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Remove with slotted spoon, and transfer to baking sheets. This New York bagel recipe rivals anything you can find in Manhattan! Over the last few months, my crusty French baguette recipe has been one of the top recipes on this site, with easy homemade croissants and soft whole wheat bread coming in close behind.
Chewy New York-Style Bagels is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chewy New York-Style Bagels is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook chewy new york-style bagels using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chewy New York-Style Bagels:
- Take 220 grams ●French bread flour (ER type)
- Take 100 grams ●Bread flour (1 CW)
- Get 10 grams ●Sugar
- Prepare 5 grams ●Baked salt
- Make ready 2 3/10 grams ●Dry yeast
- Take 160 grams Water
- Prepare 1 Corn meal (sift onto the baking tray)
- Get 2 tbsp Light brown sugar (for the kettling water)
- Take 1600 ml Hot water (for kettling)
This is simply the best homemade New York-Style Bagel Recipe. This easy bagel recipe is delicious and results in perfection. Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining. Place parchment paper in your sheet pans or cookie sheets.
Instructions 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).
Spread corn meal evenly and lightly on parchment paper. Place moist, warm bagels gently on corn meal. Authentic New York Style bagels are chewy and soft at the same time, with a crunchy crust. The kind that requires you to tug at them a little bit to get a bite off. So I've been testing different recipes and can tell you that this recipe is the real deal!
Above is the way to cook dinner chewy new york-style bagels, very straightforward to make. Do the cooking stages accurately, relax and use your heart then your cooking will be scrumptious. There are many recipes that you would be able to try from this website, please discover what you need. Should you like this recipe please share it with your pals. Completely satisfied cooking.
