earliest memories are of growing up in New York and visiting my grandparents in the Bronx. It was there that I discovered how a simple smell can instill a lifetime of memories into your soul. To this day, the aroma of freshly baked bagels takes me back to a time when my grandpa and I would leave the apartment early on Sunday mornings to bring home those delectable bagels and smoked fish from two different shops. This bagel recipe makes any kitchen smell as good as New York’s finest bagel shops.
I remember fondly (especially since I am now gluten-free) being handed a freshly baked, whole, warm bagel by the kind man behind the counter. That bagel was bigger than my hand, and taking that first bite was pure heaven. There was nothing fancy about it—just a plain water bagel boiled first and then baked to perfection. It was crusty on the outside and soft and chewy on the inside, and I would still be taking bite after bite as we walked to the fish store.
You can’t have an authentic New York-style bagel without boiling it first. Fast-forward many decades to my life in South Florida, when a bagel chain opened up and brought water from New York to make their bagels. All those wonderful memories of growing up, walking hand-in-hand with my long-gone grandpa, came rushing back. I enjoyed those bagels, savoring each with fond memories.
My gluten-free bagels are a bit different today, but I enjoy them nonetheless. If you’ve never been to New York and had an authentic, freshly made bagel, it’s time to create magic in your kitchen. Sure, plenty of bagel restaurants are everywhere, and you can enjoy the smells and tastes of freshly baked bagels. But until you make them in your kitchen, and those wonderful aromas waft through your home, you have no idea what you’re missing.
How to make this bagel recipe gluten-free
There are lots of gluten-free bagel recipes circulating around the internet. You’ve likely seen the ones that combine cream cheese, coconut flour, and almond flour to make bagels, or gluten-free all-purpose flour, baking powder, and Greek yogurt. I’ve certainly tried them, and I’ve enjoyed many of them. However, to get as close as possible to the “real” thing, you can use this recipe and your favorite brand of all-purpose gluten-free flour.
Follow the same steps and amounts as in the recipe until you reach step 3. Because there is no gluten, you only have to knead the dough for two to three minutes, adding more flour or water, based on need, to make the dough stay in a smooth ball. Continue with steps 4 and 5, but omit punching the dough. Be gentle when poking a hole in the middle of the formed bagel shapes (dip your dry finger in GF flour first). Continue with step 6, covering the bagel shapes with a damp cloth while the water comes to a boil, and complete the remaining steps for authentic-tasting gluten-free bagels.
How do I store leftovers?
After cooling to room temperature, the bagels from this recipe can be stored in an airtight container or Ziploc bag for 2 to 3 days at room temperature or refrigerated for up to 5 days. You can freeze them for up to 3 months in a freezer-safe zipper bag. Slice the bagels before freezing them to make it easier to defrost and toast them. Allow them to thaw in the fridge overnight or at room temperature for 30 minutes before toasting.
Serving suggestions
This bagel recipe can be part of a wholesome breakfast or a festive brunch. Since bagels are so good with smoked salmon, they’d be great to serve with these Smoked Salmon Deviled Eggs. Strawberry Cream Cheese is the perfect topping when you’re craving a little sweetness with your bagel. Or try smearing some Avocado Hummus on top or serving it with a scoop of this Tuna Salad Recipe With Egg. Finally, take your freshly baked bagels and make this delicious Bagel Sandwich for the perfect on-the-go breakfast.
Ingredients
- 1 1/2 cups warm water 110°F
- 2 3/4 teaspoons instant yeast
- 4 cups bread flour spooned and leveled, plus extra for dusting
- 1 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons salt
- 2 teaspoons olive oil for greasing the bowl
- 2 quarts water for boiling
- 3 tablespoons honey
- 1 egg white beaten with 1 tablespoon water for egg wash
Instructions
- In a large bowl, combine the warm water with instant yeast. Stir lightly and let sit for 5 minutes until foamy.
- Add the bread flour, sugar, and salt to the yeast mixture. Mix until a stiff dough forms.
- Knead the dough for about 6-7 minutes until it is smooth and slightly tacky. If the dough feels too sticky, add a bit more flour, but avoid adding too much to prevent dryness.
- Lightly oil a clean bowl with olive oil. Place the dough in the bowl, cover with a clean cloth, and let it rise in a warm spot for about 60 minutes until it's double in size.
- Punch down the dough and divide it evenly into 8 pieces. Shape each piece into a ball and poke a hole (1 1/2–2 inches in diameter) in the center, forming the bagel shape. Preheat your oven to 425°F.
- In a large pot, bring 2 quarts water to a boil and stir in 1/4 cup honey. Boil the bagels in small batches for 1 minute on each side. Remove them with a slotted spoon, place on parchment-lined baking sheets, and brush with the egg wash.
- Bake for 20 to 25 minutes until the bagels are a deep golden brown. Allow them to cool on a wire rack before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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