New York Style Bagels

New York Style Bagel Recipe

Everyone knows that NY is famous for its pizza and bagels. With the pandemic, I have been trying to cook more types of food we usually buy out. What I often do when trying a new dish is scour the internet for lots of recipes and then modify it to my liking. For example, some people say to spray the bagels with cooking oil. Others use honey in the recipe. I usually compare several recipes for the basics and slowly modify.

Both times I’ve made this recipe, the taste has been spot-on. The first time I made it, though, the dough didn't rise. (See tip below on how to avoid that!) To me, store-bought bagels just don’t hit it right in the taste department. That is why cooking these bagels when you can’t get to a bagel shop is worth the effort. You'll need to prepare a day in advance, however.

I really think that the secret ingredient in New York style bagels is the malt powder. Brands like King Arthur or Anthony’s are hard to find, but worth attaining.

Some people like soft bagels, and others like a crunchier outside. These bagels do have somewhat of a satisfying crunch, but even more so after toasting. I’m still tweaking slightly because I like a bagel with a little more crunch. Next time we cook them, I may turn up the heat by 10 or so degrees, to see what happens in terms of crunch rating. These bagels have some airiness and the contrast from the outside to inside is there.

Recently, we’ve tried sausage-egg-cheese on an everything bagel we cooked, and so delish!

Guess what happens when you learn how to cook a good bagel? Your expectations rise. You will be so disappointed when you are out and the bagels don’t hit expectations. If you can make it better at home, you won’t buy out anymore. Unless in a pinch. These bagels are going to raise your expectations.

BAGEL RECIPE:

5 cups of bread flour

1 TBS salt

1 TBS malt powder

1 TBS yeast

1 and 2/3 cup of water – lukewarm

FOR COOKING WATER (to boil the bagels):

2 TBS salt

1 TBS baking soda

Directions:

1. Pour lukewarm water into KitchenAid bowl with yeast. Let sit for 5 minutes.

2. Attach bowl to KitchenAid with the dough hook. Add flour, salt, malt powder and blend on a slow speed for five minutes.

3. Remove bowl and place a cloth over it. Let dough rest for 2 hours.

4. Cut dough into 12 pieces and shape into balls. Flatten each ball, poke a knife through the center. Spin the bagel from its center with index fingers until the shape of bagel you desire.

5. Place shaped bagels on a tray with parchment paper. Cover with plastic or cling wrap and refrigerate overnight.

NEXT MORNING....

12-24 hours later....

1. Heat oven to 425 degrees .

2. Boil a large pot of water. Add baking soda and salt.

3. Remove bagels from refrigerator. Drop about three or four bagels at a time. The bagels should float separately. Boil for one minute and then flip. Boil another minute and remove.

4. Take boiled bagels and place on a cookie rack. Repeat with remaining bagels.

5. Season bagels, if desired. Return bagel to parchment-lined trays. Season other side of bagel, if desired.

6. Place bagels in oven on second-lowest rack level. Cook for 8 minutes. Remove and flip bagels. Return trays to oven and cook for another 8-9 minutes.

7. Remove bagels and let cool for a minute or so.

TIP:

If your bagels sank when you put them in the boiling water, that likely means your yeast didn’t activate. Make sure your yeast is not expired. Sometimes adding too much salt to the mixture can inactivate the yeast. This will make the bagels sink when boiling. They also won’t rise when resting on counter. Not to worry, if you’ve made this mistake. They still taste good. They will just be heavy.

You can find Everything Bagel seasoning in the grocery store. Also try sesame, poppy, dehydrated onion, or just bake plain.