Alma Bax 
Anna Olson is a professional baker who specializes in classic New York bagels. She has been making them for over 25 years with her family’s recipe, and she wants to share it with the world.
Anna Olson is a famous chef who has been featured on the Food Network. She has also written many cookbooks and created the recipes for her bagels, which are now available at stores nationwide.
Chef Anna Olson’s wonderful kitchen has classic bagels on the menu, and she’ll show you how to prepare them from scratch!
Follow the steps in the recipes below!
Ingredients
Sponge
- 2 14 cup warm water (550 mL) (110 F/43 C)
- 4 g instant dry yeast, 1 tsp
- 3 cups bread flour (450 g)
Dough
- 3 tablespoons (3 grams) quick dry yeast
- 30 g honey, 2 tbsp
- 2 12 cup bread flour (375 g)
- 15 g salt (1 tbsp)
Assembly
- 30 g honey, 2 tbsp
- 5 g baking soda (1 tsp)
- 1 gently whisked egg white
- toppings: poppy seeds, sesame seeds, onion flakes, etc.
Instructions
- To make the sponge, combine the water, yeast, and flour in a mixer bowl (or a large mixing bowl) or in a large mixing bowl. Allow 10 minutes for this to settle.
- To make the dough, combine the yeast, honey, flour, and salt in a mixing bowl with a dough hook on low speed until the dough comes together, then raise the speed one level and knead the dough for approximately 7 minutes until it is elastic. Place the dough in an oiled basin, cover, and set aside for an hour at room temperature before chilling overnight. If making the dough by hand, stir the ingredients into the sponge with a wooden spoon until the dough turns firm, then turn out onto a work surface and knead for approximately 10 minutes, or until elastic.
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and prepare two baking pans with parchment paper.
- Turn the cold dough out onto a lightly dusted work surface and divide it into 12 pieces of 110 g each (using a scale). Make a ball out of each piece of dough. There’s no need to let the dough rest in this case.
- You have the option of shaping the dough in one of two ways:
a) Roll and Twist – for a taller bagel with a more defined hole, roll each ball of dough into a rope about 8 inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm), rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole – for a flatter but broader bagel, poke a hole in the center of the dough ball with your thumb and roll it into form with your floured hand in the centre. Cover with a tea towel and set aside for 15 minutes on the baking pan (6 per tray).
- Bring a large stockpot halfway filled with water to a boil, then prepare your egg white and bagel toppings. 2 tbsp (30 g) honey and 1 tsp (5 mL) baking soda per 2.5 liters of water Drop the bagels into the water one at a time using a slotted spoon, being careful not to overcrowd the water (3-4 bagels at a time). Return the bagels to the baking pans after boiling for 90 seconds to 2 minutes (the longer the boil, the chewier the crust).
- Brush each bagel with the egg white and top with desired toppings. Bake the bagels for 20 minutes, then turn off the oven and open the door, allowing the bagels to continue to bake for another 10 minutes. Warm or toasted bagels should be placed on a cooling rack to cool before eating.
Notes
The bagels are best eaten the same day they are prepared, but they may be toasted for up to two days. Bagels yielded: 12 × 110 g bagels 75 minutes of rest time plus overnight.
Anna Olson is a chef and owner of CLASSIC Bagels in Minneapolis, Minnesota. Her recipes are simple and easy to follow. She has a recipe book that is perfect for everyone’s kitchen. Reference: anna olson recipe book.
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