NY Style Bagels Makes 8 good size bagels
- 4 1/4 cups of white, unbleached flour
- 1 Tablespoon of active dry yeast
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Sugar
- 1 teaspoon sea salt
Combine in mixer bowl:
- 2 cups of the flour
- 1T Yeast
Add:
- 1 ½ cups warm, distilled water (120-130 degrees)
- 2T EVOO
- 3T Sugar
- 1 tsp Salt
Beat on low for 30 seconds, high for 5 minutes. Let rise 20 minutes. (At this point, add flavors*, if desired)
Add:
- 2 ¼ cups flour, bit by bit
Beat on medium/high for 5-8 minutes. Mix on low-medium speed using the dough hook until gluten is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.”
Let rise for 20 minutes.
Beat down then, working quickly, divide dough into 8 portions. Shape into smooth balls and poke holes in their centers with floured fingers. Stretch holes out to 3”. Place on greased silicone mat on baking sheet. Cover and let rise for 20 minutes.
-
- Broil for 3 minutes; 1 ½ minutes on each side. HANDLE BAGELS WITH A LONG SPATULA
- Boil water and 1T sugar (or honey) in large Dutch oven, then reduce and simmer bagels, 3 at a time, for 6 minutes, turning once. Drain on bread towel on a cooling rack.
- Return to greased (EVOO) silicone mat on baking sheet.
- Brush with egg wash. Put toppings on bagel surface before baking.
- Bake at 475 until bagels are golden colored. About 15-20 minutes.
* Flavor ideas:
- Everything Bagels- 1 Tablespoon everything seasoning goes into the dough, then sprinkle liberally on tops.
- Cinnamon raisin- 1 Tablespoon cinnamon and 1/4 cup of raisins go into the dough.
- Egg Bagels- add egg yolk to the dough, the reserve the white to make your egg wash (1 egg white & 1 Tablespoon water).