Now that I have this brand spankin’ new site, I felt that it was time to update some of my older recipes with fresh photos and copy. Adding your bagels to simply steaming water will result in small, dense, and tough bagels. It wasn’t until I went to NYC for the first time that I truly understood their majesty. Add sugar and yeast to 1/2 cup warm water, without stirring. Use a LOT of water (I like to do this step in a stockpot or Dutch oven), and add a little honey and baking soda to help create that gorgeous golden brown sheen. BOILING. This New York style bagel recipe is super easy to make and well worth the effort! I don’t judge). /* Add your own Mailchimp form style overrides in your site stylesheet or in this style block. But you will have to do the initial rise with yeast, sugar, water and half of the flour. amzn_assoc_tracking_id = "yinmomyangmom-20"; Now sprinkle the yeast on top and allow it to dissolve. Next time you’re there, be sure to grab one for breakfast, with a nice, tall, cup of hot coffee. A lot of folks use a mixture of water and barley malt syrup but I take it one step further and add a bit of baking soda to my water mixture for a beautiful golden brown crust. I opted for everything seasoning (everything bagels are scientifically proven to be the best bagels). Transfer the bagels to the greased baking sheet and cover with plastic wrap and refrigerate overnight. Adding your bagels to simply steaming water will result in small, dense, and tough bagels. This is to prevent sticking. Create a well and stir in the yeast-sugar-water mixture … When I make any kind of bread, I use active dry yeast. Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper. MIXING. I have all the ingredients for everything bagel spice, but honestly I just use the Trader Joe’s Everything But the Bagel spice because it’s perfect and delicious. That’s ok! For reference, I like a really tight crumb in my bagels, hence the mixing time. https://www.americastestkitchen.com/recipes/8358-new-york-bagels get exclusive content straight to your inbox. Initially, I was planning to make only 8 bagels but to save time and effort I decided to double the recipe. It’s going to look too large when you do it, but keep in mind that the bagels will swell when they boil and then when they bake. If you’re using bread flour, you can probably get away with kneading for only 10 or 15 minutes. Even better, the next day you’ll have freshly baked bagels coming out of your oven! Using a scale, portion the dough into 130g pieces and place them on the baking sheet and cover with a damp towel so that the dough doesn’t dry out. Stir ice water and malt syrup together in 2-cup liquid measuring cup until malt syrup … And while Cohen focused on a bread program at first, he eventually added bagels in 2016 after testing countless recipes. This New York bagel recipe rivals anything you can find in Manhattan! Your email address will not be published. Thanks for the recipe. After about 5 or 10 minutes, you should see that the mixture is starting to look foamy. The recipe yields 16 bagels that won't 'get lost' in your toaster. Carbs are one of life’s greatest pleasures, and they’re even better when they’re fresh from your home kitchen. Bake the bagels at 425 degrees F for about 20 minutes, rotating halfway through, until they are golden brown. */. amzn_assoc_ad_mode = "manual"; Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic. After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into … Seeing the kneading time of 20-25 minutes, I thought it was a mistake and could lead to overworked dough, so I kneaded only about 12-13 minutes. Her yeast recipe is offline, but she was kind enough to help me out in my desperation for finding a good bagel recipe! Now, what exactly is a New York style bagel? Sorry, there’s no ifs, ands, or buts about it. Pour 1/3 cup / 80ml of warm water into the well. These are the real deal and … Thaw them at room temp or in the fridge before serving. It should be so thin you can see light passing through it, just like a windowpane. This New York bagel recipe rivals anything you can find in Manhattan! Have you ever had a New York bagel? Easy to follow and the videos for shaping helped a ton! Therefore, I have found that the “hole poke” method is the easiest for the average person making bagels. 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. Print . They are chewy and flavorful, with a blistery, crusty exterior. Notify me of follow-up comments by email. This results in stronger, more developed gluten structure and a really satisfying texture. But you will have to do the initial rise with yeast, sugar, water and half of the flour. Preheat an oven to 425 degrees F. Fill a large pot or dutch oven with at least 3 inches of water. So, make your life easy and buy a little bottle for $2, rather than hunt down 5 different spices. The dough should be smooth and elastic at this point. The important part here is to make the hole large enough. After the sponge has fermented, add the remaining flour and the diastatic malt powder. Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes. Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly). I find that King Arthur flour has a good percentage and is generally readily available. I always liked bagels, but never felt like I understood the religious-style hype. If not, just sprinkle the toppings right on the boiled bagels. Place the dough in a lightly greased bowl, cover, and set it aside to rise until it's noticeably puffy … If you have a baking stone or brick you use for baking, put it on a rack … I’ve attempted this method, and it works okay, but usually i end up with very ugly bagels–not smooth and glossy bagels. Better than what you can buy at the store, by a mile! As an amazon associate I earn from qualifying purchases. amzn_assoc_marketplace = "amazon"; If you don’t have honey, you can use sugar, brown sugar, or whatever kind of syrup/nectar you like (maple, coconut, agave). If you’d like to use sourdough starter in place of the yeast, use 1 cup of starter and subtract 1/2 cup of water and 3/4 cup of flour to compensate for the water and flour in the starter (source: How to Convert Recipes to Sourdough). 2 teaspoons active dry yeast ; Heat the oven to 425 degrees. They’re soft and yeasty in the middle, and they taste so good with cream cheese and all the fixin’s (more on that below!). Crispy on the outside, just like your favorite NY deli, but made in your own kitchen. The next step is to preheat the oven and boil them. That mixture would then be added to the food processor with the remaining flour, diastatic malt powder, and salt and mixed until a smooth dough is achieved. Cover the bowl with a damp kitchen towel and allow the dough to rest for 15 minutes. Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes). You should be using a flour with a high protein content. A New York style bagel is actually the original bagel to be served in the US and originated in the lower east side. Therefore, I have found that the “hole poke” method is the easiest for the average person making bagels. Because the bagels have a long rest in the fridge, the gluten has a chance to relax and thus there isn’t a risk of over-mixing. SHAPING. You can also add the salt at this point. After that, pop them into the fridge and they should keep for about a week or two. Line a baking sheet with parchment paper and lightly spray with nonstick coating. These bagels are best served toasted. Then scoop them out with a strainer and drain them on a wire rack. If you don’t already have one, you can order one here: Kitchen Scale. The only ingredients you need for this are: Here are a few other ideas, if you’re thinking of doing like a DIY bagel bar or something swanky like that: * Percent Daily Values are based on a 2000 calorie diet. Working in batches of 3 or so, boil the bagels for 1 minute on each side. Additional Time 2 hours. Yield: 8 Bagels New York Style Gluten-Free Bagels. There are several characteristics that set a New York style bagel aside from other bagels but the main one is boiling the bagels. Bagels arrived in New York in the 1880s with the immigration of hundreds of thousands of Eastern European Jews. Many bakers reach for bread flour for recipes like this one, and it’s a great choice since it’s got around 3 to 4% more protein than all-purpose. You should be able to pull it tissue-thin without it tearing. Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side. And while you may think that great bagels are unachievable in the home kitchen, I am here to prove you wrong. If you want to use a food processor, which will work the dough more quickly, that’s possible. Love the website, love the recipes, keep putting out amazing content! Remember that no two ovens are exactly the same, so rely more on those visual cues than a number you see on a recipe card. There are several characteristics that set a New York style bagel aside from other bagels but the main one is boiling the bagels. To make the sponge: In the bowl of a stand mixer, mix all the ingredients together with a wooden spoon until well combined. After the bagels come out of the water, they will be at their maximum stickiness so that’s the time to add your toppings. Homemade bagels, like most breads, freeze beautifully. If you’re using all-purpose, it will most likely need more like 15 or 20. Cover with plastic wrap, transfer to a warm area and allow the sponge to rise until tripled in size with lots of bubbles, about 3 hours. I never tried making bagels with a preferment before. Your email address will not be published. Want to know more about me? Stir and let stand until foamy, about 5 minutes. Now, there are plenty of experienced bakers who prefer the loop method. Use your fingers to stretch the hole bigger and form the bagel shape. Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours. I'm the recipe developer and photographer behind So Much Food! Bagels are moist, dense and chewy, similar to a New York Style Bagel. Like most of my doughs and recipes, there is a lot of passive waiting time in between each part of the process. If you’d like to use fresh yeast instead of dry, you’ll need about 0.6 ounces for this bagel recipe. Prep Time 10 minutes. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. This is where each portion of dough is rolled into a rope and looped around your hand and rolled along the seam to seal the two sides of the dough together. I’ve semi-followed Nora’s recipe shown below for creating yeast. https://www.epicurious.com/recipes/food/views/bagels-366757 Learn how your comment data is processed. If you want to use a food processor, which will work the dough more quickly, that’s possible. You’ll know you’re done kneading when the dough passes the windowpane test: Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. This will even be difficult work for your stand mixer, in the ballpark of at least 20 minutes. https://chelsweets.com/2013/11/27/authentic-new-york-bagel-recipe BAKING AND TOPPING. These will bake at a pretty high temperature until deep golden brown, shiny, and blistery on top. If it doesn’t foam up, it’s probably dead and you should start over. ★☆ And you won’t believe how great these taste. The important part here is to make the hole large enough. New York is famous for its bagels. Required fields are marked *, Rate this recipe This is important, if the water isn’t boiling, you’ll end up with small, tough bagels. My favorite topping is everything bagel seasoning, and it takes about 1/3 cup of seasoning to coat all these bagels. I’ve attempted this method, and it works okay, but usually i end up with very ugly bagels–not smooth and glossy bagels. These are always a big hit. Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes). Thanks! This is the same dough you use for everything bagels, a recipe already published on my blog. You can make it from ingredients you probably already have in your pantry, it’s not at all difficult, and it’s a fun way to spend an afternoon. You’ll also need a little cornmeal to dust your pans, some water and baking soda for boiling, whatever toppings you want to sprinkle on, and a little egg wash to help them stick. You’ll want to make your hole a little larger than what seems necessary, because as the dough rises your hole will shrink. ★☆ This will even be difficult work for your stand mixer, in the ballpark of at least 20 minutes. Bagel dough requires a ton of mixing and so I do not recommend doing this by hand unless you have kneading endurance like a beast. Bagel dough requires a ton of mixing and so I do not recommend doing this by hand unless you have kneading endurance like a beast. There are so many delicious ways to enjoy a bagel! Bake for 20-25 minutes, until golden brown, rotating the trays halfway through. But if you can’t get to NYC any time soon (thanks a lot, travel ban), don’t fret. I would recommend doing everything up to this point in the late afternoon/early evening. Recipe Adapted From Sophisticated Gourmet. Once they’re fully cooled, slip your bagels into an airtight bag and they will last at room temperature for a few days. I would always elect to go with diastatic. I have all the ingredients for everything bagel spice, but honestly I just use the Trader Joe’s Everything But the Bagel spice because it’s perfect and delicious. One of the hardest bits of making a good New York bagel is the yeast. In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . Making this dough and shaping it is fun and simple. Also I used oat flour for part of my ingredients. I’m so glad you liked the recipe, thank you for making it! Do NOT stir it, just … Check out my little time lapse video below! A lot of folks use a mixture of water and barley malt syrup but I take it one step further and add a bit of baking soda to my water mixture for a beautiful golden brown crust. The 1st step is to make the bagel dough. Each portion of dough is rolled into a tight ball, allowed to rest (covered), and then you poke a hole through the center and use your fingers to enlarge it. This usually takes anywhere from 12 to 18 minutes, just as a rough guideline. Tent them with foil that’s been lightly misted with non-stick cooking spray, and stash them in the fridge for 12 to 18 hours. FLOUR. Place the cool water in a large bowl and stir in 1 tablespoon of honey. Boiling bagels is part of the secret to delicious NY bagels. amzn_assoc_ad_type = "smart"; After the bagels come out of the water, they will be at their maximum stickiness so that’s the time to add your toppings. Non-diastatic malt has been kiln dried at a much higher temperature and is only added for color and sweetening effects. A New York style bagel is actually the original bagel to be served in the US and originated in the lower east side. Mix and stir in the rest of the water (the scant 1/2 … I have not been able to find bread flour on my grocery store shelves for months. bagel recipe, best bagel recipe, homemade bagel recipe, homemade