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.
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Making An Authentic New York Bagel || Henry's Kitchen
Everyone knows why New York bagels are the best (it’s in the water!), but have you ever wanted to learn how to make them? Henry Phillips will teach you an easy and simple way to make dough the NYC way. Here is the in-depth, step-by-step guide to making bagels at home.
Henry Phillips, star of the internet classic, Henry's Kitchen, now brings us his very own Masterclass.
In this Masterclass, Henry shows us how to make authentic New York Bagels right in our own homes.
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How New York Bagels Are Made | Food Skills
New York bagels are a thing of legend, but how exactly does the city boil and bake its dough? At Murray's Bagels in Greenwich Village, the ingredients haven't strayed too far from the original, century-old recipe: All you need is flour, salt, yeast, barley malt, and, of course, NYC tap water. Owned by Adam Pomerantz (who also owns Leo's Bagels in the Financial District), Murray's prides itself on churning out perfectly chewy bagels with an even, golden-brown crust. The result is something well-suited to a schmear of cream cheese, a slice of lox, or a slab of bacon and eggs.
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1 HOUR BAGELS
Learn how to make fresh homemade bagels in just one hour. No-one will know you didn't spend an entire day on them. Get a free bag of fresh coffee with any Trade subscription at
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Claire Saffitz Makes Homemade Bagels | NYT Cooking
Get the recipe:
Claire Saffitz is here! Follow along as she teaches us how to make bagels at home, from mixing to forming, boiling to baking. The result is a traditionally chewy, crusty bagel that’s far fresher and tastier than those puffy dough rings from your average store. This recipe is an ideal weekend project. Just — like Claire says — please don’t add raisins.
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