My niece Lauren came back from a trip to New York & made these bagels at home. She posted a picture of them Instagram…they looked perfect
I asked her where the recipe was from. The recipe is from sophisticatedgourmet.com. I haven’t made bagels before but I thought why not? So… I gave it a try & I think you should too! Even if yeast dough kind of ‘scares’ you..these are simple to make & worth it!
Here is a link to the recipe from sophisticated gourmet.com
They are actually very easy to make…. I used my food processor to make the dough..it works for my challah dough so I knew it would work for the bagel dough. After the dough was mixed in the food processor… I took it out & only kneaded the dough briefly then let it rise for an hour … punched the dough down, let it rest for 10 minutes…then shaped the bagels, put them onto a cookie sheet & let them sit under a moist towel to rest for 10 minutes. These bagels are boiled then baked so while the dough was resting I boiled some water & preheated my oven.
The bagels were fabulous fresh out of the oven… I let them cool briefly… then the next day they were a bit dense..so I cut them in half & put them into a zip loc bag & then froze them. They are great taken out of the freezer & toasted!
Here is the recipe from sophisticatedgourmet.com for New York Style Bagels & thanks to Lauren for giving me the recipe
2 tsp yeast
1 1/2 tbsp sugar
Total of 1 1/4 cups of water *** you will need this water divided … 1/2 cup for the yeast & the rest, 3/4 cup, for the dough & you might need more water for the dough if the dough is too dry… I added another 1/4 cup of water…
3 1/2 cups bread flour
1 1/2 tsp salt.. you can use a fine sea salt..that is suggested in the original recipe but I use table salt since I did not have sea salt
optional….poppy seeds…sesame seeds…. to sprinkle on top
Grease or line a baking sheet
- The yeast has to be dissolved… so in 1/2 cup of warm water…. put in the sugar & the yeast… let this sit for about 5 minutes…stir until the yeast & sugar dissolve… then I let my yeast sit a bit longer until it got foamy… I wasn’t ready to use it !
- While the yeast is ‘proofing’, in the bowl of your food processor or in a bowl, mix the flour & salt, just pulse the food processor a few times to mix the dry ingredients
- Add the dissolved yeast to the flour & mix
- Now pour the remaining 3/4 cup of water through the feed tube while the food processor is running…if the dough looks too dry add bit of water until the dough forms a ball around the blade…if the food processor slows down you need to put some flour in to get it moving again…mine slowed down so I dumped a couple tablespoons of flour down the feed tube & it started again *** if you are using a bowl, make a well in the middle of the flour/salt & add the dissolved yeast mixture.. mix…then add the water & mix well..you might have to get your hands in there to mix & knead the dough until a stiff dough is formed
- Take the dough out of the food processor & put onto a work surface..knead the dough until it is smooth..the dough should be quite stiff…
- Lightly oil a large bowl & put your dough into the bowl.. cover with a damp tea towel & let rise for an hour until the dough is doubled in size. I used the proof function in my oven ..my house is usually on the cool side…if you don’t have a proof function in your oven, you can put the oven light on & let the dough sit in there to rise…or another trick is to put the covered bowl into the microwave with a cup of boiling water…the water creates heat …let the dough rise in there
- When the dough has doubled in size, punch it down & let it rest for 10 minutes before you start forming your bagels
- Now…Preheat your oven to 425f
- Put a large pot of water up to boil now… I used a large saucepan so I could boil more than one bagel at a time, when the water boils turn it down to a simmer until you are ready to boil the bagels
- Divide the dough into 8 equal portions…I weighed each one but you can ‘eyeball’ it
- Roll each portion into a ball
- Take your finger & poke a hole into the middle of each ball… the hole should be about 1/3 the width of the bagel…approx. Wiggle your finger around in a circle to form the bagel hole or stretch the dough to form the bagel. You can coat your finger in flour if you think your dough is sticky & your finger might stick.. Alternately you can roll each portion into a rope, make them the same size, join the two ends & pinch them really well so they circle stays closed.
- Put the formed bagels onto a lined baking sheet …once you have them all formed, cover them with a damp towel & let rest for 10 minutes
- Bring the water up to a slow boil
- Use a slotted spoon to gently place a bagel into the water…you can boil as many at a time that you want… The bagel will float to the top…
- Boil the bagels 1-2 minutes on the first side, then flip them over & continue to boil for 2 minutes
- Remove the bagels from the water with your slotted spoon & set onto a lined or greased baking sheet
- Once all of the bagel have boiled you are going to bake them
- Now is the time to put a topping of your choice on the bagels..or leave them plain if you want to.
- Right when the bagels come out of the water & while they are still wet, sprinkle with the topping of your choice…I like to mix sesame & poppy seeds together… you can use either, or Trader Joes Everything Bagel Spice …or any thing that you can think of!
- Bake the bagels in the preheated oven for 20 minutes
- Let cool on a wire rack