Jewish Bagels are the best

I grew up in NJ right outside of "the city" aka NYC. When people think bagels they think NYC... I think of Sonny's, a small locally owned Jewish water bagel places. The best bagels in the world come from Sonny's on South Orange Avenue. It's an institution, and I have to go whenever I'm home to get some amazingly perfect bagels, they are not bread in the shape of a bagel that some try to pass off around other places, they are the real deal :)

So in my head you have to be Jewish to make a good bagel... I am not Jewish... although I did go to around 10 bar and bat mitzvahs! This must give me a little street cred to make bagels right??? Hmmm maybe not. I gave it a good try but these are no where close to the ones at Sonny's. I mean they aren't horrible and taste great toasted up with a little cream cheese and a little honey drizzled on top... mmmmm YUM But they didn't pass the "eat it hot out of the oven with nothing on them" test. If you can eat a bagel straight up plain with no toppings on it to help the flavor, then you have a winner. Mine... not so much a winner, but not last place for sure! They sure did look pretty though!

Unfortunately they looked better then they tasted. bummer.

If anyone has a recipe they swear by let me know! If it has some whole wheat flour in it that would be great :)

Water Bagels
from Pastrywiz
Yield: 12 Servings

2 c Warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
2 cups whole wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose flour
3 qt Water
1 tb Sugar
Cornmeal to sprinkle baking sheet
1 Egg yolk
1 tb Water
poppy seeds sesame seeds sea salt to top

Combine warm water, yeast and sugar. Let stand 5 minutes, stir in salt. Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed. Dough should be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tbls water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack.

Chow!