One of the things that one can surely miss from living in New York is, definitely, a fresh bagel.
Last Sunday, I woke up at 6am (that’s the latest that we get up ever since Marco was born hehe!) and started preparing the dough for the bagels. By 9 am we were enjoying some great bagels!
For this recipe, you’ll need:
- 2 cups organic unbleached all purpose flour
- 1 tbsp organic sugar
- 1/2 tbsp salt
- 2 tsp dry yeast
- 3/4 cup warm water
- 1 egg white
- 1 tablespoon water
In a large mixing bowl add the sugar, salt, undissolved yeast and 1 cup of flour. Stir gently.
Attach the kneading hook to your kitchen aid and slowly add 1/2 cup of the warm water into the bowl while mixing on medium speed.
Add the rest of the flour and the rest of the water gradually. Scrape the bowl if necessary. Knead for about 10 minutes.
Cover the bowl with plastic wrap or a dry kitchen cloth and let it rest for 30 minutes. This dough will rise but it won’t double in bulk.
After that resting time, transfer the dough to a floured surface. Cut small balls of the dough and make the bagel shape by creating the whole in the middle of the ball using your thumb.
Place the bagels over a baking sheet using parchment paper below.
Cover with plastic wrap and let it rest for 30 more minutes.
After the resting time, bring water to a boil in a big sauce pan. Simmer bagels for 3 minutes on each side and remove them.
Place them on the parchment paper covered baking sheets. Let it cool for 5 minutes. If your want, this is the moment when you can sprinkle some sesame or poppy seeds to the bagels.
Bake at 375 for 10 minutes. Remove them and brush them with the slightly beaten egg white with the tablespoon of cold water. Return bagels to the oven and bake for 12-15 more minutes. Remove from oven and let it cool.
Enjoy with cream cheese and scallions!