Guide To Make Bagel Recipe New York The Best

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There’s a reason why New York bagels are legendary. They’re crispy on the outside, chewy on the inside, and have a unique, malty flavor that sets them apart from any other bagel. But achieving that perfect New York bagel at home can seem daunting. Fear not, fellow bread enthusiasts! This recipe will guide you through every step of the process, from boiling the bagels in a lye bath to baking them to golden perfection.

Ingredients:

How to Make Bagels
How to Make Bagels

1 (1 ¼ cup warm water) (105°F to 115°F)

  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 3 ½ cups high-gluten flour (bread flour), plus extra for dusting
  • 1 ½ teaspoons salt
  • 1 tablespoon barley malt syrup (or honey)
  • ½ cup lye (optional, for a more traditional flavor)
  • Everything bagel seasoning, for sprinkling (optional)

  • Directions:

    1. Proof the yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5 minutes, or until the yeast is foamy and active.

    2. Mix the dough: Add the flour and salt to the yeast mixture. Using a dough whisk or a spoon, stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

    3. Knead the dough: Knead the dough for 10 minutes, adding more flour as needed to prevent sticking. The dough should be smooth and elastic.

    4. First rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

    Shaping the Bagels:

    1. Divide the dough: Divide the dough into 8 equal pieces. Roll each piece into a tight ball.

    2. Poke a hole: Using your thumb and forefinger, poke a hole through the center of each ball, stretching the dough to form a 1-inch to 1 ½-inch hole. Gently roll the dough around the hole to smooth out any unevenness.

    3. Second rise: Place the bagels on a lightly floured baking sheet, leaving space between them for rising. Cover the bagels loosely with plastic wrap and let them rise for another 30 to 45 minutes.

    Boiling and Baking:

    1. Prepare the boiling water: Here’s where the magic happens (and where the lye comes in). Bring a large pot of water to a boil. If using lye, carefully add ½ cup of lye to the boiling water. WARNING: Lye is a caustic substance. Wear gloves and eye protection when handling it.

    2. Boil the bagels: Gently lower two bagels at a time into the boiling water. Boil for 30 seconds per side, or until the bagels have a shiny, golden brown surface.

    3. Drain and sprinkle: Remove the bagels from the water with a slotted spoon and place them back on the baking sheet. Sprinkle the tops with everything bagel seasoning, if desired.

    4. Bake the bagels: Preheat your oven to 450°F (230°C). Bake the bagels for 20-25 minutes, or until golden brown and crusty.

    5. Cool and enjoy! Let the bagels cool slightly on a wire rack before slicing and enjoying.

    Nutrition Facts (per bagel):

    Calories: 340

  • Fat: 2 g
  • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 430 mg
  • Carbohydrates: 62 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Protein: 12 g

  • Conclusion:

    Making New York bagels at home might seem like a challenge, but with this recipe and a little practice, you’ll be a bagel-baking pro in no time. The result is a delicious, satisfying bread that’s perfect for breakfast, lunch, or a satisfying snack. So grab your ingredients, get ready to knead some dough, and enjoy the taste of a true New York classic!

    FAQs:

    1. Can I use regular all-purpose flour instead of bread flour?

    Bread flour has a higher gluten content than all-purpose flour, which helps create the chewy texture of a New York bagel. However, you can still achieve decent results with all-purpose flour. Just be aware that the bagels might not be quite as chewy.

    2. What’s the difference between boiling in water and boiling in a lye bath?