Classic Bagels
Submitted by lagal75
Classic New York style bagels from a lean, eggless dough: kneaded, risen, hand-shaped, boiled for that signature chew, then baked with your choice of poppy, sesame or garlic. Authentic, dense and properly chewy.
YIELD
30 servingsPREP
30 minCOOK
40 hrsREADY
3 hrsA true New York bagel keeps it lean and simple, and that’s the whole secret to the chew. This dough is nothing but flour, water, yeast, salt and a little sugar, with no eggs or fat to soften it, which is exactly what gives a proper bagel its dense, satisfying pull.
Precision pays off in the shaping. Dividing and weighing the dough into even portions, then forming smooth balls and punching the hole, gives you bagels that bake evenly and look the part. A short rest relaxes the dough so it stretches without snapping back.
Then comes the step that defines a bagel: the boil. A two-minute poach per side sets the crust, locks in the chewy interior and lends that glossy sheen. After that, an egg-white wash helps the toppings stick and the crust brown. Pick your finish, from poppy and sesame to garlic or onion, and bake longer for a crisp crust or pull them sooner for soft and chewy.
Kitchen Tips
- Weigh the dough portions, as the recipe suggests, so the bagels are uniform and bake at the same rate.
- Knead until the dough is genuinely smooth and elastic. A strong gluten network is what makes a bagel chewy.
- Keep the poaching water at a gentle simmer, not a hard boil, so the bagels hold their shape.
- Let the shaped bagels rest before boiling so they puff slightly and don’t deflate in the water.
Variations
- Make everything bagels with a mix of sesame, poppy, dried garlic, onion and coarse salt.
- Add a tablespoon of barley malt syrup or honey to the boiling water for a deeper, traditional crust.
- Work cinnamon and raisins into the dough for a sweet breakfast bagel.
Ingredients
Directions
Combine yeast and ½ cup warm water in measuring cup, stirring with a fork until dissolved.
Combine 2 cup flour, salt, and sugar in bowl. Add dissolved yeast and remaining 1 cup of warm water. Beat vigorously with whisk or spoon for 2 minutes.
Gradually add enough of remaining flour, ¼ cup at a time, to make a soft dough.
Turn out of bowl. Knead until smooth and elastic, adding as little flour as necessary, about 8 to 10 minutes.
Place dough in a bowl, cover with plastic wrap, put in warm place to rise until doubled in size. Punch down dough and divide into 12 equal portions (about 3 to 4 oz each.
Weigh dough on a kitchen scale for accuracy and even size. Form into smooth balls, gently pulling sides of dough down and tucking ends underneath. Place on floured surface. Let rest 10 minutes.
Using a finger or wooden spoon handle, punch a hole in the center of each piece and twirl or stretch into a bagel shape. Cover with a towel and let rest 20 to 30 minutes.
Bring to a boil 6 cups of water, 1 tablespoon sugar and 1 tablespoon salt in a large shallow pan. Gently drop 3 or 4 bagels at a time into the simmering water. Poach first side 2 minutes, turn to cook other side 2 minutes.
Remove bagels from water with a slotted spoon and place on a towel to cool. Over the sink, brush each bagel with egg white wash (1 egg white mixed with 1 tablespoon water).
You may now sprinkle bagel with salt, poppy seeds, minced garlic or onion, sesame seeds, whatever suits your fancy. Place bagels on a greased baking sheet and bake at 375℉ (190℃) for 30 minutes.
If you like your crust crispy rather than chewy, bake at 375℉ (190℃) for 10 minutes, then brush on the egg wash and sprinkle with desired topping and return bagels to oven for 20 minutes more. Remove from baking sheet and cool on wire racks.
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