THE REAL NEW YORK BAGEL RECIPE
This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!
Provided by Crazy Christobal
Categories Yeast Breads
Time 12h25m
Yield 12 Bagels, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
- Cover with plastic wrap and keep at room temperature for 2+ hours.
- After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
- Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
- Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
- Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
- Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
- Shape each ball into a bagel by pushing your thumb(s) through the middle.
- then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
- Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
- Let rise under plastic wrap for 20 minutes then place in refrigerator.
- Refrigerate for at least 3 hours or preferably overnight.
- Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
- Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
- When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
- Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
- Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
- Repeat with all other bagels.
- Place parchment paper in your sheet pans or cookie sheets.
- Spread corn meal evenly and lightly on parchment paper.
- Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
- Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
- Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
- Turn oven down to 450 deg F. as you place pan(s) in oven.
- Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
- Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
- Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.
MONTREAL BAGELS
As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Montreal bagels are a different breed, chewy and tinged with a tantalizing sweetness. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. With no chemical additives or dough conditioners, these bagels stand out in taste and looks.
Provided by Marcy Goldman-Posluns
Categories project, side dish
Time 1h10m
Yield 18 bagels
Number Of Ingredients 12
Steps:
- In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
- Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
- When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
- Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
- Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
- Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
- When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
- Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 12 grams, TransFat 0 grams
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
HOMEMADE BAGELS RECIPE
Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 9
Steps:
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
MONTREAL BAGEL RECIPE
Steps:
- HEAT OVEN TO 425F/217C. [for mini bagels, heat oven to 450F/232C]. Line a large pan or two smaller ones with parchment paper.
- MAKE DOUGH BY HAND: To use mixer instead, Note 2. In large bowl, mix warm water, sugar and maple syrup. Add yeast and let sit for 5 minutes. It will froth up a bit. Stir in egg, oil, salt and flour until dough begins to come together. Pull dough onto a sheet of parchment on the counter or a cutting board, lightly dusted with flour. Begin kneading, adding up to an extra 1/2 cup/62g of flour until the dough is no longer sticky. Knead for about 12 minutes. Here's a video on how to knead dough. The dough will lighten up a bit in color.
- REST DOUGH: Cover smooth dough with a bowl and let it rest for 10 minutes.
- SHAPE BAGELS: Cut dough into 12 equal parts for regular bagels (or 24 for mini bagels). Roll each piece on a lightly floured surface into a log 8-10 inches long (20-25cm). Curve each log into a bagel shape, overlapping 1-2 inches (2.5-5cm). Roll the overlapped part on the counter to smooth it or just pinch the dough together. No need for perfection - mis-shaped bagels are just fine. The dough will puff up when boiled.
- LET BAGELS REST FOR 10 MINUTES. While they are resting, put sesame seeds in a bowl. And Fill a large pot or frying pan with about 2 1/2 to 3 liters of water, add brown sugar or honey and bring to a boil. Lower heat to simmer.
- BOIL BAGELS: Put in 3-4 bagels at a time and boil for 45 seconds. Flip over and boil another 45 seconds. Remove to drain on a paper towel.
- DIP IN SEEDS: Don't wait too long to dip each bagel in seeds (top, bottom, sides) and place them in a single layer in the prepared pan(s).
- BAKE: Bake bagels for 8 minutes. Turn over, then bake another 6-8 minutes until a light golden brown. A total of 14-16 minutes, depending on how hot your oven is. If doing a second batch, they will bake quicker. Cool on a rack. For mini bagels, Note 3.
Nutrition Facts : Calories 307 kcal, Carbohydrate 49 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 398 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
RIDICULOUSLY EASY HOMEMADE BAGELS
Steps:
- Preheat oven 375 deg F (190C).
- Line baking sheet with parchment paper.
- In a small bowl, combine egg white and 1 tsp water. Mix with a fork to loosen egg wash. Set aside.
- Combine all dry ingredients in bowl and stir with whisk to combine.
- Add yogurt to dry ingredients.
- Mix dry and wet ingredients well using a fork or pastry cutter, making sure ingredients are well mixed.
- Using your hands, gather dough into a ball. If it is too dry, add 1 tsp of water and mix again until it comes together.
- On a lightly floured surface, knead the dough about 10 times and form into a slightly flattened ball.
- Cut dough into 8 equal pieces.
- Roll each piece into a log.
- Shape log into a bagel, overlapping and squeezing the ends together well.
- Transfer to parchment lined baking sheet. Repeat with remaining dough.
- Brush bagels with egg wash, making sure to brush around all the edges.
- Sprinkle toppings over bagels if desired.
- Bake for 25 minutes on an upper rack.
- Transfer to a cooling rack and let cool at least 15 minutes before slicing, preferably longer.
