The best bagels are New York style bagels.
As part of our celebration of all things bread, we weren’t about to forget the bagels! Spoiler alert: they are actually super easy to do yourself. If you are going to make them at home, it doesn’t get better than New York style bagels.
Amy Richardson shares how just a few steps will take your taste buds to the Big Apple.
New York Style Bagel Bar with Sweet & Savory Whipped Cream Cheeses
- Rosemary and sea salt
- Toasted coconut
- Cinnamon crunch
- Black pepper medley
Whipped Cream Cheese
- Tart Cherry
- Fresh Jalapeño
- Mango Peach and Toasted Coconut
- Lemon Boysenberry
- Asian Veggie Crunch
New York Style Bagels
- 1/2 cup warm water
- 4 1/2 tsp sugar
- 2 tsp yeast
- 3 1/2 cups King Arthur bread flour
- 1 1/2 tsp salt
- 1 cup warm water
- 1 egg white + 1 tsp water, whisked
Pour sugar and yeast into warm water. Don’t stir. Let sit for 5 minutes.
In a large mixing bowl, mix together flour and salt. Make a well in the center. Pour yeast mixture into the well and add 1/2 cup of the remaining water. Turn your mixer on low and slowly add the rest of the water. When the dough comes together, knead for 2 minutes. Spray bowl with cooking spray and turn dough once to coat. Cover with plastic wrap and let raise for 1 hour.
Heat oven to 425 degrees
Punch dough down and let rest for 10 minutes.
Cut dough in evenly half, then into quarters, then evenly into eight pieces.
3 techniques to form bagels
1. Take each piece of dough and roll into an even ball, poke into the center to form bagel hole and stretch evenly.
2. Take the four corners of each of the piece of dough to the center and tuck into the middle and stretch to make a hole.
3. Take each piece and roll into rope. Over lap the ends. Put your hand inside the loop and roll to form bagel.
Place on greased cookie sheet, and cover with a damp cloth for 10 minutes.
Bring a large pot of water to a boil. Place 2-3 bagels into the boiling water depending on how big your pan is. Boil for 1 1/2 -2 minutes on each side. Remove to parchment lined baking sheet.
Brush with egg wash. Sprinkle with toppings if desired.
Bake for 20 minutes or until golden brown. Remove bagels to cooling rack.
Makes 8 large bagels
Recipe by Amy Richardson
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