Monday, April 7, 2014

Everything Bagels!

We are approaching the Passover season - the only time of the year when Bagel Boss, the best bagel shop on Long Island, IMHO, is closed - you can't exactly sell bagels when you're not supposed to eat bread products.  The Brave Astronaut clan stocked up when we were up at Christmas - but they never last.  We will buy more when we are up in the summer to celebrate my father's birthday.

In the meantime, maybe I will give this a go.  I often tell people the story about New York bagels are so distinctive because of the water.  There was evidently a New Yorker who moved to Texas and opened a bagel shop and had New York water trucked in so he could make the authentic bagels. Recipe from the Amateur Gourmet.

Everything Bagels from Scratch 
Summary: Adapted from

  • 1 1/2 cups tepid water (105 F) plus 1 tablespoon for the egg wash 
  • 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) 
  • 4 cups bread flour 
  • 2 teaspoons malt powder 
  • 2 tablespoons kosher salt (that’s salty! Cut it down to 1 tablespoon if you’re worried) 
  • 4 teaspoons granulated sugar 
  • 1 large egg white 
  • 1 tablespoon white sesame seeds 
  • 2 teaspoons black sesame seeds 
  • 2 teaspoons poppy seeds 
  • 1 tablespoon dried onions 
  • 1/2 teaspoon onion powder 
  • 1/4 teaspoon garlic powder 

  1. Mix together the tepid water and yeast in a measuring cup with a fork; set aside. In the bowl of a Kitchen-Aid mixer with the dough hook attached, combine the flour, malt powder, salt and sugar. Add the yeast mixture, scraping out any dissolved bits. 
  2. Mix on low speed, about 2 minutes. Then increase the speed to medium low and continue mixing until the dough is “stiff, smooth, and elastic” about 9 minutes more. (If the dough gets stuck on the hook, mash it back to the bottom of the bowl.) The dough should be stiff. 
  3. Shape the dough into a ball and place in a large oiled bowl, turning to coat it in the oil. Cover the bowl with a damp towel and let it rise for 20 minutes. 
  4. Heat the oven to 425. Fill a large, wide pan (I used a Dutch Oven) with water, bringing to a boil over high heat. Set a wire rack over a pan to collect the boiled bagels. Line a cookie sheet with parchment paper for baking the bagels. Mix together the egg white and the tablespoon of water for the eggwash. Combine the sesame seeds, poppy seeds, dried onions, onion powder and garlic powder in a separate bowl.
  5. Turn the risen dough on to a dry surface. Divide into 12 equal pieces, about 3 ounces each (you can use a scale to measure, I didn’t). (While you work, keep the dough you’re not handling covered with a damp towel to prevent drying). Roll each piece into a 9-inch rope, lightly moisten the ends with water, overlap the ends by 1 inch and press to join so you’ve created a bagel. The hole at the center should be quarter-sized. Cover the shaped bagels with a damp towel and allow to rest for 10 minutes. 
  6. Then, boil the bagels 3 or 4 at a time, letting them bob around for 30 seconds on each side until they look shriveled. Then remove to the rack and finish the rest of the bagels. 
  7. Place the bagels on the parchment-lined cookie sheet, brush them with the egg wash and sprinkle with the everything bagel spices. Pop into the oven and bake for 25 minutes until they’re a “deep caramel color” and have formed a crust on the bottom and top. 
  8. The hardest part: let them cool for 30 minutes before eating. Good luck. 
Preparation time: 2 hour(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12

No comments: