Bagels

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