Press the dough against the work surface remember to avoid flouring it and move your hand and the dough in a slow, circular motion. Allow the irregular edge of the dough to pull onto itself, while decreasing the pressure on top of the dough slightly until a perfectly smooth round ball forms. Repeat this with the other portions. Have your eyes crossed? Now, here comes the part when we shape the bagel dough! Working gently and firmly with the dough will result in perfectly smooth bagels.
Simply coat a finger with flour and gently press your finger into the center of each dough ball. Then you stretch the rings out to about a third of the diameter of the bagel and place them onto a prepared baking sheet.
The bagels need a little rest in between shaping and boiling. So, while the unbaked bagels rest, bring a large pot of water to a bubbling boil. Once it has reached a boil, lower the heat to a simmer. Some folks like to use small squares of parchment that they cut up before hand— do what is most comfortable for you.
Boil as many bagels as you can comfortably fit into the pot. They will puff up quite a bit, so do keep in mind they do need some breathing room. Once in the water, the bagels will float on the top. Let them sit for 1 minute, then gently flip them over to boil for another minute on the other side.
This will give them a nice crust and their signature New York-Style chew. You can go a little bit longer on the poach, as well. This will give them a stronger crust and chew— more on that in the recipe.
After boiling them, top the bagels! This is the time when you can let your creativity run free. You can use any or all of the topping options listed in the recipe. Often times I do a combination of toppings to make a delicious homemade everything bagel or I sometimes just keep it plain or stick to one ingredient on each bagel.
Be creative! Once the bagels have been topped, bake them. Now, here is the difficult part not really. A schmear is a classic. A bagel with lox is also another classic. Highly recommended! Toast the bagel, smash a ripe avocado on top, season to your liking, and serve it. Leftover guacamole is also delicious. Toast the bagel.
Butter it lightly. Make an egg and cheese omelet to your liking. Or fry an egg up, over easy, season it with salt and pepper, top it with cheese and bacon. Cut it in half. Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors.
This is because of environmental factors humidity, temperature, altitude, etc. The most important thing when making the dough is to make sure it is homogenous and smooth— do not get caught up on the water measurement.
For all other concerns, please review past comments and refer to the FAQ below the recipe card for this recipe. You will find answers to your questions about Yeast, types of flour you can use, and everything you may need to keep in mind when it comes to preparing this homemade bagel recipe and storing the bagels properly. If you are unable to get active dry or instant yeast, you can use fresh yeast.
The general rule of thumb is a ratio of 2. As the amount of active dry yeast used in the recipe is only 6 grams, you would need about 15 grams of fresh yeast. When substituting fresh yeast, you may want to make a few adjustments to the method; fresh yeast does not need to be proofed like active dry yeast the water, sugar, and yeast step will be unnecessary in this case , so do keep that in mind.
You can. Substitute an equal amount. You can reduce the amount of active dry yeast to 1 teaspoon in the recipe; do note that you will have to double the rising time to about 2 hours, instead. Can I substitute regular all-purpose flour? Yes, simply use half whole-wheat flour and half bread flour. If you like a milder tasting bagel, you can use white whole-wheat flour. You can absolutely use either.
For a stand mixer: use the hook attachment, and knead the dough on the lowest setting. Do this for 5 to 6 minutes until smooth and springy.
Being gentle is crucial to the formation of smooth looking bagels. The less you handle it, the smoother it will be. Like many folks, I bake these bagels a lot, and some batches come out smooth and gorgeous, and on bad days some come out wrinkly.
When were bagels invented? Today, you can find bagels all over the world, though their size, flavor, and texture varies.
There are three basic ingredients in a bagel: Flour. Used to help the bagel gets its soft and fluffy rise. Important for activating the yeast and adding moisture to the batter. How do you make a bagel? Yes, Sign Me Up. Welcome back! Today we spend three-quarters of a billion dollars a year on bagels, only a half-billion on doughnuts. Safire, who is Jewish, wrote, "Although these baked goods are similar in shape, they are wholly different in character.
Doughnuts are sweet and crumbly, with over 10 grams of fat; bagels are chewy and low in fat. Doughnuts are fun, with sugary smiles, sales peaking at Halloween; bagels are serious, ethnic and harder to digest.
Safire may be rather on the conservative end of the political spectrum, but bagels, once you examine their history, look decidedly liberal.
While they started their culinary career as food for the well off, over the years bagels came to be everyday street food associated with poverty, not wealth. When times were very tough in Poland, many poor Jews and note that poverty was the way of life for most Polish Jews turned to selling bagels on the street as a last resort, a way to earn a few pennies when there was no other way available.
Bakeries were safe spots to talk; there was always good reason to be there, so one didn't have to make excuses for being seen there. People of all political stripes and all ages went to see the baker regularly, so stopping by to score six bagels or a loaf of rye was as normal as could be.
But dreams, visions, and generally unacceptable if not often outright illegal ideas about socialism, communism, Zionism, and anarchism were rising along with the bagel dough.
In this past century, bagels leaned left because bagel bakers worked under very difficult conditions, often in airless basements, toiling fourteen hours or more, six or seven days a week. Bagel bakers, and later bagel bakers unions, were rather prominent in left wing politics.
Although bagels clearly had multi-ethnic origins in Poland, here in the US they came fairly quickly to be associated with Jewish culture. Like blintzes, latkes, pastrami, and rye bread, which came from the Eastern European communities so many Jews lived in, bagels came to be known as primarily Jewish. Over the course of the 20th century, bagels followed the pattern of so many other ethnic foods still superficially "Jewish" -- they got softer and sweeter as they successfully moved out of New York's Lower East Side into the middle of the country and the mass market.
The mass-market bagel world, led most prominently but not exclusively by Lenders, left behind much of the real work.
Hand shaping shifted to machine rolling; boiling was switched to the less time consuming steaming; bakeries opted out of stone ovens in favor of standard steel. The results of all these "efficiencies" were the soft, round breads more akin to a sort of savory donut than the chewy, crusty, hand shaped, boiled ones that came over with my grandparents' generation. As Mr. Safire said, "The formerly chewy morsel that once had to be separated from the rest of its ring by a sharp jerk of the eater's head is now devoid of character -- half-baked, seeking to be all pastry to all men.
The first written records of the bagel date to the year They showed up then in the community regulations of the Polish city of Krakow, which dictated that bagels were to be given as a gift to women after childbirth.
Back in medieval Poland, their round shape led to the belief that bagels had magical powers. Like the round loaves of challah we eat at Rosh Hashanah to symbolize a full and complete year to come, the round shape of the bagel was believed to bring good luck in childbirth and to symbolize long life.
I'm happy to have any good luck charm I can get - it never hurts to knock on wood, and I don't mind carrying a bagel with me in my bag for good luck either.
This is the date of the incident -- it would not be written about until many years later. Thanks to reader Popik for the correction.
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