New York Bagels Recipes

Steps:

• In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
• Cover with plastic wrap and keep at room temperature for 2+ hours.
• After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
• Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
• Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
• Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
• Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
• Shape each ball into a bagel by pushing your thumb(s) through the middle.
• then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
• Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
• Let rise under plastic wrap for 20 minutes then place in refrigerator.
• Refrigerate for at least 3 hours or preferably overnight.
• Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
• Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
• When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
• Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
• Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
• Repeat with all other bagels.
• Place parchment paper in your sheet pans or cookie sheets.
• Spread corn meal evenly and lightly on parchment paper.
• Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
• Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
• Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
• Turn oven down to 450 deg F. as you place pan(s) in oven.
• Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
• Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
• Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

Steps:

• Add sugar and yeast to 1/2 cup warm water, without stirring. Let sit for five minutes, then stir until dissolved.
• Combine flour and salt in a large bowl. Make a well in the middle and our in the yeast mixture along with half the remaining water. Begin to mix, adding more water as needed to form a firm dough.
• On a floured counter, knead for 20 minutes (I know its a long time, consider it your arm workout for the day). Cover and set in a warm place to rise for 1 hour, or until doubled. Punch down and let sit another 10 minutes.
• Divide dough into 12 pieces. Roll each piece into a ball. To form the bagel, dip your pointer finger into some flour and poke it through the middle of the ball to form a rind. Stretch it out so that the hole is about 1/3rd the diameter of the bagel. Continue with remaining pieces. Set on a cookie sheet, cover, and let sit for another 10 minutes.
• Meanwhile, add the baking soda to a large pot of water and bring it to a boil. Working in batches, add about 3 bagels to the boiling water. They should float to the top almost immediately. Let boil 2 minutes, then flip over and let boil 3 minutes on the other side. Remove and return to cookie sheet. Repeat with remaining bagels.
• While the bagels are boiling, combine the egg yolk with 2 Tbs water. Brush over the bagel as you remove them from the pot. Sprinkle with any toppings that you desire (ex: coarse sea salt, poppy seeds, sesame seeds, dehydrated garlic, etc).
• Heat oven to 450. Bake bagels for 10-15 minutes or until the bagels are a light golden color.

Steps:

• Put potato into boiling water and boil for 15 minutes. Discard potato and let water cool to about 110 degrees F.
• Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast over top of water and stir to combine. Set aside for 3 minutes.
• Sift flour, salt, and 1/2 tablespoon of the sugar together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of the potato water and the oil. Add eggs one at a time and stir briskly until a dough ball is formed.
• Turn dough out onto a floured surface and knead for about ten minutes until dough ball is firm, adding a little extra flour if needed. Place in a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a warm place for about 1 hour until dough has risen to double its original size. Punch the risen dough down to flatten and remove from bowl.
• Cut dough into 18 equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together and pinch closed. (A little water on the ends will help secure them.) Repeat until 18 rings are formed. Cover all rings with the towel and let rise for 20 minutes.
• Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust with cornmeal.
• Bring the 2 quarts water to a boil. Add the remaining tablespoon of sugar to the boiling water. Drop the bagels into the water one at a time, cooking each for 3 minutes, turning once.
• As each bagel is removed from the water, place it on the cookie sheet.
• If desired, paint the tops of the bagels with 1 egg white that has been beaten with 1 teaspoon water.
• Bake for 12 to 15 minutes, until golden brown.

Steps:

• Combine the yeast, bread flour, salt, 1 T brown sugar and 1 1/2 cups warm water and knead vigorously for 10 minutes. The dough will be quite stiff.
• Place the dough in a lightly greased bowl, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
• Lightly grease two baking sheets, or line them with parchment and grease the parchment. Divide doug into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).
• Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes.
• While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
• Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place half the bagels on each of the baking sheets.
• Transfer the bagels, four at a time to the simmering water. Bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
• Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.
• Variations: To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just before baking, with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds.
• To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until they're almost done and remove the pan from the oven, keeping the oven turned on. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Return the bagels to the oven for no more than 2 minutes.
• Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed above.