Homemade Bagels, à la Jo Goldenberg Recipe (2024)

FAQs

Why do you have to boil homemade bagels? ›

A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.

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.

That is what really tells which Goldbergs are the real ones. A real Goldberg bagel is pretty much the same recipe Izzy took from Poland, made with four ingredients: flour, water, yeast and malt. The bagels are formed either by hand or machine, and placed on wooden boards that are dusted with cornmeal.

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.

Some recipes also call for the addition of sugar (I like to use brown sugar) or baking powder to help give the bagels more color or shine. Boil each bagel on one side for about 1 minute, then flip and let them boil on the other side for the same amount of time.

Most bagels are made from refined flour, which has reduced fiber and vitamins. Flour is often enriched with additional vitamins, but not fiber.

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.

STEP 3 - BOIL

Our bagels are brought to a simmer in honey water for a distinctive flavor. The honey provides a hint of sweetness and helps the seeds adhere to the bagel.

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.

Why do you put eggs in bagels? ›

The standard recipe remains pretty much the same, except egg yolks are added into the mix, which changes the bagel's texture. Typical bagels have a crispy outside and a chewy interior. But the addition of the yolks makes for an all-around softer bagel.

INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, SHORTENING (PARTIALLY HYDROGENATED SOYBEAN OIL), HIGH FRUCTOSE CORN SYRUP, NATURAL AND ARTIFICIAL FLAVORS, MOLASSES, SALT, BAKING SODA, AND SOY LECITHIN.

A bagel is an iconic New York food. It's a round bread, with a hole in the middle, savory, crunchy on the outside and chewy on the inside. It's topped with seasonings and traditionally filled with cream cheese and smoked fish. It's most known as a breakfast item but can be eaten at brunch or lunch time.

SIMPLE ALWAYS WINS. That's why we start with simple, everyday ingredients you know and trust – flour, water, brown sugar, salt and yeast.

In part, the bagel became largely associated with Jewish culture because boiling bread before toasting it served as a loophole to get around the laws that banned Jews in Poland from baking bread.

According to Dictionary.com, Merriam-Webster and the Oxford dictionaries, that is a factual statement. To hom*ogenize and paraphrase their definitions, they state that a bagel is a ring or donut-shaped roll that is first boiled and then baked.

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.

Why are bagels first boiled or steamed? Because either method of applying heat pregelatinizes the starch on the crust; this is why bagels are so shiny after they bake. The trade-off for steaming instead of boil- ing is that when you steam bagels on a sheet pan, the base of the bagel is not pregelatinized.