NYC BAGELS
I apologize to my fans as it's been so long since I wrote a post. Why do I feel like I am in 2nd grade again and at the confessional? There has been lots going on, like in every household. The ongoing care of my mother, who has since moved in. My son is about to be a college graduate. I have been teaching 2nd grade and they have been keeping me on my toes! I am thrilled to tell you that I am dedicated to returning, and what better way, than this post.
Bagels bring back so many memories, even for this Italian. I recall a conversation I had with my mother in law once, that Italians really shouldn't make anything American like American style breads, bagels and American style cakes. Why? They seem to have this aversion to salt in cakes and breads. They should stick to what they do best, Italian cakes, breads and pastries. Being Italian American, I thought I would have a chance at getting this right.
I woke up on a mission. I just wasn't going to let these frozen bagels get to me. After careful research on the subject, I felt determined to take this mission on. How can I make a NYC bagel in a Mississippi kitchen? I carefully tested, researched, and I have finally found the malty taste, along with the desired crispy texture on the outside of the bagel. Something was missing. I tested again and added more salt. Yes, it's all about the right amount of salt for this Italian American.
Finally, perfection. The only other complication? How to store? After more testing, I found that placing the cooled bagels in plastic freezer bags, was the best alternative. I wrapped the frozen bagels in foil before placing them in an oven to warm up. What a wonderful surprise - perfection.
For those of you missing this little piece of heaven and who are fed up with store bought "Fresh" and "Frozen" bagels give it a try. You will be pleasantly surprised. I have never seen 3 people eat 15 bagels so quickly. I will probably have to hide them. Buon Appetito!
Barbara
INGREDIENTS:
1. 4 cups unbleached bread flour.
2. 1 packet 1/4 ounce instant yeast.
3. 2 cups of warm water (not hot to the touch)
4. 1 leveled tablespoon brown sugar
5. 2 tablespoons olive oil
6. 2 leveled teaspoons of salt.
7. egg wash/ 1 egg/ 2 tablespoons of water.
METHOD:
1. In a bowl of a standing mixer, place your yeast. Carefully add your flour and mix on low for about 30 seconds. You just want your yeast evenly distributed into the flour (dry).
2. In a bowl combine your water, oil and sugar. Sugar does not have to dissolve.
3. With the standing mixer on low add your liquid. Once you have added all your liquid, add your salt, and adjust your mixer speed to medium and mix until the dough forms a ball and the sides of the bowl look clean If you are finding your dough to dry, add a few drops of water, a little at a time. You want your dough to bounce back when you poke it with your thumb when you are finished. You do not want it to soft and sticky or to dry.
4. Once it's all combined, form it into a ball on your countertop. Cover for 30 minutes to let rest and rise. If you are using regular yeast, you will have to wait for 2 hours. This is fine, and will not affect the overall taste of the bagel.
5. Line three large baking pans with parchment paper. Place a large pot of water to boil with a tablespoon of salt.
6. Divide your dough into small balls. Let rest for about 5 minutes. You should get about 15 rounds in preparation to form your bagel
7. To form your bagels flatten into a circle. Be sure not to flatten to much. Flatten to about 1/8 of an inch. Then, poke your thumb through the center and roll the bagel around your thumb (it's even easier if you place your thumb into some dry flour ahead of time), to help evenly distribute the dough to form the bagel. Cover with plastic wrap and let rest.
8. Place your oven at 425F bake or 390F convection bake. Keep in mind that if your using convection, they will cook faster. So cut the cooking time back.
9. When your water comes to hard boil, carefully place your bagels 3 at a time into your water. They will float.Turn them over around 30 seconds. You will notice they will float up some. If you leave thm longer to boil, be sure and get them out at one minute. You don't want them soggy. This boiling will help give your bagel a crispy outside when baking.
1O. Let them rest 10 minutes. Brush with egg wash. (see note at bottom about toppings), place in the oven for 20-25 minutes.
11. At about the 15 minute mark, turn them over and complete cooking. It's not necessary to turn them over, however I like my bags crunchy all the way around.
12. Take them out of the oven to cool. When they are all cooled, place them in freezer bags and into the freezer.
13. I warmed mine up today by wrapping in foil. They were even better! Pass the butter and cream cheese please! Buon Appetito!
Special Note: If you want to make bagels other than plain, place your topping (onion, everything, poppyseed, etc.), on the bagel after your egg wash. This will help them stick to the bagel. You will need to turn them over while cooking so the onion doesn't burn at the top.
