Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chewy new york-style bagels. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chewy New York-Style Bagels is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Chewy New York-Style Bagels is something which I’ve loved my whole life. They’re fine and they look wonderful.
The Perfect Gift To Send Someone, Real NY Bagels. Remove with slotted spoon, and transfer to baking sheets. This is simply the best homemade New York-Style Bagel Recipe. This easy bagel recipe is delicious and results in perfection.
To get started with this particular recipe, we have to first prepare a few components. You can have chewy new york-style bagels using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chewy New York-Style Bagels:
- Make ready 220 grams ●French bread flour (ER type)
- Make ready 100 grams ●Bread flour (1 CW)
- Prepare 10 grams ●Sugar
- Make ready 5 grams ●Baked salt
- Get 2 3/10 grams ●Dry yeast
- Take 160 grams Water
- Make ready 1 Corn meal (sift onto the baking tray)
- Prepare 2 tbsp Light brown sugar (for the kettling water)
- Take 1600 ml Hot water (for kettling)
New York is famous for its bagels. They are chewy and flavorful, with a blistery, crusty exterior. They're soft and yeasty in the middle, and they taste so good with cream cheese and all the fixin's (more on that below!). Next time you're there, be sure to grab one for breakfast, with a nice, tall, cup of hot coffee.
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).
They're soft and yeasty in the middle, and they taste so good with cream cheese and all the fixin's (more on that below!). Next time you're there, be sure to grab one for breakfast, with a nice, tall, cup of hot coffee. Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides. What is a NY style bagel?
So that’s going to wrap it up for this special food chewy new york-style bagels recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
