How to Make Hand Rolled New York-Style Bagels (Overnight Bagel Recipe)
Hand Rolled New York-style Bagels Recipe:
These homemade hand rolled bagels are a great way to take your bagel making skills to the next level. Using traditional bagel ingredients like bread flour and barley malt syrup makes for chewy bagels that are perfectly dense yet fluffy, with a hint of sweetness and a shiny, blistered crust. Oh yes, we're going all-in on that classic New York-style bagel taste!
Ingredients: Bread flour, barley malt syrup, instant yeast, salt, warm water. Egg for egg wash.
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Professional Baker Teaches You How To Make BAGELS!
Classic Sesame and Poppy Seed Bagels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 12 x 110 g bagels
Prep Time: 60 minutes
Resting Time: 75 minutes + overnight
Cook Time: 35 minutes
Ingredients
Sponge
2 ¼ cups (550 mL) warm water (110 F/43 C)
1 tsp (4 g) instant dry yeast
3 cups (450 g) bread flour
Dough
¾ tsp (3 g) instant dry yeast
2 Tbsp (30 g) honey
2 ½ cups (375 g) bread flour
1 Tbsp (15 g) salt
Assembly
2 Tbsp (30 g) honey
1 tsp (5 g) baking soda
1 egg white, lightly whisked
poppy seeds, sesame seeds, onion flakes, etc for topping
Directions
1. For the sponge, stir the water, yeast and flour together in the bowl of a mixer (but you can mix by hand) or in a big bowl. Let this sit 10 minutes.
2. For the dough, add the yeast, honey, flour and salt to the sponge and mix using a dough hook on low speed until the dough comes together and then increase the speed one level and knead the dough until it is elastic, about 7 minutes. Place the dough into an ungreased bowl, cover and let sit at room temperature for an hour and then chill overnight. If mixing the dough by hand, mix the ingredients into the sponge with a wooden spoon until the dough becomes too stiff and then turn out onto a work surface and knead the dough by hand for about 10 minutes, until elastic.
3. Preheat the oven to 425 F (218 C) and line 2 baking trays with parchment paper.
4. Turn the chilled dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 12 pieces of 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
5. There are two styles of shaping the dough, and the choice is yours:
a) Roll & Twist – for a bagel that sits taller and with a more defined hole, roll each ball of dough into a rope about 8-inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm) rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole – for a bagel that is a little flatter but also wider, use your thumb to poke a hole in the centre of the dough ball and roll it into its shape with your floured hand in the middle. Place them on the baking tray (6 per tray), covering with a tea towel and resting 15 minutes.
6. Place a large stockpot filled halfway with water up to a full boil and have your egg white and bagel toppings on hand. For every 2.5 L of water add 2 Tbsp (30 g) of honey and 1 tsp (5 mL) of baking soda. Using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water (3-4 bagels at a time). Boil the bagels for 90 seconds to 2 ½ minutes (the longer the boil, the chewier the crust) and remove with the slotted spoon to place back on the baking trays.
7. Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels for 20 minutes and then turn the oven off and open the door, leaving the bagels in there for 10 minutes more. Remove the bagels to a cooling rack to cool before eating, warm or toasted.
The bagels are best enjoyed the day they are made, but are perfect for toasting for up to 2 days.
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NEW YORK STYLE BAGEL | Super Easy Homemade Bagel in a Bread Machine | Bread Machine Recipes
Amazing homemade bagels for your family! Super easy and very delicious New York style bagel! Easy bagel recipe. Easy bagel recipe in a bread machine. Bagel in a bread maker. Bagel at home, there is nothing better than that! You won't believe how easy it is to make bagels at home!
Ingredients:
440g Water
2 tbsp Canola Oil
750g All Purpose Flour
50g Sugar
1 1/2 tsp Salt
8g Instant Yeast
Ingredients:
2 cups water
5 3/4 cups flour
3 1/2 tbsp sugar
1 tbsp instant yeast
2 tbsp oil
1 1/2 tsp salt
Toppings
Sesame Seeds, Roasted Sesame Seeds, and Poppy Seeds
Bake 18min at 430F
#bagel #bagelrecipe #breadmachinerecipes
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Amazing New York-style Bagels Recipe | The best ever | Foodgeek Baking
The absolute best New York-style bagels recipe that you can bake at home. Crispy crust, chewy crumb, excellent cold-fermented taste.
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Easy New York Style Bagels | No Knead | No Stand Mixer
I spent 5 years living in NYC and was sad I couldn’t find comparable bagels when I moved to San Francisco so I decided to make my own! They are the perfect homemade everything bagels - crunchy on the outside, chewy on the inside with lots of wonderful flavor, and freeze really well. I’ve been making these bagels almost every 2 weeks for the last few years!
Recipe (Yields 8 bagels)
Dough:
550g flour total (I usually use a combination of 450g bread flour and 100g sprouted whole wheat flour but 100% bread flour tastes more authentic)
10g pink himalayan salt (2 tsp)
1 Tbs white sugar
1 tsp active dry yeast
1 Tbs barley malt syrup
1 ½ c warm water (might need a few tbs more or less depending on humidity)
Any topping you want (everything seasoning, sesame seeds, poppy seeds, etc.)
3L Water bath + 1 Tbs barley malt
1 egg white for egg wash
Bake at 425 deg F until crust is dark brown, about 35-40 minutes
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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