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
The Key to a Real New York Bagel
New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.
What is the secret to New York bagels? ›
The Key to a Real New York Bagel
New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.
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 a Montreal bagel and a New York bagel? ›
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.
What does boiling do to bagels? ›
Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.
What is a Brooklyn style bagel? ›
Brooklyn Bagel's Plain Bagels are boiled then baked in authentic Brooklyn style, making them soft and chewy on the inside, but crunchy on the outside. Slice open, toast, and eat with butter or cream cheese.
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.
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. Since there are less minerals (magnesium and calcium, for example) in this water, the gluten proteins don't tense up and make the bagels too tough to chew.
Does New York water make better bagels? ›
But while New York's water does play a role in influencing bagel texture, the effect is actually pretty minor, according to the ACS video. Harder water toughens the gluten in the dough, while super soft water can make it goopy. What's far more critical is the boiling.
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.
Can bagel dough rest overnight? ›
Dust bread flour on a work surface and knead the dough for 10 to 15 minutes. Grease a clean bowl with oil, and coat the dough with the remaining liquid. Cover with a towel, and let rise for at least two hours or overnight.
What is special about New York water for bagels? ›
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. Since there are less minerals (magnesium and calcium, for example) in this water, the gluten proteins don't tense up and make the bagels too tough to chew.
What is the secret to making bagels? ›
10 Tips for Making Schmear-Worthy Homemade Bagels
- Moisture: Wetter dough means crispier bagels. ...
- Water temp: The colder the better. ...
- Dry active yeast: Let it chill. ...
- Flour: Embrace the gluten. ...
- Mixing: Low and slow is the way to go. ...
- The rise: Your kitchen climate is A-okay. ...
- Flavor kick: After the proof.
According to popular mythology, the uniquely superb texture of the New York bagel has to do with New York City's water — specifically, its low concentrations of calcium and magnesium, which make it softer.
What is in a classic New York bagel? ›
A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish.
