Have you ever felt the delight of biting a bagel that is just perfect – chewy on top, slightly crunchy on its surface – and said to yourself, “I wish I could prepare these at home”? No more compromises for other bagel lovers in your area; it’s high time to stop eating substandard pastries from stores.
Today we’re going to dive right into the deep end of authentic New York bagels and provide you with some recipes for turning your kitchen into an actual bagel bakery. This article will give both seasoned bakers and beginners everything they need about making mouth-watering bagels that would pass any strict quality control test for even choosier New Yorkers. So let’s go ahead as we get down the road towards the ultimate pinnacle of bagels.
The Foundation: High-Gluten Flour is a Must
To recreate genuine New York style bagels, what you require is high gluten flour. This flour contains more protein, which forms gluten, when used it produces more gluten. Gluten does make the bagels to be chewy in texture and does help the bagels to have a round and firm shape when they are boiled and baked.
Is it possible to substituted all-purpose flour with cake flour? Yes, “You can use all-purpose flour, but they won’t be genuine New York bagels” Moreira said. If high-gluten flour is unavailable, use bread floor as a substitute you’re your dough.
Also Read: Donuts: America’s Favourite Street Food
The Magic Ingredient: Barley Malt Syrup
Here, we learn what makes a New York bagels different from New York knockoff bagels? Delightful taste of barley malt syrup, a hint of which resembles sweet and a deep and full-bodied note. This may be a dark sticky syrup which gives the bread added taste flavor and assists the yeast to grow thereby enhancing the rise of the bread and the taste mixture.
“Bagels: the ultimate comfort food.”
Is there a substitute for barley malt syrup? Yes, there is a slight difference but if you want it quick, honey or brown sugar will do, won’t be the same though. If getting authentic, one can look for barley malt syrup which is said to be present on select specialty stores.
The Technique: Cold Fermentation is Key
This is when the phrase ‘patience is virtue’ can be so accurately applied. After your dough has been mixed and kneaded don’t be in a haste. After that, cover the dish and let it rest in the fridge for at least 12 hours, better for a day. This slow cold process allows the flavours to develop and you get a more exciting taste and improved texture.
Bagels certainly do not require this, it is however recommended that the dough should be allowed to stand for a long time in order to get the New York texture and taste. Act wisely for the greatest benefit in the future.
The Shape: Hand-Rolling for Perfect Rings
Although you may be tempted to make holes in a round of dough ‘real’ New York bagels are molded by hand. In this technique the dough is prepared and rolled into a rope like structure and then joined end to end in a circular manner. This is possibly the most time-consuming process. However it is labor rewarding since it helps in attaining a homogenized appearance of the bagel.
Helpful hint: wash your hands and make the bagels damp while molding them to prevent on sticking together and to get a smooth surface.
The Bath: Boiling for the Perfect Crust
Boiling is very significant in making of bagels. It only takes a few seconds but this causes the bagels to develop their shiny, hard crust on the outside. As any experienced baker knows, a little baking soda ought to be added to the water, this sets the base for browning and gives that much sought after crust.
The recommended time that you should take to boil each side of the chicken is about 60 seconds. The time taken to boil determines the outcome; long boiling makes the top layer of the bagel to be hard and less boiling makes the layer to be soft.
The Finish: Topping and Baking.
Finally prior to baking the boiled bagels, brush with the egg wash and then spread whatever toppings you desire on the bagels. Don’t be shy when it comes to such toppings as sesame seeds, poppy seeds or everything bagel seasoning.
Place your bagels in a hot oven at approximately 425°F or 220°C and bake for about 20-25 minutes and until they are golden brown. High heat is used in order to get the crust on the outside cripsy while making the inside of the dough soft and chewy.
The Final Touch: Steam for Shine.
For the ‘New York’ like shine on your bagels, generate steam in your oven. Place a pan of hot water on the bottom rack while baking. This extra moisture will also give your bagels a shiny look and more professional looking.
