Watch How Easy It Is To Make New York Style Bagels at Home
Chewy, dense, and everything you could ever want from a New York Style Bagel, made easily at home:
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Claire Saffitz Makes Homemade Bagels | NYT Cooking
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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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How to Make Fresh Bagels for Breakfast Every Day | Cold Proofing Mehod
Cold proofing is really growing on me. It is the perfect method for breakfast bakes because all the work is done the previous evening and the only thing left to do the next day is baking. Having freshly baked homemade bread in the morning could not be simpler. These super tasty and chewy bagels are just waiting for some awesome fillings.
As an added extra this is a no-knead recipe, so that makes it even simpler. There is no excuse not to bake these bad boys!
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Homemade bagels | boiled New York / Montreal style hybrid
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***RECIPE, MAKES 12 BAGELS***
2 cups (470mL) warm water
1 tablespoon (20g) honey (or malted barley syrup)
1 tablespoon (9g) dry yeast
1 tablespoon (15g) salt (I use Morton Kosher)
5 cups (650g) bread flour to start with, knead in more
More honey (or barley syrup), toppings and egg wash (egg beaten with a little water)
Everything bagel seasoning:
2 parts coarse salt
3 parts dried onion flakes (might be called dried chopped/minced)
3 parts dried garlic flakes (might be called dried chopped/minced)
3 parts poppy seeds
3-4 parts sesame seeds (a mixture of black and white is nice)
1 part caraway seeds (optional)
1 part fennel seeds (optional)
In a large mixing bowl, mix together the water, honey (or syrup) and yeast and let bloom for a few minutes until bubbly. Stir in the salt and flour, then start kneading, adding more flour as you go. Knead until you have a very smooth, elastic dough, and add flour until it is just barely sticky, or not sticky at all. The less sticky the dough is, the taller and denser the final bagels will be.
Cover the dough int the bowl and let it rise until doubled in size, 1-2 hours. Take it out, punch it down, and divide it into 12 pieces. Role each piece into a smooth ball. For slightly smoother-looking bagels, let the balls rest and proof for 20 minutes before proceeding. Pinch a hole in the middle of each ball and gently stretch the resulting loop until the hole is about 3x bigger than you want it in the end. Place each shaped bagel onto baking sheets dusted with flour, cornmeal, or both.
Cover the shaped bagels and either let them proof on the counter for 20 minutes, or put them in the fridge and let them proof slowly for up to two days. (A long, slow proof results in better flavor.)
Bring a wide pot of water to a boil with a big squeeze of honey/syrup, maybe a tablespoon per quart (950mL). Boil the bagels in batches, 1-2 minutes per side — longer boiling makes chewier bagels with thicker crusts. Make sure the bagels don't stick to the bottom of the pot.
Dip or brush the tops of the bagels with egg wash before scattering on toppings. If possible, position topped bagels on a different pan from plain bagels, because the topped ones might need to bake a little longer.
Bake at 425ºF/220ºC convection, or 450ºF/230ºC conventional until brown and crispy, 20-25 minutes.