The Top Italian Bagel Recipe: A Must-have Guide To The Perfect Bagel

Indulge in the irresistible flavors of Italy with this authentic Italian bagel recipe. Bagels, a New York City staple, are reimagined with a touch of Italian flair, creating a symphony of flavors that will tantalize your taste buds. Follow this step-by-step guide to master the art of crafting these delectable treats.

Ingredients

For the Bagels:

• 3 1/2 cups (440g) bread flour, plus more for dusting
• 1 1/2 cups (360ml) warm water
• 1 tablespoon (15g) active dry yeast
• 1 tablespoon (15g) sugar
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) salt

For the Topping:

• 1 tablespoon (15ml) olive oil
• 1/2 cup (60g) grated Parmesan cheese
• 1/4 cup (30g) chopped fresh rosemary
• Coarse sea salt, for sprinkling

Instructions

1. Activate the Yeast

In a small bowl, dissolve the yeast in the warm water. Stir in the sugar and let sit for 5 minutes, or until the yeast is foamy.

2. Make the Dough

In a large bowl, whisk together the bread flour and salt. Add the yeast mixture, olive oil, and 1 cup of water. Mix until a dough forms.

3. Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic.

4. Rise the Dough

Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

5. Divide the Dough

Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten it into a disc.

6. Shape the Bagels

Poke a hole in the center of each disc and widen it with your fingers. Pull the sides of the dough over the hole to form a bagel shape.

7. Proof the Bagels

Place the bagels on a baking sheet lined with parchment paper. Cover them with plastic wrap and let them proof for 30 minutes, or until they have doubled in size.

8. Boil the Bagels

In a large pot of boiling water, carefully drop the bagels. Boil for 1 minute per side, or until they are slightly firm.

9. Bake the Bagels

Preheat your oven to 450°F (230°C). Remove the bagels from the pot and drain them on paper towels. Brush them with olive oil and sprinkle with Parmesan cheese, rosemary, and coarse salt. Bake for 15-20 minutes, or until they are golden brown.

10. Enjoy!

Let the bagels cool slightly before serving. Pair them with your favorite spreads or enjoy them on their own.

Tips

• For a chewier bagel, use bread flour with a higher protein content.
• If the dough is too sticky, add more flour 1 tablespoon at a time.
• If the dough is too dry, add more water 1 tablespoon at a time.
• For a crispy crust, boil the bagels for longer.
• For a softer crust, boil the bagels for a shorter period.

Variations

• Add 1/2 cup of chopped sun-dried tomatoes to the dough for a burst of flavor.
• Sprinkle with sesame seeds or poppy seeds instead of Parmesan cheese.
• Add a pinch of dried oregano to the topping for an earthy touch.

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. The ratio is 1 teaspoon of instant yeast to 3 teaspoons of active dry yeast.

Q: How can I store the bagels?
A: The bagels can be stored in an airtight container at room temperature for up to 3 days.

Q: Can I freeze the bagels?
A: Yes, you can freeze the bagels for up to 3 months. Thaw them at room temperature before serving.