Chewy New York-Style Bagels

Name: Chewy New York-Style Bagels
Yield: 6 servings
Cuisine: American
Ingredients: 220 grams ●French bread flour (ER type); 100 grams ●Bread flour (1 CW); 10 grams ●Sugar; 5 grams ●Baked salt; 2 3/10 grams ●Dry yeast; 160 grams Water; 1 Corn meal (sift onto the baking tray); 2 tbsp Light brown sugar (for the kettling water); 1600 ml Hot water (for kettling)

cookpad.japan @cookpad_jp

For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour.

Water temperature (during the spring and autumn use as is, go for cold water in the summer, and water warmed to about 25℃-30℃ during the winter).
Please adjust the amount of water according to your kind of flour or the humidity.
Please adjust baking temperature to your oven. (If it's too browned, make it lower, if it's too pale, let the temperature rise a little). Don't change the baking time! Recipe by Jinpiyo

For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour.

cookpad.japan @cookpad_jp

For this recipe, I was very particular about the flour because I was craving really chewy bagels. Of course, you can use other kinds of flour.

Saved

Ingredients

6 servings

220 grams●French bread flour (ER type)
100 grams●Bread flour (1 CW)
10 grams●Sugar
5 grams●Baked salt
2 3/10 grams●Dry yeast
160 gramsWater
1Corn meal (sift onto the baking tray)
2 tbspLight brown sugar (for the kettling water)
1600 mlHot water (for kettling)

Saved

Steps

1

Add water and all ingredients marked with a ● into the bread machine. Set the "kneading" stage on your home break making machine for 7 minutes. The photo shows the dough after it's been kneaded.
2

Take out the dough and knead with your hands for 3 minutes. Measure, divide into sixths, and roll them up into balls again. Cover with a damp cloth and let them rest for 10 minutes.
3

With the closed end facing up, roll it into a horizontal oval. Tuck in the top and bottom sides (as in the upper photo). Press the center downwards. Again, tuck in the top and bottom sides to close the ends (as in the bottom photo).
4

Repeat Step 3 for the rest of the dough. Make sure to cover the dough with a damp cloth if you're not working on it.
5

Roll the dough around and shape it into a 20 cm long stick (upper photo). Flatten one end (bottom photo). Make sure the seam side is facing up!
6

Place the unflattened end onto the flattened end. Lightly push to make the ends stick together (upper photo). Secure the end by wrapping the flattened end around it (bottom photo).
7

Flip it over to shape. Dust a baking tray with corn meal, and align the dough on top. Leave for 30 minutes in a warm place for the 2nd rising.
8

Prepare the kettling water by dissolving the light brown sugar. When the dough is done rising, boil for 25 seconds on each side on water that's just below the boiling point. Wet your fingers with hot water to prevent the dough from sticking.
9

Preheat oven to 220℃. Bake for 5 minutes at 210℃, then for 15 minutes at 200℃ (20 minutes in total).