Brooklyn bagels

You may wonder why I decided to write about bagels this month. Well, here in New York, pizza shops are rapidly tapping into the breakfast market. Street vendors are starting to sell pizza at night, so why shouldn’t you offer breakfast? In these changing times, pizza sales sometimes need a boost. Especially for those of you with locations close to offices and schools, getting involved with breakfast could really make a difference. Coffee and bagels are big sellers in the morning as people make their daily commutes. Nowadays, everyone is looking to make a dollar. I say, if it makes you money, go for it!

You’ll Need:

4-5 c. all-purpose flour

1 pkg. active dry yeast
2 tsp. salt
1½ c. hot water (120-130°F)
2 tbsp. honey or sugar
1 egg white

Directions:

Combine 1 c. flour, yeast and salt in a bowl. Stir in water and honey or sugar and beat until smooth (about 3 minutes). Stir in remaining flour until the dough is soft. Remove the dough mixture from the bowl and place on a flat, floured surface. Knead the dough until it is smooth and elastic (about 15 minutes). Place in a covered bowl for 15 minutes to allow the dough to rise. Take the dough out and divide it into 12 equal parts, shaping each one into a round, flattened ball. With your thumb, poke a hole in the center of each ball and stretch, rotating to enlarge the hole to about 1” to 2” wide. Cover and let rise for 20 minutes. Boil water in a large pan (the water should be 2” deep); reduce heat and simmer. Add a few bagels at a time and leave the dough in for about 7 minutes. Remove from the pan and drain on a towel for about 5 minutes. Place the boiled dough pieces on a baking sheet and brush them with an egg white wash. Bake at 375°F for 30 minutes, or until done.

Chef Bruno is PMQ’s culinary advisor, with 40 years of international pizza experience. He is the corporate chef for Marsal & Sons, and the culinary coach of the U.S. Pizza Team.