Jo Goldenberg’S Bagels

These classic bagels offer the perfect balance of chewy interior and crisp exterior, achieved through a traditional boiling process before baking. Made with simple pantry staples like bread flour, yeast, and a touch of sugar, they develop a rich, slightly sweet flavor that pairs beautifully with cream cheese, lox, or savory toppings. The boiling step gives them their signature shine and texture, while the high-heat bake ensures a golden-brown crust. Ideal for weekend breakfasts, brunch gatherings, or a hearty snack, these homemade bagels bring the authentic taste of a bakery straight to your kitchen. Customize with seeds or plain, and enjoy them warm from the oven for the best experience.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 1105.2

Dietary: Vegetarian

Description

These classic bagels offer the perfect balance of chewy interior and crisp exterior, achieved through a traditional boiling process before baking. Made with simple pantry staples like bread flour, yeast, and a touch of sugar, they develop a rich, slightly sweet flavor that pairs beautifully with cream cheese, lox, or savory toppings. The boiling step gives them their signature shine and texture, while the high-heat bake ensures a golden-brown crust. Ideal for weekend breakfasts, brunch gatherings, or a hearty snack, these homemade bagels bring the authentic taste of a bakery straight to your kitchen. Customize with seeds or plain, and enjoy them warm from the oven for the best experience.

Ingredients

3/4 pint Warm water
2 Envelopes Dry yeast
1 1/2 ounce Sugar
1/2 ounce Salt
3 1/2 cup Bread flour
2 quart Boiling water
1 tablespoon Sugar
1 Egg White; beaten

Directions

1
Preheat oven to 450F (232C).
2
In a small bowl, dissolve 1 1/2 ounces of sugar in warm water and sprinkle yeast over the top.
3
Let stand for 2-3 minutes until foamy.
4
In a large mixing bowl, combine 2 cups of bread flour and salt.
5
Add the yeast mixture to the flour and stir until combined.
6
Gradually add the remaining 1 1/2 cups of flour, mixing until a stiff dough forms.
7
Turn dough onto a floured surface and knead for 5 minutes, adding more flour if the dough sticks.
8
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 45-60 minutes.
9
Punch down dough and divide into 12 equal pieces.
10
Shape each piece into a ball and let rest for 3-4 minutes.
11
Flatten each ball with your palm, then press your thumb through the center to form a hole.
12
Gently stretch the hole open to about 1.5 inches wide.
13
Place shaped bagels on a parchment-lined sheet, cover, and let rise for 10 minutes.
14
Bring 2 quarts of water to a boil in a large pot and stir in 1 tablespoon of sugar.
15
Carefully lower 2-3 bagels into the simmering water and boil for 45 seconds, turning once.
16
Remove bagels with a slotted spoon and place on greased baking sheets.
17
Brush each bagel with beaten egg white and sprinkle with salt, sesame seeds, poppy seeds, or caraway seeds if desired.
18
Bake for 35 minutes, turning the baking sheets halfway through, until bagels are golden brown and shiny.
19
Transfer bagels to a wire rack to cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1105.2kcal

% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 245.3mg11%
Total Carbohydrate 238.8g80%
Dietary Fiber 8.5g34%
Sugars 41.9g
Protein 33.2g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bagels, homemade, bread, boiled, baked, yeast, flour, breakfast, brunch, chewy, crust, dough, knead, rise, sesame, poppy, caraway, breadmaking, oven, simmer

Read it online: https://www.chefs-mate.com/recipe/jo-goldenbergs-bagels/