Baking powder. WOW!!! In these bagels, you will not find any yogurt, maple-syrup, or ingredients you might not have in your pantry. Let them sit there for 1 minute, and then flip them over to boil for another minute. Punch the dough down, and let it rest for another 10 minutes. Bagels that are boiled before being baked. Handling the uncooked dough with the utmost care will preserve their shape as well. • Bagel with Egg and Cheese– this is New York City deli / bodega-style, peeps. Most people won't think twice about serving basic cornbread when is on the table. There’s no need to proof the yeast, so add the yeast to the flour with the sugar and jump straight to making the dough. This is a perfect recipe!! Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. Stir yogurt into flour mixture, stirring until combined and dough is crumbly. I subbed 1 1/2 C whole wheat flour and baked them on a pizza stone sprinkled with cornmeal. © 2020 The Sophisticated Gourmet, All Rights Reserved. Is it 300ml warm water or 200ml? Have your eyes crossed? If you are doing a cold rise, be sure to allow the dough about 1/2 hour to come to room temperature before working with it. Great out of the oven! • Bagel with butter and jam– more specifically homemade butter and homemade strawberry jam– a match made in heaven. Its first bagel recipe, though, called for “2 pounds of bread dough” and simply called for me to bagelize it by boiling before baking. If you’re planning on toasting them, thawing them is unnecessary. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition (Dough should be pulling away from the sides of the bowl). Cut into 12 portions, shape into smooth balls. • How can I achiece an even shinier, sweeter bagel? I am definitely sharing this recipe and this website with my friend. You can absolutely use either. The higher the protein level in your flour, the chewier your bagels will come out. Resist the urge to add more flour. Step 4. Do you think an overnight rise would work for Montreal bagels ? Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Toast the bagel. Nutrient information is not available for all ingredients. • My bagels stuck to my pan. Hi I am wanting to use spelt flour but am a bit confused as the original recipe calls for 3 1/2 cups of flour but it says if using spelt use 4 1/2? I hope this helps. Your daily values may be higher or lower depending on your calorie needs. Whatever wheat flour you can find during these times will work! Thank you, these were so good! Can I use Barley Malt or Honey? Brings back great memories of living in Boston! Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Then put them into the hot water to be boiled as above. Basic pantry ingredients transform into deliciously chewy freshly made New York bagels. Mine came out a bit flatter, and kind of dimpled looking. Learn how to make bagels ( different flavored bagels) using one base bagel recipe! Here are a few tips I've discovered through testing and experience: I have tried substituting brown sugar for white sugar in this entire recipe, including the boil, and they taste equally good but a little different (my wife thinks they are better). You can you can opt to make the bagel dough by hand (which I highly recommend if you’re making this recipe for the firs time), or you can do so with a stand mixer fitted with the hook attachment, on the lowest setting (for about 5 to 6 minutes). Feel free to use natural cane sugar here if you have it. Go by how the dough looks rather than the clock. Proofing basically means you’re activating the yeast. Two-ingredient bagel recipe. Stir and let stand until foamy, about 5 minutes. They seem to deflate a bit when I take them out of the boiling water. Thank you for the recipe. Then you stretch the rings out to about a third of the diameter of the bagel and place them onto a prepared baking sheet. Note that the toppings are added after the egg wash in step 9. • How long do the bagels stay fresh for? I just made some bagels following your recipe, and they were delicious! I used Pillsbury gluten-free flour for this bagel recipe. Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. • My bagels aren’t smooth. Also, it's important to keep the water at a very high boil. When would you add the raisins ? Meanwhile, start a gallon of water boiling. Most bagel recipes call for self-rising flour, so this easy bagel recipe was perfect for me. One question. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Make an egg and cheese omelet to your liking. Leave a comment below! The bagels will be just as beautiful and delicious if you forego the egg wash– this is especially a great option for vegans. Seriously, not sure if I'm going to pay $10+ for a dozen bagels around here anymore especially since this recipe was so good! I often do this and I love this method because it allows the dough to achieve a more complex flavor. Leftover guacamole is also delicious. Add comma separated list of ingredients to include in recipe. You’ll thank me later. Plain Greek yogurt. You’ll need a slotted spoon or a skimmer to place the bagels into the water. Self rising flour is basically all purpose flour … • Bagel with Avocado– a nice, healthy option. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise … Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. If not, continue to let it rise, checking on it every 15 minutes until doubled in size. To get commercial sized bagels, we made 8 with this recipe instead of 12. The following is a comprehensive list of Frequently Asked Questions I receive about this New York-Style Bagel Recipe. I’ve been told by bakers who live at a higher elevation that this recipe works well as is, however I know that high-altitude baking, especially with yeast, can be a headache as dough tends to rise about 25 to 50 percent quicker than at lower altitudes, so do keep that in mind. This will definitely give some competition to your local bagel shop- the recipe is that good (I mean, look at the comments!). Everything but the bagel seasoning mix. I have made this recipe 6 times in 2 weeks time, and they have been excellent every time. • Can I make the bagels bigger? This probably does sound difficult at first, but essentially all you’re doing is making the dough round taut by pulling its sides in and keeping it round. 1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more), 3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading). WHAT YOU NEED TO MAKE EASY 2 INGREDIENT BAGELS. Boiling the bagels - Depending on how you like the texture will determine how long you let the bagel boil. I dropped one bagel in at a time so the temp wouldn't drop. In large bowl, combine 1-1/2 cups flour and yeast. Thank you again for sharing such a great recipe!! Shape dough into a ball, using more flour if dough is too sticky or a little more yogurt if it it won’t stick together. Gluten-Free All-Purpose Flour. You will find answers to your questions about Yeast, Types of Flour you can use, and everything you may need to keep in mind when it comes to preparing this homemade bagel recipe and storing the bagels properly. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). This bagel recipe is a very altered adaptation of one from a cookbook, Ultimate Bread, that I borrowed over a decade ago from my aunt. Drain them. I did the overnight in the fridge method for proofing and it was wonderful. Jeanzen- I’ve added a little notation about this in the recipe card itself as this seems to be a popular concern. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Preheat the oven to 350 degrees. (no offence) it gives me the real new york water bagel surface I have been trying forever to obtain it is shint and hard and it gets little cracks in it when you bend it so I liked everything about them they came out like a bagel should hard and shiny and soft and chewy oh..... and jumbo ( I let them rise a little longer great recipe thanks later. Favorite bagel toppings vary from person to person. Large egg. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. Do this for 5 to 6 minutes until smooth and springy. You will know it has rested enough when you poke the dough with your finger and the impression remains. I also only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do. What is a “schmear” you ask? Absolutely fantastic! Once the dough has come together and has been kneaded, place the bagel dough in an oiled bowl to rest for an hour (about 2 hours if you’re using less yeast) or covered overnight in the refrigerator. If you squeeze the dough roughly, it’ll turn out wrinkly. I felt I could trust this recipe coming from a fellow New Yorker and I was right. • How can I make the dough ahead of time? To do this, you will need to add sugar and yeast into luke warm water. Add ketchup, if you’re into it; add aioli, hot sauce, sriracha, sambal olek, or a combination thereof if you’d prefer that. Enjoy. :). • Can I use spelt flour for bagels? After two other recipes that produced flat (but yummy) bagels, I tried this one and they were so good! Then, by hand, mix in enough flour to make a moderately stiff dough. The recipe calls for “3 1/2 cups flour (you may need up to 1/2 cup for kneading).” Thank you very much! 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