8 bagels
Ingredients
- 2 teaspoons / 6 g active dry yeast
- 4 ½ teaspoons granulated sugar
- 1 ¼ cups warm water (you may need ± ¼ cup more)
- 3 ½ cups / 500 g bread flour (will need extra for kneading)
- 1 ½ teaspoons salt
- Optional Toppings: Everything seasoning, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, or a mix of your favorite flavors.
Directions
Warm up 4 cups of water on the stove. Using a ladle, carefully scoop up water from the pot and measure 1/2 cup in a measuring cup. Pour the 1/2 cup of warm water into a bowl. Pour in the sugar and yeast. Do not stir. Let it sit for five minutes. Then stir the yeast and sugar mixture, until it all dissolves in the water.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Again, using the ladle, carefully scoop up water from the pot and measure 1/4 cup in a measuring cup. Pour the 1/4 cup of warm water into the well. Mix. Gradually, stir in the remaining 1/2 cup of warm water, as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about 1/4 cup of additional water. You want a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil. Place the dough in the bowl and move it all around so the dough is covered in oil. Cover the bowl with a damp dish towel. Let the dough rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a ball. Now, take each dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
Coat a finger in flour, and 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 (or non-stick mat). Repeat the same step with the remaining dough.
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 425 degrees.
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil as many as you are comfortable with boiling (I boiled 4 at a time). 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 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
If you want to add toppings to your bagels, do so as you take them out of the water. However, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet (or a baking sheet with a non-stick mat).
Bake for 20 – 22 minutes, or until golden brown (start with 20 minutes).
Cool on a wire rack. Serve with your favorite cream cheese, jam, butter or make an egg sandwich!
Recipe originally found on Sophisticated Gourmet.
Being Jewish, I grew up eating bagels with cream cheese and lox. When my family from New York/ New Jersey visits, we always ask them to bring New York bagels with them, as we know New York bagels are the best. However, since I can’t always get my hands on those bagels, these are a good substitute.
Nicole Flips for Food 