New York Bagels

Course : Bread Machine
Serves: 110-12 bagels
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Ingredients:

1 1/2 cups slightly warm water
1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons malt powder -- or syrup
2 teaspoons kosher salt
4 1/2 cups bread flour -- preferably unbleached
---KETTLE WATER:---
6 quarts water
2 tablespoons malt syrup
1 teaspoon kosher salt
3 tablespoons cornmeal -- for sprinkling
---TOPPING VARIATIONS:---
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 tablespoons dry or rehydrated garlic granules
1 tablespoons dry or rehydrated onion flakes
2 cloves minced fresh garlic
1 tablespoons minced fresh onions
1 teaspoon caraway seeds
1 dash coarse salt
---THE EVERYTHING BAGEL:---
1 tablespoons minced onion flakes
1 teaspoon poppy seeds
2 cloves granulated garlic
1 dash coarse salt.
---ADJUNCTS TO DOUGH:---
1 cup cranberries -- frozen chopped or dried
3/4 cup blueberries -- frozen or dried blueberries
3/4 cup dried cherries
1/4 cup granola
1 teaspoon extracts -- such as maple
1/4 cup nuts and seeds
1 teaspoon citrus zest -- up to 2
1/4 cup miniature chocolate chips
1 cup shredded cheddar cheese
1 teaspoon fresh herbs
---REPLACE SOME OF THE FLOUR FOR---
4 1/2 cups oat bran
4 1/2 cups wheat bran
4 1/2 cups cornmeal
4 1/2 cups kamut
4 1/2 cups spelt
 

Preparation / Directions:

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes. Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450 degrees F. Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise halfway or appear puffy. Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice. Topping variations: (Sprinkle on after bagels have been boiled and are on baking sheet) Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. The 'everything' bagel: Sprinkle on to taste a variety of toppings including: minced onion flakes, poppy seeds, granulated garlic, and coarse salt. Notes: These classic bagels are also known in some parts as 'water bagels'. If the secret ingredient, as New Yorkers contend, is indeed the water, out-of-town bakers are out-of-luck. However, the New York aquifer aside, this recipe produces a g


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