New York bagels

Couldn’t get enough of these in NYC so immediately learnt how to bake them when I got home. My absolute fave filling is smoked salmon, loads of cream cheese, spring onions, tomato, red onion and capers. Delish

 

INGREDIENTS:

10g dried yeast

300g lukewarm water

2 tbsp granulated sugar

500g strong white bread flour

2 tsp salt

For the topping:

1 egg, whisked

A small bowl of black and white sesame seeds

 

 

METHOD:

  1. Mix together the yeast, granulated sugar and 120ml of the lukewarm water. Stir until the yeast has dissolved and then leave for 15 minutes for the yeast to activate. Don’t worry if the yeast mixture doesn’t froth, as long as you see some bubbling, you’ll be good to go!

  2. Mix together the bread flour and the salt. Make a well in the middle and pour in the yeast mix.

  3. Add the remaining water to the well, mix together until a rough dough ball forms.

  4. Empty the dough onto a lightly floured surface and knead for 10 mins until the dough is smooth and elastic.

  5. Coat a large bowl with a thin layer of oil and add the dough. Cover with cling film and leave in a warm place for 1 hour (at this point I left mine in the oven with the light on).

  6. After an hour, once the dough has risen to double the size, punch down the dough slightly then leave to rest for a further 10 minutes.

  7. Preheat the oven to 220°C and place a large pan of water on to boil.

  8. Divide the dough into 8 equal pieces. You can use weighing scales to help.

  9. Shape each of the 8 pieces into a ball by pressing each into the worksurface and rolling between your hands.

  10. On one hand, coat your index finger and thumb in flour and pinch through the center of each dough ball to form a ring. Stretch the rings out to about a third of the diameter of the bagel.

  11. Place bagels on an oiled baking tray, cover with cling film and leave to rest for another 10 minutes. This part is important for the bagels to keep their shape.

  12. Lower the bagels into the boiling water, one at a time, making sure not to overcrowd the pan.

  13. Let the bagels boil in the pan for around 1 and a half minutes on each side.

  14. When they come out, place the bagels on an oiled baking sheet ready for the oven.

  15. Whisk the egg and brush over each of the boiled bagels.

  16. Mix your sesame seeds or any other choice of topping together with some flaked sea salt and sprinkle over the egg-washed bagels.

  17. Bake the bagels in a preheated oven for 20 minutes until golden 😍

1 Comment

  1. I so miss the 24hr Biegel shop .Brick lane Hackney…….and now I have molls Bagels …..thank you thank you Thankyou .. that’s just perfect 👍😆

    Like

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