Ingredients
-
-
4
-
2 1/2
-
1
-
-
1/2
-
3 3/4
-
2 3/4
-
1
-
-
1
-
1
-
1/2
-
1/2
-
1/2
Directions
The Real New York Bagel Recipe, This isn’t a fast & easy recipe; unfortunately, it is quite a process However everyone knows quality takes time! Especially in baking If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better Enjoy! Thanks all for your kind comments, I’ve added a few updates/details to the recipe Reading your results made me hungry for these after not making them for a while!, Is it possible to skip the kneading step if i keep using the dough hook in my stand mixer for a longer period of time? does that work?, Nearly have it memorized by now, this is my go to bagel recipe, having tried too many Easy to follow instructions, read wholly before beginning Always fridge em over night for more flavorful bagels
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Steps
|
1
Done
|
In a Medium/Large Bowl or Pot, Stir the Sponge Together With a Whisk or Wooden Spoon. Make Sure to Get All Dry Materials Mixed in Well. |
|
2
Done
|
Cover With Plastic Wrap and Keep at Room Temperature For 2+ Hours. |
|
3
Done
|
After Sponge Is Bubbly With Small Holes at the Top and About 2 Hours Have Gone by, Pour Sponge Into Your Mixing Bowl. |
|
4
Done
|
Attach Dough Hook. Then Add All Ingredients Listed For Dough. Flour Can Be Added Gradually as Mixer Is Going. |
|
5
Done
|
Knead With Dough Hook For Approximately 10 Minutes or Until Dough Looks Smooth and Is not Too Sticky. Dough Should Be Quite Stiff (add More Flour If Needed). |
|
6
Done
|
Turn Out on Counter and Knead by Hand For a Few Minutes. (more If Your Mixer Couldn't Handle the Kneading For Very Long). Make Sure Dough Does not Stick to Fingers to Get to Proper Consistency. |
|
7
Done
|
Divide Dough With a Knife Into 12 Equal Pieces About 4.5 Oz. Each. Make Into "balls". Cover to Rest With Plastic Wrap For 20 Minutes. |
|
8
Done
|
Shape Each Ball Into a Bagel by Pushing Your Thumb(s) Through the Middle. |
|
9
Done
|
Then Using Your Two Index Fingers in the Hole, Make Fast Circular Motions, Stretching the Hole Out a Bit. Don't Worry If They Are not Perfect. |
|
10
Done
|
Place Bagels on Sheet Pans or Cookie Sheets That Have Been Sprayed With Cooking Spray Oil. Leave an Inch or So on All Sides. |
|
11
Done
|
Let Rise Under Plastic Wrap For 20 Minutes Then Place in Refrigerator. |
|
12
Done
|
Refrigerate For at Least 3 Hours or Preferably Overnight. |
|
13
Done
|
Pull Pans from Fridge, Get a Large Pot (4 Quarts) of Water on the Boil and Preheat the Oven to 500 Deg. F. Move Racks to the Top of the Oven. |
|
14
Done
|
Add 1 T. Baking Soda to Water (this Increases the Color Depth and Flavor of the Bagel While Baking). |
|
15
Done
|
When Water Is Boiling, Pull 2-3 Bagels at a Time Gently and Place Them Upside Down in the Water. |
