I think if I had to choose a breakfast food to eat every day for the rest of my life it would be a bagel. A New York Style bagel to be exact. With a butter…lots and lots of butter or a schemer of smoked salmon spread. Really , both are divine. Yeah, I know bagels are not the most nutritious food on the plant, but they are so dang tasty. As such, I only eat bagels on special occasions or after a really hard workout.
Sad for my stomach great for my hips, good New York style bagels are somewhat hard to find in Chicago. So the other weekend I decided to try to make them at home (note: the special occasion was Easter breakfast). I scoured the internet for recipes but ultimately created my own for optimal chewiness. The results were light fluffy bags with a chewy crust. I seasoned my bagels with sesame seeds, black and white salt.
I thought bagels would be difficult to make but really they were not. The do require a bit of patience as they a have a two step cooking process.
The bagels were really delicious hot out of the oven. As in, back away from the plate so not to eat ALL the bagels in one sitting kinda good. And, they toasted up really well for the next few days. If you don’t plan to eat all of the bagels right away (within 3 days of making them) I suggest freezing them. They got a bit hard and dry by the end of the week.
New York Style Sesame Bagels
- 2 teaspoons active dry yeast
- 1 ½ tablespoons granulated sugar
- 1 ¼ cups warm water
- 3 ½ cups bread flour
- 1 ½ teaspoons salt
- 1/2 cup honey
- 2 teaspoons coarse salt sea or kosher
- 2 tablespoons sesame seed
In a large bowl with the warm water pour in the sugar and yeast. Do not stir and let it sit for five minutes. After 5 minutes stir the yeast and sugar mixture, until it all dissolved.
In a large bowl combine flour and salt and mix.
Warm as standing mixer bowl with hot water. Wipe dry and add water mixture.
With the mixer and dough hook set on low, slowly pour in flour adding about a 1/3 of a cup at a time. Mix until combine. Let mixer kneed dough for an additional 8 minute until it is smooth and elastic.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel or plastic wrap. 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.
Divide the dough into 8 pieces (I was not precise and made a couple different sizes) and shape each piece into a ball then roll into a log.
Pinch the ends of the log together to form a circle.
Preheat oven to 425 degrees.
Bring a large pot of water to a boil then reduce to a simmer. Add 1/2 cup of honey into water and stir until dissolved. Using a slotted spoon lower the bagels into the water. Boil few at a time for one minute on each side for light and fluffy bagels, 2 minutes for chewier bagels.
Remove bagels from water and place on a baking sheet lined with parchment paper.
Sprinkle with salt and sesame seeds.
Bake for 20 minutes, until brown.
Cool on a wire rack. Slice and eat with butter or your favorite cream cheese.