New York bagels are those tasty ring-shaped rolls to cut in half, toast if you like, fill, and enjoy with a good coffee, an American coffee, or a good fruit cocktail, perhaps at breakfast if you love savory breakfast. For me, New York bagels are perfect for brunch. I had already made them some time ago following the recipe on the box of a tool that was supposed to facilitate shaping and “boiling” and indeed then I thought they also came out well. But after many courses and many doughs, I learned that “hands” are better. And so here they are, the New York bagels in a new guise with a new recipe, as good as then but a bit more beautiful.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 10Pieces
- Cooking methods: Boiling, Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 5/8 cups whole wheat flour
- 1/2 oz fresh yeast
- 1/2 oz salt
- 1 1/4 cups water
- 1 tbsp rice oil (or other vegetable oil of choice)
- 2 quarts water
- 1 tbsp baking soda
- 1 tbsp salt
- 3/4 oz brown sugar
- 1 egg
- as needed mixed seeds for bread (or sesame seeds)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Baking Mat reusable parchment paper
- 1 High-Sided Casserole
- 10 Parchment Papers round for boiling
Steps
In the bowl of the stand mixer, place the flour, crumbled fresh yeast, water, and mix. Add the salt, slowly pour in the oil, and work until the dough is elastic. Transfer it into a bowl and cover it. Let it rise until doubled, then form ten balls of 80/90 grams each. Place them on a baking sheet, cover, and let them rise again until doubled. This will take about two hours. After the rising time, take one ball at a time, and using your fingers, create the bagel shape. As they are ready, place them on a square of parchment paper (or on the appropriate discs) slightly larger than the bagel itself and place them again on a covered baking sheet to rise for an hour.
Boil the water with the brown sugar, salt, and baking soda: pick up a bagel with its parchment paper and dip it (one at a time) in the boiling water. When the parchment paper detaches, remove it with kitchen tongs and cook each bagel for one minute on each side. Place the bagels on the baking sheet lined with parchment paper or a reusable mat as they are ready, brush with beaten egg, sprinkle with seeds (I chose mixed seeds for bread, but you can also add sesame seeds) and bake in a preheated oven at 428°F for twenty minutes. Once ready, let them cool on a rack and then fill them as desired.
Notes
Recipe source: HERE.
