Easy New York Bagel
New York Bagels
new york bagels great with tomato soup
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Are Bagels really american?
The Jewish community 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."
- 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
Making BagelsClick thumbnail to view full-size
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.
- 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.