That’s what the neon sign in the bagel storefronts read on Thirteenth Avenue in Brooklyn, where I grew up. On many Motzei Shabbosim (Saturday Nights) in the winter, we would go with my father to pick up some hot, mouthwatering bagels. So, I thought - what better way to break a fast than on fresh, homemade bagels? My bagels came out of the oven at break-fast time and were awesome! For a crowd of 9, we polished off 15 bagels! And they were fun to make and didn’t take all day like traditional breads. Many years ago, when I first tried this recipe and before there were any bagel stores in Lakewood, my husband and I dreamed of opening a bagel shop. Today, more than 25 years later, we’re both in the food business but have yet to own a bagel store…..
- 1 package active dry yeast
- 1 1/2 cups water
- 1 Tablespoon sugar
Combine in a bowl. Add:
- 5 cups flour
- 1 Tablespoon salt
- 2 Tablespoons sugar
Preheat oven to 350 degrees and prepare a pot of boiling water.
Shape into bagel rings by wrapping the rope around your 4 fingers, overlapping the dough by one inch. Squeeze the overlapped dough like play dough until it is totally integrated.
Rise another 20 minutes.
Cook in boiling water, 3 minutes on first side and 2 minutes on second side. Remove from water and place on a baking sheet lined with parchment paper. Sprinkle with seeds of your choice (poppy, sesame, kosher or sea salt, minced onion, minced garlic, or ”everything” spice blend) while bagel is wet from the water.
Bake in 350 degree oven for 30 minutes. This will give you a soft bagel. If you prefer a crispy bagel, bake at 450 for 20 minutes, and turn over and bake the second side, if necessary for 5-10 minutes.