Simple Way to Make Favorite New York Bagel

Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Homemade New York Bagel. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from New York Bagel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare New York Bagel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make New York Bagel is 8 bagels. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook New York Bagel estimated approx Prep-1 hr; cook-15 mins; resting-16 hrs.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have New York Bagel using 10 ingredients and 10 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make New York Bagel:

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

Steps to make New York Bagel

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.

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So that's going to wrap this up for this exceptional food Easiest Way to Prepare Any-night-of-the-week New York Bagel. Thanks so much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!