Water Bagels
These classic bagels are also known as New York bagels. If the secret ingredient, as New Yorkers always contend, is indeed the water, out-of-town bakers are out of luck. However, minus the Hudson River, these bagels are still a good replica of the bagels many think of as the definitive model.
Source: EatingWell Magazine, March/April 1996
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Freeze fresh (and properly cooled) bagels immediately unless you are eating them all that day.
Don't let bagels rise too long before being shaped: the dough becomes slack and the hardy rings cannot hold their shape in the boiling water. Also, the characteristic, appealing denseness is lost.
Nutrition Facts
Per Serving:
169 calories; protein 5.9g; carbohydrates 31.8g; dietary fiber 1.4g; sugars 1g; fat 1.3g; saturated fat 0.1g; folate 25.4mcg; calcium 1.2mg; iron 1.5mg; magnesium 0.9mg; potassium 50.7mg; sodium 304.8mg; thiamin 0.3mg.
Exchanges:
2 starch