New York Style Bagels… of LOVE

Bread

Mar 24

23g white sugar (about 1.5 tablespoons)

10g instant dried yeast (about 1 tablespoon)

297g warm water @90 degrees Fahrenheit (about 320 ml)

500g bread flour (about 3.5 cups)

6g salt (1.5 teaspoons)

1. Mix yeast and water sugar, ( optional barley) @ 105-115 degrees, rest 10 min. covered. looking for a puffy raft yeast bloom. Give it a quick mix.

2. Add flour and salt and yeast bloom mix with your hand or mixer 5-8 min

3. Turn on a work surface and knead 10 min- or 5-6 Min. in the mixer. Turn the dough into a nice ball.

4. Drop on an oiled bowl, covered for an hour (coat with the oil so it doesn’t stick.)

5. Doubled in size- Punch the dough down.

6. Divide into 8 equal pieces.

7. Shape into a ball on a non-floured surface and let rest for 10 min. covered on a lightly floured surface.

8. Press a finger/thumb into the dough ball to make a hole about 1 inch in diameter.

9. Bring a pot of water and 2 T barley, it’s a new your thing!

10. Bring to a gentle boil, cook for 1-2 min on each side. The longer/the chewier it will be.

11. Place on an oiled pan or parchment and brush with egg wash (I tablespoon water to 1 egg)

12. Dust sprinkles…

13. Bake 425 20 minutes

Let’s toast it up!

I like to split the bagels, lightly butter them and toast in a oven on the broiler setting until golden.

Nutrition Facts

one large bagel 3 1/2 to 4" in diameter (131g).1