Easy New York Bagels

Updated: Oct 25, 2021

Ingredients:

  • 320g strong white bread flour

  • 10g instant dry yeast

  • 297 ml water

  • 6g salt

  • 23g sugar

 

Method:


1. Preheat oven to 220 degrees C

2. Add all your ingredients to a stand mixer, with a dough attachment. If you do not have a stand mixer you can mix this by hand.


*It is important when adding the yeast and salt, to keep these two ingredients separately. If not, your yeast will die, and therefore your dough will not rise :(


3.Now time to knead. If using a stand mixer, mix for about 7-10 mins on a medium to fast speed. If kneading by hand, you will need to knead for about 10- 15 mins.

4. Once the dough has been kneaded sufficiently (should be smooth and bounce back however still leaving a bit of an indent when poked lightly) leave the dough in your mixing bowl for one hour, or until it has doubled in size.


* It is super important to take humidity into consideration when proofing. The hotter the weather, the faster your dough will rise and vice versa. It is important in baking to use time as a guideline. It is technique, intuition and specific indicators that should be used more strictly.


5. Now punch all the air out of the dough once it has proofed, and divide this dough into eight equal sized balls. I prefer to weigh each ball to ensure each is equal- however there is no need for such perfection for home bakers.

6. Allow these rolled balls to proof for about 10 mins. This is a very important proofing stage! If over proofed, your bagels will be flat discs once baked. And if under proofed, your bagels will be awfully dense. So please keep proofing time to 10 - 15 mins.

7. In order to make the holes in your bagels, which gives them that distinct look, use your thumb and index finger to poke a hole through the center of the ball. Now to make this hole bigger, use two fingers to stretch the hole. This hole should be at least 10 cm wide.

8. Before baking your bagels, place each one in a pot of boiling water for MAX 30 seconds on each side. The longer you boil them, the chewier they will be so the time is also up to you.

9. After boiling, brush each bagel with a simple egg wash to ensure they are beautifully golden when baked. 10. Bake for 20-25 mins and you will know when they are ready by knocking the underneath of the bagel and it sounds hollow.


#baking #bagels #proof #knead #NewYork #chewy #yum

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