Recipe: Perfect NY style Bagels

NY style Bagels. The New York style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City, and can trace its origins to the bagels made by the Ashkenazi Jews of Poland. This New York style bagel recipe is super easy to make and well worth the effort! Crispy on the outside, just like your favorite NY deli, but made in your own kitchen.

NY Bagels™ follows an authentic New York recipe resulting in a delicious taste and that unique texture only true bagels have. Authentic in taste and texture new york style bagels. A mix of Montreal and New York-style tastes, Black Seed Bagels is home to the perfectly crispy, delicious bagel. You can cook NY style Bagels using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of NY style Bagels

1. Prepare 9 oz of water.
2. It's 415 g of bread flour.
3. Prepare 2 tablespoons of malt syrup.
4. You need 4 teaspoons of vital wheat gluten.
5. You need 2 teaspoons of yeast.
6. Prepare 2 teaspoons of kosher salt.
7. Prepare 1/4 cup of sugar.
8. You need 1 tablespoon of baking soda.
9. It's 1/4 cup of cornmeal for coating pan.

Here's how to make your very own NY-style bagels. Crisp on the outside, soft and chewy on the inside, these NY-Style Bagels are easy to make and consist of only pantry. A New York style bagel is actually the original bagel to be served in the US and originated in the Boiling bagels is part of the secret to delicious NY bagels. A lot of folks use a mixture of water and.

NY style Bagels step by step

1. Mix dry ingredients (flour, gluten, yeast) together in food processor.
2. Mix malt syrup into 1/2 cup (4 oz) hot water, add ice to 9 oz and then mix liquid into dry ingredients.
3. Let dough sit 10 minutes at room temperature for autolyse.
4. Add salt and mix again, knead dough until it comes together.
5. Weigh out 3-3.5 oz pieces, form tight rounds, rest for 15 minutes, covered.
6. Push down and roll flat into 5"circle, roll up tightly, and roll out to 8", twist and connect around hand, pinch ends together.
7. Place on cornmeal lined pan, let sit covered at room temperature 1 - 2 hours before covering with plastic wrap and refrigerating overnight.
8. Preheat oven to 450°F. Boil water in a large pot, about 3/4 full. Add sugar and baking soda to pot when water reaches a boil. Maintain water at a simmer, gently add a few bagels at a time to the pot and boil 20-25 seconds per side..
9. Place boiled bagels on lightly oiled wire rack over a sheet pan cornmeal side-down, add toppings before baking 20-25 minutes with 1 cup of boiling water on metal sheet pan underneath, flip half-way through baking.
10. Let cool on wire rack.

They are New York style so they are chewier than the regular bread like consistency of some. The original recipe (here) calls for bread flour. The protein in the bread flour makes the bagels chewier. This is a detailed instructional video on how to make homemade NY style bagels. If you enjoy this video, and it was helpful, please subscribe and spread the.