bagels
Homemade bagels are easier to make than you might think! These bagels are New York style with a golden crust and the dense, chewy center the citys bagels are known for. They’re boiled before baking, then finished with your choice of toppings.
What is the history of bagels?
Bagels have a long, traveled history most commonly traced back to Jewish communities in Eastern Europe, especially in Poland where they were already popular by the 1600s. They were a practical food; durable, filling, and easy to carry, and their signature texture comes from the traditional method of boiling the dough before baking, which creates that glossy crust and chewy bite. Bagels later spread widely through Jewish immigration to North America in the late 1800s and early 1900s, eventually becoming a staple in cities like New York, where they took on their own regional identity and iconic status.
What is the difference between New York and Montreal bagels?
Both New York and Montreal style bagels grew from Eastern European Jewish baking traditions brought to North America by immigrants. New York bagel became larger, thicker, and chewier, while Montreal bagels developed into a smaller, sweeter version traditionally boiled in honey sweetened water and baked in a wood fired oven.
How to make bagels?
In 1/2 cup of warm water, sprinkle in the yeast and sugar. Let it sit for 5 minutes and stir. In a separate large bowl, mix flour and salt and make a well in the middle. Pour yeast mixture in the well and 1/3 cups of warm water. Mix and pour in rest of the water (about 1/2 cup). If your dough feels dry add 1-3 tbsp of warm water. Knead for 10 minutes. Lightly oil a large bowl. Shape your dough into a ball and turn it around in the bowl slightly coating it with the oil. Cover with a warm, damp kitchen towel and let it rise for 1hr 20min until doubled in size. Once doubled in size, lightly punch it down and let rise for another 15 minutes. Meanwhile lightly oil 2 sheet pans. Divide the dough into 8 even sized pieces (weighing apprx. 110g each). Roll them into neat balls, then push your finger through the middle and stretch the hole to about 5cm. Place the shaped bagels on the oiled sheet pans and cover with a warm, damp kitchen towel and let them rise for 15 minutes. Preheat oven to 425 degrees. Fill a large pot with water and bring to boil. Working with two bagels at a time, boil each side for 2 minutes. Whisk egg in a small bowl and brush each bagel with it, then add your favorite toppings. Bake bagels for 20-22 minutes until golden brown. Let them cool for 10 minutes on a wire rack before serving.
Tips
For a neat presentation, tuck the edges of each ball under towards the center until the top of the ball is smooth. Then gently massage the dough ball against a counter top until it holds it shape. Then poke a hole through the center with your finger and stretch it into a 5cm circle.
When boiling the bagels start with top down first.
Don’t skip the egg wash; even if not using toppings it will give the bagels a beautiful golden shine. With toppings it will work like glue holding them to the bagel and preventing them from sliding off in the oven.
Pile topping towards the center and gently press them down to keep the from slipping off in the oven, especially cheese.
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