Classic New York-Style Bagels

Name: Classic New York-Style Bagels
Ingredients: water; 10 g yeast; 23 g sugar; 500 g bread flour; 6 g salt; 2 PL dried garlic flakes; 2.5 PL dried onion flakes; 1.5 PL white sesame seeds; 1 PL poppy seeds; 1 PL black sesame seeds; 0.5 PL coarse sea salt; egg; cream cheese; tomato; capers; smoked salmon; red onion; dill

#bagels#yeast#baking#New York#Joshua Weissman

Learn to make authentic New York-style bagels from scratch, complete with a flavorful 'everything' seasoning blend. These bagels are boiled for that perfect chewy texture and baked to a golden finish, ready to be enjoyed plain or topped with classic fillings like smoked salmon and cream cheese.

Ingredients extracted via AI

water10 g yeast23 g sugar500 g bread flour6 g salt2 PL dried garlic flakes2.5 PL dried onion flakes1.5 PL white sesame seeds1 PL poppy seeds1 PL black sesame seeds0.5 PL coarse sea salteggcream cheesetomatocaperssmoked salmonred oniondill

Procedure generated via AI

Warm the water to about 32 °C (90 °F).
Add 10 g of yeast (about 1 tablespoon) and 23 g of sugar (about 1½ tablespoons) to the warm water, stir, and let sit for 10 minutes until the mixture becomes foamy.
In a large bowl, combine 500 g of bread flour (about 3½ cups) and 6 g of salt (about 1½ teaspoons).
Add the yeast mixture to the flour and mix by hand until a rough dough forms.
Turn the dough onto a work surface and knead for about 10 minutes, pulling and pressing the dough with your palms.
Shape the dough into a round boule by folding and rolling it.
Place the dough in a large oiled bowl, cover with a damp cloth, and let it rise for 1 hour.
After rising, gently press down the dough to release the air.
Divide the dough into 8 equal pieces.
Shape each piece into a smooth ball by folding the edges inward, gently pressing, and rolling it on a clean, unfloured surface to create a smooth surface.