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The Secret to Authentic New York Style Bagels at Home

I went to extreme lengths to test and find the secrets to making the best New York Bagel. Visit https://www.drinktrade.com/brian for 30% off your first Trade subscription order. They guarantee you’ll love your first coffee or they’ll replace it for free.

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VIDEOS YOU MIGHT LIKE:
1 hour bagel: https://youtu.be/n_fW_vOFiwQ?si=qF89MFqZD7iaAyTe
New York Cheesecake: https://youtu.be/4BTlI9mW-uU?si=U07T8Vp73hZUwPqi
1 Dough 3 loaves: https://www.youtube.com/watch?v=HdoP33KPYtY

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PIZZA STEEL: https://amzn.to/3elVdF9
DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN: https://amzn.to/41SQxy1
HALF SHEET WIRE RACK: https://amzn.to/41tasDT
STAINLESS BOWL: https://amzn.to/3pTBCTo
MALT POWDER: https://amzn.to/3VZ2rFd
SHEET TRAY COVER: https://amzn.to/3S13HGy
BAGEL BOARDS: https://amzn.to/3S1mkKw
BURLAP: https://amzn.to/4cybSm7
PARCHMENT SHEETS: https://amzn.to/3WgikYV
STURDY SPOON: https://amzn.to/39EccnT
LID/PIZZA PAN: https://amzn.to/3J43QCx
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*RECIPE*
Ingredients:
▪530 grams (2 1/4 cups) warm water (86°F/30°C)
▪3 grams (1t) instant yeast
▪940 grams (7c bread flour)
▪10 grams (1T) diastatic malt powder (or 10 grams sugar as a substitute)
▪20 grams (1T+ 1/4t) salt
▪3-4 liters (1 gallon) water for boiling
▪50 grams (2 1/2 T) molasses

Instructions:
1. In a medium bowl, combine water and yeast. Stir to dissolve the yeast.
2. bread flour, malt powder (or sugar), and 20 grams of salt to the bowl.
3. Mix the ingredients with a sturdy spoon until a shaggy dough forms and you can no longer stir with the spoon.
4. Switch to a soaking wet hand and continue mixing the dough by squeezing and folding until the dough is well combined.
5. Transfer the dough to a work surface and knead for 10-12 minutes until smooth and elastic. When adequately kneaded, you should be able to tug on a piece of dough without it tearing.
6. Place the kneaded dough into a bowl, cover with a lid, and let it bulk ferment at room temperature for 1 hour.
7. After 1 hour, the dough should have risen by about 50%. Cut the dough into 12 pieces, each weighing approximately 120 grams.
8. Shape each piece of dough by pressing it out into a rectangle then, starting with the edge furthest from you, roll the dough back onto it into itself, pressing into the work surface with each roll until you have a cigar shape, then roll the dough until it’s roughly 10”/25cm long.
9. Wrap the dough log around your fingers, overlapping by about 3 inches, and squeeze firmly to seal each end of the dough together.
10. With the dough still wrapped around your hand, roll the dough back and forth on the seam side to fully integrate and shape it into a bagel.
11. Place the shaped bagels onto two parchment-lined sheet trays lightly sprayed with pan spray. Cover with plastic wrap or half sheet tray covers.
12. Move the trays to the refrigerator and cold ferment for at least 4 hours, preferably 24 hours.
13. Preheat your oven to 475°F and soak bagel boards (cedar planks with burlap stapled to them) in water.
14. Bring 3-4 liters of water to a boil in a large pot and add molasses.
15. Cut the parchment around each bagel to make handling easier.
16. Carefully drop 3 bagels into the boiling water, top side down, and boil for 30 seconds.
17. Flip the bagels and boil for another 30 seconds on the other side.
18. Transfer the boiled bagels to a baking sheet with the bottom side down.
19. Repeat steps 16, 17, & 18 for remaining bagels
20. Place the boiled bagels onto the soaked bagel boards, top side down.
21. Bake in the preheated oven for 5 minutes on the bagel boards. I like to place mine directly on top of my pizza stone/steel.
22. After 5 minutes, flip the bagels over so the top side is up, and continue baking for 12-15 minutes on a pizza stone/steel until golden brown and blistered.
23. Remove the bagels from the oven and transfer to a wire rack to cool.

*For Seeded Bagels: *
– After boiling the bagels, immediately press them into a tray of your chosen seeds (e.g., everything bagel seasoning, poppy seeds) with the top side down.
– Place seeded bagels on soaked bagel boards, seed side down, and bake as instructed above.

*Everything Bagel Seasoning:*
EQUAL PARTS (50g)
flakey salt
black sesame seeds
white sesame seeds
poppy seeds
dehydrated minced garlic
dehydrated minced onion

*Whipped Cream Cheese Shmear:*
450g (1lb) cream cheese
50g (3T) milk
A pinch of salt
In a stand mixer, whip the cream cheese, milk, & pinch of salt for 2 mins til smooth & spreadable.

CHAPTERS
0:00: intro, mixing, bulk fermentation
4:00: Bagel, cream cheese, and coffee
5:00: How to shape bagels
6:24: A word on cold fermentation
7:36: The boil
9:44 Baking bagels
10:35 How to make your bagels seeded
11:22 Do you need NYC tap water to make a NYC bagel?
12:06 Whipped cream cheese shmear
12:33 Finished bagel and final thoughts

mikeljoseph1977

Hi, I'm Mikel Joseph, the author behind HealthUUReviews. Welcome to our website, where we focus on Healthy Living & More. At HealthUUReviews, my mission is to provide you with comprehensive information about health concerns, weight loss strategies, and reviews of various health products. I have assembled a team of dedicated health enthusiasts and experts who share their insights and expertise to empower you with the knowledge and tools you need for a vibrant and balanced life. We offer expert reviews, weight loss strategies, holistic healthy living tips, in-depth health concerns, and guidance on the dos and don'ts of dieting. You can trust our content, as it is thoroughly researched and vetted by experts. We prioritize your needs and concerns, tailoring our content to address the questions and challenges you face. Join our supportive community and let's embark on a healthier journey together.

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