NEW YORK STYLE BAGELS
from the blog Healthy Delicious - http://healthy-delicious.com/2009/12/new-york-style-bagels/ - cook time includes rising time
Provided by ellie3763
Categories Yeast Breads
Time 2h30m
Yield 12 bagels, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 13.8, Sodium 606.2, Carbohydrate 29.7, Fiber 1.2, Sugar 1.7, Protein 4.2
THE REAL NEW YORK BAGEL RECIPE
This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!
Provided by Crazy Christobal
Categories Yeast Breads
Time 12h25m
Yield 12 Bagels, 12 serving(s)
Number Of Ingredients 12
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.
NEW YORK-STYLE BAGELS
Everyone loves a great bagel, and for my family, New York-style bagels are their favorite. (Recipe courtesy of Melody Zlatkin at http://fooddownunder.com)
Provided by Petite Mommy
Categories Breads
Time 3h32m
Yield 18 bagels
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 23.5, Sodium 205.7, Carbohydrate 24.5, Fiber 1.1, Sugar 1.3, Protein 4
More about "new york style bagels recipes"
EASY NEW YORK-STYLE BAGEL RECIPE - GEMMA’S BIGGER …
From biggerbolderbaking.com
4.8/5 (377)Category Breakfast
- 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.
- 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.
- 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.
NEW YORK- STYLE BAGELS RECIPE - SOPHISTICATED GOURMET
From sophisticatedgourmet.com
Category How-ToCalories 228 per serving
EASY HOMEMADE NEW YORK STYLE BAGELS - THE BUSY BAKER
From thebusybaker.ca
AUTHENTIC NEW YORK-STYLE HOMEMADE BAGELS - CDKITCHEN
From cdkitchen.com
PERFECT NEW YORK STYLE BAGEL RECIPE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
NEW YORK STYLE BAGELS - KICKASS BAKER
From kickassbaker.com
5/5 (1)Calories 453 per serving
VEGAN BAGELS (NEW YORK STYLE) - VEGAN AND OIL-FREE RECIPES
From zardyplants.com
NEW YORK STYLE BAGELS - JOSHUA WEISSMAN
From joshuaweissman.com
HOW TO MAKE NEW YORK STYLE BAGELS - YOUTUBE
From youtube.com
NEW YORK-STYLE BAGELS - OUR BEST BITES
From ourbestbites.com
NEW YORK STYLE BAGELS - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
HOMEMADE NEW YORK-STYLE BAGELS (NY BAGEL RECIPE)
From alphafoodie.com
NEW YORK STYLE BAGEL RECIPE | HOW TO MAKE THE PERFECT BAGEL - SO …
From somuchfoodblog.com
NEW YORK STYLE BAGEL RECIPE - FINDING SILVER LININGS
From findingsilverlinings.net
NEW YORK-STYLE BAGELS | TASTETORONTO
From tastetoronto.com
NEW YORK STYLE BAGEL RECIPE · COFFEE FIT KITCHEN
From coffeefitkitchen.com
NEW YORK STYLE BAGELS — ETHAN
From ethanchlebowski.com
#time-to-make #course #preparation #low-protein #healthy #breads #breakfast #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #4-hours-or-less
You'll also love