When my taste testers tried these bagels they told me that these tasted like authentic New York bagels: crispy on the outside and chewy on the inside.
- 1½ cups warm water (105 to 115F) -
- 2 Tbsp sugar -
- 1 Tbsp dry instant yeast -
- 4 cups + 2 Tbsp bread flour -
- 1 Tbsp salt -
- 8 to 10 cups water -
- 1 Tbsp sugar -
- 2 tsp salt -
- Sesame seeds, poppy seeds, and kosher salt (optional) -
1. Place warm water, sugar and yeast into a large bowl and let stand 5 minutes, until bubbly. Add flour and salt and mix for about 2 minutes until a stiff dough forms (you may need to add 2 more tablespoons of water). Place dough in a greased bowl, turning it over so that the entire surface of the dough is greased. Cover dough and let rise in a warm place for 45 minutes to 1 hour (dough will not double in size).
2. Punch dough down and cut into 10 or 12 even pieces. Form each piece into a smooth ball. Poke a finger through the center and twirl the ball of dough around your finger to enlarge the hole. (When preparing the dough in advance, you can place the formed dough onto a greased baking sheet, cover tightly, and refrigerate overnight.)
3. Heat a large pot of water (about 8 to 10 cups) and bring to a boil. Add sugar and salt. Preheat oven to 425°F.
4. Drop the bagels in batches of 3 or 4 into the boiling water (do not overcrowd) and cook on each side for about 1½ minutes. Remove from pot and place on a towel to absorb excess moisture.
5. Place bagels on a greased cookie sheet and sprinkle with sesame or poppy seeds and kosher salt. Bake for 25 to 28 minutes.