Handcrafted New York-Style Bagels: The Authentic Recipe

Name: Handcrafted New York-Style Bagels: The Authentic Recipe
Ingredients: flour; enzyme; drinking water; salt; yeast; sesame seeds; salt (for sprinkling); garlic; onion; poppy seeds; neutral oil (used as softener); cream cheese; capers; red onion; tomatoes; fresh fish (nova); white fish salad

#bagels#traditional#New York#yeast#artisan

Discover the art of making classic New York-style bagels by hand, from carefully mixing dough to perfect boiling and baking. This recipe highlights traditional techniques and fresh toppings to create the iconic chewy texture and rich flavor of true bagels.

Ingredients extracted via AI

Ingredients

flourenzymedrinking watersaltyeastsesame seedssalt (for sprinkling)garliconionpoppy seedsneutral oil (used as softener)cream cheesecapersred oniontomatoesfresh fish (nova)white fish salad

Procedure generated via AI

Add the flour to the mixer—use about 50 pounds of flour per batch.
Add salt and yeast, adjusting quantities based on the season, temperature, and humidity to control the dough’s rising speed.
Mix the dough for 20 to 25 minutes using a specialized mixer capable of handling up to 200 pounds of flour at once.
Remove the dough and place it on a rolling table; cover it with plastic wrap to continue fermenting and to soften.
Cut the dough into individual bagels using a knife or rolling cutter, then shape them into rings.
Ensure the bagels’ seams are tightly sealed and nearly invisible to help them hold their shape during baking.
Let the bagels proof for about one hour in the refrigerator to activate the yeast while slowing fermentation.
The fridge temperature should keep the bagels chilled for at least 24 hours for optimal dough maturation.
Before baking, bring the bagels to room temperature to prevent sticking to the baking boards and to encourage their characteristic texture.
Boil the bagels briefly in boiling water—the timing is crucial, as too long causes softness and too short can lead to cracks.