New York Style Bagels

Last night, right before bed my Husband asked for bagels. Our heads were on the pillows, my eyes were closed and I was feeling myself fall asleep and my Hubby thought it was a good time to ask!

I make bagels about twice a week, that is how much they are loved in our house. And truthfully there is nothing better than a fresh, warm bagel from the oven! Especially with butter.

Many people are intimidated by making bagels, but don’t be! It’s so worth the effort and all the steps. It’s about taking your time! These take about three hours to make and what’s nice is that half of that time, you’re doing something else while the dough rises!

Bagels are are a basic dough bread made with flour, yeast, water and salt. It’s just the boiling of them which is different. This gives the bagels their chewy texture!

A main tip I have for the perfect chewy bagel is to use bread flour! Honestly the gluten changes the texture drastically. But don’t cringe if you don’t have bread flour, all-purpose works great. You’re just not going to have a traditional chewy texture. But they will still be amazing!

Now you can make these bagels by hand, but I do find a stand mixer makes this recipe a lot easier to accomplish. Because of the bread flour, the dough gets firm fast giving you a great arm work out!

Forming the bagel shape is quite easy. Take your dough piece and hold it in your hands. Use your thumbs to push a hole in the middle. Move the dough around in your hands until the sides are smooth and the centre is two inches in diameter. You want a big centre because the dough will rise more as they rest and when they boil.

When boiling the bagels, it’s a quick process. I do about one minute on each side, longer boiling makes the bagels even chewier. Adding baking soda and honey or maple syrup to the water are what helps give the bagels their glossy tops when baking in the oven. I also love the taste the honey gives.

What I love about bagels is that you can top them with anything. My girls prefer plain, but I’m a huge everything bagel fan! And you can eat them with anything! Add butter, jam or make a yummy sandwich!

Now let’s make bagels!


New York Style Bagels

Yields: 8 Bagels

Total time: 3 hours

Ingredients:

Bloom the Yeast:

  • 1/2 cup of warm water
  • 2 tsp instant yeast
  • 2 tsp of honey or maple syrup

The Dough:

  • 3 3/4 cup of Bread Flour
  • 1 1/2 tsp Salt
  • 3/4 cup Warm Water
  • 1 1/2 tbsp of Warm Water
  • 4 tbsp of Bread Flour
  • 1 tsp Oil

Boiling liquid:

  • 1 tbsp of honey or maple syrup
  • 1/2 tsp baking Soda

Instructions:

Making the Dough

  1. Combine warm water, honey and yeast into the mixing bowl. Do not stir, leave it for 10 minutes to bloom.
  2. Add bread flour, salt on top and then the warm water.
  3. Turn on mixer with kneading attachment at speed 1.
  4. As dough forms add in the 1 1/2 tablespoon of water. Let the dough become sticky.
  5. Slowly add the 4 tablespoons of flour until the dough no longer sticks to the bowl.
  6. Either continue kneading in the mixer for 10 minutes or place onto a slightly floured surface and knead yourself.
  7. Once the kneading is done, place into a slightly oiled bowl to rise. Cover with a towel and leave for an hour and a half.

Form the Bagels

  1. Place dough into a lightly floured surface and cut into 8 pieces. Continue to knead each portion into a ball. Let them rest for 10 minutes.
  2. Poke a hole in the middle with your thumbs and roll dough around in your hands to make smooth edges. You want the centre hole to be 2 inches in diameter.
  3. Leave on a pan to rest for another 10-15 minutes.

Boiling and Baking the Bagels

  1. Preheat oven to 390F.
  2. Boil 3L of water with honey and baking soda in a large pot.
  3. Place three bagels in at a time and boil for one minute each side.
  4. Leave on the baking pan, it’s ok that they are wet. Do not dry the tops, the water will make them glossy as they bake.
  5. Once all the bagels are boiled, bake in the oven for 20 minutes. Flip half way through if you would like. I find baking on convection gives them an even brown colour.
  6. Allow them to cool before serving. These will last up to one day, but trust me they will be gone in no time.

I hope this recipe finds its way into your kitchen! And be sure to tag @thejaclynyvonne in your creations!