These are the bagels my dad has been making since we were kids. The recipe came from a very old magazine. When I asked him for it, he found it was barely legible anymore so he typed it out for me. And then he made a batch. And he made a little video to show you how to roll the balls.
New York Bagels
Makes 12 bagels
2 packages of yeast
4 1/4 to 4 1/2 cups flour
One and a half cups lukewarm water
3 tablespoons sugar
1 tablespoon salt
In large mixer bowl combine yeast and 1 3/4 cup flour.
Combine water, sugar and salt.
Add to yeast mixture.
Beat on low speed for 1/2 minute scraping sides of bowl constantly.
Beat three minutes at high-speed.
By hand stir in enough of remaining flour to make a moderately stiff dough.
Turn out on a lightly floured surface and knead till smooth; 5 to 8 minutes.
Cover; let rest until dough almost doubles in size.
Cut into 12 portions; shape into smooth balls. (see his video)
Punch hole in center with floured finger.
Pull gently to enlarge hole.
Cover and let rise to 20 minutes.
In large kettle* or pan combine 1 gallon water and 1 tablespoon sugar.
Bring to boil; reduce to simmer.
Cook bagels four or five at a time.(Don’t crowd them because they will rise some). Cook for 3 ½ minutes then turn over and cook other side for 3 ½ minutes.
Drain; place on ungreased baking sheet.
Bake at 375 for 30 to 35 minutes until golden brown.
Ken's notes on dough:
Make sure that the dough is stiff enough that it doesn't stick to your fingers when handling it. That is important when making the donut shaped bagels. Mine stuck to the board and fingers as I formed them and when they rose the second time they stuck to the counter and got all misshapen when I tried to pick them up.
My note on Ken's note:
Who cares?! They look and taste delish and homemade misshapen is better than perfect out of a plastic bag any day!
Ken's rolling technique:
Make sure that the dough is stiff enough that it doesn't stick to your fingers when handling it. That is important when making the donut shaped bagels. Mine stuck to the board and fingers as I formed them and when they rose the second time they stuck to the counter and got all misshapen when I tried to pick them up.
My note on Ken's note:
Who cares?! They look and taste delish and homemade misshapen is better than perfect out of a plastic bag any day!
Ken's rolling technique:
*kettle? I assume they don't mean a teakettle. Is anyone else picturing one of those things that hang over a campfire? Let's just go with a large pot. Or a cauldron.
