How To Make Bagels - Step By Step Images Make this Boiled Bagel Recipe Easy
Boiling Is the Secret to a Great Bagel
Homemade bagels, nothing beats it on a Sunday morning. Growing up in New York, my husband had a Sunday morning tradition of bagels along with cream cheese and lox. There were many places to get wonderful bagels. The traditional bagel recipe left them crispy on the outside and soft and chewy in the center.
I grew up in Chicago and we were spoiled as well. It wasn't until I left Chicago that I discovered mass produced bagels which were soft all over, just not quite right. A bit of research and I quickly learned that boiling is the secret to a "true bagel."
Now we live in New Zealand, and if we want a boiled bagel, we make it ourselves. Hubby is our primary chef and has altered our bagel recipe and technique many times, but I think he has perfected it now. These bagels are just like I grew up with, crispy outside, soft inside and mouthwatering delicious all the way through. And, they are relatively easy to do, once you get the hang of it. From start to tasty treat is about 2.5 hours, about half the time to bake a loaf of bread.
Photo Credit: All photos on this page © Rhonda Albom 2012 (unless otherwise stated)
- Prep time: 25 min
- Cook time: 1 hour 5 min
- Ready in: 1 hour 30 min
- Yields: Approx 12
- 1 1/3 cups cold water
- 1/2 teaspoon salt
- 3 teaspoons yeast
- 2 tablespoons olive or canola oil
- 3.5 cups white flour
- 1/2 cups wheat flour
- 1/2 tablespoon sugar
- Mix water, salt, sugar, yeast in a large bowl and let sit for 10 min.
- Add remaining ingredients. Mix until it forms a single dough ball
- Knead dough for 10 minutes
- Measure out 100 grams per bagel and form into rings
- Place bagel rings on greased baking sheet. Let rise for 40-50 min.
- Boil bagel rings one minute on each side
- Place on wire rack to allow water to drip off (about 5 minutes)
- Place boiled bagel on re-greased baking pan
- Bake 20 minutes at 180C (350F) or until golden brown.
noun; a dense bread roll in the shape of a ring, made by boiling dough and then baking it.
How Do You Prefer Your Bagel? - Boiled (firm outer and chewy inside) or Mass Produced (soft throughout)?
Bagel flavor is different regionally, and people tastes differ widely. I offer here the debate. Which is better, boiled or just baked?
Boiled First or Only Baked?
I prefer my bagels to be boiled because . . .
Kneading the dough
Each bagel uses 100 grams of dough
A Kitchen Scale is Useful for This Recipe - I use mine all the time
Similar to our scale, this is the Biggest Loser kitchen scale. What we like about it the ability to see the numbers through the glass, and this scale has a large LCD display to make it even easier. Measures up to 3kg (6.6 pounds) in 1 gram increments.
Be patient, it takes 40-50 minutes for the bagels to rise . . .
Placing Bagels in Boiling Water
We boil two at a time . . . because that is what fits in our pan
Turning the bagels
Bake them longer if you want them dark and crispy
Are you going to try bagel making?
According to one legend, bagels were first created in 1683 by a Jewish baker living in Vienna Austria. They were made as a thank you gift for the King of Poland who had protected the Austrian's countrymen from a Turkish invasion. The king greatly enjoyed riding, so the baker crafted a hard roll in the shape of a riding stirrup ("Bugel" in his native German) for his majesty.
Bagels became popular in Poland as gifts for women in childbirth and then as teething rings for infants, as they were easy to grip onto and generally healthy. When introduced in Russia, bagels were thought to bring good luck and possess magical powers.
Bagels were brought to North America in the early 1900s by the Eastern European Jews. Popular settlement areas for these immigrants included Toronto, Montreal and New York. As bagel popularity grew in the US and Canada, these towns became known for having great bagels.
© 2009 Rhonda Albom