Breads and PizzasMolly Soudantbagels, breakfast, yeast, flour, vegetarianComment

New York-Style Bagels

Breads and PizzasMolly Soudantbagels, breakfast, yeast, flour, vegetarianComment
New York-Style Bagels

Ingredients:

  • 1 1/2 cups warm water

  • 2 tsp. active dry yeast

  • 1 1/2 Tbsp sugar

  • 1 1/2 tsp. salt

  • 3 1/2 cups all purpose flour + more for kneading

  • 1 Tbsp. olive oil

  • Optional Toppings (sesame seeds, poppy seeds, caraway seeds, coarse sea salt + egg wash to make the toppings stick)

Directions:

In a large bowl, combine the water, yeast, sugar and salt. Let sit until combined and small bubbles form on surface, about 5 minutes. (If no bubbles form, throw it out and start over.) Meanwhile, measure 1 Tbsp. olive oil into another large bowl and set aside.

Add the flour and stir with a wooden spoon until combined. Transfer dough to a lightly floured clean work surface and knead, incorporating more flour as needed until dough is smooth and elastic, about 5-10 minutes. Transfer dough to bowl with olive oil and turn a few times until dough is completely coated. Cover the bowl tightly with plastic wrap and let sit in a warm dry place until it dough has doubled in size, about 1 hour. Meanwhile, line two baking sheets with parchment paper and set aside.

Preheat oven to 425º F. Once dough has doubled in size, transfer to a lightly floured work surface. Cut dough into eight equal pieces and form each piece into a round ball. Flatten one of the balls of dough into a disc and using your thumb, make a hole directly in the center and gently stretch it to form a ring shape. Transfer to a parchment paper-lined baking sheet. Repeat with remaining balls of dough, making sure to only place four bagels on each baking sheet to ensure they don’t stick together. Cover bagels loosely with a clean slightly damp kitchen towel and let rest for 15 minutes.

Bring a large pot of water to boil, then reduce heat to a simmer. Using a slotted spoon, transfer the first four bagels to the pot of simmering water and let cook for two minutes. Flip and let cook and additional two minutes on the other side. Transfer to the baking sheet. Repeat with remaining four bagels.

If you would like to add toppings to the bagels, whisk one egg in a small bowl along with 1 Tbsp. water to make an egg wash. Place optional toppings into bowls and brush the bagels with the egg wash before dipping into the toppings, then return bagels to baking sheet.

Bake bagels (whether they are plain or topped) until lightly browned, 15-20 minutes. Serve with butter, cream cheese, lox or whatever your favorite toppings are!