Let's hear it for New York (bagels)

New York has been on my mind a lot these days, both because it has been dominating COVID-19 news cycles and because I now have a weekly videochat talk with four of my college roommates, all of whom live in NYC, which is a real treat. This pandemic is stressful and scary, certainly, but there are silver linings.

My friends who live in NYC are still finding joy every day, and for many of them, there is still no place they would rather call home, which is saying a lot, particularly for a close friend who contracted coronavirus. New Yorkers are the epitome of resilient. Perhaps that has been why I have been craving a bagel and lox in the days of quarantine.

Also, my mom is Jewish, and my dad is Catholic, so perhaps a leavened, historically Jewish bread that symbolizes the eternal cycle of life is the best way for me to honor my Jewish / Catholic roots over Passover / Easter weekend.

I am definitely not alone in my homemade bageling. Instagram and Facebook have been populating with many home bagel chefs. I have observed many a bagel in my feed, but the two that caught my eye most were Amy Chung’s and Talia Lerner’s. Amy’s sister flew from NYC to Seattle to spend time at home, and apparently, to become a bagel expert. Talia has made these for her son and posted this recipe.

I triangulated between the two recipes to post my own here. Enjoy with cream cheese, thin sliced onions, tomatoes, and lox. Or toast with salted butter, melt some Jarlsberg cheese on one side (I use a few seconds in the microwave), add a fried egg, and top with crispy bacon. You can’t go wrong.

It’s time to BYOB (Build Your Own Bagels).

RECIPE

INGREDIENTS

Bagels

1 packet of yeast
4.5 teaspoons sugar
1.25 cup water
3.5 cups bread flour
1.5 teaspoons salt

Boiling

Large pot filled with water
1-2 tablespoons honey (the more you use, the darker your bagels will look)
2 tablespoons baking soda

Topping

1 egg (for egg wash)
Toasted sesame seeds (or the topping of your choice)

RECIPE

Add sugar to water and put in microwave for 30 seconds. Stir gently to dissolve sugar. Sprinkle yeast on top. Allow the yeast to do its magic undisturbed for 5 minutes.

Mix the flour and salt in a large bowl. Make a well in the middle and pour in half of the the yeast and sugar mixture. Mix and stir, and pour the remaining mixture. Add extra water if needed. You want a moist and firm dough after you have mixed it. Knead the dough in the bowl until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.

Punch the dough down. This will feel oddly cathartic, and maybe a little disturbing because you are literally punching dough and probably enjoying it more than you thought you would. Let it rest for another 10 minutes. Journal a little about your feelings.

Pre-heat your oven to 425 degrees Farenheit.

Fill your pot with water, add baking soda and honey, and heat to boil.

Divide the dough into 8 equal pieces by cutting into quarters, and then cutting the quarters each in half to make little pie-shaped wedges. Shape each piece into a round ball of dough following these the video directions (3:03). Cover with a dish towel and let the balls rest for 10 minutes (I know).

Pinch each tender little ball to make a hole in the center and gradually expand the hole until it looks like the right size for a bagel. In case the photo below is not enough, watch the video instructions (4:10).

Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling without crowding. Cook the bagels for 1-2 minutes per side (the longer the cook, the chewier the bagel. I liked a 90 second or 2 min per side cook).

In the land of boiling water, baking soda, and honey…

Take out the bagels and lightly beat 1 egg with a fork. The egg is now “egg wash,” even thought it will never clean anything. Paint the egg wash on to the bagels. Sprinkle, ok, deluge the bagels with sesame seeds.