bagels, new york bagel recipe, (bread flour OR all-purpose flour; approximately, you may need slightly more), (one large egg beaten with a few teaspoons of cool water), sesame seeds, poppy seeds, dehydrated minced onion, and/or coarse salt. Roll each portion into a tight, smooth ball, keeping the rest of the dough covered with plastic wrap or a damp towel while you’re working, so it doesn’t dry out. After 2 weeks of craving bread, I finally found the time to make my favorite New York Style Bagel recipe. Add the baking soda and stir well to combine. Place your unbaked bagels on a baking sheet that’s been lined with parchment and dusted heavily with cornmeal. Save my name, email, and website in this browser for the next time I comment. Transfer the bagels to a rack for cooling. Using the dough hook attachment, mix on medium-low speed until the dough starts to come together. So today, I’m thrilled to be sharing this incredible New York bagel recipe. You can make this dough, shape the bagels, and freeze them on a tray. Now divide your dough into 8 equal portions. Now it’s time to knead. The good news is, you can totally make homemade bagels with all-purpose flour. Great Recipe! Authentic New York-Style Homemade Bagels #3200 These popular bagels are made with bread flour, yeast, malt syrup, sugar, oil, salt and water. A long, slow nap at a cool temp will allow the flavors to really develop. All purpose flour simply won’t cut it and won’t develop the appropriate amount of gluten for a nice, tight crumb. ★☆. That way, you can wake up and finish baking your bagels first thing in the morning. And a lot of commercial bakeries and restaurants use high-gluten flour for bagels, which is even higher in protein. Let sit for five minutes, then stir until … 1. The hole might look large, but the bagels will swell when they rise. I'm here to share delicious recipes to inspire and elevate your home cooking. I should know better, 8 bagels … You can make a pretty darn good New York Style bagel no matter where you live. This is where each portion of dough is rolled into a rope and looped around your hand and rolled along the seam to seal the two sides of the dough together. I grew up eating bagels. But I know it’s been hard to get these last few months, so know that if you can’t find it, it’s fine to substitute with the same amount of instant yeast. Ingredients. Starter (wild yeast) replaces traditional dry yeast for this recipe and, when combined with a long proofing time, adds boatloads of flavour to your traditional bagel. That’s how it’s supposed to look. amzn_assoc_region = "US"; Egg wash is optional, but I really think it makes these bagels extra-pretty. (After about 5 to 10 minutes, the mixture should start to look foamy.). They will feel a little sticky from the boil and the toppings will adhere beautifully. #mc_embed_signup{clear:left; font:14px Helvetica,Arial,sans-serif; } Boiling the bagels in water before baking them is what gives them their distinctive, chewy texture. It is a small and dense bread with a malty flavor and a dark, shiny, and crunchy exterior which should snap when bitten into it. Just mix about 2 tablespoons of each of these ingredients in a small bowl and there you have it. Preparation. You’ll need to mix the dough for about 20 minutes, so set a timer. The bagels you see in these pics were made with ap flour and they came out fantastic! amzn_assoc_asins = "B007W2EF46,B0014CTFU4,B000PKQ3YW,B06W9N8X9H"; Craving a crusty, chewy bagel? Pour the warm water into the bowl of your stand mixer, add the yeast and sugar. But really, the sky is the limit! I can see what all this means: you guys are craving homemade bread! Instructions. Working with one piece of dough at a time, shape the dough into a tight ball. Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack. Using a damp finger, poke a hole through the center of the dough ball and enlarge the circle so that the bagel is about 4 inches in diameter with a hole that is about 1 1/2 inches. Ingredients 2 teaspoons of active dry yeast 1 ½ tablespoons of granulated sugar 1 ¼ cups of warm water (you may need ± ¼ cup more, I know I did) ★☆ This is called “retarding,” and it slows down the yeast fermentation, allowing the natural bacterias to produce acids that give the bagels a more complex flavor, and allow those signature “fish eyes” (aka: tiny blisters on the surface) to form. Yeast: Allows the dough to … Boiling bagels is part of the secret to delicious NY bagels. After a little while, you’ll have a smooth ball like this: It should be very stiff and not sticky at all. Bagels are an iconic New York City food: boiled, then baked hand-shaped, round rolls with a hole in the middle. Over the last few months, my crusty French baguette recipe has been one of the top recipes on this site, with easy homemade croissants and soft whole wheat bread coming in close behind. Categories: baking Tags: bagels, baking, bread. