Growing up on the East Coast there are some things you have regularly and don't realize how good they were until you're gone. A perfect example of East Coast goodness that I often miss living out on the West Coast are bagels ! A classic NY style bagel is just perfect: slightly crispy exterior and chewy interior. All the toppings are coated on both the top and bottom to ensure a unique experience of sesame, poppy or everything goodness! Some bagel shops around have definitely been able to muster up some good ones but as a family of 5, buying GOOD bagels on the regular can get kind of spendy, and unfortunately, the grocery store variety just doesn't do it for me!
Enter me. Crazy mom that decides, hey...I can surely take on the bagel category and ROCK IT! After many attempts, lots of tweaking, I finally mastered quite a delicious bagel that is not only amazing, but also fairly quick to make and most importantly kid approved.
If you are comfortable making bread or pizza dough, bagels aren't too far off. The biggest key factor is boiling the bagels before baking ~ this step CAN NOT be skipped! Boiled bagels are what those TRUE bakery bagels are made of. The boiling is what gives the bagels that shiny crispy exterior crust and sheer perfection.
Follow my step by step instructions for these incredible breakfast treats. They are sure to impress any guest, especially with a lovely spread of smoked salmon and flavored cream cheeses. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.
A look at the dough after mixed. It should be quite dense and will stick to your dough hook.
Coat your bowl with a bit of olive oil and place your dough ball in, cover with damp cloth and let rise for about 30 minutes.