Brooklyn Bagels



4-5 c. all-purpose flour

1 pkg. active dry yeast

2 tsp. salt

1.5 c. hot water (120-130F)

2 T. honey or sugar

1 egg white


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 a 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 it to enlarge the hole about 1" to 2" wide. Cover and let rise for 20 minutes.

Boil wate in a large pan (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 375F for 30 minutes or until done. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno