Bagels New York Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 ml water
- 2 teaspoons dry yeast
- 1 tablespoon sugar
- 500 g flour (e.. spelled flour)
- 1 ½ teaspoon salt
- some vegetable oil, for brushing
Print Recipe
Pin Recipe Instructions
- Put 100 ml of water in a small bowl or glass. Then there are the yeast and the sugar. Allow to swell for approx. 5 minutes without stirring.
- Then stir until the yeast and sugar have completely dissolved.
- Put the flour in a mixing bowl. Make a depression. Add the yeast mixture and the rest of the water. Knead everything. Add salt and knead in.
- If the dough is too runny, add more flour.
- Brush a second mixing bowl with oil.
- Transfer the dough and turn it in the oil.
- Cover and let rise for 1 hour.
- Let the batter flow out of the bowl. If the dough is too sticky, dust it with flour.
- Divide the dough into 8 equal pieces (weigh if necessary).
- Shape each piece into a ball.
- Dust your index finger with flour and press your finger into the middle of the dough. Enlarge the hole.
- Cover the bagels again and let them rest for 10 minutes.
- In the meantime, prepare salted boiling water in a large saucepan. Preheat the oven (220 ° C top / bottom heat).
- Boil the bagels in the pot for 1 - 2 minutes on each side. Attention: the bagels must have enough space in the pot.
- Bake on a parchment-lined baking sheet for 20 minutes.
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