"With nothing more than a handful of staple pantry ingredients, you can make a dozen delightfully chewy bagels that rival the most viral of New York bagel shops. The alchemy of the perfect bagel all comes down to a two-pronged cooking process: once in boiling water and once in the oven. This dual approach gives the bagels their signature chew, tanned sheen, and pleasantly dense (but not tough) interior."
"This homemade bagel recipe uses baking soda in place of the typical lye, and forgoes the need for specialty sweeteners like barley malt syrup. These swaps truly make this recipe pantry-friendly, and the end result does not suffer in the least. In fact, when tasted side by side against bagels made with these ingredients, the bagel dough performed just as well, if not better. They still had a chewy texture, shiny exterior (without the need for an egg wash), and a crisp shell"
Homemade bagels can be made with a handful of pantry ingredients to yield a dozen chewy, dense-but-not-tough bagels. The characteristic chew and glossy, tanned exterior come from a two-step cooking process: briefly boiling the shaped dough, then baking. Using baking soda instead of lye and omitting specialty sweeteners like barley malt syrup keeps the recipe pantry-friendly without sacrificing texture or flavor. The finished bagels have a chewy crumb, shiny exterior without an egg wash, and a crisp shell that gives way to a plush interior. Serve lightly toasted with a thin spread of cream cheese and store leftovers in zip-top bags at room temperature. Toppings can include furikake, sesame, raw sugar with gochugaru, grated Parmesan, sliced jalapeño, cheddar, or big flakes of sea salt.
Read at Bon Appetit
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