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!
Prep time: 30 min (+60 min rising) Cook time: 20 min
- 1 3/4 cups flour
- 1 tsp dry yeast
- 3/4 cup lukewarm water
- 3/4 tbs white sugar
- 1 tsp salt
- Mix 1/2 the water, the yeast and the white sugar and let it sit for 5 minutes. Then stir it well together.
- 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.
- Knead the dough on a floured countertop for about 5 minutes.
- Slightly coat the dough with oil and let it rise in a bowl for about 60min, covered with a damp towel.
- 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.
- Preheat your oven to 425°F. Bring water to a boil and put each bagel in the boiling water for 1 minute per side.
- 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!