Voices own food columnist and cook book reviewer Sue Epstein is back in the kitchen. This edition of Sue's Cool-inary Show teaches you how to make New York Style Bagels. The recipe follows and the video can be seen on Voices TV. Happy cooking.NEW YORK STYLE BAGELS
As authentic a bagel as you can find outside H&H Bagels in New York City. You will be amazed at what real bagels your home oven (and this recipe) can produce and how easy they are to make. If you can make challah you can certainly make bagels!
As authentic a bagel as you can find outside H&H Bagels in New York City. You will be amazed at what real bagels your home oven (and this recipe) can produce and how easy they are to make. If you can make challah you can certainly make bagels!
1 1/2 cups warm water
1 tablespoon yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt powder or syrup (optional - available via home brewing
supply stores)
2 teaspoons salt
4 1/2 to 5 1/2 cups bread flour or white flour
1 tablespoon yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt powder or syrup (optional - available via home brewing
supply stores)
2 teaspoons salt
4 1/2 to 5 1/2 cups bread flour or white flour
Kettle water:
6 quarts water
2 tablespoons malt syrup or powder or honey
1 teaspoon salt
corn meal for sprinkling (optional)
Whisk together water, yeast, and sugar. Let stand a couple of minutes to allow yeast to swell and dissolve. Stir in oil, malt if using and one cup of flour. Add salt, then most of remaining flour. Knead 10 to 12 minutes to make a very stiff dough. Cover with a tea towel and let dough rest on a board for about 15 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 or honey and salt. Bring water to a boil.
Preheat oven to 450 degrees F. Divide dough into 8 – 12 sections depending on the size bagels you want. Form into 10 inch long strips. Roll the ends together to seal (you can wet the ends to seal also) and make a ring. OR form dough into a ball and poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
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 and appear somewhat puffy).
Prepare another baking sheet- line one with parchment paper which has been sprinkled with corn meal, if desired. Reduce water to simmer and add bagels a few at a time. Allow them to come to the surface and simmer for about 30 seconds. Turn and cook other side for about 45 seconds more (total 1 1/2 minutes). Place
On baking sheet. Leave bagels plain or sprinkle on topping of your choice (suggestions below).
Place in oven, reduce heat to 425 F. and bake until done - 17 to 25
minutes. Turn bagels once, when almost baked. If you have a baking
stone, finish bagels on the stone directly.
Topping variations:
(Sprinkle on after boiling and before baking)
sesame seeds
poppy seeds
dry or rehydrated garlic and/or onion
minced fresh garlic and/or onion
caraway seeds
coarse salt
6 quarts water
2 tablespoons malt syrup or powder or honey
1 teaspoon salt
corn meal for sprinkling (optional)
Whisk together water, yeast, and sugar. Let stand a couple of minutes to allow yeast to swell and dissolve. Stir in oil, malt if using and one cup of flour. Add salt, then most of remaining flour. Knead 10 to 12 minutes to make a very stiff dough. Cover with a tea towel and let dough rest on a board for about 15 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 or honey and salt. Bring water to a boil.
Preheat oven to 450 degrees F. Divide dough into 8 – 12 sections depending on the size bagels you want. Form into 10 inch long strips. Roll the ends together to seal (you can wet the ends to seal also) and make a ring. OR form dough into a ball and poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
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 and appear somewhat puffy).Prepare another baking sheet- line one with parchment paper which has been sprinkled with corn meal, if desired. Reduce water to simmer and add bagels a few at a time. Allow them to come to the surface and simmer for about 30 seconds. Turn and cook other side for about 45 seconds more (total 1 1/2 minutes). Place
On baking sheet. Leave bagels plain or sprinkle on topping of your choice (suggestions below).
Place in oven, reduce heat to 425 F. and bake until done - 17 to 25
minutes. Turn bagels once, when almost baked. If you have a baking
stone, finish bagels on the stone directly.
Topping variations:
(Sprinkle on after boiling and before baking)
sesame seeds
poppy seeds
dry or rehydrated garlic and/or onion
minced fresh garlic and/or onion
caraway seeds
coarse salt
Watch Sue's Cool-inary Show right here: http://www.voices-magazine.com/index.php?page=inside_page&id=143&which=VTV
Posts
No comments:
Post a Comment