Pizza dough is so versatile! It is great for making bagels!
Bagels are made out of flour, water, salt, yeast, and malt. Its dough is boiled and then baked. The earliest written references to bagels were from Krakow, Poland in 1610. Bagels were brought in the United States during the late 19th century by Eastern European immigrants. Bagel bakeries thrived in New York City.
Bagels have always been in my life. My brother and I loved to eat them as kids. He would eat the savory bagels, while I would eat the sweet ones. When I was older I decided to try more savory bagels and figured out they were delicious. My favorite savory bagels ended up being egg or sesame bagels at small mom and pop bagel places in New York State. They always said the secret was in the “water”. Nowadays, I am always on the lookout for a good New York style bagel place.
Yields 4 Bagels
Prep Time 5 min
Cook Time 2 min
Bake Time 18-20 min
9 oz soft pizza dough
Pinch of Kosher salt
Pinch of white sugar
Egg wash, (1 egg beaten with a little water)
Bagel garnishes (sesame seeds, everything Bagel seasoning, poppy seeds, etc.)
Serve with cream cheese
Preheat oven to 400 F
Divide pizza dough into 4 equal parts. Roll into 4 balls. Push one finger through the dough to make a hole. Shape dough into a ring shape.
Have the dough rise for fifteen minutes to an hour in a warm part of the kitchen or place in the warm oven for 5-10 minutes to rise.
Boil a pot of water. Add a pinch of salt and sugar to the water to season it.
Add the bagels to the water and boil for 2-3 minutes.
Place bagels onto a baking sheet lined with parchment paper.
Brush bagels with egg wash. Sprinkle bagel garnishes onto the bagels.
Bake in the oven for 18-20 minutes.
Serve hot or at room temperature with cream cheese.
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