Homemade New York Style Bagel

Homemade New York Style Bagel: Savory Sweet and Satisfying

This bagel is called a New York style bagel. I am not really sure what a New York style bagel is but what I do know is that this bagel is delicious. I choose to not add any topping to my bagels, even though salt bagels are a favorite with myself and husband. But with my husbands need to be on a low sodium diet and knowing I was using some of these for a breakfast sandwich (which I will share with you tomorrow) I figured plain would work just fine, but I will include how to add toppings if you choose to.

Homemade New York Style Bagel
Ingredients:
1 1/4 cups warm water, may need more or less
2 teaspoons active dry yeast
1 1/2 tablespoons granulated sugar
3 1/2 cups bread flour, plus extra for kneading
1 1/2 teaspoon salt

Optional Toppings (not included in the nutritional info)
coarse salt, poppy seeds, sesame seeds, fresh minced garlic

Directions:
In a glass measuring cup add in 1/2 cup warm water. Add in the yeast and sugar, do not stir, just let sit for 5 minutes. After 5 minutes stir until the yeast and sugar dissolve in the water.

In the bowl of a stand mixer, with the dough hook attached, add in the flour and salt and whisk to combine. Make a well in the middle of the flour mixture and pour in the water, yeast and sugar mixture. Pour in 1/2 cup of the remaining warm water. Turn the mixer on low and let the ingredients mix, adding more warm water if needed. You are looking for a moist and firm dough after it has been mixed and comes together into a ball.

Turn the mixer up to medium and knead for about 5 minutes or until the dough is smooth and elastic. Add more flour if needed to achieve a firm and stiff dough.

Remove the dough from the bowl and spray the bowl with cooking spray. Return the dough to the bowl and cover with a clean and damp kitchen towel. Let the dough rise for about 1 hour or until doubled in sized. Punch down the dough and allow to rest for 10 minutes.

Divide the dough into 8 equal pieces and shape each pieces into a smooth round ball. Gently press your thumb through the middle of the dough and stretch the hole until it is about 2 1/2 inches in diameter. Make sure the dough has an even thickness all the way around.

Place the bagels on a lightly greased baking sheet and cover with a clean and damp kitchen towel. Let the bagels rest for 10 minutes.

Preheat oven to 425º F.

Bring a large pot of water to a boil over high heat. Reduce the heat to medium and place some bagels carefully into the boiling water. You want the bagels to fit comfortable and not be toughing each other or the sides of the pot. Let the bagels sit for 1 minute and then flip and let sit for 1 more minute. If you want a chewier bagel let the bagels sit for 2 minutes on each side.

Remove the bagel from the pot using a slotted spoon and place on a lightly greased baking sheet. If you want to add toppings to your bagel, lightly whisk and egg and brush the egg onto the top of the bagels and then sprinkle with topping of your choice.

Bake the bagels for 20 minutes or until golden brown.  Remove the bagels from the oven and transfer to a cooling rack and let cool.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 205

Total Fat

0.1g

Saturated Fat

0g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

0g

Sodium

443.4g

Potassium

9.7g

Total Carbohydrates

41.3g

Dietary Fiber

2g

Sugars

2.4g

Protein

7.4g

Vitamin A 0% Vitamin C 0%

Calcium 0.1% Iron 3.6%

*Nutritional information will vary depending on the brands you use.


*Adapted from Sophisticated Gourmet.

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