In case you would like to have an even browner crust at the bottom then use a pizza stone. But do not forget to cook it with your oven it is the best way to enjoy the cake I think.
“Enjoy the little things…like a freshly baked bagels.”
Step-by-Step Guide to Make the World Best Bagel:
Now that we’ve shared the secrets, let’s use them in a simple recipe:
Ingredients:
- 4 cups high-gluten flour
- 2 tsp salt
- 1 tbsp barley malt syrup
- 1 1/4 cups warm water
- 1 tsp active dry yeast
- To boil: Water and 1 tbsp baking soda
- Optional: Toppings you like
New York Bagels Instructions:
- Stir gluten-free flour with salt, barley malt syrup, water and yeast in a large bowl.
- Then you have to knead the mixture up to the time as it becomes elastic and smooth.
- Now place it in the refrigerator with covered, for 12 to 24 hours.
- Shape the dough into bagel and let them to rise for 30 minutes.
- Preheat the oven to about 425 degrees Fahrenheit, (220 degrees Celsius).
- Knead the bagels in baking soda and water and then boiling the bagels for 1 minute on each side.
- Take your fillings of choice and put the bagels in the over for 20-25 minutes or until they are golden brown.
It is important to remember that in order to improve, it will take time. The first try may not be perfect hence do not be discouraged, even professional have to start somewhere when baking!
Bagels with Greek Yogurt
In fact, making real New York bagels at home means it is not only skill that enables one to turn on the stove, follow some instructions and then have fresh bagels but magic is needed as well.
@maxiskitchen Healthy greek yogurt bagels✨ . Thank you Gina @skinnytaste for this recipe! . ▪️1 Cup All-Purpose Flour▪️2 tsp Baking Powder▪️3/4 tsp Kosher Salt▪️1 Cup Nonfat Greek Yogurt▪️1 Egg, beaten▪️Everything Seasoning▪️Cream Cheese, for serving (optional)▪️Cucumbers, for serving (optional)▪️ . 1️⃣ Preheat oven to 375°F and line a baking sheet with parchment paper (or coat with oil) 2️⃣ Whisk together the flour, baking powder and salt; add the yogurt and mix until combined (it will look crumbly) 3️⃣ Dust a cutting board with flour and empty dough from the bowl; knead the dough a few times until dough is tacky, but not sticky, about 15 turns (dust it with flour if it’s sticking to your hands) 4️⃣ Shape into a ball and then cut in half, then cut each in half one more time to create four balls; roll each ball into 3/4-inch thick ropes and join the ends to form bagels 5️⃣ Top with egg wash and sprinkle with everything seasoning; bake on the top rack of the oven for 25 minutes 6️⃣ Let cool for 10 mins before cutting and enjoy with cream cheese and cucumbers! . ⏲ 10 minute prep time + 25 minute cook time . Recipe makes 4 bagels . #homemadebagels #bagelrecipe #easybreakfast #cookingtiktok #bageltok ♬ golden hour – Cello Version – JVKE
We know that it takes proper high gluten flour, barley malt syrup, overnight cool raisin fermentation, hand shaping, proper boil, baking and steaming to make one to get it right. All of this and do and you will be well on your way to turning yourself into a bagel master.
In this guide, the process of making the best homemade bagel at the comforts of your home may seem really challenging at first, but the outcome is more than worthwhile. Imagine you taking out a pan of those well-shaped golden bagels you just baked with aroma that corrects the smell of your kitchen to that of the best bakery.
Once you master these tricks not only you are cooking breakfast. But you are also making something extraordinary – the taste of New York in your home.
So, get your ingredients together, make room in your schedule for that crucial fermentation period. And get ready to wow your friends and family with bagels that can compete with those from the best New York delis. Who knows? You might end up being the bagel expert in your group of friends. Have fun baking, and here’s hoping your bagels turn out chewy, crusty, and super tasty every time!
