I’m a sucker for carbs, and bagels are my number 1 weakness in the carb domain. I have other weakness’ such as nachos, gummy candy, marcona almonds, wine, charcuterie, etc etc but that’s for another day
I found this super easy delicious recipe from Sophisticated Gourmet online when i was craving a bagel but was too lazy to go out and get one, don’t judge me
This recipe is so easy, and so quick you can have fresh bagels in less than 2 hours.
NEW YORK-STYLE BAGEL RECIPE
Makes: 8 medium-sized bagels
Total Time: 1 hour 45 minutes
2 teaspoons active dry yeast
1 ½ tablespoons granulated sugar
1 ¼ cups (you may need another 1/4 cup)
3 ½ cups bread flour or high gluten flour (plus extra for kneading)
1 ½ teaspoons salt
Caraway seeds, Himalayan sea salt, minced garlic, minced onion, poppy seeds, garlic butter, Asiago cheese, or sesame seeds.
Lets do this:
1. Mix sugar and yeast in ½ cup of the warm water. 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 countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. (get ready for sore arms, kneading is no joke)
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, 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 pieces. Shape each piece into a round ball. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
7. Coat a finger in flour, and 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. Repeat the same step with the remaining dough.
8. 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 / 220ºC / Gas Mark 7.
9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
10. If you want to top your bagels with stuff, do so as you take them out of the water, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
12. Bake for 20 minutes, until golden brown.
13. Cool on a wire rack.
Recipe from Sophisticated Gourmet
Check out her site for other delicious recipes as well her churros, onion rings, and fudge sauce are the bomb digity.