Bagel Soo

Bagel Soo

Disable ADBlock plugin and allow pop-ups in your browser to watch video

Upgrade your account

to watch videos with no limits!

This video file cannot be played. (Error Code: 102630)

+
0

–
0

Reason:

Broken video

Wrong title/description

Copyright restriction

Other

Download Link

https://wolfstream.tv/6wy25tq9dn4l/bagel-soo-1-2-0d174acb-c91241852b90a3d8.mp4.html

Forum Code

[URL=https://wolfstream.tv/6wy25tq9dn4l/bagel-soo-1-2-0d174acb-c91241852b90a3d8.mp4.html][IMG]https://s28.wolfstream.tv/i/02/00605/6wy25tq9dn4l_t.jpg[/IMG]
bagel-soo-1-2-0d174acb-c91241852b90a3d8[/URL]
[640x480, 01:00]

HTML Code

bagel-soo-1-2-0d174acb-c91241852b90a3d8[640x480, 01:00]

All rights reserved to WolfStream 2020, Designer & Developed
Download, Register & watch all movies in HD with our HD Player for FREE!

sallysbakingaddiction.com needs to review the security of your connection before
proceeding.

Did you know the first botnet in 2003 took over 500-1000 devices? Today, botnets take over millions of devices at once.
Requests from malicious bots can pose as legitimate traffic. Occasionally, you may see this page while the site ensures that the connection is secure.

Performance & security by
Cloudflare

SUBSCRIBE to receive free recipes SIGN UP
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. These are the real deal and completely doable! Instructions for same day baking or, for best flavor, overnight bagels.
Large shallow pot (deep enough for at least 3 or 4 bagels to float in water.)
Slotted spoon helpful to remove bagels from boiling water.
For The Dough: 4 ⅓ cups ( 541.67 g ) bread flour* 1 teaspoon dry yeast (overnight bagels) (1 tablespoon for same-day bagels) 1 tablespoon sugar 2 teaspoons brown sugar or diastatic malt powder 2 teaspoons salt 1 ⅓ cups ( 315.45 g ) warm water (overnight bagels) (1.5 cups for same-day bagels) 1 tablespoon vegetable oil 1 tablespoon vital wheat gluten (*optional*) OPTIONAL, 1. to 1.5 tablespoons (increases the protein content of flour)
For the kettle water: ( 3 quarts ) water (just use enough to allow at least 3 or 4 bagels to float without touching bottom of pan) ( 1 tablespoon ) brown sugar, honey, or barley malt syrup** (enough to tint water golden color; can also simply use plain water) ½ teaspoon ( ½ teaspoon ) salt
For baking: cornmeal enough to dust baking sheets
OPTIONAL "everything bagel topping" (or purchase already mixed)***: 2 tbsp Sesame seeds 2 tbsp Poppy seeds 1 tbsp Dried minced onion 2 tsp Dried minced garlic 1 tsp Coarse salt
Cook Mode Prevent your screen from going dark
Add all dry ingredients to a medium sized bowl or in the bowl of a standing mixer and blend.
Note: Please see directions on your brand of yeast. If it requires activation by adding water and/or sugar, use some from the amounts stated in the recipe . RedStar/SAF (instant or active yeast) does NOT require activation but Fleishman's active dry yeast does.
Add wet ingredients (oil and water) to dry ingredients and knead until dough in smooth (10 to 12 minutes in mixer or as long as needed by hand; may also knead in food processor for up to 90 seconds and finish by hand kneading if needed). If using food processor, you may need to split dough into two batches depending on size of appliance.
Do a window pane test : take a small walnut sized piece of dough and try to stretch it out very thinly until it is almost "transparent" – this suggests your dough has been kneaded enough.
Rest dough for 10 minutes and then divide into 8 pieces (if weighing about 115 grams or 4 ounces for each bagel)
Shape dough pieces into balls by rolling on countertop using slight pressure from palm of your hand, and then let the balls rest on counter for 10 to 15 minutes.
Spray a baking sheet with cooking spray, sprinkle with cornmeal, and set aside.
Poke hole in center of each balls with your index finger and form into bagels by gently stretching the hole out to about 2 inches in width, and then place on prepared baking sheet.
Cover bagels with plastic wrap (spray tops of bagels or bottom of wrap so it doesn't stick to bagels) and let bagels rise for about 20 minutes in warmer weather or 30 minutes in cooler kitchens. (Float test: Bagels are ready for boil and bake if they float in a bowl of water.)
Spray top of bagels with cooking spray and top with plastic wrap, place in the refrigerator, and then proceed the next day by following " To Boil and Bake Bagels " section below. No need to bring bagels to room temperature after refrigerating.
Preheat oven to 450 degrees (Do NOT use convection)
In the meantime, bring kettle water to a boil in a large flat pan with deep sides (saute pan or broiler pan)
When water is boiling, add bagels to water (enough to fit without crowding) and boil bagels for about 30 to 45 seconds and then flip them over and boil for another 30 to 45 seconds on the other side. (You can boil for up to 2 minutes per side but note that the bagels may be more apt to deflate during a longer boil.)
Drain bagels using slotted spoon and place onto a baking sheet that has been dusted with cornmeal.
If desired, top with your favorite bagel topping (ie, everything seasoning) or leave them plain.
Place bagels into the oven and bake for 15 to 20 minutes until golden (begin checking bagels at about 13 minutes). You can use parchment or silicone baking mat but I've often also used simply cornmeal dusted plain baking sheet.
Bagels are best enjoyed the same day as baking. For leftovers, slice and freeze in airtight bag.
Mix all ingredients together and store extra in plastic bag.
Serving: 1 g Calories: 306 kcal Carbohydrates: 55 g Protein: 10 g Fat: 5 g Saturated Fat: 2 g Sodium: 1049 mg Potassium: 126 mg Fiber: 3 g Sugar: 4 g Vitamin C: 1 mg Calcium: 76 mg Iron: 1 mg
Keyword Authentic NY Bagels, New York Bagels
Interested in More Recipes? SUBSCRIBE to get recipes delivered to your email 🙂
My Favorite Black Bean and Corn Salad
The Easiest Italian Tomato Salad 🍅 🌿
Soft, Fluffy Shokupan (Milk Bread): A Must Try Bread !

