90 Minute Bagels, Nyc Style Recipe

  1. 1) Mix the syrup with the water in a large mixing bowl.
  2. Then fold together the flour, yeast, and salt in another bowl, reserving half a c. of flour or possibly so for kneading.
  3. combine dry ingredients with water/syrup mix.
  4. 2.
  5. After the dough has consolidated in the bowl, knead vigorously for 10-12 min.
  6. If you want your bagels to be really chewy, you have to work for it!
  7. Use reserved flour as necessary
  8. 3.
  9. Roll the dough into a log and cut into 12 equal sections.
  10. Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter.
  11. Let rise on floured surface about 25 min.
  12. 4.
  13. About 20 min into the rising, start the 3 qts of water boiling.
  14. Add in the syrup and mix well.
  15. Kettle the bagels four at a time for about four min.
  16. Turn the bagels gently with a wooden spoon every now and then.
  17. 5.
  18. While the bagels are kettling, prepare a baking sheet with cornmeal (or possibly you may use a baking stone if you have one for an even better crust).
  19. Use a slotted spatula or possibly similar tool to transfer bagels to the baking sheet.
  20. Put on toppings as desired.
  21. 6.
  22. Bake in a 425F oven for about 20 min, or possibly 450F for a darker crust.
  23. NOTES : the higher the gluten, the better

water, barley malt syrup, yeast, salt, bread flour, water, barley malt syrup, toppings, cornmeal

Taken from cookeatshare.com/recipes/90-minute-bagels-nyc-style-61805 (may not work)

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