Description
I admit, making bagels was one of those things I always shied away from because I honestly thought it was too difficult. I have bagel aficionados in my house and I was leery of the criticism as well. We normally go to NYC several times a year and I always go to my favorite bagel shop and buy several dozen to freeze. Okay so willingly, I searched the internet to view some bagel recipes, being a bagel-making virgin and all, and stumbled upon The Sophisticated Gourmet’s NYC version and happily started on my bagel journey albeit with a few adaptations.
Ingredients
Scale
- 2 teaspoons of active dry yeast
- 1 1/2 teaspoon of granulated sugar
- 1 /1/4 cup of warm water (avoid hot but warm)
- 3.5 cups of high gluten flour (or bread flour if you can’t locate it.) I used Sir Lancelot by King Arthur’s
- 1.5 teaspoon of salt
- Egg, whisked for egg wash
- Toppings for everything bagels:
- In a bowl I mixed 1 tsp of each: caraway seeds, coarse salt, fennel seeds, cracked pepper corns, poppy seeds, toasted sesame seeds.
- Toppings for cinnamon and sugar:
- 1 tsp of ground cinnamon, brown sugar and regular granulated sugar.
Instructions
- In a measuring cup, add 1/2 cup of warm water and add the sugar.
- Stir to dissolve then add the yeast on top and let it sit (don’t mix).
- Let this sit for 5 minutes.
- Then stir the yeast to blend.
- In a stand mixer bowl, add the flour and salt.
- Make a well in the center of the mixture and the pour the yeast/sugar mixture (after it’s complete) into the center.
- Also, add the 3/4 cup water.
- With the dough hook, mix to combine for about 6 -8 minutes.
- If the dough is still dry, add a tablespoon of water at a time to add additional moisture.
- Onto a floured countertop, remove the dough from the stand mixer and knead it by hand for about 8 minutes or until elastic.
- Take a large bowl and oil the interior.
- Add the dough and cover with a damp towel.
- Set in a draft-free location.
- I typically place it in the microwave.
- Do this for one hour. Punch down the dough after one hour and let rest for an additional 10 minutes.
- Remove the dough and divide into 10 smaller round balls.
- Place on a baking sheet and cover with a damp towel.
- After an additional 10 minutes remove each ball.
- Lay it flat and press with the heel of your hand to flatten the bagel a big (don’t crush it) on the floured countertop and press your index finger in the center and exaggerate the hole size.
- Repeat.
- Preheat your oven to 425.
- On the stove top, fill a saucepan with water and bring to a boil.
- Once boiling, turn the water down to a simmer.
- Working in batches, add one or two bagels to the water and let it cook for one minute on one side then repeat on the other side.
- Remove with a slotted spoon and place on the baking sheet with a Silpat. Repeat until each bagel has been boiled on each side.
- Take your egg wash and brush on the top of each bagel.
- Sprinkle your topping on each bagel.
- Place in the oven and bake for 22-24 minutes.
- Remove and let cool.
- Store in ziploc baggies.
- Prep Time: 20 mins
- Cook Time: 24 mins