Newsletter

Sign Up! for emails and updates

Home » Breads » The Best New York-style Bagel Recipe
Published: July 16, 2020 | Last Modified: April 28, 2022 | by Marie with 60 Comments
One of the staples in my kitchen, 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 baked in your own kitchen. These are the real deal!
I am SOO excited to share this recipe for NY style bagels, which I absolutely love (as much or even more than my favorite NY pizza dough ).
But before we get much further, you should know that there are two main types of bagel recipes:
This recipe is for the traditional water bagels, also referred to as NY style bagels.
You may have most of these ingredients on hand. If you don’t, it is certainly quite easy to keep these ingredients in stock going forward.
I usually opt to make overnight bagels. For this easy process, you will:
I make my bagels the night before I want to enjoy them. It takes me about 30 minutes of mixing and measuring and then some hands off time to let dough rest. I then shape them, and put them away for next day baking.
The photo collage below shows an overview of the steps needed.
Mix dry ingredients (photo 1), and then mix the wet ingredients (photo 2). Then, combine the wet and dry ingredients and knead using hands or an upright stand mixer (photo 3).
After kneading the dough and ensuring you have a smooth dough (photo 4), (about 10 minutes by hand) you will divide the dough into 8 equal portions (115 grams or 4 ounces each piece) (photo 5) and shape each piece into balls (photo 6).
Now if you are like me, you will use a scale to help ensure that all pieces are similar in weight so that your bagels are all pretty close in size, but it’s not necessary to do so!
Personally, I find the easiest way to shape bagels is to form balls and then poke a hole right in the middle of the ball of dough (photo 7). Then, using your fingers, you stretch the center out to create a 2-inch center hole.
After forming the bagels, place on a baking tray and cover with plastic wrap that has been sprayed with cooking oil (photo 8).
I like to use a silicone baking sheet because I’ve found that it decreases the chance of over-browning the underside of the bagels. Place the covered bagels directly into the refrigerator for next day baking.
I always opt to refrigerate my bagels after shaping them in order to slow the rise. This also increases flavor, as slow rise dough enhances the fermentation of the dough. In the morning, you simply boil and bake the bagels and you’ll have fresh bagels within an hour or less!
Just prior to baking, you will prepare a kettle bath (see below) that can include just plain ole water or water with a flavoring like barley malt syrup, brown sugar, or honey, and salt.
I used water and a tablespoon or so of barley malt syrup for flavoring. Really no measuring required here – Just ensure the water is deep enough to allow the bagels to float and that the water has a nice warm color (if you opt to add flavoring).
I feel that the use of the kettle bath with barley malt syrup gives these bagels that truly distinct NY bagel flavor, and it also sets the crust before baking, giving you that bagel-y chewy crust and dense interior. If you don’t have barley malt syrup, don’t worry! Use brown sugar or honey instead.
*Make sure your kettle water is boiling well because this is also where your bagels will grow in size (as well as during baking). The photo is a bit deceiving as it doesn’t truly show the rolling boil, which is important to obtain.
Here’s what my bagels looked like after the kettle bath and after topping. Pictured below are plain bagels, poppy seeds bagels, and “everything topping” bagels (poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and coarse salt). There is also cornmeal sprinkled on bottom.
Bagels keep for 1 day at room temperature when stored in a paper bag. After 1 day, slice bagels and freeze them in plastic bags for up to one month. Thaw or toast bagels after freezing.
I must say, these bagels were amazing!!! And, they are totally worth the effort. Even around these parts, it’s difficult to get “real” bagels. Sadly, many many versions are just “bagel-shaped rolls”.
I often double the recipe and freeze the extras. Sooo good!!
Like this recipe? If you’d like to see more recipes, SUBSCRIBE today to get free recipes from Feeling Foodish directly to your email.
*Recipe updated on July 15th to add more detailed instruction and adjust yeast and water for overnight proofing.
Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! Read More…
How would you adjust the wet ingredients here if you were making egg bagels?
Hi Tara, I haven’t made egg bagels but it appears that there is typically 1 egg per cup of flour in most recipes (some do 1 egg plus 1 egg yolk for bright yellow bagels). That said, you must then reduce the amount of water in the recipe when you add eggs. If you add 4 large eggs, reduce the water by 171 grams. If you add 4 large eggs plus 4 egg yolks, reduce the water by 225 grams.
Rationale : If you are using large eggs, which weight about 57 grams (and are 75% water), you are adding this amount of water: 4 x 57 g = 228 grams (times 75% = 171 grams). If you add 4 eggs (228 grams) plus 4 egg yolks (72 grams) per 4 cups of flour, the total eggs added would be 300 grams times 75% water = 225 grams of water to be omitted from the recipe.
I hope that helps and please let me know how they come out!

