Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, chewy new york-style bagels. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chewy New York-Style Bagels is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Chewy New York-Style Bagels is something which I’ve loved my entire life.
This is one project to take on! Nothing more satisfying to see all the products coming together and savouring each bite. You can make a pretty darn good New York Style bagel no matter where you live.
To begin with this recipe, we must prepare a few ingredients. You can cook chewy new york-style bagels using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chewy New York-Style Bagels:
- Get 220 grams ●French bread flour (ER type)
- Take 100 grams ●Bread flour (1 CW)
- Take 10 grams ●Sugar
- Prepare 5 grams ●Baked salt
- Make ready 2 3/10 grams ●Dry yeast
- Get 160 grams Water
- Take 1 Corn meal (sift onto the baking tray)
- Get 2 tbsp Light brown sugar (for the kettling water)
- Prepare 1600 ml Hot water (for kettling)
New York-style bagels are soft, chewy and doughy. Montreal-style bagels, on the other hand, are smaller, denser and sweeter. Both are boiled before they are baked, to create the thick, shiny, chewy exterior, but the water used in each city is a critical distinction. A step-by-step recipe and the science behind New York style bagels.
Steps to make Chewy New York-Style Bagels:
- Add water and all ingredients marked with a ● into the bread machine. Set the "kneading" stage on your home break making machine for 7 minutes. The photo shows the dough after it's been kneaded.
- Take out the dough and knead with your hands for 3 minutes. Measure, divide into sixths, and roll them up into balls again. Cover with a damp cloth and let them rest for 10 minutes.
- With the closed end facing up, roll it into a horizontal oval. Tuck in the top and bottom sides (as in the upper photo). Press the center downwards. Again, tuck in the top and bottom sides to close the ends (as in the bottom photo).
- Repeat Step 3 for the rest of the dough. Make sure to cover the dough with a damp cloth if you're not working on it.
- Roll the dough around and shape it into a 20 cm long stick (upper photo). Flatten one end (bottom photo). Make sure the seam side is facing up!
- Place the unflattened end onto the flattened end. Lightly push to make the ends stick together (upper photo). Secure the end by wrapping the flattened end around it (bottom photo).
- Flip it over to shape. Dust a baking tray with corn meal, and align the dough on top. Leave for 30 minutes in a warm place for the 2nd rising.
- Prepare the kettling water by dissolving the light brown sugar. When the dough is done rising, boil for 25 seconds on each side on water that's just below the boiling point. Wet your fingers with hot water to prevent the dough from sticking.
- Preheat oven to 220℃. Bake for 5 minutes at 210℃, then for 15 minutes at 200℃ (20 minutes in total).
Chewy and flavorful, they are made in the traditional method, with barley malt & boiling. Now a disclaimer - I'm not from NYC, nor have I spent a crazy amount of time there (but I have eaten NY style bagels). The key to authentic New York-style bagels is boiling to ensure you get that chewy, New York flavor. Once you get the recipe down, add fruits and other Place the boiled bagels on a greased cookie sheet. Cool on a wire cooling rack.
So that is going to wrap this up for this exceptional food chewy new york-style bagels recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
