last month, i made mini bagels with a pretty simple recipe.
today, i wanted to try something a little different and more authentic, a bagel recipe that requires boiling the bagels before baking them.
this, i’ve learned, is how new york style bagels are made. this recipe starts by letting the dough rise, punching it down, and letting it rise ever so slightly again. you then divide the dough into 12, roll it into balls and make a hole in the middle.
after boiling the bagels, a little egg wash and sesame seeds (or your preferred topping) are in order.
then pop them in the oven, and the result is glorious.
- 2 teaspoons active dry yeast
- 1½ tablespoons sugar
- 1½ cup room temperature water
- 3½ cups all purpose flour (or alternatively, I've also used 3½ cups bread flour, or 2½ cups bread flour + 1 cup whole wheat flour)
- 1½ teaspoons salt
- 1 egg (optional)
- toppings of your choice (salt, sesame seeds, poppy seeds, etc)
- In a small bowl, mix together ½ cup water, yeast, and sugar. Let sit for 5 minutes. Then, stir until fully dissolved.
- Using a dough hook in a stand mixer, mix together flour and salt. Make a well in the middle of the flour and add in yeast mixture. Mix until well integrated. Then start adding in water ¼ cup at a time until a firm dough forms. You may need to add a little extra water, so watch the dough. Knead by hand for 10 minutes or in mixer for 5.
- Slightly oil a large bowl. Transfer dough to bowl and cover with a damp cloth. Let sit in a warm place for one hour. Punch down dough (without folding) and let sit an extra 10 minutes.
- Cut dough into 12 even pieces. Roll each piece into a ball. The dough should be smooth, if not, you’ll have some wrinkles in your bagels (I know I did). Using your finger, poke a hole through the center of the dough ball and stretch hole.
- Place bagels on a baking sheet on top of parchment paper. Cover with damp cloth and let sit for 10 minutes.
- Preheat your oven to 425.
- In a large pot, boil water. Reduce heat and use a slotted spoon to drop bagels into the water. Boil bagels for one minute, then flip with spoon, and boil for another minute.
- Remove from water and place back onto parchment paper. Do as many bagels as will fit into the pot at a time (I only did 2). If you are going to use toppings, egg wash the bagels and sprinkle with topping.
- If you have a convection oven, bake the bagels for 20 minutes. If not, spray the sides of the oven down with water with a spray bottle for more moisture (this will help the bagels brown evenly), then bake for 20 minutes.
recipe rephotographed April 2014.