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!