We don’t get bagels in Niger. But we love a Good bagel. i have tried many recipes. But this one is the best. Soft and chewy inside and crusty on the inside. Just delicious.
Makes: 8 medium-sized bagels
2 teaspoons active dry yeast
1 ½ tablespoons granulated sugar
1 ¼ cups warm water (you may need ± ¼ cup more)
3 ½ cups of flour (I also made some with 1 1/2 cup whole wheat)
1 ½ teaspoons salt
1 egg yolk to brush on bagel
1 tbsp of honey for the water boiling
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. We especially like the plains ones and sesame seeds.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup at a time of the remaining warm water into the well. Mix and stir in the rest of the water as needed. You want a moist and firm dough after you have mixed it.
4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Divide the dough into 8 pieces. Shape each piece into a round.
7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
9. Bring a large pot of water to a boil. Reduce the heat. Boil 2 – 3 bagels at a time. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
10. Once all the bagels have boiled transfer them to a lightly oiled baking sheet, prepare an egg wash (yolk + a tsp of water), brush your bagels and add your toppings.
11. Bake for 20 minutes, until golden brown. Cool on a wire rack
Slice and spread some Philadelphia or Kiri cheese and Bon appétit