The first time I made bagels, I used a different recipe and the whole batch went to the trash bin. These on the other hand have obtained the stamp of approval of everyone that has tried them! Feel free to have them anytime you miss New York! I am giving the ingredients for 8 bagels but feel free to double the recipe or half it.
Ingredients (for 8 Bagels):
- 500 g Bread Flour
- 20 g Sugar
- 8 g Active Dry Yeast
- 8 g Salt
- 320 ml Tepid Water
- Egg Wash (1 egg yolk and a splash of milk)
- Topping of your choosing: everything bagel, shredded cheddar cheese, sesame seeds
- Filling of your choosing: I love it with either cream cheese or with butter and smoked salmon!
1. Allow the yeast to bloom in the water. If you’re using instant yeast, you can skip this step.
2. Add all the ingredients into the bowl of a mixer fitted with a dough hook and knead the dough for 5 minutes. If you’re kneading by hand do so for at least 10 minutes until enough gluten has developed. If you’re using all-purpose flour, knead it longer. The dough needs to become smooth and elastic.
3. Place the dough into a clean bowl with a bit of olive oil to prevent it from sticking and let it rise for about an hour until it has at least doubled in size.
4. Knock the air out of the dough by pushing on it gently and divide the dough into 8 equal pieces.
5. Preheat your oven 425F (220C).
6. Shape into a perfectly round ball, then coat a finger in flour, and gently press it into the center of each dough ball to form a ring. Stretch the ring to about 2 cm (1 inch) and place on a lightly oiled cookie sheet. Repeat the same steps with the remaining pieces of dough.
7. Bring a large pot of water to a boil then reduce the heat to a simmer. Lower each bagel into the water and poach on each side for one minute and a half.
8. Place the bagels on a tray lined with baking parchment.
9. Brush them with your egg wash and add your toppings then if using any.
10. Bake for 20-25 minutes at 425F (220C) until they’re golden the let them cool down on a wire for at least 10 minutes before enjoying.
Full Recipe by Joshua Weissman