Bagel

It is national Bagel day and I am here for it. Now I know there was a recent article about how there is a better bagel place in California than in NY but thats all LIES. Lies I tell you. Okay so I am bias and haven’t tried the California bagels but New York City has some amazing bagels. I and Matthew, are super picky about them. Don’t get me wrong, we try different flavoring but where we get our bagels is well, let us just say I will never return to some locations. Okay, but ya’ll may not know, we have been upstate New York in the Catskills because of the Pandemic. But before we left for the mountains, we used to get bagels all the time at either Davids Bagels or Essa A Bagel. Both are really good but David’s is cheaper.

We still have our apartment in the city until August but we have been desperate to find New York Bagels. There is a Bagel place in town but its expensive and doesn’t taste that good. There is now a bread maker who does bagels to sell as well but again expensive and why pay unless I am in a lay mood. Which happens more often than not so our recent go to has been the Price Chopper Bagels, which aren’t that bad.

So because we have struggled o find amazing bagels up here, and I know how to. Here is how to make New York City Bagels.

New York City Bagels

Just like the Bagels in New York City
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American, New York

Equipment

  • Bowl
  • Whisk
  • Rondeau or Large Pot
  • sheet pan, or cookie sheet

Ingredients
  

  • 340 grams Water
  • 45 grams Fresh Yeast
  • 620 grams High Gluten Flour
  • 42 grams Sugar
  • 10 grams Salt

For Testing the dough

  • 400 grams Water
  • 100 grams sugar

Instructions
 

  • Preheat oven at 425 Degrees
  • In a bowl, whisk and dissolve theyeast into the water. Allow to sit for 10-15 minutes.
  • Add the remaining ingredientsand knead by hand until dough is smooth
  • Bring a. rondeau or large pot of water to a boil with sugar to test if the dough is fermented.
  • Divide the dough into 115 grams. Roll into a snake evenly then pinch the ends to create a circle. Should fit around your palm.
  • Drop the dough circles into the rondeau. If it floats, it is ready. If it sinks, then it is not, allow to stay in until it floats. Take out and place the ready dough on a sheet pan to bake.
  • Bake for 20-25 minutes. Take out and allow to cool on a wire rack. If you want to add toppings then do an egg wash and add before baking.
Keyword New York Bagels
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