New York Style Bagels
Directions
- 1Bloom the yeast by adding 10 grams of yeast and 23 grams of sugar to 297 grams of water at 90°F and let it rest for 10 minutes.
- 2In a bowl, add 500 grams of bread flour and 6 grams of salt.
- 3Add the bloomed yeast mixture to the bowl and mix with your hands until you get a shaggy dough.
- 4Turn the dough out onto a work surface and begin kneading it for about 10 minutes until smooth.
- 5Form the dough into a ball, place it in an oiled bowl, cover with a damp towel, and let it rise for one hour.
- 6Divide the risen dough into eight equal pieces.
- 7Shape each piece into a ball by folding the sides up and into themselves and lightly pressing.
- 8Place the dough balls seam-side down on a baking sheet, cover with a damp dish towel, and let them rest for 10 minutes.
- 9Make the Everything Bagel seasoning by combining 2 tablespoons of dried garlic flakes, 2 1/2 tablespoons of dried onion flakes, 1 1/2 tablespoons of white sesame seeds, 1 tablespoon of poppy seeds, 1 tablespoon of black sesame seeds, and 1/2 tablespoon of flaky sea salt.
- 10Press a floured thumb and index finger through the center of each dough ball to create a hole.
- 11Gently twirl the dough around with two fingers to slightly enlarge the hole.
- 12Brush each bagel with egg wash and sprinkle with Everything Bagel seasoning.
- 13Bake the bagels at 425°F for 20 minutes.
Ingredients
- 297 grams water
- 10 grams yeast
- 23 grams sugar
- 500 grams bread flour
- 6 grams salt
- 2 tablespoons dried garlic flakes
- 2.5 tablespoons dried onion flakes
- 1.5 tablespoons white sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon black sesame seeds
- 0.5 tablespoon flaky sea salt
- 1 egg wash
- 1 cream cheese
- 1 slice tomato
- 1 capers
- 1 thinly sliced red onion
- 1 generous amount dill
- 1 sliced lox
Equipment
ovenwhiskbowlspoondough scraperbaking sheetpastry brushpot
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