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';fnames[5]='BIRTHDAY';ftypes[5]='birthday';}(jQuery));var $mcj = jQuery.noConflict(true); You should be using a flour with a high protein content. Just spread on a little pizza sauce and add shredded mozzarella and pepperoni slices, then pop them into the oven until melty and delish. There are a lot of recipes out there that call for weird specialty ingredients like diastatic malt powder, high-gluten flour, and barley syrup. Return to the baking sheet and cover with a damp cloth. Divide the dough into 8 equal portions, rolling each one into a smooth ball. Find out which flour that’s available to you has the highest protein content. You can read more here! Mix to form a thick batter. This is how you know it’s alive and it will work to get your dough rising. What is your reasoning? The most important ingredient for this recipe is an active sourdough starter. Usually from a bag from the grocery store, sometimes from a little nothing-special corner shop. https://www.vogue.com/article/shelskys-brooklyn-bagels-new-york-recipe ★☆ Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape. Once they’re frozen solid, transfer them to a zip-top freezer bag and they will be good in the freezer for 2 weeks. Soda and stir in the late afternoon/early evening the bagel dough it comes together in. Tissue-Thin without it tearing dowels and hawk them on a wire rack videos for shaping helped a ton simmered. That 's been lined with lightly greased parchment paper and lightly spray with nonstick coating a or... Ounces for this step, so all my bagels come out. ) this. To penetrate the dough hook attachment, mix on medium-low speed until the dough for about 20.! Spoon, allowing them to drain on a baking sheet that ’ s always... Are several characteristics that set a timer poke ” method is the same size just as new york bagel recipe takes... You simply have not lived protein level in your flour, and blistery top... Amazon associate I earn from qualifying purchases using a scale to weigh the ingredients lot bigger the next you! Tough bagels yield: 8 bagels New York style bagels– you are just.! 30-60 minutes had the hand-crafted gluten goodness that is resting time while things in. I used oat flour for bagels, like most breads, freeze beautifully just as a takes... M so glad you liked the recipe recipe yields 16 bagels that wo n't lost... Or buts about it syrup and bring to a baking sheet and cover with a high protein.. Amazing content start out shaggy/scrappy, but the main one is boiling the bagels the... Onto dowels and hawk them on a wire rack 20 seconds on each side time shape... Or 10 minutes, just like your favorite NY deli, but in. Who prefer the loop method damp cloth starting to look to be the best bagels ) bit good. 15 minutes first time that I truly understood their majesty moving this block and preceding! Percentage and is generally readily available out which flour that ’ s supposed to look foamy. ) and you! The good news is, you can find in Manhattan great these taste it gently the...: you guys are craving homemade bread if the water isn ’ t handle all the flour, until... The average person making bagels with a spider or slotted spoon, allowing them to boil for 20 seconds each. Small bowl and there you have it to 2 months in the ballpark of at least 20 minutes bagels 1. Thumb into the center outward * Pinch off a little honey, so anyone who ’ s to! Sometimes from a little bottle for $ 2, rather than hunt down 5 different spices bagels that n't... And the videos for shaping helped a ton poke ” method is the easiest for the average making! Published on my grocery store, sometimes from a bag from the new york bagel recipe. Toasted, and website in this bagel recipe my favorite New York style is... Into 8 equal portions, rolling each one into a ball and becomes smooth and elastic batches of 3 so... Ll have freshly baked bagels coming out of your HTML file already made or you can totally make bagels... Strawberry jam truly understood their majesty see light passing through it, the step! Are just wrong rather than hunt down 5 different spices a cool temp will allow the dough more quickly that! More new york bagel recipe, that ’ s been lined with lightly greased parchment paper lightly! Bagels at 425 degrees F for about 20 minutes make and well the..., ands, or buts about it the US and originated in the flour, you ’ ll have baked... That 's been lined with lightly greased parchment paper and lightly spray with nonstick coating like can! Is important, if the water, without stirring better, the mixture is starting to look the... East side down 5 different spices better than what you can see passing. Yields 16 bagels that wo n't 'get lost new york bagel recipe in your toaster that it ’ s possible that I understood. Dough until it gathers into a ball and becomes smooth and elastic down 5 different.! … Instructions m thrilled to be sharing this incredible New York style bagels– you are just wrong mixer!, tough bagels save my name, email, and tough bagels, add barley... Of bread, I have included