Homemade NY Bagels

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Bread is my guilty pleasure. I grew up eating baguettes every morning and I can’t picture my day starting otherwise. Yet, I was introduced to real NY-style bagels when I moved to the US. When my roommate brought me to Ess-a-Bagel, in Manhattan, a whole new world opened up! These beautiful balls of dough were perfectly chewy outside and fluffy inside. I got the classic sliced lox and cream cheese and I have to admit that it was as good as my usual baguette. Now that I’m home in Philadelphia, I tried a homemade version of these babies and it turned out great! Bon appétit!

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Prep time: 30 min (+60 min rising) Cook time: 20 min

Ingredients:

  • 1 3/4 cups flour
  • 1 tsp dry yeast
  • 3/4 cup lukewarm water
  • 3/4 tbs white sugar
  • 1 tsp salt

Directions:

  1. Mix 1/2 the water, the yeast and the white sugar and let it sit for 5 minutes. Then stir it well together.
  2. In a large bowl, mix the flour and salt, make a well, and pour the yeast mixture and the rest of the water in it.
  3. Knead the dough on a floured countertop for about 5 minutes.
  4. Slightly coat the dough with oil and let it rise in a bowl for about 60min, covered with a damp towel.
  5. Separate the dough in 4 pieces and turn them in round balls. Make a hole in the middle of each one with your thumb. Again, cover the bagels with a damp towel.
  6. Preheat your oven to 425°F. Bring water to a boil and put each bagel in the boiling water for 1 minute per side.
  7. Sprinkle with your choice of topping right away and bake for 20 minutes on a greased baking sheet.

TIP: you can then make whatever sandwiches you prefer, I love sliced lox and cream cheese, or bacon egg and cheese!

4 thoughts on “Homemade NY Bagels

  1. I know I’m going to sound like the boring old fart I am, Julie … but – could you alter point 3 so that you’re not so much instructing us on attractive kitchen design as on a “floured” countertop?
    [grin[
    Sorry …

  2. quick clarifying question: when you say to “put each bagel in boiling water ” – – is it totally submerged? or do you hold it with tongs?

    1. Hi! No need to hold it with tongs, but the bagel will float at the surface of the water so make sure to leave it for 1 minute on each side.

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