new york bagels

Who would’ve thought that at home you can readily make the most amazing bagel you’ve ever had?

No cream cheese. No butter. No toppings needed. This bagel is glorious, stand-alone perfection all by itself. BFF Elysia and husband Daniel agreed; we’d take one of these over a donut any day.

Without fail, if you make these for someone, they’ll immediately ask you for the recipe/politely try to sneak another.

New York Bagels
Makes 8 bagels

2 teaspoons active dry yeast
1 and 1/2 tablespoons granulated sugar
1 and 1/2 cups warm water
3 and 1/2 cups bread flour
1 and 1/2 teaspoons salt
Optional toppings: sea salt minced garlic, minced onion, poppy seeds, sesame seeds, etc.

Add sugar and yeast to warm water. Allow to sit for 5 minutes without stirring. Meanwhile, mix salt and flour together in a large bowl. After 5 minutes, stir yeast mixture and add to dry ingredients. Combine until a moist dough forms.

On a floured workspace, knead dough for 10 minutes until a smooth ball has formed. Drizzle oil along sides of bowl. Return dough to bowl and cover with a damp towel. Allow to sit for 1 hour, or until dough has doubled in size. 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 gently press into the center of each dough ball to form a 1/2 inch ring. Place bagel dough on an oiled baking sheet and cover with damp towel. Allow to rest for 10 minutes.

Meanwhile, preheat oven to 425 degrees and bring a large pot of water to a boil. After 10 minutes has passed, place bagel dough into boiling water and reduce heat. Cook on each side for 2 minutes.

Remove from water and return to baking sheet. (If you are using additional toppings, add them now with a whisked egg wash.) Bake for 20 minutes. For a golden brown exterior, broil an additional 1-2 minutes.

Scrumptious! And Elysia and Daniel approved enthusiastically.

new york bagels

 

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Author: Rachel Schultz

Serves: 8 bagels

Ingredients

• 2 teaspoons active dry yeast
• 1 and ½ tablespoons granulated sugar
• 1 and ½ cups warm water
• 3 and ½ cups bread flour
• 1 and ½ teaspoons salt
• Optional toppings: sea salt minced garlic, minced onion, poppy seeds, sesame seeds, etc.

Instructions

1. Add sugar and yeast to warm water. Allow to sit for 5 minutes without stirring. Meanwhile, mix salt and flour together in a large bowl. After 5 minutes, stir yeast mixture and add to dry ingredients. Combine until a moist dough forms.
2. On a floured workspace, knead dough for 10 minutes until a smooth ball has formed. Drizzle oil along sides of bowl. Return dough to bowl and cover with a damp towel. Allow to sit for 1 hour, or until dough has doubled in size. 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 gently press into the center of each dough ball to form a ½ inch ring. Place bagel dough on an oiled baking sheet and cover with damp towel. Allow to rest for 10 minutes.
3. Meanwhile, preheat oven to 425 degrees and bring a large pot of water to a boil. After 10 minutes has passed, place bagel dough into boiling water and reduce heat. Cook on each side for 2 minutes.
4. Remove from water and return to baking sheet. (If you are using additional toppings, add them now with a whisked egg wash.) Bake for 20 minutes. For a golden brown exterior, broil an additional 1-2 minutes.

3.2.1230

Modified from Sophisticated Gourmet.