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Read full article. Laura Fisher. November 12, , a. This easy homemade New York-Style Bagel recipe is simply the best! Basic pantry ingredients transform into deliciously chewy freshly made New York bagels. After so much love this recipe has received over 11 years worth on here! This easy bagel recipe is delicious and results in perfection. It does not need as much dedication as other bagel recipes you will find on the web— you do not need to dedicate 2 days to this. In these bagels, you will not find any yogurt, maple-syrup, or ingredients you might not have in your pantry.

I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on— flavorful, modestly sweet, and chewy with soft, shiny crusts. These bagels are made the classic way: you boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to dough, but it just works.

This bagel recipe is a very altered adaptation of one from a cookbook, Ultimate Bread , that I borrowed over a decade ago from my aunt. It was my first introduction to homemade bagels.

After making this New York-Style bagel recipe on your own, you will feel a sense of accomplishment and satisfaction. I know I always do! This will definitely give some competition to your local bagel shop- the recipe is that good I mean, look at the comments! And if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it. Feel free to use natural cane sugar here if you have it.

On the rare occasion, you may need more water than listed in the recipe. The water called for in the recipe is a guide— your ultimate goal is to form a smooth bagel dough that is moist and firm. All-purpose flour works here too, they will be just as delicious— just not as chewy as ones made with bread flour Read: New York-Style Bagel Recipe FAQ located below the recipe in this post for more information about flour alternatives for these homemade bagels. There are many methods in which you can shape a bagel; there is a more traditional method that many bagel shops use— you roll the bagel dough into logs and bind the ends together.

The method used here is done by simply poking the hole in the middle of taught rounds of bagel dough. Once that is done, the bagel rings are gently stretched to about a third of the diameter of the bagel. After a short rest, each bagel is boiled. This gives the bagels their New York-Style signature delicious, chewy, and shiny crust. Favorite bagel toppings vary from person to person.

Depending on the day, I like a good homemade everything bagel or a poppyseed bagel. I know many people who are partial to single toppings like minced onion or coarse salt. Whatever you like, definitely customize the toppings to match your tastes. Everything bagel seasoning, minced fresh garlic, minced fresh onion or shallot, poppy seeds, sesame seeds, caraway seeds, coarse salt, cinnamon sugar- these are just some of the many topping options you can go with to customize the taste of your bagels.

A proper New York-Style bagel always requires a schmear. However, there are multiple ways you can serve them— all of which I have listed within this post. First, proof the yeast. To do this, you will need to add sugar and yeast into luke warm water.

After about 5 minutes, the yeast will bubble up; this indicates that the mixture is ready to stir until everything is properly dissolved. Then, mix the bagel dough together. When mixing the bagel dough, you may or may not need the entirety of the water called for in the recipe. You want the bagel dough to be moist and firm after it is mixed. Sometimes you may need more water, depending on humidity, brand of flour, your altitude, climate, amongst many other things.

Once the bagel dough has rested, you will need to deflate it. You will know it has rested enough when you poke the dough with your finger and the impression remains. If it bounces back, the bagel dough has not risen enough. Once deflated, divide the dough. It should be divided into 8 equal portions. Stax Records was founded in as Satellite Records. The biggest star to record with Stax was the great Otis Redding. Lake Titicaca is located in the Andes, on the border between Peru and Bolivia.

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