Who would have thought at home you can readily make the most amazing bagel you have ever eaten?
No cream cheese. No toppings needed. No butter. This bagel is glorious, stand-alone perfection all by itself. Sometimes, I may toss some toppings on for variety, but plain is always and forever still my fave. BFF Elysia and husband Daniel agreed; we would take one of these over a donut any day.
Without fail, if you make these for someone, they will immediately ask you for the recipe/politely try to sneak another.
NEW YORK BAGELS
Makes 8 bagels
1 packet yeast
1 and 1/2 tablespoons sugar
1 and 1/2 cups warm water
3 and 1/2 cups bread flour
1 and 1/2 teaspoons salt
Toppings such as: sea salt, minced garlic, poppy seeds, sesame seeds, cinnamon sugar, etc. (optional)
Combine sugar and yeast with warm water. Let sit for 5 minutes. Meanwhile, mix salt and flour together in a large bowl. After 5 minutes, stir yeast water into dry ingredients. Combine until a moist dough forms. On a floured surface, knead dough for 10 minutes. Drizzle oil along sides of bowl. Return dough to bowl and cover with plastic wrap. Let rise 1 hour. (I sometimes do these steps the night before to make for faster bagels in the morning.)
Punch dough down and allow to sit for another 10 minutes. Divide dough into 8 pieces and shape into round balls. Coat your finger in flour, and press into the center of each dough ball to form a 1/2 inch hole. Place bagels on a greased baking sheet and cover with damp towel. Allow to rest for 10 minutes.
Preheat oven to 425 degrees and bring a large pot of water to a boil. After 10 minutes has passed, place bagels into boiling water. Cook on each side for 2 minutes. Remove from water and return to baking sheet. If you are using toppings, add them now. Bake for 20 minutes. For an extra golden brown exterior, broil an additional 1-2 minutes.
Scrumptious! And Elysia and Daniel approved enthusiastically.
- 1 packet yeast
- 1 and ½ tablespoons sugar
- 1 and ½ cups warm water
- 3 and ½ cups bread flour
- 1 and ½ teaspoons salt
- Toppings such as: sea salt, minced garlic, poppy seeds, sesame seeds, cinnamon sugar, etc. (optional)
- Combine sugar and yeast with warm water. Let sit for 5 minutes.
- Meanwhile, mix salt and flour together in a large bowl.
- After 5 minutes, stir yeast water into dry ingredients. Combine until a moist dough forms.
- On a floured surface, knead dough for 10 minutes.
- Drizzle oil along sides of bowl. Return dough to bowl and cover with plastic wrap. Let rise 1 hour. (I sometimes do these steps the night before to make for faster bagels in the morning.)
- Punch dough down and allow to sit for another 10 minutes.
- Divide dough into 8 pieces and shape into round balls.
- Coat your finger in flour, and press into the center of each dough ball to form a ½ inch hole.
- Place bagels on a greased baking sheet and cover with damp towel. Allow to rest for 10 minutes.
- Preheat oven to 425 degrees and bring a large pot of water to a boil.
- After 10 minutes has passed, place bagels into boiling water.
- Cook on each side for 2 minutes.
- Remove from water and return to baking sheet. If you are using toppings, add them now.
- Bake for 20 minutes.
- For an extra golden brown exterior, broil an additional 1-2 minutes.
Adapted from Ultimate Bread.
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