Bagels

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Servings: 12 Difficulty: Intermediate
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Hand-shaped, boiled, and baked to perfection with a chewy interior and crisp crust.
Bagels (Edward S. Zuckerman) recipe image
Bagels (Edward S. Zuckerman) recipe image
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Bagels

Author: chefs-mate Courses:
Difficulty: Intermediate
Servings: 12

Description

There is nothing quite like the experience of pulling a perfectly golden bagel straight from your own oven. This recipe, attributed to Edward S. Zuckerman, yields a classic New York-style bagel with a distinctive chewy crumb and a shiny, crisp exterior. The key lies in the boiling step, which gelatinizes the starch on the surface, ensuring that characteristic texture. Made with high-gluten flour, sugar, and yeast, these bagels are versatile enough to support traditional toppings like poppy or sesame seeds, or even more adventurous additions. They are ideal for lazy weekend brunches, paired with thick slices of cream cheese, lox, and fresh tomatoes. While the process requires patience and some hands-on kneading, the result is a warm, aromatic bread that rivals any bakery purchase.

Ingredients

Directions

  1. In a large bowl, combine 6 cups of high-gluten flour, yeast, 1/2 cup sugar, and salt. Add 3 cups of hot water (120-130°F) and mix with a sturdy wooden spoon until a shaggy dough forms.
  2. Turn the dough onto a lightly floured work surface. Knead for 10 minutes, adding small amounts of flour as needed to control stickiness. The dough should be smooth and slightly tacky, but not sticky. If using shortening, coat the dough ball lightly and place in a greased bowl.
  3. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  4. Meanwhile, prepare the boiling bath by heating 3-4 quarts of water with 1 1/2 tablespoons of sugar to a boil. Preheat your oven to 400°F.
  5. Turn the risen dough out onto a floured surface and press out the air. Cut the dough into 12 segments of approximately 4-5 ounces each. Roll each segment into a smooth ball and let them rest for a few minutes.
  6. Flatten each ball slightly with your palm. Poke a hole in the center with your finger and gently stretch it open to form a bagel shape, ensuring uniform thickness. Place on a counter and cover loosely with plastic wrap. Let rise for about 10 minutes.
  7. Carefully drop the bagels into the boiling sugar water, a few at a time to avoid crowding. Boil for about 3 minutes, flipping them over every 30 seconds. Remove with a slotted spoon and drain on a towel for a few minutes.
  8. Place the boiled bagels on baking sheets greased with vegetable shortening or sprinkled with cornmeal. Brush each bagel with the egg white and cold water mixture.
  9. Add desired toppings such as poppy seeds, sesame seeds, kosher salt, or minced garlic. Bake at 400°F for 25-30 minutes, rotating the sheets halfway through to ensure even browning.
  10. Remove from the oven and cool on wire racks. Serve warm or toast before eating.

Note

Storage: Bagels freeze well. Cut them in half while still warm and freeze in airtight bags. To serve, defrost in the microwave for 27 seconds and then toast.

Variations: You can add M&Ms or other sweet toppings for a dessert-style bagel, though traditional savory toppings are recommended.

Yeast: If using RapidRise yeast, you may reduce the first rise time by half.

Oven: For convection ovens, reduce the temperature by 25°F.

Texture: Flipping the bagels halfway through baking can help prevent a flat bottom, though it is optional.

Keywords: bagels, homemade, bread, yeast, boiled, baked, chewy, breakfast, brunch, flour, cream cheese, lox, traditional, new york style, dough, kneading, toppings, poppy seed, sesame seed, artisan
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