Recipe Below
Baking New York Style Bagels from scratch might not have been on your bucket list, but we assure you it will be after you watch this video!! Mario makes the process look easy (and oh so tasty!) We hope you’ll give it a try! 🥯⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ COMBINE:⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 10-12 oz Water at 100 degrees⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 lb, 4 oz Bread Flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 Tbsp Wheat Gluten⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 tsp Barley Malt⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 Tbsp Sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 Tbsp Vegetable Oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 Tbsp Yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix with the dough hook for 5 minutes on speed 1 and 5 minutes on speed 2. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
FORM:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Turn dough onto work surface. Mist surface and dough lightly with water. Cover and allow to sit for 20 minutes. Portion dough into 5 oz. pieces. You should be able to get 8-9 bagels out of this recipe. Shape dough into logs and allow to rest for 5 minutes. Meanwhile prepare baking sheet by brushing with oil. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Roll each log to about 12″ in length then wrap around your hand and roll for seal the seam. Place on oiled baking sheet.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
PROOF:⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can rise (until doubled in size), boil and bake at this step, but we recommend covering and proofing overnight in the refrigerator. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
BOIL:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat pizza stone in oven at 450 degrees. Bring the following to a simmer:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2.5 qt Water⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Tbsp Barley Malt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Dust Pizza peel with cornmeal. Boil bagels for about 30 seconds per side. Remove with slotted spoon and place on cookie sheet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
EGG WASH:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whisk together one egg, a few drops of water, and a pinch of salt & sugar. Brush over bagels.⠀⠀
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TOP:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add desired toppings such as sesame seeds, poppy seeds, everything seasoning or sea salt.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
BAKE:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Slide bagels from pizza peel to preheated stone. Reduce temperature to 425 degrees and bake 15-28 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
ENJOY!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve with your favorite smears & toppings!
