Recipe of Any-night-of-the-week New York Bagel

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate New York Bagel. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from New York Bagel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare New York Bagel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make New York Bagel is 8 bagels. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook New York Bagel estimated approx Prep-1 hr; cook-15 mins; resting-16 hrs.

To get started with this recipe, we must first prepare a few components. You can have New York Bagel using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make New York Bagel:

1. 1 1/4 cups cool water (around 80 degrees F)
2. 2 tablespoons honey, divided
3. 1 packet active dry yeast* (1/4 ounce or about 2 teaspoons)
4. 4 cups flour (bread flour OR all-purpose flour; approximately, you may need slightly more)
5. 2 teaspoons kosher salt
6. cornmeal (for dusting the pans)
7. 1 1/2 gallons water
8. 1 tablespoon baking soda
9. egg wash (one large egg beaten with a few teaspoons of cool water)
10. sesame seeds, poppy seeds, dehydrated minced onion, and/or coarse salt (optional garnish)

Instructions to make to make New York Bagel

1. Place the cool water in a large bowl and stir in 1 tablespoon of honey. Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
2. Stir in the flour, mixing until a stiff, shaggy dough forms. Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic. Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
3. Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.) Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes.
4. Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape. Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
5. Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly). Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side. Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack.
6. Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper. Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).
7. You can make this dough, shape the bagels, and freeze them on a tray. Once they’re frozen solid, transfer them to a zip-top freezer bag and they will be good in the freezer for 2 weeks. When you’re ready to bake them, place them on a parchment-lined, cornmeal-dusted tray (covered) in the fridge and allow them to thaw and slow-ferment as usual, then continue on with the recipe from there.
8. Tip 1: You can make this dough, shape the bagels, and freeze them on a tray. Once they’re frozen solid, transfer them to a zip-top freezer bag and they will be good in the freezer for 2 weeks. When you’re ready to bake them, place them on a parchment-lined, cornmeal-dusted tray (covered) in the fridge and allow them to thaw and slow-ferment as usual, then continue on with the recipe from there.
9. Tip 2: Once they’re fully cooled, slip your bagels into an airtight bag and they will last at room temperature for a few days. After that, pop them into the fridge and they should keep for about a week or two.
10. Tip 3: Homemade bagels, like most breads, freeze beautifully. If wrapped tightly, you can expect your bagels to last for up to 2 months in the freezer. Thaw them at room temp or in the fridge before serving.

While that is by no means the end all be guide to cooking fast and simple lunches it is good food for thought. The hope is that this will get your creative juices flowing so that you can prepare excellent lunches for your family without the need to accomplish too horribly much heavy cooking through the approach.

So that is going to wrap it up for this exceptional food Steps to Make Speedy New York Bagel. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!