Bagels

prep 50 min, cook 90 min
× 8
This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside, soft on the inside, and just the right size. The only downside is that it's really something of an all-day process.

1

  • 1¼ cup
    water (~ 115°F)
  • 1¼ tbsp
    sugar (granulated)
  • 1¼ tsp
    yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.

2

  • 500 g
    flour (all purpose)
  • ¼ cup
    water (~ 115°F)
  • 1½ tsp
    salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.

3

  • 25 g
    flour (all purpose)
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.

4

Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.

5

  • 2
    egg
  • ~
    coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.

6

Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
« Back