NEW YORK-STYLE BAGEL RECIPE

NEW YORK-STYLE BAGEL RECIPE image

Number Of Ingredients 7

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)
3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons of salt
Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, but I have no preference, so I just went with the plain, so no one could complain.)

Steps:

1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water. 2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. 3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. You want a moist and firm dough after you have mixed it. 4. On a floured suface, knead dough for 10 minutes until it is smooth and elastic. work in as much flour as possible to form a firm and stiff dough. 5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes. 6. Divide the dough into 8 pieces. Shape each into a round. press a dough ball gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. 7. Coat a finger in flour, gently press finger into the center of each dough ball to form ring. Stretch ring to diameter of the bagel and place on a lightly oiled cookie sheet. 8. cover dough rounds with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF. 9. Bring water to a boil. Reduce heat. lower the bagels into the water. Boil as many as you are comfortable.. Let them sit floating for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you'd prefer a chewier bagel. 10. Top bagels w/ stuff as you take them out. use egg wash to get the toppings to stick. 11. Once all bagels have boiled and topped, transfer them to a lightly oiled baking sheet. 12. Bake for 20 minutes, until golden brown. 13. Cool on a wire rack (or eat)