How To make Brooklyn Bagels
1 1/2 cups all-purpose flour
unbleached(see note)
1/2 c vital wheat gluten
1 1/2 t salt
*** 1/4 c warm water
1 pkt active dry yeast :
(or 1 scant T)
*** 1 c hot water
1 T barley malt extract -- (liquid)
*** 1/2 cup all-purpose flour -- (1/2 to 1)(see note)
unbleached *** 2 qt water
3 T barley malt extract
In a large bowl, mix together the first three ingredients.
Then soften the yeast in a small bowl with 1/4c water.
Dissolve malt extract in 1 cup hot water.
Let malt mixture cool down to warm. Make a well in the center of the flour mixture. Pour into the well, in this order: Softened yeast mixture, malt water.
Stir together until smooth. Beat this dough vigorously to develop the gluten. To make a very stiff dough, gradually add the flour.
Turn out on a floured surface and knead for a full 10 minutes. Divide dough into 12 equal pieces. Shape each piece into a ball. Cover balls of dough with a cloth and work with one at a time. Place the ball on a very lightly floured surface. Flatten slightly. Poke the center of the ball with a forefinger, going all the way through. Now use the fingers of both hands to gently open up the ring. Try to keep the doughnut-shaped roll you are forming symmetrical. The hole should be about one-third of the bagel's diameter. Place shaped rings on a non-stick baking sheet. Cover and let rise for 15 to 20 minutes. They should not quite double in size. Meanwhile, ready the boiling liquid. In a large pot, heat the water.
Stir the malt barley into water.
Heat to boiling. Reduce heat and keep regulated to a healthy simmer. Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water. Bagels should float. If they sink, do not worry. They will soon rise to the surface. After about 30 seconds, turn them over. They should remain in the water about 1 minute in all. You may simmer several at a time, but do not crowd them in the pot. Remove with a skimmer and place one inch apart on a non-stick baking sheet. Brush bagels with a mixture of 1 egg and 1 T water. If desired, sprinkle with coarse salt or poppy seeds.
Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned. Cool slightly on wire racks. Serve warm.
Note: In place of unbleached white flour, equal parts of stone-ground rye flour, stone-ground whole-wheat flour, and unbleached all-purpose flour may be used.
How To make Brooklyn Bagels's Videos
The Secrets Behind New York's Best Bagel — Handmade
Utopia Bagels co-owner Scott Spellman has been making fresh, New York-style bagels for over 40 years. Here he takes us through his bagel-making process, and talks us through his philosophy on what makes an NYC bagel the one to beat.
Credits:
Producer/Director: Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Handmade,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!
How Brooklyn Water Bagel Co. makes their bagels
How Rainbow Bagels Are Made
Rainbow bagels are making people lose their minds in Brooklyn. The Bagel Store has made these awesome multicolored bagels with Funfetti cream cheese for 20 years.
The INSIDER team believes that life is an adventure! Subscribe to our channel and visit us at:
INSIDER on Facebook:
INSIDER on Instagram:
INSIDER on Twitter:
Making An Authentic New York Bagel || Henry's Kitchen
Everyone knows why New York bagels are the best (it’s in the water!), but have you ever wanted to learn how to make them? Henry Phillips will teach you an easy and simple way to make dough the NYC way. Here is the in-depth, step-by-step guide to making bagels at home.
Henry Phillips, star of the internet classic, Henry's Kitchen, now brings us his very own Masterclass.
In this Masterclass, Henry shows us how to make authentic New York Bagels right in our own homes.
Created by
Henry Phillips
Director of Photography
Cole Chilton
Camera Operator
Thomas McKenna
Sound Mixer
Colin Webb
Graphics Art Director
Ted McGrath
Animator
Fredy Delgado
Production Designer
E.K. Buckley
Line Producer
Emily Tufaro
Production Coordinator
Sarah Barry
Post Production Supervisor
Daniel Byrne
Supervising Producer
Stasia Tomlinson
Creative Director
Tom O’Quinn
Executive Producer
Daniel Kellison
Executive Producer
Justin Lundstrom
Subscribe to Thrillist
Check out our website for more food, drink, travel, and entertainment.
Like us on Facebook
Follow us on Instagram
Sign up for our newsletter
How To Make A NYC Deli Bacon, Egg, and Cheese With Justin | Delish
Imagine: It's a Sunday. It's a brisk fall morning. You're maaaybe a little hungover from Saturday night. And all you want right now is a trashy*, cheap bacon, egg, and cheese. We. Got. You.
Justin from the Delish Test Kitchen shows you how to make the absolute best deli BEC (bacon, egg, and cheese sandwich) that would make any New Yorker smile.
*We say trashy with true tender, love, and RESPECT.
Full recipe:
#BEC
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
This Is Like Being in New York Again! NYC Style Bagel Recipe - The Scran Line
MORE RECIPES HERE:
-
FOLLOW ME HERE:
Instagram:
Facebook:
Pinterest:
Twitter:
RECIPE
Bagels
375ml - 1 1/2 cups warm water
4 1/2 tsp granulated sugar
2 tsp active dry yeast
525g - 3 1/2 cups bread flour + extra for kneading
2 tsp salt
Everything Bagel Topping
1 tbsp fried shallots
1 tbsp fried garlic (see notes)
2 tbsp poppy seeds
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 tsp caraway seeds (optional)
2 tsp flaked sea salt
Instructions:
Bagels
Add the warm water into a jug along with the sugar and dry yeast. Store to combine and cover. Leave in a warm spot to activate for 5 minutes. You should end up with a frothy like substance on top.
Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook. Whisk or stir to combine. Add the yeast mixture and knead on low speed for 10 minutes. If doing by hand dust your workbench with flour and knead by hand for 6-18 minutes. Either method should result in an elastic, smooth and firm dough. Cover with plastic wrap and set aside in a warm spot to rise for 1 hour until the dough has doubled in size. Punch the dough down and let it rise for another 10 minutes.
Divide the dough into 8 pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8. I tested this recipe several times and it usually adds up to 112g per piece. Shape each piece into a round of dough. Pres it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all 8 dough balls.
Dip one of your fingers in some flour and use that finger to press a hole in the centre of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray. Cover with a damp towel and allow to rest for 30 minutes.
Preheat your oven to 200°C / 390°F.
Add water to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2 minutes on each side. If you want a chewier bagel, you can boil for an additional 2 minutes on each side. Place back on the baking tray and sprinkle your topping of choice. The water will help the toppings stick. Alternatively, you can brush them with 1 egg white mixed with 1 tbsp of water (whisked together) before you sprinkle your toppings.
Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments!
Notes
Storage
Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden.
Fried garlic
I used store bought fried garlic. But you can use dried garlic or even freshly minced garlic. Although if you use fresh garlic you won’t be able to store it to use again.