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Fabulous Recipes

www.fabulousrecipes.net

New York Bagels

 

Poolish or Starter

272 g water

272 g bread flour

¼ teaspoon yeast

Mix together and stand 8 hours in the kitchen or overnight in the fridge.

 

Dough

Poolish

275 g water

¾ teaspoon yeast

655 g bread flour

*6 g diastatic malt see note

17 g salt

 

Method

Place all ingredients in the bowl of an electric mixer fitted with a dough hook.

 

Mix on low speed with bread hook to combine, then move up to next speed. Mix 2½ minutes, stop and taste for salt. Mix another 2½ minutes. Dough should be smooth and elastic.

 

Move dough to a deep pan or bowl, cover with plastic wrap to ferment. Allow to ferment 2 hours on the bench then another four hours in the fridge. Dough should double in size.

 

Roll dough into long sausage shape as thick as a thumb. Wrap around hand and tear off. Roll joint using palm. Place on baking tray, cover, and rest for ½ hour.

 

Roll bagels in sesame and poppy seed and a little bit of salt.

 

Prepare boiling water and iced water. Drop bagels into boiling water. If it doesn’t float it is not going to be a good bagel. Boil each bagel for 30 seconds. Remove and place into iced water.

 

Use a pizza stone and preheat oven to 135C for 1 hour. Bake face down for two minutes. Turn bagels and bake 12 to 14 minutes.

 

*if you haven’t got Diastatic malt use malt syrup

 

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