Homemade New York Style Bagels
Having grown up in the east coast a New York style bagel is a treat. I had them often and in my humble opinion bagels are an amazing creation. In the world of breads, this extraordinary combination of chewy and crunchy really sends your taste buds into overdrive.
This recipe is topping the bagels with onion and garlic. However, if you have other preferences or would prefer a plain bagel or different combinations, you can adjust those topping options right before you bake. Now you might be wondering, "Why spend all this time making a batch of bagels?" but I promise you this is worth the effort.
Ever since I started baking breads, I instantly realized the advantages of them being freshly made. You can control quality of the ingredients and the exact timing of the batch you plan to serve. Because of this the taste is beyond fantastic. It's a delight for yourself and those you plan to impress with your baking skills.
PREP TIME: 2 Hours and 45 Minutes COOK TIME: 30 Minutes
- 2 tsp. Active Dry Yeast - 14 Calories
- 1 1/2 Tbsp. Granulated Sugar - 23 Calories
- 1 1/2 Cups Warm Water - 0 Calories
- 3 1/2 Cups Bread Flour - 1,540 Calories
- 1 1/2 tsp. Salt - 0 Calories
- 2 Tbsp. Minced Fresh or Dried Onion - 34 Calories
- 2 Tbsp. Minced Fresh or Dried Garlic - 48 Calories
- 10 Cups of Boiling Water - 0 Calories
- 1 Egg - 70 Calories
SERVES 8: 217 Calories per Bagel
- In 1/2 cup of warm water, pour in the sugar and yeast. Stir the yeast and sugar mixture, until it all dissolves in the water. Let rest for 10 minutes to activate yeast.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
- Pour 1/2 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 1/4 cup of water. The dough should be moist and firm after you have mixed it.
- On a floured countertop, knead the dough for about 10-15 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
- 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 and 30 minutes. The dough will double in size. Punch the dough down, and let it rest for another 30 minutes.
- Divide the dough into 8 equal sized pieces. Shape each piece into a round dough ball. You can use your hands or roll in a circular motion on a floured countertop.
- Coat your thumb or index finger in flour, and gently press it into the center of a dough ball to form a ring. Slightly stretch the ring to form the bagel. It will be about a third of the size of a standard bagel. Place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
- Preheat oven to 425°F.
- Cover bagels with a damp kitchen towel and allow to rest for 15 minutes.
- Bring a large pot of water to a boil. Reduce the heat to medium. Use a slotted spoon or skimmer to lower two or three bagels into the water depending on the width of your pot. Once the bagels are in they will begin to float to the top in about 10 to 15 seconds. Let them sit there for 2 minutes, and them flip them over to boil for another 2 minutes. Remove the bagels from their bath and transfer them to a lightly oiled baking sheet. Repeat the same step with the remaining bagels.
- Beat the egg in a small bowl. Brush the tops of each of your bagels with the egg wash. Top your bagel with the onion and garlic before putting them into the oven.
- Bake for 20 minutes, until golden brown.
- Cool on a wire rack or serve warm. Top with butter, cream cheese or take it up a notch and make yourself your favorite sandwich.