Whether its in a cute hipster cafe served on a cute plate or its throw into a brown paper bag you can always find a great bagel around NYC. But the problem that I have with bagels isn't how readily available they are. It is that after a certain time there just aren't any left or they are just straight up dry. I don't know about you but I do not want a dry bagel. Enter the greatest solution: HOMEMADE BAGELS! They are warm and slightly crunchy so basically come out perfectly toasted. Who could be mad at that?
Homemade Everything Bagel
Makes 8 Bagels
For the Bagels:
1 Tablespoon instant/rapid rise yeast
18 ounces of bread flour
2 Teaspoons salt
1 Tablespoon of brown sugar
13 Ounces of warm water
For the Water Bath:
12 Cups of Water
2 Tablespoon Brown Sugar
1 Tablespoon Baking Soda
For the Bagels:
1 egg white
8 teaspoons of Trader Joes Everything Bagel Seasoning
In a standing mixer mix together the yeast, flour, salt, brown sugar, and warm water on a medium speed for 10 minutes. If you are doing it by hand do it for about 15 minutes.
Let it sit for 1 hour. You want it to be noticeable puffy but you are not looking for it to be doubled in size.
Next, cut it into 8 equal pieces and roll them into balls. Let them rest for about 30 minutes.
Preheat the oven to 425 degrees and in a large pot combine the water, brown sugar, and baking soda and bring to a soft boil.
Once the 30 minutes are up, pick the ball up, and with your finger puncture the ball in the center to make a hole. Make the hole bigger by twirling the hole around your fingers.
Drop three of the bagels in the boiling water at a time. If necessary raise the heat a little to keep the temperature the same.
Let them cook for 1 minute on each side. Then take them out and place them on a baking tray.
Before baking them off, brush on some egg white and sprinkle on 1 teaspoon of everything bagel seasoning.
Bake them for 20 to 25 minutes.
Let them cool down until you can pick them up, slice them, spread on some cream cheese, and add on a couple slices of smoked salmon!