- Store in a sealed bag for 1-2 days.
Nutrition Facts : ServingSize 1 bagel, Carbohydrate 21 g, Calories 152 kcal
HOMEMADE BAGELS
For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 10
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
- Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
- Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
- Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
- Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
- Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
- Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.
AUTHENTIC BAGELS
Steps:
- In a small saucepan over medium heat combine the milk, butter, sugar and salt. Stir until the butter has melted. Remove the pan from the heat and let cool to tepid. In a large bowl add the yeast and tepid milk mixture and whisk to combine. Let sit 5 minutes for the yeast to proof (foam). In a small bowl, whisk the egg white until frothy. Stir the egg white into the yeast mixture. Stir the flour into the yeast mixture to form a dough. Remove the dough to a floured surface and knead about 5 minutes. WARNING: The dough will be rather stiff, very unlike a typical bread-like dough. Place the dough back into the bowl, cover and let rise 1 hour (it's actually resting as it won't rise that much). Bring a large pot of water to a boil over high heat. Remove the dough from the bowl and cut off a piece big enough to form into a 7-inch rope. Bring the ends of the dough rope around to meet each other and pinch the ends to secure them. Yes, they'll look like an anorexic donut! Let the bagels rest 5 minutes. Place, in batches, the bagels into the boiling water for about 4 minutes per side. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper. Place the boiled bagels onto the prepared baking sheet. In a small bowl whisk the egg yolk and the cold water. Brush the egg-wash onto the bagel and top with poppy seeds (or whatever topping you choose). Place in oven and bake until golden brown. Remove from oven and let cool on a rack.
More about "authentic bagels recipes"
HOW TO MAKE BAGELS / HOMEMADE / FROM SCRATCH
From healthylittlecravings.com
Reviews 10Total Time 55 minsEstimated Reading Time 7 mins
- Activate (**see notes**) your stand mixer with dough hook (I use my bread machine instead), and start mixing the yeast + water for a few seconds.
- Add the egg and the salt and keep kneading. Drizzle in the extravirgin oil gradually until it’s all combined.
BAGEL RECIPE | NEW YORK- STYLE BAGELS RECIPE ...
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Category How-ToCalories 228 per serving
- In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
- Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup / 100ml that is remaining), as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
- On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
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4.3/5 (9)Total Time 1 hr 15 minsCuisine JewishCalories 311 per serving
- Mix the yeast with 1 tsp of the warmed maple syrup, and a tablespoon of lukewarm water. Set aside for 10 mins or so to become frothy.
- The next day, remove the bagels from their cold storage, and allow them to sit at room temperature for 30-40 minutes.
- If you're using toppings, now is the time to coat your bagel. (If you're not using toppings, skip this step, and just put the bagels straight onto the tea towel.)- Place a warm boiled bagel in a dish or on a plate, and sprinkle over the seeds. - Then place the bagel onto a clean tea towel to remove any excess moisture from its base. - Repeat for the rest of the batch.
AUTHENTIC NY BAGELS - FEELING FOODISH
From feelingfoodish.com
4.8/5 (20)Total Time 1 hr 30 minsCategory BreakfastCalories 306 per serving
- Cover bagels with plastic wrap (spray tops of bagels or bottom of wrap so it doesn't stick to bagels) and let bagels rise for about 20 minutes in warmer weather or 30 minutes in cooler kitchens. (Float test: Bagels are ready for boil and bake if they float in a bowl of water.)
- Spray top of bagels with cooking spray and top with plastic wrap, place in the refrigerator, and then proceed the next day by following "To Boil and Bake Bagels" section below. No need to bring bagels to room temperature after refrigerating.
AUTHENTIC NY STYLE BAGELS - 500 SPATULAS
From 500spatulas.com
5/5 (1)Total Time 16 hrs 10 minsEstimated Reading Time 8 mins
- In a large bowl, combine the sponge ingredients, mixing until fully combined. Cover the bowl with plastic wrap and let sit at room temperature for 2 hours. The sponge will be fluffy and bubbly.
- Add all the dough ingredients into the sponge and knead until combined. I do this for a few minutes in the bowl and then transfer the dough to your counter to continue kneading. Knead until the dough is smooth and very stiff. If your dough is sticky, gradually add a bit more flour. You can also do this step in a stand mixer using a dough hook.
- Remove the trays from the refrigerator. Preheat the oven to 500 degrees. Bring a large pot of water to a boil. While the water is coming to a boil, let's get everything prepared. You'll need a baking sheet lined with a dish towel or paper towels, a large slotted spoon or spatula, and dishes with all your toppings laid out. For toppings, you'll want these to be wide enough that you can fit the bagel into the dish. Add the baking soda to the boiling water. This enhances the color and flavor!
