The bagel, with its iconic ring shape and chewy texture, has a rich Jewish history dating back to the 17th century in Poland. It is believed to have originated in Jewish communities as an alternative to the more common, round, and braided challah bread. The word “bagel” is derived from the Yiddish word “beygl, meaning “ring” or “bracelet.” Its distinct shape makes it fast to cook, and easy to store, thus a popular choice among Jewish bakers and traders. Over time, bagels spread to Jewish communities in other parts of Europe and eventually found their way to North America during the late 19th and early 20th centuries, brought over by Jewish immigrants. Today, bagels have become a beloved and versatile staple in many cultures, enjoyed with various toppings and fillings around the world. Due to their round shape, many people like to eat them before fasts along with other round foods like eggs or lentils, relating to the cycles of life and renewal.
Ingredients:
- 1 and 1/2 cups warm water
- 2 teaspoons active dry yeast
- 4 cups bread flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 tablespoon vegetable oil (for the dough)
- 1 tablespoon honey or malt syrup (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt
Instructions:
- In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the bread flour, granulated sugar, and salt. Add the yeast mixture and vegetable oil to the dry ingredients, and mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Once the dough has risen, divide it into 8 equal pieces. Shape each piece into a ball and use your finger to poke a hole through the center, stretching it to form the bagel shape. Place the bagels on the prepared baking sheet.
- In a large pot, bring water to a boil, and add the honey or malt syrup. Boil the bagels, two at a time, for about 1 minute on each side. Remove them with a slotted spoon and place them back on the baking sheet.
- If desired, sprinkle the bagels with sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.
- Bake the bagels in the preheated oven for about 20-25 minutes or until they turn golden brown and have a slightly crispy crust.
- Let the bagels cool on a wire rack before serving.
Enjoy your freshly baked bagels with your favorite spreads, fillings, or as a delicious sandwich!