I have a batch in my oven now, made them yesterday afternoon. Used 2 1/3 cups bread flour and 2 cups whole wheat flour. Also used the powdered malt and the gluten flour, I top with the everything topping, I also add that liquid barley malt in the water. I’ve been successful in baking these at 435 degrees and checking at 11 minutes just in case I need to lightly cover with aluminum foil to prevent burning the topping. This is really a great combination! Thank you again!
Correction: Diastatic malt powder. “Diastolic” is the bottom number of a blood pressure reading.

These were absolutely delicious! But how do I keep my everything topping from slightly burning? Thank you. Making and freezing another batch!
Hi Marie, can I use the barley malt syrup in the dough instead of the 2 teaspoons brown sugar or diastolic malt powder? Making these tomorrow. Thank you. I did buy the vital wheat gluten!
I went ahead and ordered the malt powder. Will these bagels be okay if I make them Thursday and leave them in the refrigerator until Saturday morning to finish off? I’ve been re-reading the comments and I don’t want to overproof the bagels. Thank you.
Should be okay but try to make sure the dough isn’t too warm when you place in fridge and make sure your fridge isn’t running too high. The goal is to prevent the bagels from overproofing. When you get to the boiling stage reduce boil time if you find they are collapsing – I’d try one first before boiling a few at once
Still waiting for the malt powder, so it’s 3:35 pm on Thursday and I have yet to make the dough….what is the maximum or ideal time to keep the bagels in the fridge? Thank you.

These were fabulous! Two things I did that were mistakes but worked out OK- I accidentally added about 1.5 teaspoons too much vital gluten (was running back and forth to my computer to check the recipe while doing other tasks also) I started this recipe so late at night that I decided to put the entire dough ball in the fridge and split them the next day. The biggest issue here was that the gluten developed enough overnight that it was hard to get them smooth and even the next day, so the shapes weren’t terribly uniform making them harder to cut in half, but they were still AMAZING. As a final comment, I didn’t have a large pan to use, so we used my wok. This worked great since the surface area was so broad!
If I wanted to do cinnamon raisin bagels, would it be as simple as adding cinnamon/sugar and fruit when kneading the dough, or would there be other tweaks to the recipe?
Thanks for this fantastic recipe! It was my first attempt at bagels and in spite of my blunders, my hubby deemed them a complete success!
That’s great! I agree that the bagels are much harder to shape after gluten development. For the mix ins, I haven’t done a lot, but when I do I add right during the initial mix – makes it easy for sure. Happy Baking!

These bagels are amazing!!! Just a couple questions, 1, do you use barley malt syrup in the dough mix or just the diastolic powder? 2, the water levels for the dough doesn’t always make my dough complete. I often have to add alittle extra. Is that common?
I use either brown sugar or the diastolic malt powder in the dough and then the barley malt syrup in the kettle water for boiling them. And yes, absolutely add water if the dough is too dry. Depends on your flour and I have done this too. Thanks for the kind words!
Can this recipe be used adding mini chocolate chips? What measure of chocolate chips would you recommend?
I haven’t tried but yes, you definitely could. I would try 1/2 cup to start…
Your email address will not be published. Required fields are marked *
I'm Marie, a Philadelphia-based Italian American home cook and baker - welcome to Feeling Foodish! Read more...

Busty Cops Porn Movie
Diaper Bondage
Secretary Movie Sex Scenes

Bagel Soo

Report Page