Bagels. One of the things we miss the most are east coast bagels! The bagels out here are just not the same. They aren’t as chewy on the inside or crusty on the outside. The NY bagels are made by hand, boiled and baked in a very HOT brick oven…that’s what I did, except I baked them in my regular kitchen oven. They just came out of the oven and I don’t think I can resist eating one!
This will take a bit of time, so gather all of your ingredients and equipment ahead of time. After kneading, you will need to let your dough rest in a warm place. The dough will double in size. Shape, Boil, Seed + Bake…your house will smell delicious!
These came out perfect!
New York style bagels
makes 8 bagels
ingredients:
bagels
3 1/2c bread flour
1 packet dry yeast
1 1/2c warm water
2T organic sugar
1 1/2t sea salt
toppings
poppy seeds
sesame seeds
sea salt or pink salt
cheddar cheese
caraway seeds
everything else
2qts water
2T sea salt
1T honey
6qt stockpot
2 dampened tea towels
glass bowl
baking sheet
olive oil
stand mixer, the flat beater and the dough hook (unless you want to knead the dough by hand)
how to:
Without stirring, dissolve the yeast and sugar with 3/4c warm water for about 5 minutes. Reserve the rest of the water for the next step. You will see the yeast ‘bloom’ and get foamy. Stir until the yeast is completely dissolved.
In a stand mixer with the flat beater, mix together the flour and the sea salt. Slowly add the yeast mixture along with the rest of the water. Mix until dough slightly pulls away from the sides of the bowl. Switch to the dough hook and knead on low for 10 minutes. The dough will come together into a ball. Keep kneading for the full 10 minutes.
Remove the dough and place it into an oiled glass bowl. Rub it around a bit to coat and then turn it over so that oiled side is up. Cover with a damp tea towel and let it sit for 45 minutes. It will double in size. Remove the towel and punch down the dough lightly. Cover. Let sit for 15 minutes.
Divide the dough into even pieces and roll into balls with your hand. Make a hole in the center of each ball with your finger and gently pull the dough into a bagel shape. Repeat with the rest of the dough. Lay them onto a lightly oiled baking sheet. Cover with a damp tea towel. Let them rest while you prepare your water bath. Preheat your oven to 450 degrees.
Bring the 2qts of water, 2T salt and 2T honey to a boil in your stockpot, then let it simmer. Drop 2-3 bagels at a time into the water. They may sink, but they will float to the top. Turn them over after 2 minutes and boil on the other side for another 2 minutes. Remove them with a slotted spoon onto a damp paper towel. As the second batch is boiling, dip your boiled bagels into your desired topping. Really coat them and get some on the other side too. I made some with poppy seed, some plain and some with sesame seeds. Repeat with all of the bagels. Place them all onto a lightly oiled baking sheet or one lined with parchment paper. A pizza stone would work great too! Bake for 20-25 minutes. We are at 2500ft elevation so it took me 25 minutes for them to bake.
They are the best served warm with some butter (unsalted of course) or cream cheese!
enjoy!
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