Brooklyn Bagels: A New York Ritual of Resilience and Flavor
Each bagel begins as a simple ball of dough—
pressed into form, rested, then dipped in simmering water as if baptized by steam.
Bread passed through generations of kitchens where flour meant faith.
Ingredients
(Makes 12 Bagels)
- 2 cups warm water (105°–115°F)
- 2 cakes (0.6 oz) compressed fresh yeast or 2 packets active-dry yeast
- 5½ cups white bread flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- Optional toppings: poppy seeds, sesame seeds, dried onion flakes, caraway
The Process:
1. Mix & Knead
In a large bowl, dissolve yeast in warm water. Add sugar and let stand until foamy, about 5 minutes.
Stir in flour and salt. Knead until the dough is smooth and elastic—about 10 minutes by hand or 6 minutes with a stand mixer.
2. First Rise
Place dough in a lightly oiled bowl, cover with linen, and let rise at room temperature until doubled—about 1 hour.
3. Shape
Punch down the dough and divide into 12 equal pieces.
Shape each into a ball, then poke a hole through the center with your thumb.
Gently stretch into an even ring. Place on a parchment-lined baking sheet.
4. Rest
Cover with a clean towel and let rest for 15–20 minutes while you bring a large pot of water to a simmer.
5. Poach
Working in batches, drop bagels into simmering water.
Poach for 1 minute per side, turning once, until puffed and glossy.
Remove with a slotted spoon and return to the baking sheet.
6. Top & Bake
Brush with egg wash (optional), sprinkle with toppings, and
bake at 425°F (220°C) for 20–25 minutes, or until golden and firm to the touch.
7. Cool
Transfer to a wire rack.
Let the kitchen steam and settle as the bagels cool to reveal their final texture—resilient, golden, ready to gather you.
H&F Pairings
- Honeyed cream cheese + lavender sea salt — for a poetic morning
- Lox, pickled onion, dill, and a whisper of caper — for tradition
- H&F Jams or Jelly — for an afternoon in sunlight
Let the rise happen like prayer—not rushed, not loud, but sacred.
Because a good bagel doesn’t just feed you—
it gathers you.
With steam, spirit, and sesame,
