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Continuing my pandemic weigh gain I deciding to dabble in bagel making. They are crazy easy to make and even easier to eat. Make these today!
NEW YORK-STYLE BAGEL RECIPE
Makes: 8 medium-sized bagels
Total Time: ~2 hours
Optional Toppings: Everything seasoning, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, so I went with 3 Everything and 5 plain) 😉
Preparation:1. In ½ cup /120ml 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 teaspoons active dry yeast
1 ½ tablespoons (4 ½ teaspoons) granulated sugar
1 ¼ cups / 300ml warm water
3 ½ cups (500g) bread flour or AP flour what I used (you will need extra for kneading)
1 ½ teaspoons salt
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 1/2 cup / 90ml 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/60ml of water. You want a moist and firm dough after you have mixed it. I had to use all the water.
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.
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 (I did not have a scale so I made a ball and cut it in half and half again and again until I had 8 pieces). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) 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 or granite or wooden board, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer 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 (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute.
10. If you want to top your bagels with stuff, do so as you take them out of the water. I didn’t brush them with egg wash I just sprinkled on and voila!
11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet or in my case I oiled the parchment paper on my baking sheet.
12. Bake for 20 minutes, until golden brown. I rotated the pan 1/2 way through.
13. Cool on a wire rack… or if you are my kids tear one open slather it with butter or schmear it with cheese cream and devour it.
Enjoy putting on the pandemic pounds !