Steps to Make Quick Chewy New York-Style Bagels

Chewy New York-Style Bagels
Chewy New York-Style Bagels

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chewy new york-style bagels. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious. Nothing more satisfying to see all the products coming together and savouring each bite. It's easier than you think and tastes even better fresh.

To begin with this particular recipe, we must prepare a few components. You can cook chewy new york-style bagels using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chewy New York-Style Bagels:
  1. Make ready 220 grams ●French bread flour (ER type)
  2. Get 100 grams ●Bread flour (1 CW)
  3. Get 10 grams ●Sugar
  4. Prepare 5 grams ●Baked salt
  5. Make ready 2 3/10 grams ●Dry yeast
  6. Make ready 160 grams Water
  7. Get 1 Corn meal (sift onto the baking tray)
  8. Make ready 2 tbsp Light brown sugar (for the kettling water)
  9. Prepare 1600 ml Hot water (for kettling)
Steps to make Chewy New York-Style Bagels:
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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!
  6. 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).
  7. 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.
  8. 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.
  9. Preheat oven to 220℃. Bake for 5 minutes at 210℃, then for 15 minutes at 200℃ (20 minutes in total).

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Looking for that perfectly chewy bagel that is just like something you'd get from a New York deli? It's easier than you think and tastes even better fresh. This is one project to take on! Nothing more satisfying to see all the products coming together and savouring each bite. My ideal bagel is a New York style everything bagel with plenty of cream cheese, lox, a slice of tomato. The New York style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City. Popular myth has long credited New York's soft water for the city's irresistibly crusty, chewy bagels. One of the first life lessons I picked up in college was this: The secret to the shiny crust and chewy bite prized in New York bagels is boiling. An easy recipe for authentic NY bagels that you can make anywhere in the country! This version uses an everything topping but you can make them plain too! One of the staples in my kitchen, this New York style bagel recipe is super easy to make and well worth the effort! The key to authentic New York-style bagels is boiling to ensure you get that chewy, New York flavor. Once you get the recipe down, add fruits and other Place the boiled bagels on a greased cookie sheet. Cool on a wire cooling rack. New York-style bagels are soft, chewy and doughy. Montreal-style bagels, on the other hand, are smaller, denser and sweeter. For some, bagels represent less of a choice than an ingrained need. New York Times food writer Mark Bittman calls bagels, lox and cream cheese a "holy trinity" that he. New Yorker Bagels is not a certified nut free environment, although none of our products contain any nuts. Residual nut contamination from our ingredient supplies is possible, though unlikely.

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