Bagel Story: A Culinary Adventure That Started on NYC Streets
- tobiasghess
- Oct 12, 2023
- 3 min read
Updated: Jul 23
In bustling urban streets and cozy cafes, the bagel has captured the hearts of food enthusiasts worldwide. Originating from the vibrant streets of New York City, the bagel carries a rich history dating back to the early 17th century. Crafted by the hands of Eastern European immigrants, its distinct texture and iconic hole in the center were shaped by a legacy of culinary traditions.
Bagel Ingredients:
500g flour
100ml milk
170ml lukewarm water
7g dry yeast or 20g fresh yeast
10g salt
15g sugar
2 tbsp vegetable oil (canola, grapeseed)
1 egg yolk
Sesame, poppy seeds, or other toppings
Various ingredients for topping, for example:
Variant 1 = Salmon, cream cheese, dill, creamy horseradish
Variant 2 = Avocado, fried egg, chili flakes
Variant 3 = Cream cheese, cucumber, radishes, dill
Bagel Preparation:
Dissolve dry yeast (or fresh yeast) in lukewarm water in a small bowl. Let it rest for 5-10 minutes to activate the yeast. In a large bowl, mix flour, sugar, and salt.
Add yeast mixture, milk, and vegetable oil to dry ingredients. Knead until a soft dough forms.
Place the dough in a large, sealable container and refrigerate overnight for enhanced flavor.
The next day, take the dough out and let it reach room temperature. Knead on a lightly floured surface until smooth and elastic (about 10-15 minutes).
Divide the risen dough into 8 equal pieces. Roll each piece into a ball and then use your thumb to create a hole in the center. Gently stretch the hole to form an even bagel shape. Place the formed bagels on a baking sheet lined with parchment paper. Cover them with a clean cloth and let them rise for another 20-30 minutes.
While the bagels are rising, bring a large pot of water to a boil. Add a tablespoon of sugar and a tablespoon of salt, stirring until dissolved. Preheat the oven to 200°C (180°C fan). Beat the egg yolk and prepare sesame, poppy seeds, or desired toppings.
Carefully place the bagels into the simmering water (not boiling). Let the bagels bathe in the water for about 30 seconds on each side. Use a slotted spoon to remove them from the water and allow them to drain briefly.
Place the bagels back on a baking sheet lined with parchment paper. Brush the bagels with the beaten egg yolk and sprinkle the toppings over them.
Bake the bagels in the preheated oven for about 15-20 minutes until they are golden brown and have a crispy surface.
Assemble the bagels with delicious toppings of your choice.
Tip: They are also perfect for freezing, ensuring you have delicious bagels at your convenience.
Resumé
Embarking on the journey of crafting homemade bagels was a rewarding exploration filled with culinary delights. From kneading the dough to experimenting with diverse toppings, every step was a joy. The harmonious blend of crispy crust and tender interior made each effort worthwhile. These self-made bagels stand as a pinnacle of culinary achievement, offering incredible versatility for various toppings. An exceptional culinary gem that beckons you to recreate the magic in your own kitchen.
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The tools for this recipe
For this dish to turn out as intended, the right tools matter:
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
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FAQ
Why do bagels need to be boiled before baking?
Boiling briefly in water (often with a little sugar or honey) gelatinizes the starch on the surface, which gives bagels their signature chewy crust and shiny finish that regular bread rolls don't have.
Can I make these bagels without eggs?
Yes, the egg yolk is only used as an egg wash for shine and color - you can skip it entirely or brush with a little plant milk for a light glaze on a vegan version.
How should I store bagels to keep them fresh?
Bagels are best eaten fresh or toasted the next day; wrap them airtight and freeze for up to 2 months - toast straight from frozen for the best texture.
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