Now that Shabbos afternoons are getting longer we often invite guests over for Shalosh Seudos. Bagels and spreads are a great thing to serve for this 3rd Shabbos meal. Here's my favorite bagel recipe! Get your kids to help you too- its a lot of fun!
- medium potato - 1
- water - 2 cups , or more
- dry yeast - 2 1/4 tsp (1 pkg)
- sugar - 3 Tbsp
- whole wheat pastry flour* - 4 cups
- salt - 1 Tbsp
- egg - 1
- egg separated - 1 ; reserve yolk for glaze
- oil - 3 Tbsp
- cold water - 1 tsp
- topping coarse salt, poppy or sesame seeds, dried onion or garlic, cinnamon sugar
- *If you have only regular whole wheat flour, use half white and half whole wheat. -
1. Peel the potato and cut into chunks. Put in a pot and cover with water, making sure that you use at least 2 cups of water, since some will evaporate with the cooking. Boil for about 15 minutes, or until the potato is soft. Measure out 1 cup of the water. Put the potatoes aside for lunch! (I usually put up a full pot of potatoes and use them for different things.) Let the cup of potato water cool to lukewarm. Proof the yeast in ó cup of the potato water with 1ó Tbsp of the sugar.
2. Put the flour into the bowl of the mixer. Add the salt. Stir the yeast mixture into the flour. Add the egg, egg white, remaining ½ cup of potato water, remaining sugar, and oil. Mix all together to make a firm dough, adding more flour if necessary. Knead for 8–10 minutes or until the dough springs back when touched. Place the dough in an oiled bowl, coat the top with a small amount of oil (or oil spray) to keep it from drying out, and cover with a towel. (I like to put the bowl into a plastic bag and then cover with a towel.) Let the dough rise until it is doubled, about 1ó hours. The dough is ready when you push it down with two fingers and the indentations remain. If they spring back, let it rise a bit longer.
3. Preheat the oven to 425°F (220°C).
4. Bring 3 quarts/liters of water to boil in a large pot.
5. Punch down the dough and knead for 2–3 minutes. Cut into 14-15 pieces for medium-sized bagels, or 10 pieces for large bagels. Roll each piece into a rope about 7" (17 cm) long. Kids enjoy rolling their “snakes” on the counter. Don’t worry about the proper length. This is not the time to be professional! Remember everyone is having fun together! Form each rope into a ring, moistening the ends if necessary, so that they stick when turned into each other. This is important if you want them to maintain the bagel shape. Let the rings stand about 10 minutes on a piece of parchment sprayed with oil spray.
6. Using a slotted spoon, slide each bagel into the pot of boiling water, being careful not to crowd them too much. They will float after a few seconds. Boil for 2 minutes on each side. Remove the bagels with the slotted spoon and place them on baking sheets, lined with parchment paper, and sprayed with oil spray. They will be very slippery. Let them air dry for a few seconds.
7. Mix the remaining egg yolk with the 1 tsp of water and glaze each bagel with a pastry brush. Dip them into toppings of your choice. (You can put the toppings into small individual plates or even on parchment paper.)
8. Bake for 20–25 minutes until golden brown. Cool. Store in plastic bags, as they harden quickly. Remember, we don’t have the chemicals and preservatives that bagel stores have!
Try these delicious spreads for your fresh bagels:
This recipe originally appeared in Mishpacha Magazine.
Photography by Daniel Lailah
Food Styling by Michal Leibowitz