"Making homemade bagels might sound like a big project, but the results are well worth the effort. 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 that gave way to a plush interior. We like to serve the bagels lightly toasted with a thin spread of cream cheese and keep our leftovers in zip-top bags on the counter. And for a little bit of fun: You can top these bagels with just about anything you like."
Homemade bagels can be made with a handful of pantry ingredients to yield a dozen chewy bagels. The cooking process uses a boil followed by oven baking to create signature chew, a tanned sheen, and a dense but not tough interior. Baking soda replaces lye in the boil and barley malt syrup is omitted to keep the recipe pantry-friendly. The finished bagels retain chewy texture, a shiny exterior without egg wash, a crisp shell, and a plush interior. Serve lightly toasted with cream cheese, store leftovers in zip-top bags, and top before baking with a variety of seeds or seasonings.
Read at Epicurious
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