New York Style Bagels
Okkkkkkkk. Sorry for the quiet couple of weeks friends!! I've been sick with a nasty cold that just won't leave me. I hope this post was worth the wait ;) Bagels are one of my biggest obsessions. About 5 years ago you could find me eating a bagel just about every morning for breakfast. Since then, I seem to have developed some sad reaction to gluten: bloating. My two favorite foods are cheese and bread, both of which don't exactly lead to a healthy body. I also have Grave's Disease, an auto-immune disease and generally feel crappy all of the time. I have no energy, get headaches, feel exhausted after being in social situations and anxiety are all symptoms I experience on the regular. Some 'help' websites suggest not eating grains, dairy, and list foods to stay away from...yada yada yada. I've given the no dairy - no grains diet a few tries now and it doesn't seem to do much except make me feel a bit thinner. This isn't a bad thing by any means...but who am I kidding!? If I'm given the choice to eat a slice of my homemade bread, or slices of Drunken Goat (my favorite cheese), I'm gonna take the food 9 out of 10 times. Homemade food is happiness, and happiness wins. None the less, over the last few years, I have gotten my bagel addiction in check and now only eat maybe one a month..or in this case, when I make my own from scratch!!!
This recipe is from the blog Sophisticated Gourmet and let me tell you, its AMAZING! Bake these up and enjoy fresh baked bagels for as long as they can last! This recipe makes 8 medium sized bagel. Since it's just my babe and me, I will usually cut a few in half once cooled and freeze for a later day. They still taste awesome later on toasted/broiled. Give 'em a try and let me know what you think!
NEW YORK STYLE BAGELS
MAKES 8 MEDIUM SIZED BAGELS
RECIPE ADAPTED BY SOPHISTICATED GOURMET
- 2 t active dry yeast
- 1 ½ TB sugar
- 1 ¼ cups warm water
- 3 ½ cups bread flour or all purpose flour
- 1 ½ t salt
1. In ½ cup of warm water, pour in the sugar & yeast. Let sit for five minutes, and then stir until it all dissolves in the water.
2. Measure out your flour and salt in a bowl. Make a well in the middle and pour in your water/yeast mixture. I use a kitchen aid mixer with a dough hook attached to mix and knead my dough.
3. Pour the 1/3 cup of remaining warm water into the well. Mix on low speed until everything is mixed. If your dough ball is not picking up all of the flour on the sides of the bowl, add a dribble of water. Let the dough mix until it is firm but soft. Work in a touch more flour if your dough is at any point wet. My dough ends up being like play-doh.
4. Lightly oil a bowl big enough to allow your dough double in size. Place dough inside and cover with a damp dish towel and let rise in a warm place for about 1 hour or until the dough has doubled in size. Deflate/punch the dough and let sit for another 10 minutes.
5. Divide dough into 8 pieces. (Less or more depending on how big or small you want your bagels) Shape each piece into a round and on a lightly floured surface carefully roll the dough in a gentle circluar motion without putting too much pressure on the top. I can't seem to figure out the method to get perfectly round balls of dough like the original blog shows..... I think it's a practice thing.... so don't be discouraged if they don't look perfect, they will taste great!
6. Dip your finger/thumb in flour and press through the dough ball, creating a hole in the center about 1/3rd the size of the bagel, I prefer less hole and more bagel.
7. After you shape each bagel, place them on your counter and cover with a damp towel and let them sit for about 10 minutes. During this time, preheat your oven to 425ºF and bring a large pot of water to a boil.
8. Once your water is boiling, lower heat to a slow boil, and carefully drop each bagel into the pot. I try and boil about 4/5 at a time. Act fast, set your timer, and boil each bagel for 1 minute on each side for bread-like bagels, or 2 minutes on each side for chewy bagels. I prefer chewy, so I boil for about 2 minutes on each side. Remove each bagel carefully with a slotted spoon and place on a paper towel.
9. Once all of your bagels have been boiled, place on a paper towel and carefully brush with an egg white/water wash. Sprinkle on your toppings of choice! If you want plain bagels, skip the egg wash. I prefer this pretty mix of white and black sesame seeds, with a sprinkle of coarse sea salt. Notice my happy face below.
10. Transfer each lovely bagel to a lightly greased baking sheet and bake for 20 minutes, until golden brown.
11. Cool on a wire rack and then either store in a zip lock bag, or slice and freeze!