Homemade Bagels, à la Jo Goldenberg Recipe (2024)

FAQs

What is the secret to making bagels? ›

Making Homemade Bagels is cheaper than buying them. Although going to a bagel shop makes for a delicious meal, it gets expensive quick. That's why we love making them at home. This recipe gives you all the things you want in a bagel.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

Unlike the traditional boiling method, Janelle says Einstein has steam injection ovens that simulate the boiling process. “They're steamed for, I'd say, about 30 seconds,” Janelle said.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

HOW LONG DO FRESH BAGELS LAST? Fresh bagels are best eaten on the same day they're baked. When stored at room temperature in a paper bag, fresh bagels can last for about two to three days. Fresh bagels can last for about three to four months when stored in the freezer, and thawed in a toaster.

It all comes down to density. Bagels are more dense -- imagine those six slices of bread squeezed together. This is what gives bagels their chewy texture but also ups the calories. As for the different bagel flavors, some have more calories than others.

One of the most important steps in making bagels. is boiling before baking. Baking the dough right away gives a bagel with a matte. finish and an open interior structure. Boiling the bagel pre gelatinizes the crust.

Can I make bagels with pizza dough? ›

Usually, one standard ball of pizza dough will make about 4 large or 6 mini bagels, but this recipe is all about eyeballing, so don't overthink. The dough you buy is already proofed, so it is just about forming, boiling, and baking!

BOILING. Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded.

But there's no boiling of the bagels baked by upstart Noah Alper, who opened Noah's New York Bagels almost two years ago. Steam is injected into Noah's oven to create fluffy, puffed-up bagels.

By 2014, the bagel brand, which now consisted of Einstein Brothers, Noah's New York Bagels, and Manhattan Bagel, was sold to JAB Holding Company for around $374 million. In 2021, Einstein Bros. merged with fellow JAB brands Panera Bread and Caribou Coffee to form Panera Brands.

When asked why the company closed so much earlier than other SUB restaurants, an employee stated that they close early because they are a new company. Einstein Bros. Bagel Company is trying to get a feel for what business will be like before they extend their hours.

A good bagel should have a thin, shiny, crackly crust spotted with the kind of microblisters that you can only get from proper boiling followed by a high-temperature bake. It's these little bubbles that add both surface area and crunch.

6) For the bagel you want, tweak your boil time

The shorter boil means the crust has less opportunity to preset, which allows more rising, and thus a “fluffier” bagel. If you want a chewier bagel, both internally and externally, boil the bagels a little longer (90 seconds each side).

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.