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New York-Style Bagels Recipe

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This recipe for New York-Style Bagels, by , is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups warm water
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour
2 teaspoons active dry yeast

Optional toppings: Caraway seeds, coarse salt, dried minced onion. poppy seeds, or sesame seeds

Directions:
Directions:
Place ingredients in order shown into a bread machine, making a small well in the flour before adding the dry yeast, and setting the machine to the dough cycle.

When the cycle is done, place the dough in a large bowl brushed with oil, turn to coat, and cover the bowl with a damp towel and let rise in a warm place for an hour or until the dough has doubled in size. (I do this in my oven with the light on.) Punch the dough down and let it rest another 10 minutes.

Divide the dough into 8 pieces, shaping each piece into a round ball by rolling it against the countertop in a circular motion. Coat a finger in flour, and gently use that finger to make a hole in the center of each dough to form a ring. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oiled cookie sheet or a cookie sheet lined with parchment paper.

After shaping the dough rounds and placing them on a cookie sheet, cover with a damp towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425 degrees.

Bring a large pot of water to a boil. Reduce heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil 4 at a time or as many as you feel comfortable. Let each bagel sit in the water for 2 minutes before flipping and then boil an additional 2 minutes before removing with a slotted spoon and transferring to an oiled baking sheet or a baking sheet lined with parchment.

If desired, brush bagels with egg wash before adding toppings. I use only the egg white.

Bake in the oven for 20 minutes or until light golden brown, and then cool on a wire rack.

Number Of Servings:
Number Of Servings:
8

 

 

 

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