Cinnamon And Sugar Bagels Recipe New York

CINNAMON AND SUGAR BAGELS

Steps:

• Combine Sugar, Yeast, and Water in Mixer Bowl. Let Stand 5 Min or until Foamy.
• Stir In Salt and Cinnamon and Sugar Mix.
• Add 3 Cups of Flour and Mix on Medium Speed for 5 Min adding remaining flour a 1/2 a cup at a time until a stiff dough ball is attained.
• Turn out dough onto lightly floured surface and kneed dough until no longer sticky. (About 5 - 10 Min).
• Place Dough into lightly greased bowl and cover. Allow dough to rise in bowl until it has doubled in size. (About 15 - 25 Min).
• Remove dough from bowl to a lightly flowered surface and punch down the dough. Cut the dough into 11 or 12 equal pieces. Roll the pieces out into a snake and combine the ends and turn them inside out to seal. Leave them covered for 15 min to rise one more time.
• Fill a 5 quart soup pot with water 4 inches deep (you can add 2 tablespoons honey or sugar for a sweeter bagel). Drop bagels one at a time into the boiling water. Boil about 3-4 at a time or only so many that they float freely, and are not crowded. Simmer for 30 seconds (15 seconds on each side), turning with a slotted spatula. NOTE: Put the top side of the bagel down into water first, and then turn over. When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. Remove and place them gently on a lightly greased cooling rack (that has been placed on top of a clean dish towel) for a few minutes to drain.
• Combine one egg yoke with one tablespoon of water and brush on top of the bagels then sprinkle the top of the bagels with more cinnamon and sugar and place them on a lightly greased baking sheet with either parchment paper or corn meal and place into a 400 degree oven for 35 min or until golden brown.

NEW YORK CINNAMON-RAISIN BAGELS RECIPE - (4.3/5)

Steps:

• This recipe requires refrigerating the shaped bagels for 16 to 24 hours before baking them. This recipe works best with King Arthur bread flour, although other bread flours will work. Vital wheat gluten and malt syrup are available in most supermarkets in the baking and syrup aisles, respectively. If you cannot find malt syrup, substitute 4 teaspoons of molasses. The bagels are best eaten within a day of baking; fully cooled bagels can be transferred to heavy-duty zipper-lock bags and frozen for up to one month. 1. Stir ice water and malt syrup together in 2-cup liquid measuring cup until malt syrup has fully dissolved. Process flour, wheat gluten, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add ice water mixture; process until dough is just combined and no dry flour remains, about 20 seconds. Let dough stand for 10 minutes. 2. Add salt to dough and process, stopping processor and redistributing dough as needed, until dough forms shaggy mass that clears sides of workbowl (dough may not form one single mass), 45 to 90 seconds. Transfer dough to unfloured counter and sprinkle raisins over dough. Knead until smooth and raisins are evenly incorporated, about 1 minute. Divide dough into 8 equal pieces (3 1/2 ounces each) and cover loosely with plastic wrap. 3. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured counter. Loosely cup your hand around dough and, without applying pressure to dough, move your hand in small circular motions. Tackiness of dough against counter and circular motion should work dough into smooth, even ball, but if dough sticks to your hands, lightly dust your fingers with flour.) Let dough balls rest on counter, covered, for 15 minutes. 4. Sprinkle rimmed baking sheet with cornmeal. Combine 1 teaspoon sugar and cinnamon in bowl. Working with 1 dough ball at a time and keeping remaining pieces covered, coat dough balls lightly with flour and then, using your hands and rolling pin, pat and roll dough into 5-inch rounds. Sprinkle 1/4 teaspoon sugar-cinnamon mixture over each dough round, leaving 1/2-inch border around edges. Starting with edge of dough farthest from edge of counter, roll into tight cylinder. Starting at center of cylinder and working toward ends, gently and evenly roll and stretch dough into 8- to 9-inch-long rope. Do not taper ends. Rolling ends of dough under your hands in opposite directions, twist rope to form tight spiral. Without unrolling spiral, wrap rope around your fingers, overlapping ends of dough by about 2 inches under your palm, to create ring shape. Pinch ends of dough gently together. With overlap under your palm, press and roll seam using circular motion on counter to fully seal. Transfer rings to prepared sheet and cover loosely with plastic, leaving at least 1 inch between bagels. Let bagels stand at room temperature for 1 hour. Cover sheet tightly with plastic and refrigerate for 16 to 24 hours. 5. One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 450 degrees. 6. Bring 4 quarts water, remaining 1/4 cup sugar, and baking soda to boil in large Dutch oven. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. 7. Transfer 4 bagels to boiling water and cook for 20 seconds. Using wire skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using wire skimmer or slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down. Repeat with remaining 4 bagels. 8. Place sheet with bagels on preheated baking stone and pour 1/2 cup boiling water into bottom of sheet. Bake until tops of bagels are beginning to brown, 10 to 12 minutes. Using metal spatula, flip bagels and continue to bake until golden brown, 10 to 12 minutes longer. Remove sheet from oven and let bagels cool on wire rack for at least 15 minutes. Serve warm or at room temperature.

NEW YORK BAGELS

Steps:

• Combine the yeast, bread flour, salt, 1 T brown sugar and 1 1/2 cups warm water and knead vigorously for 10 minutes. The dough will be quite stiff.
• Place the dough in a lightly greased bowl, and set it aside to rise until it's noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.
• Lightly grease two baking sheets, or line them with parchment and grease the parchment. Divide doug into eight pieces (for large bagels), or 12 pieces (for standard-size bagels).
• Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes.
• While the dough is resting, prepare the water bath by heating the water, malt, and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
• Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 1 1/2" to 2" in diameter. Place half the bagels on each of the baking sheets.
• Transfer the bagels, four at a time to the simmering water. Bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
• Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.
• Variations: To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just before baking, with a glaze made of 1 egg white beaten until frothy with 1 tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds.
• To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until they're almost done and remove the pan from the oven, keeping the oven turned on. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Return the bagels to the oven for no more than 2 minutes.
• Cinnamon-raisin bagels: Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed above.