MONTREAL BAGELS | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (14)Total Time 3 hrs 20 minsServings 8Calories 238 per serving
- For the dough: Combine all of the ingredients, using the lesser amount of flour, and mix until a firm dough forms.
- Use the remaining 1/4 cup flour as needed to knead the dough by hand for 10 to 12 minutes, or at medium speed in your mixer with the dough hook for 8 minutes.
- Roll each piece into a 6" rope. Wrap the rope around your fingers and overlap the ends. Roll your palm over the seam to seal.
- Place them on the baking sheet, cover, and let rise while you set up the boiling liquid and preheat your oven with a baking stone in it to 475°F.
- To boil: Fill a large saucepan with 3" of water. Add the honey (or barley malt syrup). Place over medium-high heat and bring the water to a boil.
- The bagels are ready to cook when they've risen very slightly (the surface should still bounce back when lightly touched).
- Reduce the water to a simmer, then slip two or three bagels into it. Cook on one side for a minute, then flip over and cook for another minute.
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HOW TO MAKE A TRADITIONAL JEWISH STYLE DELI WATER BAGEL: 9 ...
From wikihow.com
78% (39)Estimated Reading Time 8 minsCategory BreadsPublished 2011-01-28
- Make the sponge: Mix 4 cups of bread flour, 1 teaspoon of instant (rapid rise) yeast, and 2-1/2 cups of water in a 4 quart mixing bowl. It should look like thick pancake batter.
- Make the dough. Mix 2 tbsp of malt powder (or 1 tbsp of barley malt syrup), 2 tbsp of honey, 1/2 tsp yeast, 3 tsp salt and about 3 cups of the bread flour to the sponge.
- Divide the dough: Once the dough has been kneaded, divide it into one dozen pieces at approximately 4-1/2 ounces per piece. 3-7/8 oz. to 4 oz. yields about 16.
- Shape the bagels: Grab a ball of dough and push your thumb into the center and poke a hole. With fingers of both hands, begin enlarging the hole until it is at least 3″ in diameter.
- Let the dough sit — ah, here’s the big secret! Once the bagels have been formed, let them rest for a few minutes to allow them to proof. You can tell if they’re ready by dropping a test bagel into a pot of room temperature water.
- Commence the famous boiling step... If you ask someone the secret around baking bagels and they’ll invariably tell you that it’s the boiling that makes a bagel a bagel.
- Bake: Place the cookie sheets in the center of the oven and bake for five minutes at 500 degrees. After five minutes, lower the oven temperature to 450 degrees.
RYE BAGELS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 20 hrs 30 minsCategory BreakfastCalories 314 per serving
- In a small bowl, stir the flour, salt, yeast, and cold water together and mix with a wooden spoon or rubber spatula until well combined, about 30 seconds. The water temperature is important to ensure that the sponge rises at a slower rate; warmer water can cause the sponge to ferment too quickly, impacting the flavor of the bagels. Cover tightly with plastic wrap or a kitchen towel and ferment at room temperature for 4 hours.
- When the sponge is ready, you can make the dough. Into a bowl, pour the lukewarm water and sprinkle the yeast over it. Stir and set aside to activate for 5 minutes. Be sure to use the correct temperature water; any hotter and the yeast can deteriorate.
- In a small bowl, combine the caraway seeds, nigella seeds, poppy seeds, sesame seeds, and onion flakes.
HOW TO MAKE HOMEMADE BAGELS: RECIPE, TOOLS AND TIPS
From tasteofhome.com
Estimated Reading Time 7 mins
- Combine wet and dry ingredients. In a large bowl, dissolve the yeast in warm water. Add the oil, both types of sugar, 3 tablespoons of honey, salt and the egg.
- Knead the dough. Turn the dough out onto a floured surface, scraping the bowl as needed, and begin to knead the dough by hand. As you knead, the dough will tighten, taking on a slightly elastic feel.
- Shape into rings. Release your inner boxer and punch the dough down. Then divvy it up and shape it into 12 balls. To form the bagel rings, use your thumb to create a hole in the center of each dough ball.
- Boil the bagels. In a large saucepan or Dutch oven, bring 8 cups of water and the remaining honey to a boil. Drop the bagels into the boiling water one at a time.
- Season and bake. After boiling the bagels, sprinkle any desired seasonings on top. You can use poppy seeds, sesame seeds or everything bagel seasoning.
- Serve. We recommend eating at least one bagel while it’s fresh out of the oven. Try your favorite combination of these bagel toppings: Cream cheese: If you go with store-bought schmear, use one of the best cream cheese brands, according to our Test Kitchen pros.
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