New York Bagels Recipe: Ingredients, Steps, and Programming for UNOX, RATIONAL, and Standard Oven

Learn how to make perfect New York bagels with the right programming for UNOX, RATIONAL, or a standard convection oven.

Yield: 8 to 10 bagels

Ingredients

• 500 g of T65 flour (or high-gluten bread flour)

• 10 g of salt

• 7 g of active dry yeast (or 20 g of fresh yeast)

• 10 g of sugar

• 280 ml of warm water (25 to 30 °C)

• 1 tablespoon of barley malt (or honey)

• Seeds of your choice: sesame, poppy, onion, nigella, etc.

Preparation Steps

1. Kneading and First Rise

   • Mix all ingredients (except for the seeds).

   • Knead for 8 to 10 minutes until the dough is smooth but slightly firm.

   • Let it rise for 1 hour at room temperature, or 30 minutes at 30 °C (in a proofing chamber or oven).

   • Note: A short rise helps maintain the characteristic density of bagels.

2. Shaping

   • Punch down the dough.

   • Divide the dough into 8 to 10 equal portions (about 80 to 90 g each).

   • Shape into tight balls.

   • Use your finger to make a hole in the center of each ball and gently enlarge it to form a ring (4 to 5 cm in diameter).

   • Let rest for 10 to 15 minutes before boiling.

3. Boiling (Pre-cooking in Water)

   • Bring a large pot of water to a boil with 1 tablespoon of honey or barley malt.

   • Place the bagels in the boiling water and cook for 30 to 45 seconds on each side.

   • Remove immediately with a slotted spoon.

   • Place on a baking sheet lined with parchment paper or a silicone mat.

   • Sprinkle the seeds onto the bagels while still damp so they stick well.

Comparative Programming – New York Bagels

Conclusion

• Standard Oven: May work, but the result will be less optimal without steam management.

• UNOX: Excellent control with fine programming (steam, ventilation, trap).

• RATIONAL: Very even cooking, consistent results, perfect for production.

With this recipe and the right oven settings, you'll get New York bagels with an irresistible texture and flavor!