So we are in quarantine like just about everyone else in the world. Since we now have all the time we could ever want to do any given project, I’ve turned everything into a project! Breakfast has turned into it’s own little event. I’ve been whipping up coconut crusted french toast, funfetti pancakes, brown sugar candied bacon, the list goes on.
I’ve been trying to avoid going into grocery stores altogether by having my groceries delivered. The problem here is so many items are out of stock. This includes bagels.
The other day it rained and we fired up the Disney Plus and I decided it was the day to attempt making bagels from scratch. I feel like basics such as bagels are the toughest to get right.
The ingredient list is quite simple (I had everything in my pantry already). I will say the process to make these are a bit time consuming but you have to trust me on this one -these bagels are worth it. They are New York style so they are chewier than the regular bread like consistency of some.
The original recipe (here) calls for bread flour. The protein in the bread flour makes the bagels chewier. My adaptation calls for plain old all purpose flour and are just as chewy. I just boiled them for two minutes rather than one and it changes the texture.
My recipe is for plain, but you can add any toppings you’d like! I love sesame bagels, you could use poppy seeds, add cinnamon to the dough, the possibilities are limitless. I’d actually really love to add pizza seasonings and top with a sprinkle of grated cheese OMG YES!
NY Style Bagels
yield 8 bagels
Ingredients
- 2 teaspoons active dry yeast (one packet)
- 1 ½ tablespoons (4 ½ teaspoons) granulated sugar
- 1 ¼ cups warm water(you may need a little more depending on how the dough comes together)
- 3 ½ cups all purpose flour(you may need extra for kneading)
- 1 ½ teaspoons salt
- a little oil (whatever kind you like) for bowl
- 1 egg white for egg wash (use a whole egg if you like a darker bagel)
Directions
1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want a moist and firm dough after you have mixed it.
4. On a floured work surface, knead the dough for about 7 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 equal pieces.
7. Shape each piece into a round, making it as smooth as possible.
8. Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet.
9. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
10. Bring a large pot of water to a boil. Reduce the heat. Carefully lower the bagels into the water. I boiled 4 at a time, but you can boil as many as you are comfortable with. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 2 minutes, and them flip them over to boil for another 2 minutes.
11. Once all the bagels have boiled, transfer them to a lightly oiled baking sheet.
12. Whisk your egg white and brush on the bagels. This will give them a shiny crust. If you want to add toppings to your bagels, do so after the egg wash so they will stick nicely.
13. Bake for 20 minutes, until golden brown.
FAQs
Many people claim the main difference in taste and texture of a real New York bagel compared to other styles of bagels, is due to the use of New York City tap water, which contains certain minerals which they attribute to creating a better bagel, specifically the low concentrations of calcium and magnesium found in New ...
What is the difference between a New York bagel and a regular bagel? ›
a regular bagel is a strange step in the cooking process. Traditional New York style bagels are submerged in boiling water for a couple of minutes before they're baked. Sometimes called "water bagels," boiling the dough sets the outside to give them a crispy exterior and chewy texture.
What gives New York style bagels their color? ›
While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor.
What is the difference between a Montreal bagel and a New York bagel? ›
Montreal bagels tend to be smaller, thinner, sweeter and less salty than their New York City counterparts. Both are boiled, but Montreal employs wood-burning ovens for baking, while New York utilizes burlap planks. Many NYC loyalists tout the local tap water as the secret ingredient.
What does boiling do to bagels? ›
Bagels, like pretzels, are boiled first to create a crunchy exterior. Bagels are boiled in water usually 30 to 60 seconds before hitting the oven. This boiling causes the starch on the exterior of the bread to gel and create a barrier from the interior dough.
What is in a classic New York bagel? ›
A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish. It's most known as a breakfast item but can be eaten at brunch or lunch time.
Why do New York bagels taste different? ›
The Boiling Process
As I mentioned above, all authentic New York City bagels are made by being kettle boiled. This method of cooking the dough is an essential part of what makes NYC bagels taste the way they do.
Why are Montreal bagels so good? ›
Compared to a “New York style bagel”, what makes the Montréal bagel the far superior is that, not only is each single bagel is made by hand, but they are poached in honey water before being baked in a wood-fire burning oven. This cooking process gives the bagel its distinctive chewiness, golden color and crust.
Should I put my bagel dough in the fridge after it rises? ›
New York-style bagels need a long cold rise in the fridge to slow down the yeast activity and give the bagel dough plenty of time to rest, relax, and fuse together where you've joined the two ends of the rope.
Why are New York bagels so good water? ›
Popular mythology tells us that the soft water that trickles down from the Catskills in upstate New York has a profound effect on the softness of the bagels. Since there are less minerals (magnesium and calcium, for example) in this water, the gluten proteins don't tense up and make the bagels too tough to chew.
Holding the dough, turn your hand over and roll your hand on the countertop to seal the two ends together. Place each finished piece onto a baking sheet. Dust the tops with a very slight amount of flour to keep the plastic wrap from sticking to the dough. Cover with plastic wrap and refrigerate overnight.
What is a Brooklyn style bagel? ›
Brooklyn Bagel's Plain Bagels are boiled then baked in authentic Brooklyn style, making them soft and chewy on the inside, but crunchy on the outside. Slice open, toast, and eat with butter or cream cheese. These bagels are also great to use for breakfast sandwiches.
What city has the best bagels in the world? ›
New York stands tall as the nation's bagel empire for the second year in a row. The Bagel Apple brings home the gold in bagel Popularity, with locals and tourists alike seeking out the city's most iconic breakfast food.
What is the most popular bagel in New York City? ›
1. Ess-a-Bagel. With one of the best bagels in NYC, Ess-a-Bagel is a favorite among locals.
What are the characteristics of a New York bagel? ›
“A New York bagel has a shiny crust with a little bit of hardness to it and a nice glaze. The inside is very chewy, but not overly doughy. It's got a slight tang to the taste, and it's not too big,” she said. “But some people might disagree.”
What is an authentic bagel? ›
New York bagel shops (the real, genuine ones, that is) ferment their dough overnight in wooden containers, which allows tasty yeasts to grow and create complex flavor compounds. They then poach the bagels before baking them. The poaching is what you can thank for that true chewy texture of a New York bagel.
What makes a bagel a real bagel? ›
Quality. According to a 2012 Consumer Reports article, the ideal bagel should have a slightly crispy crust, a distinct "pull" when a piece is separated from the whole by biting or pinching, a chewy inside, and the flavor of bread freshly baked.
What makes a real bagel? ›
Bagels are usually made from a stiff, dry dough, with hydrations in the range of 55 to 65% (compared to soft sandwich or crusty artisan breads, which are usually 65% hydration and higher). This helps give them their signature tight crumb structure and their chew.
