In a recent article published by The New York Times, author Claire Saffitz provides a detailed guide on how to make homemade bagels. The recipe results in a dozen traditional chewy, crusty bagels that are much fresher and tastier than store-bought options. The process involves mixing the ingredients, forming the dough, boiling, topping, and baking the bagels. The recipe requires a few hours to complete, making it an ideal weekend project for those looking to try their hand at baking.
The ingredients needed include water, barley malt syrup, yeast, bread flour, salt, and various optional toppings such as sesame seeds or garlic. The article also provides helpful tips on alternative ingredients and equipment that can be used to achieve the desired texture and flavor of the bagels.
The process involves kneading the dough, letting it rise, shaping it into rings, boiling them in water with barley malt syrup, and adding toppings before baking in the oven. Each step is described in detail, making it easy for even beginners to follow along.
The article emphasizes the importance of the boiling step in achieving the classic chewy texture of bagels and provides troubleshooting tips for those who may encounter difficulties. It also includes recommendations for storing and freezing the bagels for future consumption.
Overall, this guide provides a comprehensive and informative look at how to make homemade bagels from scratch, allowing readers to enjoy the satisfaction of creating a delicious breakfast treat in their own kitchen.
Note: The image is for illustrative purposes only and is not the original image of the presented article.
