This is what happens when you live and grow up in a place like New York: you become addicted to the very thought of bagels. There is literally no other place on this earth that can make a bagel like New York City and that’s a fact. I’ve read that it’s all about the water (which is also why pizza is so good) but as I’ve done more research and thought about it more, that doesn’t sound extremely legitimate.
Regardless, my love affair with bagels is real hence the need to (try to) make my own. They actually turned out really f*cking good. My advice is definitely to eat them fresh as with anything but they can be frozen or kept in an air-tight container and re-toasted. Please don’t microwave your bagels…like at all.
Here is the STEP BY STEP guide on how to make these delicious rolls of carbs. They take about 3 hours to make and one batch makes 8, so just a heads up there if you’re planning on making them for a weekend morning.
1 1/2 cups warm water
1 Tablespoon dry active yeast
1 Tablespoon light brown sugar
4 cups All Purpose Flour
2 teaspoons salt
8 cups water
1 Tablespoon light brown sugar
- In a bowl of a standing electric mixer, combine yeast and brown sugar with warm water and let sit for a few minutes until frothy.
- With the dough paddle attachment, add the All Purpose Flour and salt and mix on medium until the dough comes completely together and starts to pull away from the sides, about 10 minutes.
- Knead dough again together with your hands and then place in a lightly oiled bowl. Cover with plastic wrap and let sit in a cool dry area for 1.5 hours until doubled in size.
- Once dough as risen, remove from bowl and separate into 8 equal balls. Place dough again on a baking sheet, cover with plastic wrap and let rest for 30 minutes.
- While the dough is resting, preheat oven to 425 degrees F, and prepare a baking sheet with parchment paper. Set aside. Next, prepare the water bath. This is essential! The water bath begins to activate the ingredients and gives the outside of the bagel shine. Fill pot/pan with 8 cups water and add the brown sugar. Bring water up to a boil.
- After dough as rested, poke a hole in the middle of each dough ball using your finger. Shape the dough into a bagel shape with your hands. It does not have to be a perfect round shape. Mine were definitely a little off, even the dough itself wasn’t fully staying together.
- In the simmering water, place 2-3 bagels and time 2 minutes on one side. Flip and let boil for 1 minute. Remove with a spatula or slotted spoon and place on parchment lined baking sheet. Finish with the remaining bagels.
- At this point you may add any seasonings or seeds. This recipe is only for plain bagels or seeded ones. Lightly brush the bagel with a mixture of egg and water (1:1 tablespoon) and then sprinkle seeds on top. Any may be used such as sesame, poppy, dried garlic, dried onion etc. See below for everything bagel spice blend.
- Bake the bagels for 25 minutes until golden brown.
- Remove and let cool for a few minutes until devouring.
Talk about BAE Goals…
Everything Bagel Seasoning:
1 Tablespoon poppy seeds,
1 Tablespoon toasted sesame seeds
1 Tablespoon dried garlic
1 Tablespoon dried onion
2 teaspoons coarse salt
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