Bagels, a beloved staple of breakfast tables and bakery shelves, boast a rich history and a unique flavor profile. Originating from Jewish communities in Poland during the 17th century, these round bread rolls with a distinct chewy texture were traditionally made by hand and boiled before being baked. Today, bagels come in various flavors and sizes, but the classic plain and sesame seed varieties remain enduring favorites.
The flavor profile of a bagel is characterized by a dense and chewy interior, encased in a slightly crispy and golden crust. The dough is typically made from high-gluten flour, water, yeast, salt, and sometimes sweeteners like malt syrup or honey. Bagels can be sweet or savory, with the addition of ingredients like cinnamon, raisins, garlic, onion, or poppy seeds, which enhance their taste.
Bagels are commonly served sliced horizontally, creating two halves that can be toasted or enjoyed as is. They are often spread with cream cheese, a luscious and creamy accompaniment that pairs perfectly with their texture. Other popular toppings include butter, jam, peanut butter, or Nutella. For a heartier option, bagels can be used as a base for sandwiches, filled with various combinations of deli meats, cheeses, vegetables, and spreads.
Additionally, bagels lend themselves well to cultural interpretations and regional preferences. In New York City, for instance, the “New York-style” bagel is revered for its larger size, doughy interior, and crispy exterior. It is commonly topped with lox (smoked salmon), cream cheese, red onions, and capers, creating a classic combination known as a “lox bagel.” Similarly, in Montreal, the bagels have a unique twist with a sweet and slightly denser profile, often featuring toppings such as sesame seeds or poppy seeds.
Whether enjoyed as a quick breakfast on the go or savored as part of a leisurely brunch, bagels offer a delightful combination of flavors and textures. With their rich history, diverse flavors, and versatile serving options, these circular delights continue to captivate taste buds around the world.
Bagels
Ingredients
- 4 Cups bread flour
- 2 Tsp active dry yeast
- 2 Tbsp granulated sugar
- 1 ½ Tsp teaspoons salt
- 1 ¼ Cups warm water
- 1 Tbsp vegetable oil
- Optional toppings: sesame seeds poppy seeds, dried onion flakes, coarse salt
Instructions
- In a large mixing bowl, combine the bread flour, yeast, sugar, and salt. Mix well.
- Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
- Coat a large bowl with the vegetable oil, then place the dough in the bowl, turning it to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball.
- To form the bagels, take one dough ball and poke a hole through the center with your thumb. Gently stretch the hole to create a bagel shape. Repeat this step with the remaining dough balls.
- Place the shaped bagels onto the prepared baking sheet, leaving enough space between them. Cover the bagels with a clean kitchen towel and let them rest for about 15 minutes.
- Bring a large pot of water to a boil. Carefully place 2-3 bagels at a time into the boiling water and cook for 1-2 minutes on each side. Remove the bagels with a slotted spoon and place them back onto the baking sheet.
- If desired, sprinkle your chosen toppings onto the boiled bagels.
- Bake the bagels in the preheated oven for 15-20 minutes, or until they turn golden brown.
- Remove the bagels from the oven and let them cool on a wire rack before serving.
