In the heart of New York City, homemade bagels reign supreme—a beloved staple deeply ingrained in the city’s culinary identity. Walk down any bustling street and you’ll encounter the enticing aroma of freshly baked bagels wafting from corner delis and iconic bagel shops. For New Yorkers, a bagel isn’t just breakfast; it’s a way of life. The classic New York bagel is a work of art—chewy inside with a crispy crust, achieved by boiling before baking.
Step into a traditional bagel shop and choose from plain, sesame, poppy seed, or everything bagels. Each variety offers a unique taste experience, whether paired with cream cheese, lox or enjoyed plain.
Bagels embody comfort and community in New York—whether grabbed on the go, savoured at brunch, or enjoyed as a late-night snack. Families pass down their favourite bagel spots, and newcomers quickly find their go-to joint.
Despite changing food trends, the New York bagel remains a constant—a taste of tradition in a dynamic city. It’s not just about the dough; it’s about the experience—the bustling city life, the camaraderie among bagel enthusiasts, and the satisfaction of biting into an authentic homemade New York bagel.
Homemade Bagels
Ingredients
- 1 cup lukewarm water (250 ml)
- 3 tbsp sugar
- 2 tsp instant yeast (6 g)
- 3 cups all-purpose flour (375 g)
- 1 tsp salt
- 1 tsp soybean or sunflower oil
- 2 tbsp honey
- 1 piece egg
- 2 tbsp milk
- 2 tbsp sesame seeds
Instructions
Prepare the Dough
- In a large bowl, combine warm water, sugar, and instant yeast. Stir until the yeast and sugar dissolve.
- Gradually add all-purpose flour and salt to the bowl. Use a spatula to mix until the ingredients come together.
- Transfer the dough onto a lightly floured surface. Knead the dough by hand for about 7 minutes until it becomes smooth and elastic.
First Rise
- Take the kneaded dough and form it into a ball shape.
- Place the dough ball in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise for about 1 hour in a warm area until it doubles in size.
Shape the Bagels
- Once the dough has risen, spread a little flour on the, and gently punch it down to release excess gas.
- Transfer the dough to a flat surface. Divide it into 6 equal pieces, each weighing about 110 grams. Shape each piece into a ball.
- Flatten each dough ball slightly and use your fingers to poke a hole in the centre. Gradually stretch the dough to form a ring shape with a hole in the middle.
Boil the Bagels
- In a large pot, bring water and honey to a gentle boil.
- Boil each bagel for 25 seconds on each side. Work with 2 bagels at a time to avoid overcrowding the pot.
- Use a slotted spoon to remove the boiled bagels from the water. Place them on a baking sheet lined with parchment paper.
Preheat and Bake
- Preheat your oven to 410°F (210°C).
- In a small bowl, whisk together egg and milk to create an egg wash.
- Brush each boiled bagel with the egg wash. Sprinkle sesame seeds on top of each bagel.
- Place the baking sheet with bagels into the preheated oven. Bake for about 20 minutes or until the bagels turn golden brown.
Cool and Enjoy
- Allow the baked bagels to cool on a wire rack for a few minutes.
- Once cooled slightly, slice the bagels in half horizontally. Spread cream cheese or your favourite toppings on each half.
- Serve and enjoy your freshly baked homemade bagels!
Video
Notes
- Ensure thorough kneading of the dough to develop gluten for a chewy bagel texture.
- The brief boiling in honey water helps develop the characteristic chewiness and shine of bagels.
- Experiment with different toppings such as sesame seeds, poppy seeds, dried onion flakes, or sea salt to customize your bagels.
- Store leftover bagels in an airtight container or freeze them for future use. Reheat in a toaster or oven for a few minutes to restore freshness.
- Bagels are best enjoyed fresh on the day they are made, especially when topped with cream cheese or your favourite spreads.
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