Bagels Jun 27 Written By Sarah Truesdell PrintNew York Style BagelsYield: 8 baglesAuthor: Sarah TruesdellAdapted from "Jewish Bagels" by Stephanie Buswell from "Crusts"Ingredients1 1/2 cups (12 fl oz) warm water (105-110℉)6 Tbsp (75 g) granulated sugar1 1/2 Tbsp instant yeast3-4 cups (375-500 g) bread flour1 tsp salt1 gallon water4 Tbsp granulated sugarcornmeal for dustingseeds or other toppings (optional)Egg whiteInstructionsCombine warm water, sugar and yeast in a large mixing bowl (or bowl of your stand mixer).Add 2 cups of bread flour and mix with a dough hook until flour is fully incorporated.Add flour, 1/2 cup at a time, until dough thickens, pulls away from the sides of the bowl and balls around the dough hook.Knead on a flour counter until smooth, elastic, and no longer sticky. Dough should hold a strong window-pane.Lighly oil a large bowl and put dough in bowl, turning to coat in oil. Cover and let rise in a warm spot until doubled in size.While dough rises, bring one gallon of water to boil in a large pot. When water boils, add 4 tablespoons of sugar and reduce the heat to just below a simmer. The water should not be bubbling.Once dough had doubled, punch it down and divide into 8 pieces. Shape each piece into a bagel. Let rest for 10-15 minutes until puffed slightly.Preheat oven to 400℉. Line a sheet pan with parchment and dust with cornmeal.Carefully drop bagels into hot water. Work in two or three batches of 3-4 bagels, depending on the size of your pot. Once bagels begin to float, simmer for 3 minutes, then carefully lift out of the water and place on a clean towel.**For bagels with toppings, brush with a egg wash made of 1 egg white whisked with a tablespoon of water, then sprinkle with your bagel topping**Place poached bagels on baking pan and bake for 25 minutes. Remove from oven, flip, baking for another 10 minutes.Cool completely. Do not slice when they are hot. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Bagels Jun 27 Written By Sarah Truesdell PrintNew York Style BagelsYield: 8 baglesAuthor: Sarah TruesdellAdapted from "Jewish Bagels" by Stephanie Buswell from "Crusts"Ingredients1 1/2 cups (12 fl oz) warm water (105-110℉)6 Tbsp (75 g) granulated sugar1 1/2 Tbsp instant yeast3-4 cups (375-500 g) bread flour1 tsp salt1 gallon water4 Tbsp granulated sugarcornmeal for dustingseeds or other toppings (optional)Egg whiteInstructionsCombine warm water, sugar and yeast in a large mixing bowl (or bowl of your stand mixer).Add 2 cups of bread flour and mix with a dough hook until flour is fully incorporated.Add flour, 1/2 cup at a time, until dough thickens, pulls away from the sides of the bowl and balls around the dough hook.Knead on a flour counter until smooth, elastic, and no longer sticky. Dough should hold a strong window-pane.Lighly oil a large bowl and put dough in bowl, turning to coat in oil. Cover and let rise in a warm spot until doubled in size.While dough rises, bring one gallon of water to boil in a large pot. When water boils, add 4 tablespoons of sugar and reduce the heat to just below a simmer. The water should not be bubbling.Once dough had doubled, punch it down and divide into 8 pieces. Shape each piece into a bagel. Let rest for 10-15 minutes until puffed slightly.Preheat oven to 400℉. Line a sheet pan with parchment and dust with cornmeal.Carefully drop bagels into hot water. Work in two or three batches of 3-4 bagels, depending on the size of your pot. Once bagels begin to float, simmer for 3 minutes, then carefully lift out of the water and place on a clean towel.**For bagels with toppings, brush with a egg wash made of 1 egg white whisked with a tablespoon of water, then sprinkle with your bagel topping**Place poached bagels on baking pan and bake for 25 minutes. Remove from oven, flip, baking for another 10 minutes.Cool completely. Do not slice when they are hot. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
