New
York Style Bagels
From Maine to South Carolina I’ve found the
perfect New York Style Bagel recipe. I’ve
altered a few things to make it my own, but if you want a great chewy on the
inside and crunchy on the outside, this is the recipe for you.
1¼ cup ice water
1 Tbsp. plus 1 tsp. molasses
2¾ cup bread flour
4 tsp. vital wheat gluten
2 tsp. instant yeast
2 tsp. salt
Cornmeal
Sugar
Baking soda
Combine ice water and molasses together and
stir until molasses dissolves. Place flour, yeast and gluten in food processor
and process for 5 seconds; while processing, slowly pour in ice water and
process until dough is combined. Let dough rest for 10 minutes.
Add salt and process until dough clears the
side of the bowl. (It may not be one mass.) 1-1½ minutes of processing.
Transfer to counter top and knead with hands until smooth. Divide into 8 portions and cover with plastic
wrap. Working one portion at a time form
into small balls. (Cupping your hands around the dough on unfloored counter and
move your hands in circular motions. The tackiness of the dough against the unfloored
counter will work the dough into a smooth ball.) Dip fingers in flour if it
becomes too sticky. Let balls rest for
15 minutes.
Lightly dust a baking pan with cornmeal. Using
one dough ball at a time, dip in flour and with rolling pin roll balls into 5-inch
rounds. Roll into tight cylinder and pull into 9-inch ropes. Twist in opposite
directions to form a spiral. Wrap over the top of your hand and under your palm
to create a ring. Gently roll and press the seam together under your palm.
Transfer rings to dusted baking pan keeping an inch between each one. Cover
with plastic wrap and let rest a room temperature for one hour. Then cover tightly and place in refrigerator
overnight.
One hour before baking remove from fridge and
let dough stand at room temperature.
Preheat oven to 450º placing rack in middle and set a pizza stone on
rack to preheat.
Boil 4 quarts of water with 1 Tbsp. baking soda
and ¼ cup granulated sugar. Set wire
rack in rimmed baking sheet and spray with cooking oil. Boiling 2 bagels at a
time, transfer to boiling water and cook 20 seconds, then using a slotted
spatula, flip and cook 20 seconds longer.
Place cornmeal side down on wire rack.
Place sheet of bagels on pizza stone in
preheated oven. Pour enough boiling
water on bottom of cooking sheet. Bake
15 minutes and then flip the bagels and bake an additional 12-14 minutes. Carefully remove from oven and let cool 15
minutes before slicing, toasting and adding your favorite toppings.
***Not GLUTEN FREE
For toppings: Combine 2 TBSP. each poppy seeds, sesame seeds, chives, and 1 tbsp. coarse sea salt. Press tops of just-boiled bagels (not the cornmeal side) and return to wire rack for baking.
© Crackerberries 2016
