New York Style Bagels

New York Style Bagels

Bagel and pretzel are the two type of bakery items that I love them fresh but never had the courage to make. Everyone knows New York City has some of the best bagels out there. Locally, I like Johnny’s bagel, but it’s not so close to where I live. So, I mustered all my mights and attempted for  New York Style Bagel at home. Wow! I was even impressed with myself.

Of course, if you do a lot of research like me, you know there are some real authentic NYC bagel recipes out there and some would require up to 3 days to make them. I simply can not wait that long. I want my bagel, NOW! LOL!

I am very comfortable with dough. What makes bagel different from bread or bun is the boiling process, and honestly, it’s not that hard. There are 2 ways to form a bagel, I tried both. I like the rolling and twisting way that New Yorkers do (hand rolled), but I can’t get the ring to be of uniform size. The other way is to roll the dough into a ball, and poke a hole in the center and slowly stretch the hole out. This seems slightly easier.

Here are the plain bagels, the bottom was really crusty. When you tap the bagel you can hear hollow sound.

Can not wait for them to cool down, add a schmear 😊 and EAT! I wish you can hear it, the crackling sound when I bit into the bagel, so HEAVENLY! I don’t think I will ever buy bagels again.

New York Style Bagels

Course Breakfast
Cuisine American
Keyword bagel
Prep Time 40 minutes
Cook Time 20 minutes
Resting 1 hour 30 minutes
Total Time 1 hour
Servings 10

Ingredients

  • 3 1/2 Cups Bread Flour
  • 1 1/4 Cups Warm Water
  • 2 tsp Yeast
  • 1 tbsp Sugar
  • 1 1/2 tsp Salt

Instructions

  1. Add sugar and yeast in water and let it stand for 5 minutes till it gets foamy

  2. Mix flour and salt, add in water and start mixing. Use a stand mixer to let it run for 10 minutes. Knead more if necessary to form smooth dough. It should be firm.

  3. Let rise in warm place till nearly double in size

  4. Punch down the dough and knead for 1 minute and let stand for 15 minutes

  5. Equally divide the dough into 10 portions or 8 if you like larger bagels.

  6. One way to shape bagel is to roll the dough into a nice ball, use finger to poke a hole in the center, and place both index fingers in the hole and slowly rotate and stretch out the whole. The other way, which was very popular in NY bakery is to roll the dough into a thin log, twist one end and bring it to the other to form a loop, roll the two ends together with the end of the palm and make sure they stay together firmly.

  7. Place a damp kitchen towel over the bagels and let it rest for 20 minutes.

  8. Prepare topping and boil a pot of water, add 2 table spoon of baking soda to the water.

  9. Place bagel in boiling water, only place as many as you can comfortably handle, 4, or 5. Let it boil for 1 minutes, flip them over and boil for another minutes. Use a slotted ladle to take them out of the water, add topping at this point.

  10. Preheat over to 425F, bake for 20 minutes, turn 180 degrees half way.

  11. Let cool on cooling rack or serve warm.

Blueberry Bagel

Toss blueberry (I used frozen blueberry from Costco) in sugar and some flour (enough to coat). Mix blueberry and honey into the dough. Since blueberries are pretty wet, add flour, one tablespoon at a time, and knead till the dough is no longer sticky. Roll the dough into a long log, hold one end, twist the other end and bring both ends together to form a ring.

Scallion Bagel葱油贝果

This was indeed my own invention. Over medium high heat, heat up vegetable oil and stir fry chopped scallions, pour hot oil over flour, and mixed immediately to form a paste. Roll the doll out to rectangle, spread 2 tablespoon of scallion flour mixture over the dough, sprinkle garlic salt (or regular salt). Roll the dough lengthwise to form a log and twist and bring both ends together to form a ring. Sprinkle top with pretzel salt if desired after boiling.

Cinnamon Raisin Bagel

Soak raisin or craisin in warm water to soften them, drain and pat dry. Add honey and raisin into the dough to incorporate. Add flour if the dough is too sticky. Sprinkle top with cinnamon sugar after boiling.

Apple Cinnamon Bagel

Cut apple into tiny little pieces, dehydrate for a couple of hours to remove some moisture. Mix with brown sugar and cinnamon. Roll mixture into the doll. If dough is sticky, add 1 tablespoon of flour at a time till dough is no longer sticky.

Bacon and Cheese Bagel

Add bacon bit and shredded cheese into the dough and incorporate, add salt to taste.

Ham and Cheese Stuffed Bagel

Yes! Bagels can be stuffed too. Make a filling that you like, in this stuffed bagel, I mixed diced ham bit with shredded cheese and cream cheese. Roll the doll out and spread filling over the dough. Close edges lengthwise very tightly, and squeeze out as much air as possible. Close one end of the bagel, spread out the other end with your fingers. Bring both ends together to form a ring and wrap the thinned out end over the closed end. Shape the circle and expand the hole a little more.

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