Recipe: Homemade New York Plain Bagels

0 Comments 23 February 2011 / by

when i was still living in new york, bagel with cream cheese and a cup of light coffee is my breakfast every day! i couldn’t get enough of it. sometimes i ordered the plain one from the street vendor, or a blueberry one. if i want to get fancy, i’d buy from the deli. whatever it is, it tastes good and i love it!

since i moved back to asia (jakarta then singapore), i hardly have any bagels for breakfast anymore. in fact, never! well, there are times that i’d see bagel on the store, so i ordered one, but it just doesn’t taste the same. i don’t know why. probably because i wasn’t having it in new york.. ha!

then last month, i was thinking, maybe i should try making one. the least i could do is to know how the process of making it. if it turns out great, then yay! if not, oh well.. at least i tried. so after looking for many recipes on the web, finally i found one recipe that gives me a very detailed steps on how to make a plain bagels (yes, let’s start with a plain one first!).

i followed it, though i wasn’t too patient to wait for the yeast to rise. nonetheless, eventhough it doesn’t look great (mencong sana sini), it tastes like a bagel! in fact, it tastes really really good. it’s nice and tender and really works great to have with a cup of coffee. i hid some wrapped in plastic wrap inside the freezer, but then my hubby found out and just kept asking for one to be toasted with cream cheese.

i haven’t made it again since, but i will soon! if you want to try, here’s the recipe.

4 cups bread flour
1 tbs sugar
1 1/2 tsp salt
1 tbs vegetable oil
2 tps instant yeast
1-1/4 to 1-1/2 cups of warm water

1. mix all the ingredients in a bowl. the dough should feel stiff, but add the extra water if it’s really stiff, or you can’t get all the dry flour incorporated.

2. plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.

3. cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

4. pre heat your oven to 425F (around 200-220C)

okay here’s the fun part.

take each of the dough balls and using two hands, roll it into a little snake on the counter. when the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. the dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. now take the two overlapping ends, and use your palm to squish/roll these two ends together. once the dough is fused, you should have a perfectly circular bagel-to-be! i still have a hard time doing this, my bagel still looks lopsided and weird. i guess i need to practice.

let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

after the 20 minute wait, your bagels will start to look puffy, and it’s time to get them boiling! add them as many at a time as you can to your boiling water without crowding them. btw, i also add 1 tsp of baking soda in the boiling water, even though the recipe doesn’t say. they say it’ll make the outer skin a bit crunchier.

boil for about a minute, turn them over, and boil for another minute. take them out a let dry for a minute and then place them on your oiled baking tray. repeat until all the bagels are boiled.

add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they’re done!

you can add any toppings you like to these. add them before you put them to the oven after they’re out from the boiling water.

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a worker by choice, a mother and a wife by nature / owner of / co-founder of the urban mama / the urban muslimah | email: slesta[at]slesta[dot]com

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