Aprodhite
Culinary Explorer
Hey there, so today I decided to try making New York Style Bagels from scratch 
. Let me tell you, it was quite the journey – flour everywhere, dough sticking to everything but itself, you name it. But after a few mishaps and maybe a little panic, I think I've finally cracked the code hehe, so here how I did it
Ingredients:
into these chewy delights whether it's for breakfast, brunch, or just a craving for a taste of the Big Apple, Let me know if you have any other reccomendations to make it more delicous
. Let me tell you, it was quite the journey – flour everywhere, dough sticking to everything but itself, you name it. But after a few mishaps and maybe a little panic, I think I've finally cracked the code hehe, so here how I did itIngredients:
- 4 cups bread flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon instant yeast
- 1 ¼ cups warm water
- 2 tablespoons barley malt syrup (or honey)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, etc.
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together bread flour and salt.
- Make a well in the center of the flour mixture and pour in the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once the dough has risen, punch it down and divide it into 8 equal-sized pieces. Roll each piece into a ball, then use your fingers to poke a hole through the center. Gently stretch the dough to form a ring and ensure the hole is about 1-2 inches in diameter.
- Place the shaped bagels on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rise for another 20-30 minutes.
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil. Stir in the barley malt syrup (or honey) to the boiling water.
- Carefully lower the risen bagels, a few at a time, into the boiling water. Boil for about 1-2 minutes per side, then remove with a slotted spoon and place them back on the baking sheet.
- Add Toppings (Optional): If you're using any toppings, sprinkle them over the boiled bagels while they're still wet.
- Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the bagels are golden brown and have a slightly crisp crust.
- Let the bagels cool on a wire rack for a few minutes before slicing and serving. These are best enjoyed fresh but can be stored in an airtight container for a couple of days or frozen for longer-term storage.
into these chewy delights whether it's for breakfast, brunch, or just a craving for a taste of the Big Apple, Let me know if you have any other reccomendations to make it more delicous
