How To make Brooklyn Bagels
1 1/2 cups all-purpose flour
unbleached(see note)
1/2 c vital wheat gluten
1 1/2 t salt
*** 1/4 c warm water
1 pkt active dry yeast :
(or 1 scant T)
*** 1 c hot water
1 T barley malt extract -- (liquid)
*** 1/2 cup all-purpose flour -- (1/2 to 1)(see note)
unbleached *** 2 qt water
3 T barley malt extract
In a large bowl, mix together the first three ingredients.
Then soften the yeast in a small bowl with 1/4c water.
Dissolve malt extract in 1 cup hot water.
Let malt mixture cool down to warm. Make a well in the center of the flour mixture. Pour into the well, in this order: Softened yeast mixture, malt water.
Stir together until smooth. Beat this dough vigorously to develop the gluten. To make a very stiff dough, gradually add the flour.
Turn out on a floured surface and knead for a full 10 minutes. Divide dough into 12 equal pieces. Shape each piece into a ball. Cover balls of dough with a cloth and work with one at a time. Place the ball on a very lightly floured surface. Flatten slightly. Poke the center of the ball with a forefinger, going all the way through. Now use the fingers of both hands to gently open up the ring. Try to keep the doughnut-shaped roll you are forming symmetrical. The hole should be about one-third of the bagel's diameter. Place shaped rings on a non-stick baking sheet. Cover and let rise for 15 to 20 minutes. They should not quite double in size. Meanwhile, ready the boiling liquid. In a large pot, heat the water.
Stir the malt barley into water.
Heat to boiling. Reduce heat and keep regulated to a healthy simmer. Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water. Bagels should float. If they sink, do not worry. They will soon rise to the surface. After about 30 seconds, turn them over. They should remain in the water about 1 minute in all. You may simmer several at a time, but do not crowd them in the pot. Remove with a skimmer and place one inch apart on a non-stick baking sheet. Brush bagels with a mixture of 1 egg and 1 T water. If desired, sprinkle with coarse salt or poppy seeds.
Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned. Cool slightly on wire racks. Serve warm.
Note: In place of unbleached white flour, equal parts of stone-ground rye flour, stone-ground whole-wheat flour, and unbleached all-purpose flour may be used.
How To make Brooklyn Bagels's Videos
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Check out What's Eating Dan?, where Dan Souza tests the theory of New York vs. Boston water for bagel-making, and a whole lot more!
This week on Basics, we're tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal.
Recipe:
+ Ingredients & Shopping List
1 cup plus 2 tablespoons ice water (9 ounces)
2 tablespoons malt syrup
2 ⅔ cups (14 2/3 ounces) bread flour
4 teaspoons vital wheat gluten
2 teaspoons instant or rapid-rise yeast
2 teaspoons salt
¼ cup (1 1/4 ounces) cornmeal
¼ cup (1 3/4 ounces) sugar
1 tablespoon baking soda
MONTREAL STYLE BAGELS - Easy Recipe and Instructions
If you know, you know. Montrealers love their bagels. Sometimes referred to as old school bagels, this variation of the beloved breakfast treat is hand rolled, boiled in honey-infused water and baked in wood-fired ovens.
GET RECIPE HERE:
To simplify the recipe for the home cook, we'll be cooking these in a standard oven. No need to burn any wood for this recipe!
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Best New York Bagels recipe!!!
After some research I’ve finally found the best New York bagels recipe...in my opinion anyway. This recipe should give you crispy on the outside with chewy and soft crumbs!!!
There are also 2 different methods to try after shaping the bagels. Personally I prefer method 2 as it gives you softer crumbs but honestly both are good.
I’ve got another quick that details how to shape the bagels:
For full written recipe: in a new tab)
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How Brooklyn Water Bagel Co. makes their bagels