After such a huge response to my instagram stories this morning, I figured I would share on a Saturday this amazing recipe for the bagels I made!
Back when I was a Flight Attendant, I was living in New York City and had some of the most incredible foods a short subway ride away- and some, I could even have delivered right to my door. Of all of the different food I had on a daily basis, the one thing I most often crave is- you guessed it- bagels!
If you’ve never had a NYC bagel then you might not understand exactly why my mouth has always watered at the thought of them! They are perfect on the outside, not to crisp, not too chewy. The inside is dense, yet somehow till light and fluffy. The flavor is always perfect too but you guys, it’s the texture I have always missed. I remember standing in the lines at my local bagel shops, with cases full of various flavors of cream cheese, the smell of crispy, fresh bacon and toasted garlic filling the air. In the kitchen you could see the employees standing over giant vat of water turning bagels. There is nothing like it. It was the best way to start my mornings.
I have been considering making fresh bagels for about two week now. I read maybe 50 recipes or so, and took notes on what I thought might make a killer bagel and y’all, this recipe is it for me! After sharing today, I had many requests for the recipe, so here we go!
Updated photos to come, this was last minute, so cell phone shots will have to do for now!
- 1 1/2 cups of warm water
- 2 3/4 tsp instant yeast (1 packet)
- 4 cups unbleached flour (bread flour would likely make these even better)
- 1 Tbsp packed light brown sugar
- 2 tsp kosher salt
- 1 egg white
- 1/4 Cup Honey
- Oil to coat bowl
- In the bowl of your stand mixer, whisk warm water and yeast and cover for 5 minutes
- In a separate bowl mix together flour, brown sugar and salt, then slowly add it to the water and yeast with the dough hook attachment. Once mixed together, take the dough out and continue to knead by hand (the dough is too thick and it could actually damage your mixer!). Using the oil, lightly grease your bowl and put your dough into the bowl. Use a kitchen towel and cover the bowl and allow to rise for about an hour and a half (rise time may fluctuate based on temp of kitchen) or when the dough has doubled in size.
- Once the dough is ready, punch it down in the bowl to remove air then turn it out onto the counter. Using a butter knife, cut into 8 equal(ish) sized pieces. Roll each piece into a ball and using your thumb and pointer finger poke a hole into the middle and stretch the hole to about an inch or so! Try to keep them about the same size so they all cook within the same time. Place on two parchment lined sheet pans. (4 and 4)
- Preheat oven to 425 degrees and bring a large pot of water to a boil and stir in honey. Now reduce heat and drop in bagels. The size of your pot will determine how many bagels will fit in the pot at a time, you just dont want them to touch and stick together. I boil them for 2 minutes n each side and remove them back to the parchment lined pans.
- Beat egg white with a tablespoon of water and using a pastry brush, brush bagels with eggwhite mixture and your choice of seasonings.
- Bake in the oven for 20-30 minutes (I found 23 minutes to be my sweet spot!) for perfectly even bagels, turn your pan halfway through.
- They are done when they are a beautiful golden brown!
- Transfer to a cooling rack, or if you're impatient like me, cut one in half while its still hot and top with your favorite spread and enjoy!
I made Everything and Cinnamon bagels this time, but now that I know the recipe is good to go, I’m going to try making some other great variations- this is going to be fun!