Home made bagels are what Sundays are made for. My husband said after a very long day of working outside Saturday that he wanted to make bagels. I thought aren’t you tired but as he reminded me this recipe is so quick and easy. This is a great recipe to prep the night before so that in the morning you can wake up and fix them however you like. I love chocolate chip ones and he likes everything( I like these too) and salt. The only bagels that have to be prepped before the boiling step are the ones that are stuffed with something.
The house smells absolutely amazing while these are baking. Bagels are one thing I thought I would never be able to make at home but the recipe we have truly makes it fun. I love being in the kitchen learning new things plus its really fun to watch my husband get in his element. The recipe we use came from Youtuber Binging with Babish. His channel is a lot of fun to watch and to find new recipes from(he makes things from famous tv shows and things like that). If you try the recipe below let me know what you think. Have a great Monday.
New York Style Bagels- Binging with Babish
makes 7 to 8 bagels
· 1 cup plus 2 tablespoons ice water (9 ounces)
· 2 tablespoons malt syrup or Molasses
· 14.66 ounces by weight bread flour
· 4 teaspoons vital wheat gluten
· 2 teaspoons instant or rapid-rise yeast
· 2 teaspoons salt
· ¼ cup (1 1/4 ounces) cornmeal
· ¼ cup (1 3/4 ounces) sugar
· 1 tablespoon baking soda
1. In a food processor, combine 14.66 Ounces by weight of Bread Flour, 4 Teaspoons Vital Wheat Gluten (The Millennial Killer), 2 Teaspoons Instant Yeast and pulse together.
2. Add 9 Fluid Ounces of Ice Water & 2 Tablespoons of Molasses or Malt Syrup to a bowl and whisk together. Then add to the food processor and combine.
3. Once dough is combined, stop food processor and let stand for 10 minutes.
4. Add 2 Teaspoons of salt into dough and then process food another 90 seconds.
5. Remove dough and knead on a clean, dry counter for another minute by hand. Do not add flour to the surface. If dough is too sticky you probably did this by volume instead of weight!!
6. Portion into 3.25 – 3.5 ounce by weight balls and roll into balls then cover and let stand at room temperature for 15 minutes.
7. Once dough has relaxed, we make the Bagel Shapes:
a. Option A: (Traditional NY Bagel)
i. Roll out into a 5 inch round then roll up like a fruit roll-up.
ii. Counter twist into a long spiral log, then twist around your hand and pinch the two ends together.
b. Option B: (Traditional Punch)
i. Punch a hole through the dough ball and work out a larger hole
ii. Work the punched hole until it is about the size of a golf ball
8. Place Bagels on a baking sheet that has been dusted with corn meal and cover. Let stand 1 hour at room temp, then move to the Fridge overnight to do a Cold Fermentation.
1. In a large pot, fill with 4 quarts of water, bring to a boil and add 1.75 ounces by weight white sugar & 1 tablespoon of baking soda.
2. Add 3 to 4 bagels at a time to the boiling water for 20 to 30 seconds per side.
3. Remove Boiled Bagels and place on a wire rack in a cookie sheet. Be sure to place them cornmeal side down.
4. Add any toppings at this point.
5. Pour a ½ cup of water under the bagels and bake at 450°F for 20 to 25 minutes. Flip once half way through.
6. Let cool and enjoy.