Bagel Recipe

Make your own bagels.

bagels

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, softer, and less chewy than the traditional version, which calls for only flour and water. I made the egg version with the “fast action” dried yeast, which is mixed straight into the flour, and it was perfect.

Ingredients

  1. About 1/2 cup warm water
  2. 1 1/2 Tablespoons vegetable oil, plus a drop more to grease the dough
  3. 1 egg, lightly beaten
  4. 1 1/2-2 Tablespoons sugar
  5. 1 1/2 teaspoons salt
  6. 1 envelope of yeast
  7. 3 1/2 cups (500g) bread flour
  8. 1 egg white, to glaze

Directions

In a large bowl, mix the flour, yeast, salt, and sugar well. Then mix in the egg and the oil and add the water gradually, working it in with your hand‑-enough to make a soft dough that holds together in a ball. Add more water if necessary, or more flour if it is too sticky.

Turn the dough out and knead on a floured board for 10‑15 minutes, until it is very smooth and elastic. Grease the dough all over by putting a drop of oil in the bowl and rolling the dough around in it. Cover the bowl with plastic wrap and leave to rise in a warm place for 1 1/2 hours, or until doubled in bulk.

Punch the dough down and knead again briefly. An easy way of shaping the bagels into rings is to roll out the dough to a rectangle about 1 inch (2 1/2 cm) thick and cut it into 11 equal strips with a pointed knife. Roll each strip between your palms into a rope about 7 inches (18 cm) long and 1/2 inch (1 1/2 cm) thick and bring the ends together, pinching them to seal and form a bracelet. Place the rings on an oiled surface, and let them rise for about 1 hour, or until doubled in bulk.

Bring plenty of water to a boil in a wide pan, then lower the heat to medium. Slip in 4 bagels at a time. Boil them for 1‑2 minutes, turning them over once as they rise to the top. Then lift them out quickly with a slotted spoon and place them on a cloth to dry. Do the same with the rest of the bagels. Arrange on oiled baking sheets, brush with egg white, and bake in a preheated 375F (190C) oven for 15‑20 minutes, until nicely browned.

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Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.

bagels

Description

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, softer, and less chewy than the traditional version, which calls for only flour and water. I made the egg version with the “fast action” dried yeast, which is mixed straight into the flour, and it was perfect.

Ingredients

  1. About 1/2 cup warm water
  2. 1 1/2 Tablespoons vegetable oil, plus a drop more to grease the dough
  3. 1 egg, lightly beaten
  4. 1 1/2-2 Tablespoons sugar
  5. 1 1/2 teaspoons salt
  6. 1 envelope of yeast
  7. 3 1/2 cups (500g) bread flour
  8. 1 egg white, to glaze

Directions

In a large bowl, mix the flour, yeast, salt, and sugar well. Then mix in the egg and the oil and add the water gradually, working it in with your hand‑-enough to make a soft dough that holds together in a ball. Add more water if necessary, or more flour if it is too sticky.

Turn the dough out and knead on a floured board for 10‑15 minutes, until it is very smooth and elastic. Grease the dough all over by putting a drop of oil in the bowl and rolling the dough around in it. Cover the bowl with plastic wrap and leave to rise in a warm place for 1 1/2 hours, or until doubled in bulk.

Punch the dough down and knead again briefly. An easy way of shaping the bagels into rings is to roll out the dough to a rectangle about 1 inch (2 1/2 cm) thick and cut it into 11 equal strips with a pointed knife. Roll each strip between your palms into a rope about 7 inches (18 cm) long and 1/2 inch (1 1/2 cm) thick and bring the ends together, pinching them to seal and form a bracelet. Place the rings on an oiled surface, and let them rise for about 1 hour, or until doubled in bulk.

Bring plenty of water to a boil in a wide pan, then lower the heat to medium. Slip in 4 bagels at a time. Boil them for 1‑2 minutes, turning them over once as they rise to the top. Then lift them out quickly with a slotted spoon and place them on a cloth to dry. Do the same with the rest of the bagels. Arrange on oiled baking sheets, brush with egg white, and bake in a preheated 375F (190C) oven for 15‑20 minutes, until nicely browned.

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