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Easy New York Bagel

Updated on June 28, 2014

New York Bagels

5 stars from 2 ratings of Bagels

new york bagels with cream cheese & jam

Best Bagels Ever. All they need is a little patience.
Best Bagels Ever. All they need is a little patience. | Source

Are Bagels really american?

The jewish comunity from poland would give you a quick answer to that question. NO!

Bagels were given out at circumcisions and at child birth, the round bread witha hole represented the circle of life.

Bagels arrived in New York in the 1880s, with the immigration of hundreds of thousands of Eastern European Jews. Vendors used to thread the hole-shaped bread onto dowels and hawk them on street corners.

William Safire wrote in the New York Times in 1999, "A sea of change in American taste took place at the beginning of this decade. The bagel overtook the doughnut in popularity. Today we spend three-quarters of a billion dollars a year on bagels, only a half-billion on doughnuts."

Making Bagels

Click thumbnail to view full-size
Add ingredientsSticky Dough
Add ingredients
Add ingredients | Source
Sticky Dough
Sticky Dough | Source

Cook Time

Prep time: 50 min
Cook time: 35 min
Ready in: 1 hour 25 min
Yields: Around 12-14 Bagels

Ingredients

  • 1 cup water, warmed
  • 2 large eggs
  • 1 1/2 tablespoons vegetable oil
  • 4 cups plain flour
  • 1 tablespoon sugar brown/white
  • 2 tablespoons salt
  • 2 1/2 teaspoons dried yeast
  • 1 egg yoke mix with 1 tablespoon water to glaze
Click thumbnail to view full-size
knead the doughleave the dough to risedevide the dough into equal portionsroll dough out to long sausage shapeWrap around your wristFold under at point where both ends of dough meetsCover with plastic wrap or freezer bagput in the fridge for 72 hour riseDrop into a pan at rolling boilFish out and place on baking sheetbrush with room temperature milksprinkle with grains or nuts & your ready for the oven.ENJOY!
knead the dough
knead the dough | Source
leave the dough to rise
leave the dough to rise | Source
devide the dough into equal portions
devide the dough into equal portions | Source
roll dough out to long sausage shape
roll dough out to long sausage shape | Source
Wrap around your wrist
Wrap around your wrist | Source
Fold under at point where both ends of dough meets
Fold under at point where both ends of dough meets | Source
Cover with plastic wrap or freezer bag
Cover with plastic wrap or freezer bag | Source
put in the fridge for 72 hour rise
put in the fridge for 72 hour rise | Source
Drop into a pan at rolling boil
Drop into a pan at rolling boil | Source
Fish out and place on baking sheet
Fish out and place on baking sheet | Source
brush with room temperature milk
brush with room temperature milk | Source
sprinkle with grains or nuts & your ready for the oven.
sprinkle with grains or nuts & your ready for the oven. | Source
ENJOY!
ENJOY! | Source

Getting Started

  1. Place all the dry ingredients into your food processor with the dough attatchment on. switch the machine on and then add the wet ingredients mix until a sticky dough is formed.
  2. Empty out onto a lightly floured board and knead by hand for about 3 mins. leave to rise covered with plastic wrap for about 20 mins.
  3. Devide the dough into equal portions. This mix will make around 12-14 decent sized bagels. Roll each portion intp a long snake shape. Wrap each dough snake around your wrist and nip where both ends meet to join them together and place on a baking sheet lined with plastic wrap or Teflon Sheet. You should now have a Bagel ring.
  4. At this point you have 2 options: 1. Leave the bagel rings to rise for around 30 mins at room temp. before boiling. 2. Place in the fridge for around 48 hours then move to the next step. (leaving in the fridge to rise slow improves texture of the bagel)
  5. Preheat the oven to 375 °F. Bring a lage pan to a rolling boil and add 2 teaspoons of salt. Carefully add a couple of the bagel rings to the boiling water. Use a slotted spatula or carefully drop in with your fingers. The bagel will sink to the bottom and then float within a minute or so. Time 4 mins from drop then flick the bagel over and leave for another 3 mins. Take out with the slotted spatula and place back on the baking sheet with Teflon Sheet to prevent sticking to the baking sheet.
  6. Brush the bagels with milk or an egg wash, then sprinkle with your desired toppings. Place in the oven for 30-35 mins or until golden brown. These bagels are good frozen for up to a month.

Sugestions

  • Brush with an egg wash before baking. (1 egg mixed with 2 tablespoons of water).
  • Sugested toppings: Sesame seeds, Poppy seeds, Quinua.
  • When the dough is nearly done, add another ingredient to suit your taste. Pre cooked cold diced onion, poppy seeds, grated cheese, dried fruit pieces, nuts.
  • Toast your baked bagel and smother in cream cheese and add a slice of smoked salmon.

New York Bagels

Great breakfast bagels
Great breakfast bagels | Source

Did you know?


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    • lemonkerdz profile image
      Author

      lemonkerdz 4 years ago from TRUJILLO, PERU

      I used to think they were difficult to make....deffinatley not worth having a go !

      Thanks for commenting

    • DDE profile image

      Devika Primić 4 years ago from Dubrovnik, Croatia

      Looks so good and such a simple recipe thanks

    • lemonkerdz profile image
      Author

      lemonkerdz 4 years ago from TRUJILLO, PERU

      it is very true NateB11, there is nothing like knowing you actually made your own bagels.

      somebody told me Bagels were difficult to make but once you have done the process once they are really easy, have a go and let me know how they turned out.

      have fun.

    • NateB11 profile image

      Nathan Bernardo 4 years ago from California, United States of America

      It was very interesting to read about the cultural relevance and history of the bagel; and I never knew how to make them, takes some time and work but I'd love to have some home made bagels. Thanks for the very interesting and useful information!

    • lemonkerdz profile image
      Author

      lemonkerdz 4 years ago from TRUJILLO, PERU

      Thanks for your comments Bagels are a lot easier to make than you think and there are so many things you can do with them to spice up breakfast time.

    • Ericdierker profile image

      Eric Dierker 4 years ago from Spring Valley, CA. U.S.A.

      Wonderful hub.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      Your photos make my mouth water! I'm definitely going to add your bagels to my to-do list. Smothered in cream cheese with a slice of smoked salmon is right down my alley. Thanks for another great recipe. : )