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New York Bagels

If you have ever experienced a real New York bagel, you will know that the bagels sold in the frozen food section of most supermarkets pale in taste and texture. Boiling the bagels in water before baking them is what gives them their distinctive, chewy texture.

 

4.5
Average: 4.5 (2 votes)
This recipe makes 12 bagels
Ingredients
Water1 cup
Salt1 tsp
Sugar2 TBSP
Bread Flour3 cups
Active Dry Yeast2+1/4 tsp
Directions

This recipe is featured at Cafe Terra Blog.

 

Baker's Note: If an egg bagel is preferred, reduced water to 3/4 cup and add 1 egg at room temperature.

 
Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Shaping, Rising and Baking section below. See our Bread Machine section for more helpful tips and information. 


Mixer Methods

Combine yeast, 1 cup flour, salt and sugar. Heat water to 120º to 130º F.


Hand-Held Mixer Method

Combine dry mixture and water in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

 

Standard Mixer Method

Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.


Food Processor Method

Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add water. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

 

Rising, Shaping, and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts and each part into 3 pieces. On lightly floured surface, shape each piece into a smooth ball. Punch a hole in the center with a finger. Pull dough gently to make a 1 to 2-inch hole. Heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with a slotted spoon. Place on a greased cookie sheets. Brush tops with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds. Bake in preheated 375º F oven 20 to 25 minutes or until golden brown. Remove from cookie sheets; cool.

 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Comments

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5
I made Japanese style bagels based on these recipe. The recipe is at http://desigrub.com/2012/08/furikake-bagels/ Great if you could link to us!

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