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The bagel, that small ring-shaped bread with dense crumb and shiny crust, has become a food icon of New York. But its story goes way back to 17th century Jewish communities in Central Europe. Today, I'm sharing my method for making these crunchy delights that'll impress everyone at your table, whether for a Sunday gathering or a quick but tasty lunch.
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The key components
- White flour T65: gives the perfect structure and that distinctive chew
- Baker's yeast: key for good rising and an airy middle
- Warm water: wakes up the yeast and gets the dough nicely wet
- White sugar: even just a bit feeds the yeast and adds a hint of sweetness
- Sea salt: brings out all flavors and balances the taste perfectly
- Poppy or sesame seeds: add that traditional crunch on top
The step-by-step method
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Waking up the yeast
Mix warm water with sugar in a bowl until it melts, then add the dry yeast. Let it sit for about 10 minutes until the mix gets foamy and grows twice as big, showing your yeast is working well.
The ideal kneading
Pour flour and salt in your stand mixer bowl, then add the yeast mixture. Knead first on low then medium speed for around 8 minutes until you get a smooth, stretchy dough. Finish by hand on a lightly floured counter to feel when the texture is just right.
The first rise
Shape the dough into a ball and put it in a slightly oiled bowl. Cover with a clean kitchen towel and leave it somewhere warm for about an hour, until the dough doubles in size.
Creating the rings
Gently push down the dough with your fist, make it into a ball again and wait 15 minutes. Then cut the dough into 6 equal pieces of about 130g each. Roll each piece into a ball, then poke a hole in the middle with your thumb and carefully make it bigger to form that classic ring shape.
I found that adding a bit of honey to the boiling water brings a subtle sweetness and nice golden color to the crust. It's my little trick for even tastier bagels.
Fancy serving ideas
For a true New York bagel experience, cut it in half and load it up with cream cheese. Add some smoked salmon slices, crisp cucumber rounds, chopped chives and a few drops of lemon juice for a flavor explosion. For a breakfast option, try it with soft scrambled eggs and finely cut green onions.
Tasty twists
Make your bagels your own by mixing extras right into the dough. A raisin and cinnamon version works great with sweet toppings. For folks who like stronger flavors, mix in caramelized onions or mashed roasted garlic before shaping. You can also try the avocado-bacon-egg combo for a filling, complete meal.
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Smart storage
Once cooled down, keep your bagels for up to 3 days in an airtight container at room temp. Don't put them in the fridge as they'll dry out faster. For longer storage, freeze them one by one in sealed bags for up to 3 months. To enjoy them again, warm them up directly in the toaster or a few minutes in the oven to bring back their crunch.
Frequently Asked Questions
- → Can these bagels be frozen?
- Yes, they freeze wonderfully. Once cooled, pop them in a freezer bag and store for up to 3 months. Thaw at room temperature or heat directly in the toaster.
- → Why do you boil bagels before baking?
- Boiling the dough is key because it creates a starchy coating that makes the outside crispy while keeping the inside soft.
- → Can I use regular all-purpose flour instead?
- It's best to use T65 flour for a great texture. If you only have T45, add a tablespoon of vital wheat gluten to make up for it.
- → How do you make the hole in the middle of a bagel?
- Roll the dough into a ball, push your finger into its center, then spin the dough around your finger until the hole is about 2 cm wide.
- → What toppings work well for bagels?
- Besides classic sesame and poppy seeds, try onion seeds, garlic flakes, salt flakes, caraway seeds, or an all-in mix like 'everything bagel' seasoning.