Levy's Bagels

Oven fresh bagels. If you ask me, there's really nothing better. Not on your life. I was born and bread in the great bagel state of NJ home of HOT BAGELS & MORE. Nothing makes me happier then salmon, a bit of butter, avocado and red onion on an everything bagel. nothing.

I started my bagel quest in June and in four-five short months later, I believe I've got it down
I've tried a variety of recipes in my search but the best I've found is Rose Levy Beranbaum recipe for Levy's Bagels in The Bread Bible its easier then it looks.

this is how i make 12 bagels using her recipe.

day 1/3

Dough Started (Sponge)

instant yeast 1 tsp
water at room temp 2 1/4 liquid cups
King Arthur bread or high gluten flour 3 cups

Whisk together in a mixing bowl 2 minutes, until very smooth; scrape down the sides. the sponge will be very thick. cover with plastic wrap. set aside.

Flour Mixture
King Arthur bread of High Gluten Flour 2 1/3 cups
instant yeast 1 tsp
sugar 1 tbs
salt 1 tbs
black pepper 1 tbs

combine and add the ingredients for the flour mixture. sprinkle the mixture over the sponge; do not stir. cover with plastic wrap and let stand for 1 to 4 hours at room temperature, or, for the best flavor development 1 hour at room temp and refrigerate over night ( i ALWAYS refrigerate), or up to 24 hours.


day 2.
take the sponge/flour mixture out of the fridge and let sit at room temperature for 30 minutes.
with a wooden spoon or your hand, stir the flour mixture into the sponge until it becomes too stiff to mix. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 mintues just to begin to develop the gluten structure; scrape and gather the dough as you knead it. At this point it will be sticky. Cover it with teh inverted bowl and allow it to rest for 20 minutes. (This rest will make the dough less sticky.)

Knead the dough for another 10 to 15 minutes or until it is very smooth and elastic. It should be barely tacky ( slightly sticky) to the touch.


Let the dough rise.
Place the dough in a 4 quart lightly greased bowl. Press the dough down and lightly coat. Cover the container with a lid or plastic wrap. Allow the dough to rise for 1 -2 hours ( ideally at 75-80*) or until doubled.

Deflate the dough by firmly pushing it down. Give it a envelope turn and set it back in the container. Oil the top of the dough, cover it, and refridgerate for atleast 4 hours or overnight.

if you want to make the bagels later, at this point the dough can be wrapped and chilled for two days.



im gettin started on day 2's steps right now, so there's more to come.