about these bagels
Remember the ’90s when we all loved bagels because they were lowfat and therefore health food? And then low-carb happened and bagels disappeared and now all we can get is bread with a hole in it? If you’ve never had a bagel, and I mean a real bagel, one that’s a little shiny on top and has incredible texture and rich flavor and you have to really chew it, but in a good and really satisfying way, you need to make these bagels. And if you have had a real bagel, chances are unless you live in New York, you haven’t had one in awhile. Even in big cities, most of the best bagel shops around the country have not survived, which is a damn shame because great bagels are like nothing else.
A few notes before we get started:
Don’t be scared of the boiling step. It’s not hard or even very time consuming, but it’s really important for authentic bagels. I got this recipe from King Arthur Flour. It’s pretty legit. There’s another bagel recipe over there that looks very legit, but I think one of the steps requires sacrificing a virgin unicorn over the time span of 3 days and while I have a lot of time on my hands these days, I don’t have that much time. However, if any of you make that one, please let me know how it goes (and where you got your unicorn.) This dough will not rise as much as typical yeast doughs. That’s okay. Don’t be scared. As long as it is rising, you’ll be fine.
let’s get started!
You’ll need 4 cups bread flour (it’s very important to use bread flour because the higher protein content results in a bagel with a satisfying chew), instant yeast, kosher salt, and brown sugar. In the bowl of a stand mixer (or a medium mixing bowl if mixing by hand), combine flour, yeast, brown sugar,
and salt.
Add water and mix to combine. Using a heavy-duty mixer, knead for 10 minutes. If kneading by hand, knead for 15 minutes. Kneading is very important because bread flour is essential for the texture of good bagels, but it has more protein and needs to be kneaded to activate the proteins. When done kneading, transfer to a lightly oiled bowl and turn to cover the dough ball in oil.
Cover with a flour sack towel
and allow to rise for 60-90 minutes. This step can also be done in the evening and the dough can be placed in the refrigerator overnight. When the dough has risen (it most likely will not double like yeast doughs typically do), line a sheet plan with parchment paper and spray with non-stick cooking spray or sprinkle with cornmeal. Set aside. Transfer the dough to a lightly oiled work surface. Cut the dough into 8 equal pieces.
Shape the pieces into 8 balls and place the balls on the prepared baking sheet.
Cover and allow to rest for 30 minutes. While the dough is resting, preheat oven to 425 F. Bring the water bath ingredients to a boil in a large pot. When the dough has rested, carefully poke your index finger through the center of a dough ball
and then twirl the dough around your finger (the motion of spinning a basketball, using centrifugal force to widen the hole inside the bagel.) Repeat with all the dough balls.
Carefully transfer 4 bagels to the waterbath and boil for 2 minutes. Flip them over and boil 1 more minute. Transfer to the baking sheet and repeat with the remaining bagels. If desired, sprinkle the bagels with toppings (Trader Joe’s Everything but the Bagel seasoning, kosher salt, sesame seeds, poppy seeds, etc.)
and/or brush with an egg yolk.
If using dehydrated onion, add in the last 10 minutes of baking. Bake for 20-25 minutes (mine needed the full 25 minutes) or until the bagels are deeply golden brown but not burned.
Serve toasted with butter, Deli-Style Whipped Cream Cheese, or use to make sandwiches. If you want another Jewish deli baking experience, try this challah!
