This Is Like Being in New York Again! NYC Style Bagel Recipe - The Scran Line скачать в хорошем качестве

This Is Like Being in New York Again! NYC Style Bagel Recipe - The Scran Line

MORE RECIPES HERE: http://thescranline.com - FOLLOW ME HERE: Instagram:   / thescranline   Facebook:   / thescranline   Pinterest:   / thescranline   Twitter:   / thescranline   RECIPE Bagels 375ml - 1 1/2 cups warm water 4 1/2 tsp granulated sugar 2 tsp active dry yeast 525g - 3 1/2 cups bread flour + extra for kneading 2 tsp salt Everything Bagel Topping 1 tbsp fried shallots 1 tbsp fried garlic (see notes) 2 tbsp poppy seeds 2 tbsp white sesame seeds 2 tbsp black sesame seeds 1 tsp caraway seeds (optional) 2 tsp flaked sea salt Instructions: Bagels Add the warm water into a jug along with the sugar and dry yeast. Store to combine and cover. Leave in a warm spot to activate for 5 minutes. You should end up with a frothy like substance on top. Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook. Whisk or stir to combine. Add the yeast mixture and knead on low speed for 10 minutes. If doing by hand dust your workbench with flour and knead by hand for 6-18 minutes. Either method should result in an elastic, smooth and firm dough. Cover with plastic wrap and set aside in a warm spot to rise for 1 hour until the dough has doubled in size. Punch the dough down and let it rise for another 10 minutes. Divide the dough into 8 pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8. I tested this recipe several times and it usually adds up to 112g per piece. Shape each piece into a round of dough. Pres it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all 8 dough balls. Dip one of your fingers in some flour and use that finger to press a hole in the centre of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray. Cover with a damp towel and allow to rest for 30 minutes. Preheat your oven to 200°C / 390°F. Add water to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2 minutes on each side. If you want a chewier bagel, you can boil for an additional 2 minutes on each side. Place back on the baking tray and sprinkle your topping of choice. The water will help the toppings stick. Alternatively, you can brush them with 1 egg white mixed with 1 tbsp of water (whisked together) before you sprinkle your toppings. Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments! Notes Storage Bagels can be stored in an airtight container for up to three days. To freshen up, simply slice in half and toast until golden. Fried garlic I used store bought fried garlic. But you can use dried garlic or even freshly minced garlic. Although if you use fresh garlic you won’t be able to store it to use again.