A silver lining for this pandemic is that human civilization – which was known to be resistant to all gluten products a few months ago – recognized an inevitable fact: bread is and has always been the ultimate comfort food.
While bagels are not quite as ubiquitous as bread, they are essentially a variation of the same (or very similar) ingredients, with one distinct difference in the process: cooking. That's right – you cook bagels!
Whether you're trying to spend time at home or are just in the mood for some bagels, this simple recipe from Baker Nate Gualtieri is for you.
Total time: 2 hours 1
Active time: 30 minutes
Makes 10 bagels
- 1 1/3 cups (300 grams ) warm water (85-90 ° F or about 30 ° C)
- 1 1/2 tablespoons (23 grams) granulated sugar
- 1 tablespoon (10 grams) instant dry yeast
- 3 1/2 cups (500 Grams of bread flour plus extra for counter
- 1 1/2 teaspoon (8 grams) kosher salt
- 1 tablespoon (6 grams) olive oil or vegetable oil
- flaky salt
- black and white sesame seeds
- egg wash (1 egg whipped with 1 tablespoon of water) or vegan butter
Make a shaggy dough
- Combine warm water, sugar and yeast in a medium-sized bowl. Let the mixture sit for 10 minutes until it looks puffy.
- Mix the flour and kosher salt in a separate, larger bowl.
- Add yeast mixture to the flour mixture and combine the two mixtures with your hands or a wooden spoon. Mix until the dough looks "shaggy" (as seen in this video at 2:00 am).
Knead the dough.
- Clean and clean about 1 square foot of work surface for kneading (do not flour the countertop).  Put shaggy dough on the counter and knead by hand for about 10 minutes until the dough comes together and all the last pieces of flour have been picked up. (After kneading, the dough should be fairly smooth, as seen at 2:47.)
- Shape the dough into a tight ball by pulling on the bottom of the dough and inserting it and then the seam on a flour-free one Roll surface. (For complete instructions on kneading, see this video.)
- Brush the dough with olive or vegetable oil and place the dough seam side down in a large mixing bowl.
- Cover with a clean, damp towel or plastic wrap and let rise for 1 hour (the dough should have doubled after 1 hour).
Make the balls
- Sprinkle additional flour on a clean counter.
- Put the dough on the counter and divide it into 10 equal pieces. (It's helpful to have a scale – in this case, each ball should weigh around 80 grams – but if you don't have one, do the best you can.)
- Pin the edges of each piece of dough together to form a small ball (as before when kneading) Use your hands to roll the seam face down on a non-floured surface until each ball becomes taut.
- Place the balls 3 to 4 inches apart (make sure the balls don't touch) on a metal pan ;; cover with a clean, damp towel; and let go for 15 minutes.
- Bring a large pot of water (the larger the better) to a boil on the stove and preheat the oven to approx. 220 ° C.
- To form balls into bagels Coat your thumb and index finger with flour, and then slide them through the center of each dough ball to form a hole.
- To enlarge the hole, rotate each ball around your fingers. Make sure the thickness is even around the entire bagel.
- Drop bagels in boiling water and let the heat simmer. (It is possible that not all of them fit in the pot at the same time – in this case, cook in batches.)
- Let the bagels boil for 1–2 minutes (for a tougher appearance, go for the full 2 minutes) and then turn over (with a tool so that you can do not burn) on the other side and cook for another 1-2 minutes.
- Use a pair of pliers or a fork to remove the bagels from the water and put them back on the lined metal pan.
- Brush tips of bagels with egg wash or melted vegan butter and sprinkle with the desired toppings.
- Bake bagels for 20 minutes.
Nate Gualtieri is a writer and home baker behind The Kitchen Queer, a bakery popup that operates in places in Los Angeles. You can find him on Instagram.