Bagel Little Ferry is a delightful twist on the classic bagel, named for the charming New Jersey town known for its ferry service. This recipe yields soft, chewy bagels with a golden, slightly crisp crust, thanks to a brief boil before baking. It’s a surprisingly straightforward process that brings the authentic bagel-shop experience right to your home kitchen.
Ingredients
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (15 g) granulated sugar
- 4 cups (500 g) bread flour, plus more for dusting
- 2 teaspoons (10 g) salt
- 2 tablespoons (30 g) baking soda (for boiling)
- 1 large egg (for egg wash, optional)
- Toppings of your choice: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, or dried garlic flakes
Instructions
- Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- Make the dough: In a large mixing bowl, whisk together the bread flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes. The dough should be firm but slightly tacky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Shape the bagels: Punch down the dough and divide it into 8 equal pieces (about 90 g each). Roll each piece into a ball. To shape, poke a hole through the center with your thumb and gently stretch it into a ring about 2 inches (5 cm) wide. Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rest for 15 minutes.
- Preheat and boil: Meanwhile, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda. Carefully drop 2-3 bagels at a time into the boiling water. Boil for 1 minute per side. Use a slotted spoon to flip them. The longer they boil, the chewier they become.
- Add toppings: Remove the bagels with the slotted spoon and place them back on the parchment-lined baking sheet. If using an egg wash, beat the egg with 1 tablespoon of water and brush it over the tops. Sprinkle with your desired toppings while they are still wet.
- Bake: Bake for 20-25 minutes, until the bagels are deep golden brown and sound hollow when tapped on the bottom. For an extra crisp crust, you can place a baking pan with a cup of water on the lower rack to create steam.
- Cool: Let the bagels cool on a wire rack for at least 15 minutes before slicing. They are best enjoyed warm.
Tips
- Use bread flour: Bread flour has a higher protein content than all-purpose, which gives bagels their signature chew. If you only have all-purpose, you can use it, but the texture will be softer.
- Don’t skip the boil: Boiling sets the crust and creates the chewy interior. Skipping it will result in bread rolls, not bagels.
- Check your yeast: Always proof your yeast in warm water with a little sugar. If it doesn’t foam, your yeast is inactive and the bagels won’t rise.
- Make ahead: You can prepare the dough the night before and let it rise in the refrigerator. The cold fermentation will develop more flavor and make the dough easier to handle.
Serving Suggestions
Serve these bagels fresh with cream cheese, lox, capers, and red onion for a classic New York-style breakfast. They also make fantastic sandwiches for lunch—try them with turkey, avocado, and sprouts. For a simple treat, toast them and spread with butter and jam.
Variations
- Everything Bagel: Mix equal parts sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, and coarse salt. Sprinkle generously on the egg-washed bagels.
- Cinnamon Raisin: Add 1 teaspoon of cinnamon and ½ cup (75 g) of raisins to the dry ingredients. Skip the savory toppings.
- Jalapeño Cheddar: Fold ½ cup (50 g) of shredded cheddar cheese and 2 tablespoons of finely chopped pickled jalapeños into the dough before shaping.
- Whole Wheat: Replace half of the bread flour with whole wheat flour and add an extra 2 tablespoons of water, as whole wheat absorbs more liquid.
Storage and Reheating
Store the bagels in a paper bag at room temperature for up to 2 days. For longer storage, freeze them in a zip-top freezer bag for up to 3 months. To reheat, slice and toast them directly from the freezer or thaw at room temperature and warm in a 350°F (175°C) oven for 5 minutes. Avoid refrigerating bagels, as they will stale faster.
Frequently Asked Questions
Why are my bagels tough? Over-kneading or using too much flour can make bagels tough. Knead just until the dough is smooth and elastic, and resist adding too much extra flour during shaping.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast. Use the same amount, but skip the proofing step. Mix it directly into the flour, and reduce the rise time by about 15 minutes.
Why didn’t my bagels rise in the oven? If your dough didn’t rise during the first proof, the yeast may have been dead or the water was too hot (above 130°F / 54°C kills yeast). Always check the temperature of your water.
Can I make mini bagels? Absolutely! Divide the dough into 16 pieces for mini bagels. Reduce the boiling time to 30 seconds per side and bake for 15-18 minutes.
How do I get a shiny crust? The egg wash is key. Brush the bagels with beaten egg before baking. For an even shinier finish, you can also brush them with melted butter immediately after baking.
What if I don’t have a stand mixer? You can knead by hand. It will take a bit longer (about 10 minutes), but the result is the same. Just make sure the dough is smooth and passes the windowpane test (stretch a small piece thin without tearing).
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