How To make New York Style Bagels
1 Potato, peeled and quartered
2 c Boiling water
1 Package active dry yeast
4 c All-purpose flour
1/2 tb Salt
1 1/2 tb Sugar
1/4 c Vegetable oil
2 lg Eggs
Cornmeal to dust cookie -sheet 2 qt Water
1 Egg white (optional)
Directions: 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.
Melody Zlatkin
How To make New York Style Bagels's Videos
Homemade New York Style Bagels
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Flavorful Homemade Chewy Bagels (just like New York!)
Mini Flavorful Homemade Chewy Bagels
Recipe Description: They seriously taste like an authentic New York bagel. Before you say they don't, you'll have to try them. They are chewy and dense and super flavorful. They are 100% worth the time to make. These bagels are slightly smaller than normal which somehow makes me feel less guilty when I eat six at a time.
Ingredients:
- 350 g Water, plus more for boiling
- 650 g Bread flour, divided
- 3 g Active dry yeast
- 25 g Sugar, granulated
- 25 g Diastatic malt powder (if you can find!)
- 10 g Salt
- Nonstick spray, as needed
- 25 g Malt syrup, molasses or honey
- 10 g Baking soda
TOPPINGS (optional):
- 10 g Black sesame seed
- 10 g Dried onion flakes
- 10 g Salt, Maldon flake
- 7 g Poppyseed
- 5 g Sesame seed
- 5 g Dried garlic flakes
Recipe Link:
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This Is Like Being in New York Again! NYC Style Bagel Recipe - The Scran Line
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RECIPE
Bagels
375ml - 1 1/2 cups warm water
4 1/2 tsp granulated sugar
2 tsp active dry yeast
525g - 3 1/2 cups bread flour + extra for kneading
2 tsp salt
Everything Bagel Topping
1 tbsp fried shallots
1 tbsp fried garlic (see notes)
2 tbsp poppy seeds
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 tsp caraway seeds (optional)
2 tsp flaked sea salt
Instructions:
Bagels
Add the warm water into a jug along with the sugar and dry yeast. Store to combine and cover. Leave in a warm spot to activate for 5 minutes. You should end up with a frothy like substance on top.
Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook. Whisk or stir to combine. Add the yeast mixture and knead on low speed for 10 minutes. If doing by hand dust your workbench with flour and knead by hand for 6-18 minutes. Either method should result in an elastic, smooth and firm dough. Cover with plastic wrap and set aside in a warm spot to rise for 1 hour until the dough has doubled in size. Punch the dough down and let it rise for another 10 minutes.
Divide the dough into 8 pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8. I tested this recipe several times and it usually adds up to 112g per piece. Shape each piece into a round of dough. Pres it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all 8 dough balls.
Dip one of your fingers in some flour and use that finger to press a hole in the centre of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray. Cover with a damp towel and allow to rest for 30 minutes.
Preheat your oven to 200°C / 390°F.
Add water to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2 minutes on each side. If you want a chewier bagel, you can boil for an additional 2 minutes on each side. Place back on the baking tray and sprinkle your topping of choice. The water will help the toppings stick. Alternatively, you can brush them with 1 egg white mixed with 1 tbsp of water (whisked together) before you sprinkle your toppings.
Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments!
Notes
Storage
Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden.
Fried garlic
I used store bought fried garlic. But you can use dried garlic or even freshly minced garlic. Although if you use fresh garlic you won’t be able to store it to use again.
Quick And Easy Homemade Bagels Recipe
How to make a Quick and Easy Homemade Bagels without machine. Crusty and chewy you can't get enough of it.
Here's what you'll need:
1 cup warm water (250ml)
3 tbsps sugar (45g)
2 tsp instant yeast (6g)
3 cups all purpose flour (375g)
1 tsp salt (5g)
2 tablespoons honey for boiling water
egg wash: 1 egg plus 2 tbsps milk
some sesame seeds for toppings
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
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Legendary Handmade New York Bagel Recipe and Technique
Below is the original recipe and how to recreate the original union bakery process at home, for anyone that can't live without it or anyone that wants to experience what the real deal is supposed to taste like, and isn't near a real New York Bakery and not in the 20th century
This bagel baking video is my one departure from the easy quick and delicious format, because almost all the old post-WW2 European immigrant bakers and their apprentices are gone now, so I feel it necessary to share the the almost lost art of how to make a real handmade New York Bagel. You can bake best bagel in the world if you watch this and make the effort.
Some say it can't be made without New York water, but all the bakeries used tap water, not Artesian well water from the NY mountains. If you have BAD tasting water wherever you are it will matter so use any bottled water, otherwise your bagels will be just fine with whatever water you use.
What matters primarily is the flour mixture, and secondly the process. Both are revealed in step by step detail. An original union-made New York Bagel was only made as a plain bagel, with either salt, sesame seeds or no topping. These days everything and anything with a hole in the middle gets called a bagel. A legit NY bagel is more than just bread with a hole in the middle, its message for life is to NOT focus on the hole, but on the bagel!
Makes 12 90-gram Bagels (*****half recipe made in video*****)
680 grams High Protein (14% Min) Unbleached Flour
14 grams kosher or sea salt
2 grams Instant Yeast
22 grams Diastatic Malt Powder
355 grams Water
6 grams pure vegetable oil
Cold ferment/proof-Do not bulk rise or over proof
Bake at 425-460F for 11-18 min depending on your oven
#bagel #bagels #newyorkbagels #nystylebagels #yummy #yum #thetastetellsthetale #baking #bread
The Best New York Style Bagels at home
High gluten flour, New York water, vital wheat gluten, 48-hour cold fermentation, barley malt syrup, and lye... I'm not gonna lie New York-style bagels can be complex if you want to go down that path, but do you need all of those things to make some great bagels at home? Nope, because I didn't, let's make some bagels.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #NewYorkBagels
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