New York-Style Bagels

These New York-Style Bagels deliver the perfect balance of a crisp, golden exterior and a dense, chewy interior. The secret lies in the brief boil before baking, which sets the crust and prevents excessive rising. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, these bagels are incredibly versatile. They are perfect for serving with classic cream cheese, lox, or simply buttered warm from the oven.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 1396.1

Dietary: Vegan

Description

These New York-Style Bagels deliver the perfect balance of a crisp, golden exterior and a dense, chewy interior. The secret lies in the brief boil before baking, which sets the crust and prevents excessive rising. Made with simple pantry staples like all-purpose flour, yeast, and a touch of sugar, these bagels are incredibly versatile. They are perfect for serving with classic cream cheese, lox, or simply buttered warm from the oven.

Directions

1
Place the peeled and quartered potato into a saucepan with 2 cups of boiling water.
2
Boil the potato for 15 minutes until tender.
3
Discard the potato and allow the potato water to cool to approximately 110°F (43°C).
4
Transfer 1/3 cup of the warm potato water to a small bowl.
5
Sprinkle the active dry yeast over the water and stir to combine.
6
Let the yeast mixture sit for 3 minutes until it becomes foamy.
7
In a large bowl, sift together the flour, salt, and 1/2 tablespoon of sugar.
8
Add the yeast mixture to the dry ingredients.
9
Stir in 2/3 cup of the remaining warm potato water and the vegetable oil.
10
Add the eggs one at a time, stirring briskly until a shaggy dough ball forms.
11
Turn the dough out onto a lightly floured surface.
12
Knead the dough for about 10 minutes until it becomes firm and smooth, adding small amounts of extra flour if it sticks.
13
Place the dough in a lightly greased bowl, turning once to coat all sides with oil.
14
Cover the bowl with a clean towel and let rise in a warm place for about 1 hour, or until doubled in size.
15
Punch the dough down to release air and turn it out onto a work surface.
16
Divide the dough into 18 equal pieces.
17
Shape each piece into a 6- to 7-inch-long rope that is about 3/4-inch thick.
18
Bring the ends of each rope together and pinch firmly to seal the ring.
19
Cover the shaped bagels with a towel and let them rise for 20 minutes.
20
Preheat the oven to 450°F (230°C).
21
Lightly grease a baking sheet and dust it generously with cornmeal.
22
Bring 2 quarts of water to a rolling boil in a large pot.
23
Add the remaining 1 tablespoon of sugar to the boiling water.
24
Carefully drop the bagels into the boiling water one at a time.
25
Boil each bagel for 3 minutes, turning once halfway through with a slotted spoon.
26
Remove the bagels from the water and place them on the prepared baking sheet.
27
If desired, beat 1 egg white with 1 teaspoon of water and brush the tops of the bagels.
28
Bake for 12 to 15 minutes, or until the bagels are golden brown.
29
Remove from the oven and let cool on a wire rack before serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1396.1kcal

% Daily Value *
Total Fat 31.9g50%
Saturated Fat 8.9g45%
Cholesterol 204.1mg69%
Sodium 7776.6mg325%
Total Carbohydrate 237.0g79%
Dietary Fiber 10.9g44%
Sugars 8.3g
Protein 38.4g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bagels, new york style, homemade bread, yeast dough, boiled bagels, breakfast bread, chewy bread, artisan bread, deli style, flour, yeast, sugar, salt, vegan option, comfort food, bread baking, cornmeal, egg wash, potato water

Read it online: https://www.chefs-mate.com/recipe/new-york-style-bagels/