There is nothing quite like the satisfaction of pulling fresh, warm bagels from the oven. This recipe captures the essence of traditional New York-style bagels: a crisp, shiny crust giving way to a dense, chewy interior. The secret lies in the brief boil before baking, which gelatinizes the starches and seals the surface. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, these bagels are incredibly versatile. They are perfect for a hearty weekend breakfast with cream cheese and smoked salmon, or as sturdy vehicles for your favorite lunch sandwich. The process requires a bit of patience for rising and shaping, but the rewarding aroma and texture make every minute worthwhile. Serve them warm for the best experience.
Bagels (Moira Carlson)
Description
There is nothing quite like the satisfaction of pulling fresh, warm bagels from the oven. This recipe captures the essence of traditional New York-style bagels: a crisp, shiny crust giving way to a dense, chewy interior. The secret lies in the brief boil before baking, which gelatinizes the starches and seals the surface. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, these bagels are incredibly versatile. They are perfect for a hearty weekend breakfast with cream cheese and smoked salmon, or as sturdy vehicles for your favorite lunch sandwich. The process requires a bit of patience for rising and shaping, but the rewarding aroma and texture make every minute worthwhile. Serve them warm for the best experience.Ingredients
Directions
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In a large bowl, combine the warm water, yeast, and sugar. Let stand for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
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Add the salt, egg, oil, and flour to the yeast mixture. Stir until a shaggy dough forms.
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Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth, elastic, and consistent.
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Place the dough into a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a draft-free place for about 1.5 hours, or until doubled in size.
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Punch down the dough to release air bubbles. Divide the dough into 20 equal pieces.
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Shape each piece into a ball. Roll each ball into a rope about 7 inches long. Press the two ends together to form a ring, creating the basic bagel shape.
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Place the shaped bagels on a floured baking sheet or board. Cover with a tea towel and let rise for about 1 hour.
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During the final part of the rising time, preheat the oven to 375°F (190°C). Fill a large pot with water and bring to a boil.
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Carefully drop about 5 bagels at a time into the boiling water. They will sink to the bottom initially; wait for them to rise to the surface.
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Once risen, turn the bagels over with a slotted spoon. Boil for a total of 2 minutes (including the time spent at the bottom).
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Remove the bagels with a slotted spoon and let them drain briefly on the floured board or a clean towel while you boil the remaining batches.
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Place all the boiled bagels on a baking sheet. Bake in the preheated oven for about 15 minutes, or until they are golden brown.
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Remove from oven and let cool on a wire rack before serving.
Note
For a chewier texture, you can use bread flour instead of all-purpose flour.
Ensure the water for boiling is at a rolling boil before adding the bagels.
These bagels freeze well. Let them cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Toast directly from frozen.
You can add toppings like sesame seeds, poppy seeds, or everything bagel seasoning after boiling but before baking.
