This Ice-T news really got me thinking though. HOW can you go your entire life without consuming a bagel? I almost would argue that he has the bagel confused for danish, crepe, or some other more niche breakfast food...but bagel? Really? He portrays a NYPD detective on Law and Order and you are telling me he hasn't delved into his character's persona and consumed his city's most iconic food. Upon instigating a massive Twitter feud, he also admitted to the fact that he has also never tried coffee...so I am thinking there are some bigger issues at bay here. I guess his drink of choice will always be traditional Liptons. See what I did there?
After reading about this debacle, I couldn't help but think...I want a bagel. I haven't had one in years. The whole "oooh carbs scary" mantra has steered me away from the bready, delicious, product. I had a strange desire to make croissants, because everyone knows they are soooo much healthier than a bagel and stumbled upon this YouTube channel - Joshua Weismann. Check him out please. His videos are simple, artistic, and super helpful. He gives step-by-step instructions on how to tackle more difficult recipes like Sourdough bread, pizza dough, croissants. Then I saw his video for New York Style Bagels and the bagel gods were telling me that I needed one. By watching his video, I gained the confidence to tackle this feat. Guess what? They turned out pretty amazing. I think you too can find the inspiration and courage from his video too.
1 1/2 tbsp granulated sugar
1 1/4 cup warm water (around 90 degrees)
3 1/2 cups bread flour
1 tsp kosher salt
1 tsp olive oil
toppings of your choice (Trader Joe's Everything but the Bagel Seasoning, Sesame Seeds, Cinnamon Sugar etc)
Combine the warm water, sugar, and yeast in a small glass jar (I use my pyrex measuring cup) and stir until the yeast dissolves. Let it sit for 10 minutes. The mixture will have "puffed" up when it is ready. In a large mixing bowl mix flour and salt together. Slowly add in the water mixture and combine ingredients together with your hand. On a lightly floured surface, knead dough by hand for 10 minutes. Alternatively, you can use a KitchenAid Mixer with the dough hook attachment to knead the dough. Once the dough is a silky, smooth consistency, form it into a ball. Place the dough ball into a lightly oiled medium sized bowl. Toss around so the dough gets covered with oil. Cover with a damp towel or saran wrap and let rise for 1.5 hours or overnight in the fridge. Punch down the dough, remove it from the bowl and place on a lightly floured surface. Divide the dough into 8 evenly sized pieces. For each of the pieces of dough into balls or rolls. Place on a baking sheet and let rise for one hour. Meanwhile bring a large pot of water to a boil. Preheat your oven to 425 degrees Fahrenheit. To shape the bagels, press your thumb and index finger through the center and begin to stretch the dough out slightly until the whole is about 1 inch in diameter. I would recommend making them larger than you would think because, if you look at my photos, my holes seemed to have disappeared. Lightly grease a baking sheet. To boil the bagels individually place 2 - 3 bagels (do not overcrowd) into the boiling water. Cook for one minute, flip them over and cook for another minute. Place the bagels onto the lightly greased baking sheet. Continue boiling the bagels until all are done. Top the bagels with whatever your preferred seasoning is. Bake for 20 minutes.