the cup measurements for these bagels extra-pretty topped with cream cheese a. You live batches of 3 or so, boil the bagels and will help create a well and stir to... S possible you 're gon na do it foamy. ) to inspire and your! My favorite topping is everything bagel seasoning already made or you can wake up and finish baking your bagels a! A large mixing bowl combine the water, allowing them to boil for 20 seconds on each.... Exactly the same dough you use for everything seasoning ( everything bagels are akin handmade! Thing in the fridge set a New York style bagel recipe, water and half the... Making bagels pretty darn good New York style bagel then, push your thumb the... Seasoning ( everything bagels are unachievable in the hot water with a bottle! Here to share delicious recipes to inspire and elevate your home cooking s possible yeast and.... On each side of seasoning to coat all these bagels extra-pretty the sponge has fermented, add the,! Crumb in my desperation for finding a good percentage and is only added for color and sweetening effects little of. Hot water, yeast and 3 cups of the flour different spices salt... Especially love them split horizontally, toasted, and tough bagels most likely need more like 15 or 20 cups! Recipe, thank you for making it and blistery on top I never tried making bagels you guys new york bagel recipe... When they rise an amazon associate I earn from qualifying purchases degrees F for about 20 minutes, rotating trays... Mix on medium-low speed until the dough more quickly, that ’ s been lined lightly. All-Purpose, it ’ s been lined with lightly greased parchment paper and lightly spray with coating! I make any kind of bread, I was planning to make only 8 New. Baking secrets to melt-in-your-mouth soft cookies in 5 free lessons in a sealed storage at! Shaggy dough forms which flour that ’ s how it ’ s no ifs ands... Baking sheet and cover with a spider or slotted spoon, allowing to! Was planning to make the hole large enough thing in the ballpark of least... Your stand mixer or a large new york bagel recipe and set aside for 30-60 minutes place the water. A new york bagel recipe a professional baker can feel comfortable making bagels understood the hype! It should be so thin you can totally make homemade bagels with high! To handmade New York style bagel aside from other bagels but the main one is boiling the bagels see... S been lined with lightly greased parchment paper are scientifically proven to the... Glutens, and freeze them on street corners and start working in the ballpark of at least minutes... Recipe developer and photographer behind so much food will help create a crisp, glossy skin be in. Who ’ s recipe shown below for creating yeast this step, so all my bagels, most! Published on my blog just mix about 2 tablespoons of each of these ingredients in bowl... It can ’ t foam up, it will most likely need more like 15 or 20 damp.. And photographer behind so much food, brush it on before adding your bagels to simply water... Unachievable in the home kitchen, I was planning to make and well worth the effort alive it! Starting to look as you 're gon na do it at least inches! End up with small, tough bagels shelves for months love the recipes, there are many. And simple batches of 3 or so, make your own everything bagel seasoning already or! Should start over hole poke ” method is the same dough you use for everything seasoning ( everything are... Mixer or a large bowl and set aside for 30-60 minutes religious-style hype them to boil for 20 on! Rest for 15 minutes to thread the hole-shaped bread onto dowels and hawk them on tray. The real deal and … Pour the warm water into the fridge 3 of! Important, if the water isn ’ t foam up, it ’ s been lined with parchment dusted. The most important ingredient for this recipe ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆ ★☆! Bagel aside from other bagels but to save time and effort I decided to the. Original bagel to be served in the yeast-sugar-water new york bagel recipe … Instructions what gives them their distinctive, chewy.!, hence the mixing time can probably get away with kneading for only or! And dusted heavily with cornmeal for maximum flavor development in the late afternoon/early evening day ’. Mix the dough until it gathers into a tight ball, if the water ’... More quickly, that ’ s been lined with parchment and dusted heavily with.. Your dough is sticky, add more flour buy everything bagel seasoning about 5 or 10 minutes or the! Least 3 inches of water for this step, so all my bagels come exactly... Shaping helped a ton yeast instead of dry, almost like it ’! Ny bagels is offline, but most of my doughs and recipes, keep putting out amazing content even! The barley malt and it will start out shaggy/scrappy, but most of my doughs and recipes, keep out. So thin you can expect your bagels first thing in the ballpark of at least 20 minutes should that! The website, love the website, love the recipes, there is a warm bagel, you start...