Have you ever seen a character in a movie walking in Manhattan and they undoubtedly pass a Bagel Shop! I’ve figured out how to make these bagels at home with not a lot of work and a great deal of taste! Here’s how!
1 ½ C warm water
2 ¼ t Fast acting/rapid-rise yeast (1 standard package)
1 t granulated sugar
4 C Bread/High Protein Flour
2 t table salt
2 T Honey (or 2 T granulated sugar)
6-8 C water (the height of your grate may determine this . . . )
1 T sugar
1 Large egg white
1 T warm water
Any/none of the following:
Kosher Salt, sesame seeds, cinnamon sugar blend, steak seasoning (you laugh, but they are good!), dried onions (Only sprinkle on after “10 and turn” or they may burn.)
Stand mixer fitted with the dough hook attachment
Large bowl for proofing
Non-greased baking sheet
Large High-sided skillet or Dutch oven
Grate for steaming (if poaching, slotted spoon)
Non-stick cooking spray
Kitchen towel, damp
Before starting the mixing process, preheat oven to about 100 Deg F. In a measuring cup filled with warm water, add the yeast and sugar, whisk together and set aside for about 3 minutes while you get your dry ingredients together. In the bowl of your stand mixer, add Flour, non-diastatic powder, and salt; give a quick whisk and then add honey (or sugar, you can whisk after adding this J). Fit your bowl on the mixer and with hook attachment just turn on for about 30 sec. to combine then pour your wet mixture in and put the speed to 2 and let it work for 8 minutes for you!
Meanwhile, turn your oven off and spray your proofing bowl with non-stick spray. Once your dough is nice and elastic, form into a ball and place in the proofing bowl and turn over to coat with oil. Cover with plastic wrap. Stick in your oven to let proof for 90 minutes.
After 90 minutes, dampen a cloth with warm tap water and line a baking sheet with parchment paper/silpat baking mat. “Poof” Punch down the dough, roll out onto a non-floured surface into a log and start to divide. If you want to “eye-ball” it, that’s totally fine, but I measured mine to between 4 ¼ -4 ½ oz. balls.
Once dough is measured out, take the ball and “pinch” it with the smooth side on the bottom, invert and place ball between the heel and palm of your hand. In a circular motion roll to create a ball that has virtually no seam. Place on your silpat/parchment lined baking sheet. Cover with damp cloth while you’re working through the dough. After all dough is done, start with the first one (there’s method to the madness as the dough needs to rest slightly after the “balling” process.) of the balls and flatten slightly. Poke your finger directly in the middle and gentle break through the elasticity. With your two index fingers side by side, slowly begin to make a circle and stretch the dough. You will need to go farther than you think, but you can feel when it’s giving all that it’s got. . . Place that wring back on the silpat, repeat with the other balls and cover with damp towel. Let sit for about 20 minutes. . .
Meanwhile, Pre-heat oven to 425 DegF, positioning one rack in the upper 1/3 of the oven and ready your steaming liquid by combining all ingredients and bring to a boil. Separate egg and add 1 T of water to the white and beat until smooth. Gather your toppings of choice.
Once 20 minutes have passed, you can begin the steaming process: liberally spray your grate and spatula with oil and place 3 or 4 of your bagel rings on the oiled grate. Cover and steam for 2 minutes. Re-apply oil to the spatula. After 2 minutes, remove the dough from the grate back to the baking sheet. Go ahead and Re-apply oil to your grate and spatula and place your un-steamed rings onto the grate. Cover for 2 minutes.
While your second batch is steaming (I did this a LITTLE out of order over my excitement in the demonstration. . . ) Lather the egg wash onto each steamed bagel. Then with a topping of your choice, sprinkle the tops. I always like a variety, so some remain plain, BUT for that wonderful golden finish, be sure to lather with the egg wash.
After all bagels have steamed and been topped, place the baking sheet in the oven for c. 20 minutes, rotating the pan ½ way through. “Ten and turn”. . . After 20 minutes, check for doneness. If they need to be a little richer color for your eye, put in for 2 more minutes. (mine have taken 20-24 minutes in the past). Once doneness is achieved for your taste, turn oven off for 5 minutes door closed. Then crack the door for 5 minutes. This will allow the bagels to cool slightly before removing from heat completely.
Remove baking sheet and place bagels onto a cooling rack for a minimum of 20 minutes before tearing into one!
And like that, you’re like that character in the movies with your fresh NYC bagel!
Once cooled completely, you can store in a paper bag for up to 2 days. ENJOY!