Easy New York Bagel Recipe
New York Bagels
Are Bagels Really American?
The Jewish community from Poland would give you a quick answer to that question. NO!
In that community, bagels were traditionally served at circumcision ceremonies and childbirth celebrations—the round bread with a hole representing the circle of life.
Bagels arrived in New York in the 1880s with the immigration of hundreds of thousands of Eastern European Jews. Vendors used to thread the hole-shaped bread onto dowels and hawk them on street corners.
Writing in the New York Times in 1999, William Safire observed: "A sea of change in American taste took place at the beginning of this decade. The bagel overtook the doughnut in popularity. Today we spend three-quarters of a billion dollars a year on bagels, only a half-billion on doughnuts."
- 1 cup water, warmed
- 2 large eggs
- 4 cups plain flour
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon sugar (brown or white)
- 1 tablespoon salt
- 2 1/2 teaspoons dried yeast
- 1 egg yolk mixed with 1 tablespoon water, for glaze
- Place all of the dry ingredients into your food processor with the dough attachment on. Switch the machine on and then add the wet ingredients mix until a sticky dough is formed.
- Empty out onto a lightly floured board and knead by hand for about 3 minutes. Cover with plastic and leave to rise for about 20 minutes.
- Divide the dough into equal portions. This mix will make around 12 to 14 decent sized bagels. Roll each portion into a long snake shape. Wrap each dough snake around your wrist and nip where both ends meet to join them together and place on a baking sheet lined with plastic wrap or a baking mat.
- At this point you have two options: 1. Leave the bagel rings to rise for around 30 minutes at room temperature before boiling. 2. Place in the fridge for around 48 hours before moving on to the next step. (Leaving them in the fridge allows for a slow-rise, which will improve the final texture of the bagel.)
- Preheat the oven to 375°F. Bring a large pot to a rolling boil and add 2 teaspoons of salt. Carefully add a couple of the bagel rings to the boiling water. Use a slotted spatula or carefully drop in with your fingers. The bagel will sink to the bottom and then float within 1-2 minutes. Time 4 minutes from drop; then turn the bagels over and leave for another 3 minutes. Remove the bagels with the slotted spatula and place back on the baking sheet lined with a baking mat to prevent sticking.
- Brush the bagels with milk or an egg wash, then sprinkle with your desired toppings. Place in the oven for 30-35 minutes or until golden brown. Serve fresh or freeze for up to 1 month.
- Brush with an egg wash before baking (1 egg mixed with 2 tablespoons of water).
- Suggested toppings: sesame seeds, poppy seeds, quinoa.
- When the dough is nearly done, add another ingredient to suit your taste. Pre-cooked cold diced onion, poppy seeds, grated cheese, dried fruit pieces, nuts, etc.
- Toast your baked bagel, smother in cream cheese, and add a slice of smoked salmon.