REAL HOMEMADE BAGELS RECIPE | ALLRECIPES
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Total Time 3 hours 20 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 bagels
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 55.9 g, FatContent 7.4 g, FiberContent 1.3 g, ProteinContent 2.1 g, SaturatedFatContent 1.1 g, SodiumContent 1372.4 mg, SugarContent 53.5 g
THE REAL NEW YORK BAGEL RECIPE RECIPE - FOOD.COM
This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!
Total Time 12 hours 25 minutes
Prep Time 12 hours
Cook Time 25 minutes
Yield 12 Bagels, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
- Cover with plastic wrap and keep at room temperature for 2+ hours.
- After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
- Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
- Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
- Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
- Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
- Shape each ball into a bagel by pushing your thumb(s) through the middle.
- then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
- Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
- Let rise under plastic wrap for 20 minutes then place in refrigerator.
- Refrigerate for at least 3 hours or preferably overnight.
- Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
- Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
- When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
- Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
- Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
- Repeat with all other bagels.
- Place parchment paper in your sheet pans or cookie sheets.
- Spread corn meal evenly and lightly on parchment paper.
- Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
- Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
- Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
- Turn oven down to 450 deg F. as you place pan(s) in oven.
- Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
- Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
- Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.
Nutrition Facts : Calories 409.6, FatContent 8.5, SaturatedFatContent 1.2, CholesterolContent 15.5, SodiumContent 860, CarbohydrateContent 71, FiberContent 5.2, SugarContent 1.6, ProteinContent 12.2
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