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    New York Style Bagels

    Uploaded by

    Ariel D. Sribman
    This recipe provides instructions for making homemade New York-style bagels that are chewy and perfect. The recipe calls for bread flour, yeast, sugar, salt and warm water to make the dough. The dough is kneaded for 10 minutes and allowed to rise for 1 hour. Then the dough is shaped into balls, pressed into rings and boiled for 2 minutes per side before baking for 20 minutes at 425°F. The bagels are best stored overnight before enjoying within 3 days.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    New York Style Bagels

    Uploaded by

    Ariel D. Sribman
    131 views2 pages
    This recipe provides instructions for making homemade New York-style bagels that are chewy and perfect. The recipe calls for bread flour, yeast, sugar, salt and warm water to make the dough. The dough is kneaded for 10 minutes and allowed to rise for 1 hour. Then the dough is shaped into balls, pressed into rings and boiled for 2 minutes per side before baking for 20 minutes at 425°F. The bagels are best stored overnight before enjoying within 3 days.

    Original Description:

    Source: www.biggerbolderbaking.com

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    This recipe provides instructions for making homemade New York-style bagels that are chewy and perfect. The recipe calls for bread flour, yeast, sugar, salt and warm water to make the dough. The dough is kneaded for 10 minutes and allowed to rise for 1 hour. Then the dough is shaped into balls, pressed into rings and boiled for 2 minutes per side before baking for 20 minutes at 425°F. The bagels are best stored overnight before enjoying within 3 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    131 views2 pages

    New York Style Bagels

    Uploaded by

    Ariel D. Sribman
    This recipe provides instructions for making homemade New York-style bagels that are chewy and perfect. The recipe calls for bread flour, yeast, sugar, salt and warm water to make the dough. The dough is kneaded for 10 minutes and allowed to rise for 1 hour. Then the dough is shaped into balls, pressed into rings and boiled for 2 minutes per side before baking for 20 minutes at 425°F. The bagels are best stored overnight before enjoying within 3 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Easy New York-Style Bagel Recipe 4.

    72 from 28 votes

    Prep Time Cook Time


    2 hrs 20 mins

    Can you get a proper New York-Style Bagel at home, without the bagel shop? You
    have to try my homemade New York Style Bagel recipe to find out just how chewy
    and perfect they are!

    Course: Breakfast
    Cuisine: American
    Servings: 8 Bagels
    Author: adapted from thesophisticatedgourmet.com

    Ingredients
    3 ½ cups (18oz/500g) bread flour* (see notes)
    2 teaspoons (6g/.2oz) instant dry yeast
    1 ½ tablespoons sugar
    1 ½ teaspoons salt
    1 1/3 cups (10 1/2 floz/300ml) warm water
    ¾ cup (3 ¾oz/105g) extra bread flour for kneading in
    Optional Toppings:
    Caraway seeds, minced garlic, poppy seeds, dried onions, and sesame seeds.

    Instructions
    Making the Bagel Dough
    1. In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large
    bowl on medium/low speed.
    2. Slowly add the warm water. Stir in just enough water for your dough to form a ball and clean the bottom
    of the bowl.
    3. Knead the dough on medium/low speed for roughly 10 minutes. While it is kneading slowly incorporate the
    extra 3/4 cup (3 ¾oz/105g) of flour until your dough is smooth and elastic. Try working in as much flour
    as possible to form a firm but stiff dough. Add a few drops of water if needed to incorporate more flour.
    (See video for a step by step)
    4. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl tightly with cling wrap and a
    dishtowel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
    5. Once doubled, punch the dough down and carefully divide the dough into 8 pieces (roughly 4oz/115g
    each).
    Shaping the Bagels
    1. Shape each piece into a smooth, round ball. Now, take a dough ball, and press it gently against the
    countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing
    the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with the rest of the
    dough.
    2. Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about 1/2 the
    diameter of the bagel (around 1 1/2 inches) and place on a lined cookie sheet. Repeat the same step with
    the remaining dough.
    3. Once more, repeat the process of shaping the bagels as they might have sprung back into shape. (Watch
    video for step by step!)
    4. After shaping the dough rounds and placing them on the cookie sheet, cover with cling wrap and a towel
    and allow to rest for 20 minutes.
    Cooking the Bagels
    1. Meanwhile, preheat your oven to 425ºF (210ºC) and bring a large pot of water to a boil.
    2. Carefully place the bagels one by one into the water. Boil as many as you are comfortable with boiling. Let
    them boil there for 2 minutes, and then flip them over to boil for another 2 minutes. Boiling the bagel
    makes for that authentic chewy bread we love in a New York style bagel.
    3. Remove bagels and place them back on your lined cookie sheet. Egg wash one by one and top with the
    ingredients listed above or add your own flavor.
    4. Bake for about 20 minutes or until golden brown.
    Storing Bagels
    1. So, bagels actually aren't at there very best straight from the oven. Leave them in an airtight container
    overnight at room temperature and the flavor and texture are significantly better (you will see). Enjoy
    within 3 days or freeze for up to 8 weeks.
    Recipe Notes
    *Bread Flour: If you only have plain/all purpose flour then you can use that just notes though that bread flour
    gives you a different kind of denser bagel. Also you will need to hold back some of the liquid as all purpose flour
    doesn't absorb as much as bread does.

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