Heat the oven to 425 degrees. Make a well in the center. You can make a pretty darn good New York Style bagel no matter where you live. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. Roll each into an 8-inch-long snakelike shape, tapering the dough at each end. Add flour, 1 tablespoon/18 grams salt and malt powder and mix at low speed for 5 minutes using the dough hook. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. These little guys are topped with garlic, onion, poppy seeds, sesame seeds and kosher salt. … 2 teaspoons of active dry yeast. Today we spend three-quarters of a billion dollars a year on bagels, only a half-billion on doughnuts." Pour 1/3 cup (90 ml) of the remaining warm water into the well. —Joan Nathan. Bake for 13-14 … Heat the oven to 425 degrees. In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. NYT Cooking is a subscription service of The New York Times. 1 hour 30 minutes, plus about 20 hours' resting time, 1 1/2 hours, plus about 3 hours’ rising and cooling, About 5 hours 15 minutes, plus the overnight soak for the seeds, 35 minutes, plus 1 to 1 1/2 hours’ rising. Let the bagels rest 15 minutes on a towel-lined baking sheet. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. NYT Cooking is a subscription service of The New York Times. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. If not using the dough immediately, refrigerate it after it has been kneaded. Carefully place just enough bagels into the pot to cover the surface of the water, making sure that there are no bagels resting on top of one another. Opt out or, About 1 hour, plus a 2-hour rise and overnight fermentation. Step 1 For the dough: In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a hook attachment, add the warm water and yeast, mix and let stand for about 5 minutes. Divide the dough into 8 pieces (115 grams or 4 ounces each piece) Roll the 8 pieces into balls. For this easy process, you will: Mix and knead the dough until fairly smooth. Preheat oven to 450 degrees. Featured in: When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Subscribe now for full access. HOW TO MAKE THIS NEW YORK BAGEL RECIPE. If you have a baking stone or brick you use for baking, put it on a rack near the bottom of the oven; into the topping. Working very quickly, remove the bagels one by one and dip them Pour 1/3 cup / 80ml of warm water into the well. Bake on the second to highest shelf of the oven for 8 to 10 minutes. Press down the dough about half-way through the process. Step 2 Add the flour, brown sugar, and salt to the yeast-water mixture. Allow the dough to return to room temperature, and continue with step 4. Pour this mixture into the mixer and on low-medium speed mix to form a shaggy dough. Mix and stir in the rest of the water (the scant 1/2 … Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. Stopping for bagels was part of the ritual. 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