The unmistakable shape and special texture make a real New York bagel. Although most of us can hardly rely on the supposed secret ingredient of this specialty, New York tap water, bagels can still be baked wonderfully in your own kitchen. The pastry curls taste great both savory and sweet!
The basis for the treats is a yeast dough, which you might already know from other recipes like my chocolate bagels or ham and cheese croissants. Sure, the ingredients are a little different, but the procedure remains mostly the same. In plain language, this means: Everything in a bowl, knead into a smooth dough and let it rise for an hour.
Now we just need to form the rings. To do this, we first divide the dough into eight balls. Now we poke our index finger through the middle of one ball and let the centrifugal force form the bagel with circular movements. Eight masterpieces later, we preheat the oven and bring a pot of water to the boil. We achieve the special texture of the bagels, which Americans like to describe as “chewy,” by briefly bathing the curls in the boiling water for about one minute. Afterwards, the bagels have to be baked in the oven and you have brought a bit of New York City home.
Have fun baking them!
- 450 g flour
- 50 g cornstarch
- 1 sachet dry yeast
- 1 tsp. salt
- 2 tablespoons brown sugar
- 300 ml water lukewarm
- Knead all ingredients in a large bowl until smooth. Cover well and let rise in a warm place for an hour or until doubled in volume.
- Form eight balls from the dough. Prick the center of the ball with your index finger and use circular motions to shape the bagels.
- Preheat oven to 180 °C convection and bring a pot of water to a boil. Bathe the bagels in the boiling water for one minute at a time. Then bake in the oven for 15 to 20 minutes.