Now, bagels are kind of expensive to buy where I am, and they're just not that good. They're dry, rubbery, and crumble way too easily. No matter how much cream cheese you load onto them as glue, they remain a crumbly, dry ring of disappointment.
Bagels are also an uncommon thing where I live, so there aren't exactly rows of them at the local bakery. They're found in the frozen food sections, for the most. One day I had one of those cravings that turns a person into a crazed, obsessed, hangry beast, and I decided to make my own darn bagels! My favourite: Everything bagels. Basically, it's an onion bagel with sesame and poppy seeds on top. Pair that with a good garlicky cream cheese and I'm just in heaven! A close second would have to be cinnamon raisin bagels with loads of juicy sweet raisins and a kick of cinnamon, with just a hint of earthy sweetness from the use of malt sirup.
A plain bagel recipe is pretty straightforward. Instead of regular flour, look for a gluten flour or a tipo00 flour. More gluten means a stretchier, more elastic doug that will get that shiny, beautiful chewy crust when finished. The recipe is as follows:
The method for rolling bagels is up for debate, but I don't really give a hoot about traditional methods for rolling bagels, as long as it ends up in my mouth. I simply rolled my dough into a ball, then stuck a finger through the middle, then stretched out the hole by rolling the dough around my fingers a bit before leaving them to rise for 10 minutes.
Instead of posting a hundred variations of the exact same recipe, I chose instead to write additions you can make to this standard, plain bagel recipe to make any bagel flavour you want to under the Plain Bagel Recipe. Plain bagels are great on their own, and to add flavouring, you only have to add more ingredients to your base dough, providing the ingredient isn't too wet. They also freeze very well. Just cut them in half before freezing to make thawing and toasting a breeze.
If you just have to roll it out like a New York pro, you can see how it's done in the video below:
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!