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Thursday, April 12, 2012

New York Bagels

When you think of New York what comes to your mind? The Empire State Building, Ground Zero, Times Square, Central Park, or...... authentic New York bagels? I know I sure do! Ever since I moved from New York, I've been longing for a real New Bagel. No, not the ones at the grocery store or even from the local bakery... but a true BAGEL!  Now, this recipe isn't your regular 2-day process bagel, but one day! That's correct, one day! So, if your longing for a little piece of New York get your flour, poppy seeds, and cream cheese ready to make these marvelous little creations! Bon appétit!




New York Bagels

  • 4 c bread flour (I used a mixture between whole wheat & all-purpose...shhhh) plus more for kneading later
  • 2 tsp active dry yeast
  • 1 1/2 tbsp sugar, honey, brown sugar, or malt syrup (use this for your true New York Bagel flavor)
  • 1 1/4 c warm water (if your water is too hot your yeast will die... make sure it's warm)
  • 1 1/2 tsp salt
  • 1 egg, lightly beaten
  • Toppings: fresh garlic, poppy seeds, sesame seeds, cheese, sunflower seeds.... whatever your heart desires!
Now let's get baking!





Directions

  • Measure 1/2 c water in a microwavable safe bowl until warm. Add yeast and sugar/malt syrup. DO NOT MIX! Allow mixture to rest for 5 minutes and then stir until dissolved.
  • Combine flour and salt in a large bowl & create a well in the center.
  • Pour the remaining warm water into the well (you will probably need more...) Your goal is a firm and stiff dough.
  • Here comes the fun part, lightly flour a counter top and and knead dough for approximately 10 minutes. You want to add flour to create a nice elastic dough.
  • Spray or oil a large bowl and turn dough to coat. Cover with plastic wrap or damp kitchen towel. Allow dough to rise in a warm place for about an hour (my oven has an awesome "bread rising" option) until doubled in size. 
  • Punch dough down and allow to rise for an additional ten minutes.
  • Divide dough into about 6 equal pieces and shape into a nice smooth dough ball on a floured surface, applying gentle pressure.
  • Gently indent dough in the center with finger and stretch the center to create the bagel center & apply on an oiled baking sheet. Or even better, a Silpat.
  • After completing all the steps, cover your new bagels with a damp towel and rest for 10 minutes.
  • Preheat oven to 425F/220C
  • Bring a dutch oven or large pot filled with water to a boil. Add about a tbsp or two of your sugar/honey/barley malt/or brown sugar as well. 
  • Reduce heat and add your bagels to the water (about 4 at a time) and simmer for about 1 minute and then flip for an additional minute.
  • Remove from water with slotted spoon and place on Silpat/baking sheet.
  • Brush egg wash onto bagels and add your choice of topping.
  • Bake for 20 minutes, or until golden brown
  • Allow to rest, or like me, slice that sucker open & spread on some love!
  • My first try making bagels....they were delicious! 

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