I’m not going to tell you much about bagels, but these are way, way, way more interesting than any bagel you can buy in an English supermarket.
They are a faff to make, but also quite a lot of fun if your weekend isn’t too busy. It’s not a task for a working weekday.
Here’s a version of the recipe with much better photos than mine, and a New Yorker’s take on their authenticity. I won’t join that debate… I have no credentials for an official opinion on bagels. But, having made them with my own hands, I’d feel much happier talking to a New Yorker about bagels.
Be aware, this recipe makes a load of bagels (I made 24 of the size you would typically buy here in the UK) and they all need to proof overnight in the fridge. The day I made these I was unusually delighted to find our fridge was empty. I needed two-thirds of the total shelf space in our fridge. Don’t make these bagels just after your weekly food shop.
Also, you will need a bagel eating strategy. The 24 bagels this recipe made are awesome for two days at most.
can’t shouldn’t eat 24 bagels in two days.
If you’re the same, you should plan for this.
Thankfully, we took most of this batch to a BBQ where they doubled up as fancy burger buns, and very few passed the two day mark when we established their basic life-span.