New York Bagels

Name: New York Bagels
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Bread (strong) flour; 50 grams Bread flour (preferably Lys d'Or brand); 120 ml Lukewarm water; 15 grams Sugar (honey); 3 grams Salt; 3 grams Dry yeast; 2 litres Water; 4 tbsp Sugar (honey)

cookpad.japan @cookpad_jp

I was craving the kind of bagels I ate in New York when I put together this recipe.. I was able to recreate the taste using the kind of flour sold in Japan.

-The water should be just below boiling when kettle boiling the bagels.
-Transfer immediately into the oven after removing from the hot water.
-If you have the strongest kind of bread flour, you could really make it similar to NY-style bagels. I used Lys d'Or brand flour. Recipe by Maria358

I was craving the kind of bagels I ate in New York when I put together this recipe.. I was able to recreate the taste using the kind of flour sold in Japan.

cookpad.japan @cookpad_jp

I was craving the kind of bagels I ate in New York when I put together this recipe.. I was able to recreate the taste using the kind of flour sold in Japan.

Saved

Ingredients

4 servings

For the bagel dough:
150 gramsBread (strong) flour
50 gramsBread flour (preferably Lys d'Or brand)
120 mlLukewarm water
15 gramsSugar (honey)
3 gramsSalt
3 gramsDry yeast
To boil the bagels:
2litres Water
4 tbspSugar (honey)

Saved

Steps

1

Sift the powdered ingredients into a bowl. Add sugar and salt. Mix well.
2

Mix the yeast into lukewarm water. Now add that into the bowl from Step 1. Mix quickly. Knead until the dough doesn't stick to your hands.
3

After kneading for about 15 minutes and the dough becomes a little glossy, punch the dough several times.
4

Roll up the dough and cover with a damp cloth. Let the dough rise for 30 minutes. Punch out the air, and roll it up again.
5

Divide the dough into four portions (using a scraper, if you wish). Roll them up. Cover with a tightly squeezed damp cloth and let it rest for 15 minutes.
6

Punch out the dough lightly. Roll up into sticks of about 18 cm in length. Flatten one of the ends.
7

Shape into rings and secure the seams. Cover with the cloth and let rest for 15 minutes. While the dough is resting, boil some water and preheat the oven.
8

Add sugar into the water and heat. When the water is just below its boiling point, add the dough. Boil both sides for 30 seconds each.
9

Transfer onto a rack, then transfer immediately onto a baking tray lined with parchment paper. Bake in the oven - 12 minutes at 200℃.
10

Done!