Authentic New York Style Bagel Recipe

How to make authentic New York bagels at home by a …

WebNov 11, 2018 · Use a food thermometer to help ensure that the temperature is right. Measure out 10 grams of yeast and place in the bowl together …

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1. Measure out 1 3/4 cup of water.
2. Heat the water to 110 degrees Fahrenheit. (Typically a warm sink will be hot enough after a minute.) Use a food thermometer to help ensure that the temperature is right.
3. Measure out 10 grams of yeast and place in the bowl together with one teaspoon of sugar.
4. Wait 20 minutes for the yeast to fully foam and rise.

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New YorkStyle Bagels Our Best Bites

WebMay 14, 2020 · Instructions. In the bowl of a stand mixer (or a medium mixing bowl if mixing by hand), combine flour, yeast, brown sugar sugar, …

1. In the bowl of a stand mixer (or a medium mixing bowl if mixing by hand), combine flour, yeast, brown sugar sugar, and salt. Add water and mix to combine. Using a heavy-duty mixer, knead for 10 minutes. If kneading by hand, knead for 15 minutes. Kneading is very important because bread flour is essential for the texture of good bagels, but it has more protein and needs to be kneaded to activate the proteins.
2. When done kneading, transfer to a lightly oiled bowl and turn to cover the dough ball in oil. Cover with a flour sack towel and allow to rise for 60-90 minutes. This step can also be done in the evening and the dough can be placed in the refrigerator overnight.
3. When the dough has risen (it most likely will not double like yeast doughs typically do), line a sheet plan with parchment paper and spray with non-stick cooking spray or sprinkle with cornmeal. Set aside.
4. Transfer the dough to a lightly oiled work surface. Cut the dough into 8 equal pieces. Shape the pieces into 8 balls and place the balls on the prepared baking sheet. Cover and allow to rest for 30 minutes.

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Homemade New York Style Bagels • The Curious …

WebAug 10, 2017 · In the food processor: Add dry ingredients into the food processor and pulse to combine. In a separate bowl combine the warm …

1. In the food processor: Add dry ingredients into the food processor and pulse to combine. In a separate bowl combine the warm water and barley malt syrup and stir to dissolve the syrup. Then add the water mixture to the flour. Process until the dough comes together into a ball. Let rest for 10 minutes.In a stand mixer or by hand: Add dry ingredients and wet together in a large mixing bowl or the stand mixer bowl, and mix with a wooden spoon or with a damp hand until it forms a rough, shaggy dough. Then knead for 3 minutes, either in the stand mixer on lowest speed using the dough hook or by hand on a clean and floured counter. Let the dough rest for 5 minutes, then mix or knead again for an additional 3 minutes.
2. At the end of either kneading method, turn the dough onto a clean, floured counter and knead for 1 minute, adjusting the dough by adding more water or flour if necessary. {If kneading by hand, do these adjustments in an additional minute at the very end of kneading}. You should end up with a barely tacky dough. Form it into a smooth dough ball.
3. Place seam side down in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise for 45-75 minutes until around doubled in size.
4. After the rise it's time to shape the dough. Prepare a baking sheet by covering it with parchment paper or a silicon mat and spray with oil. Divide the dough into 8 equal pieces (~120 g each) and roll each into a ball. To shape the bagels you can either (a) poke a hole in the middle of the dough ball and gently stretch the hole until it's an inch or two wide or (b) roll until 8-10" long then wrap around your hand and roll the two ends under your palm to seal [see photos in post for visuals]. Place shaped bagels on the greased baking sheet. When all are shaped spray with more oil and then cover with plastic wrap. Place in fridge and leave overnight, or up to 48 hours.

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