Bagel Schmagel

I made a dozen 2 days ago and they are gone. Who knew. Suffice it to say I found a great bagel starter recipe (not starter as in sourdough). This was simple enough, a bit time consuming, but not complicated. What you have to remember is that if you want a good New York style bagel, your recipe needs to entail boiling your dough before baking it. I found such a recipe.

I had stumbled on to this site/blog a while back and have been back to check them out. So if you get a chance, go and check out Baking Bites And you will see just how simple making bagels really is. Will I have New Yorkers knocking down my door? I highly doubt it, but all I am concerned over is if my own family will like them. And with a dozen bagels being one in less than 48 hours, I think I have my answer. But here is the recipe and try them, you will not regret it.

1 tbsp active dry yeast
1 tbsp sugar
1& 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)(we used our own ground whole wheat)
1 tbsp salt
1 egg, for egg wash( we declined)


In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, and then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.


Bring a large pot of water to a gentle boil and preheat the oven to 400F.


When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds). Shape each piece into a tight ball as illustrated below, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.


Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.


Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, and then place on a parchment-lined baking sheet. Repeat process with remaining bagels.Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.Cool completely on a wire rack.

Slice and toast to serve. Makes 12 bagels.