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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. INGREDIENTS: 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.


INGREDIENTS:

Bagels Ingredients:

  • Water

  • 10 grams yeast

  • 23 grams sugar

  • 500 grams bread flour

  • 6 grams salt

  • 2 Tbsp garlic flakes

  • 2 ½ Tbsp onion flakes

  • 1 ½ Tbsp white sesame seeds

  • 1 Tbsp poppy seeds

  • 1 Tbsp black sesame seeds

  • ½ Tbsp flaky sea salt


Toppings:

  • Cream cheese

  • Tomato slices

  • Capers

  • Sliced red onion

  • Dill


INSTRUCTIONS:

Bagel Method:

  1. Bloom your yeast by combining warm water (90 degrees fahrenheit) with your yeast and sugar. Give a little stir and let rest for 10 minutes.

  2. In a separate bowl, add bread flour, salt and yeast mixture and mix with your hands until you get a shaggy dough.

  3. Turn dough out onto a work surface and begin kneading for 10 minutes. Once dough reaches a silky smooth surface; fold sides into itself and place in a well oiled bowl. Cover with a damp towel and let rise for one hour.

  4. Once the dough has doubled in size, punch the dough in the center to deflate.

  5. Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam.

  6. Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes.

  7. To make the Everything Flavored seasoning, combine onion flakes, garlic flakes, sesame seeds, poppy seeds and sea salt in a bowl until thoroughly combined.

  8. Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter.

  9. Being a pot of water to a boil.

  10. Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1-2 minutes per side.

  11. Drain bagels and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your everything bagel seasoning.

  12. Place in the oven and let back at 425 degrees fahrenheit for 20 minutes.

  13. Remove from the oven, let cool and top with your favorite ingredients.

68 komentářů


RG .D
RG .D
(25. 4.)

hi, I can't get bread flour where I am, can I use all- purpose flour?

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carolina.wina
(10. 3.)

Can I freeze it? or how long lasts at room temperature?

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Paola C.
Paola C.
(02. 3.)

Ciao from Rome! Finally a perfect recipe of bagels!! Thank you for sharing.

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annister 86
annister 86
(04. 2.)

I make these bagels every Sunday for my family! We absolutely love them and I’m thankful I can feed my family bagels that are not just full of preservatives . Thank you for sharing this recipe.

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Annika Geshe
Annika Geshe
05. 12. 2023

It doesnt say how much water, and i see millions of comments about how people made this bagel, how did they find out the amount of water ?

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Teresa Carpenter
Teresa Carpenter
09. 12. 2023
Reakce na

Though I just read some replies below that have the water measurements at "297 g is what he has posted in the you tube video version this recipe". Someone posted the recipe with said 297g/ 320 ml, which isn't a correct accounting because 1 ml of water equals 1 gram of water.... so I would go with 297 and see if it's a good dough... if not, add more water. that's my best guess.

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