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Half an Hour to Homemade Yummy New York Bagel

Do you want to know ways to get through the week with healthful but appetizing dishes that will make you feel happy? This healthful, simple but delicious New York Bagel recipe is the answer.

New York Bagel

We hope you got insight from reading it, now let's go back to new york bagel recipe. You can cook new york bagel using 10 ingredients and 10 steps. Here is how you achieve it.

To cook an unforgettable New York Bagel, here are the ingridients needed:

  1. Take 1 1/4 cups of cool water (around 80 degrees F).
  2. Provide 2 tablespoons of honey, divided.
  3. Provide 1 packet of active dry yeast* (1/4 ounce or about 2 teaspoons).
  4. Get 4 cups of flour (bread flour OR all-purpose flour; approximately, you may need slightly more).
  5. Provide 2 teaspoons of kosher salt.
  6. Use of cornmeal (for dusting the pans).
  7. You need 1 1/2 gallons of water.
  8. You need 1 tablespoon of baking soda.
  9. Get of egg wash (one large egg beaten with a few teaspoons of cool water).
  10. Take of sesame seeds, poppy seeds, dehydrated minced onion, and/or coarse salt (optional garnish).

After preparing the components, next you are ready to make your 5-star New York Bagel by following the procedures on this section:

  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..

Here he takes us through his bagel-making process.. Our focus is on creating a simple yet carefully-prepared menu with. "New York-style is an influence, for sure," he said, but he still hesitates to use the phrase on his Compared with a New York bagel, "our bagel's not as dense and chewy," said Mr. But why are New York bagels so distinctly different from the flat, hard and dry varieties (inaccurately called There are other reasons why New York is home to the best bagels, of course - high-quality. Authentic New York Bagels Shipped Kosher Mini Bagels Bagel Flats Kosher NY Bialys. What is a true New York Style Bagel?

Recipe : New York Bagel

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instruction to make New York Bagel

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Serving homemade New York Bagel but with a famous restaurant's taste. Very nice isn't it? If you hope more friends are able to eat adelicious New York Bagel without visiting restaurants, don't hestitate to share this recipe .

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