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
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Chewy New York Style Everything Bagels! - How to Make Chewy and Fluffy Bagels at Home
Looking for that perfectly chewy bagel that is just like something you'd get from a New York deli? It's easier than you think and tastes even better fresh from the oven! See below for recipe & details.
Makes 8 medium sized bagels.
3-1/2 cups (500 g) bread flour
2 teaspoons instant yeast (can use active dry yeast but will need to combine with water and sugar for ~5 min until bloomed and activated)
1-1/2 tablespoons granulated white sugar
1 teaspoon salt
1-1/4 cups (300 ml) warm water (~105-110 F or 41-43 C)
1 large egg mixed with 1 tablespoon water for egg wash
Toppings: sesame seeds, poppyseeds, caraway seeds, dried onion flakes, salt, etc...
Combine dry ingredients in a large bowl and add water. Mix until all the flour is moistened and it comes together to form a shaggy dough. Knead until smooth and elastic (springs back when lightly pressed). Place into a lightly greased bowl and cover with plastic wrap. Allow to proof and double in size, ~1 hour. Punch down the dough to release some of the gases. Allow to rest for 10 minutes. Once rested, weight out the dough on a kitchen scale and divide into 8 even pieces. Each bagel should weigh ~95 grams. Shape and roll into balls. Pierce the center to create a hole and stretch and pull to slowly create a larger bagel hole. Allow to proof for an additional 10-20 minutes. Meanwhile, preheat oven to 425 F (220 C) and have a large pot of boiling water ready. Boil bagels for 1-2 minutes depending on your desired chewiness. The longer you boil them, the chewier they will be. Place onto a lightly greased cookie sheet, brush with egg wash, and bake for 20 minutes. Allow to cool and serve with cream cheese, lox, egg and cheese or whatever you like!
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How To Make New York Style Bagels
You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it.
Recipe:
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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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Homemade New York Style Bagels
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