Are you looking for recipe inspiration? New York Bagel special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though New York Bagel What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of New York Bagel, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare New York Bagel delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make New York Bagel is 8 bagels. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook New York Bagel estimated approx. Prep-1 hr; cook-15 mins; resting-16 hrs.
Well, this time, let's try it, and vary the New York Bagel yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create New York Bagel using 10 ingredient type and 10 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make New York Bagel:
- 1 1/4 cups cool water (around 80 degrees F)
- 2 tablespoons honey, divided
- 1 packet active dry yeast* (1/4 ounce or about 2 teaspoons)
- 4 cups flour (bread flour OR all-purpose flour; approximately, you may need slightly more)
- 2 teaspoons kosher salt
- cornmeal (for dusting the pans)
- 1 1/2 gallons water
- 1 tablespoon baking soda
- egg wash (one large egg beaten with a few teaspoons of cool water)
- sesame seeds, poppy seeds, dehydrated minced onion, and/or coarse salt (optional garnish)
Steps to make a New York Bagel
1
Place the cool water in a large bowl and stir in 1 tablespoon of honey. Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
2
Stir in the flour, mixing until a stiff, shaggy dough forms. Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic. Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
3
Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.) 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.
4
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. Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
5
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). Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side. Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack.
6
Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper. Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).
7
You can make this dough, shape the bagels, and freeze them on a tray. Once they’re frozen solid, transfer them to a zip-top freezer bag and they will be good in the freezer for 2 weeks. When you’re ready to bake them, place them on a parchment-lined, cornmeal-dusted tray (covered) in the fridge and allow them to thaw and slow-ferment as usual, then continue on with the recipe from there.
8
Tip 1: You can make this dough, shape the bagels, and freeze them on a tray. Once they’re frozen solid, transfer them to a zip-top freezer bag and they will be good in the freezer for 2 weeks. When you’re ready to bake them, place them on a parchment-lined, cornmeal-dusted tray (covered) in the fridge and allow them to thaw and slow-ferment as usual, then continue on with the recipe from there.
9
Tip 2: Once they’re fully cooled, slip your bagels into an airtight bag and they will last at room temperature for a few days. After that, pop them into the fridge and they should keep for about a week or two.
10
Tip 3: Homemade bagels, like most breads, freeze beautifully. If wrapped tightly, you can expect your bagels to last for up to 2 months in the freezer. Thaw them at room temp or in the fridge before serving.