So we are in quarantine like just about everyone else in the world. Since we now have all the time we could ever want to do any given project, I’ve turned everything into a project! Breakfast has turned into it’s own little event. I’ve been whipping up coconut crusted french toast, funfetti pancakes, brown sugar candied bacon, the list goes on.
I’ve been trying to avoid going into grocery stores altogether by having my groceries delivered. The problem here is so many items are out of stock. This includes bagels.
The other day it rained and we fired up the Disney Plus and I decided it was the day to attempt making bagels from scratch. I feel like basics such as bagels are the toughest to get right.
The ingredient list is quite simple (I had everything in my pantry already). I will say the process to make these are a bit time consuming but you have to trust me on this one -these bagels are worth it. They are New York style so they are chewier than the regular bread like consistency of some.
The original recipe (here) calls for bread flour. The protein in the bread flour makes the bagels chewier. My adaptation calls for plain old all purpose flour and are just as chewy. I just boiled them for two minutes rather than one and it changes the texture.
My recipe is for plain, but you can add any toppings you’d like! I love sesame bagels, you could use poppy seeds, add cinnamon to the dough, the possibilities are limitless. I’d actually really love to add pizza seasonings and top with a sprinkle of grated cheese OMG YES!
NY Style Bagels
yield 8 bagels
Ingredients
- 2 teaspoons active dry yeast (one packet)
- 1 ½ tablespoons (4 ½ teaspoons) granulated sugar
- 1 ¼ cups warm water(you may need a little more depending on how the dough comes together)
- 3 ½ cups all purpose flour(you may need extra for kneading)
- 1 ½ teaspoons salt
- a little oil (whatever kind you like) for bowl
- 1 egg white for egg wash (use a whole egg if you like a darker bagel)
Directions
1. In ½ cup 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.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup 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 of water. You want a moist and firm dough after you have mixed it.
4. On a floured work surface, knead the dough for about 7 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. 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 or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 equal pieces.
7. Shape each piece into a round, making it as smooth as possible.
8. 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.
9. 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.
10. Bring a large pot of water to a boil. Reduce the heat. Carefully lower the bagels into the water. I boiled 4 at a time, but you can boil as many as you are comfortable with. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 2 minutes, and them flip them over to boil for another 2 minutes.
11. Once all the bagels have boiled, transfer them to a lightly oiled baking sheet.
12. Whisk your egg white and brush on the bagels. This will give them a shiny crust. If you want to add toppings to your bagels, do so after the egg wash so they will stick nicely.
13. Bake for 20 minutes, until golden brown.
FAQs
NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.
What makes an authentic New York bagel? ›
NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.
What makes New York bagels so different? ›
A New York–style bagel is always boiled in water that has had barley malt added, which gives a bagel its signature taste, texture, and leathery skin.
What gives New York style bagels their color? ›
While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.
What is the difference between a New York style bagel and a regular bagel? ›
There are three main components that differentiate an NYC bagel from any other bagels: the water, the rolling of the dough, and the boiling process.
What is the difference between New York and Montreal style bagels? ›
Montreal bagels tend to be smaller, thinner, sweeter and less salty than their New York City counterparts. Both are boiled, but Montreal employs wood-burning ovens for baking, while New York utilizes burlap planks. Many NYC loyalists tout the local tap water as the secret ingredient.
Why do you boil bagels in baking soda? ›
Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.
What happens if you don't boil bagels? ›
If you don't boil your bagels, you'll be baking round bread. There's more to a bagel than the shape. The boiling sets the crust of the bagel to get the signature thin crunchy crust. It also affects the texture of the bread inside.
Can you leave bagel dough out overnight? ›
Keep it covered. To keep the bagel dough moist and pliable, always cover it with plastic wrap when you're not working with it. Cover all of it during its initial rise and its overnight rise, and cover any dough you're not working with while you shape the bagels.
Should you refrigerate bagel dough? ›
*If preparing the dough in advance, reduce the amount of yeast to 2 teaspoons. Cover your shaped bagels on their baking sheets with plastic wrap and allow to proof in the fridge for 24 to 48 hours. Allow the bagels to come to room temperature before boiling, topping, and baking.
California lox down its status as a superb state for bagel lovers. Bagels are extremely popular in San Francisco (No. 2), which has the most bagel vendors per square mile out of the cities in our ranking. Other California cities have some of the best-rated bagels.
What is a Brooklyn style bagel? ›
Our bagels are boiled in our Brooklynized® water and then baked fresh daily at our stores. Staying true to the traditional New York style bagel, these gourmet bagels, which are hot and ready to be served, are crunchy on the outside and chewy on the inside.
How do you make a shiny bagel? ›
Egg - For the egg wash to make the bagels shiny and to help any toppings stick. (Omit if you don't like/can't eat eggs.) Semolina Flour - (Not pictured) I use semolina flour for dusting the sheet pan under the bagels. Some people use cornmeal, but I prefer the finer texture of semolina flour.
Can you over knead bagel dough? ›
Despite getting some nice blistering, overworked doughs don't retain gas well and resist expansion, leading to a dense ring with a tight crumb.
What is an authentic bagel? ›
New York bagel shops (the real, genuine ones, that is) ferment their dough overnight in wooden containers, which allows tasty yeasts to grow and create complex flavor compounds. They then poach the bagels before baking them. The poaching is what you can thank for that true chewy texture of a New York bagel.
What makes a bagel a real bagel? ›
But what sets it apart from other bread is its unique texture and flavor, which comes from its special preparation process. Bagels are first boiled in water (sometimes with malt syrup or honey added) before being baked, resulting in a crisp and shiny crust that encases a dense and chewy interior.
What makes a real bagel? ›
Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
Why are New York bagels superior? ›
According to many (mostly New Yorkers) the water used in the dough gets all the credit for making New York bagels superior to others. Popular mythology tells us that the soft water that trickles down from the Catskills in upstate New York has a profound effect on the softness of the bagels.
