New York Bagels


You can enjoy these good looking and tasty bagels for any occasion...

Bagel dough
250g water
25g honey
20g fresh yeast
550g bread flour
10g salt
1 slightly beaten egg (approx 50g)
15g melted butter (cooled at room temperature)

To boil
Boiling water
1 tbsp honey

1 slightly beaten egg white
Sesame, nigella, poppy, anise seeds... etc


  • To prepare bagel dough, put water and honey in TM Bowl and warm for 1 minute at 37ºC on Speed 2
  • Add yeast and mix for 4 seconds on Speed 4
  • Sift in flour. Add salt, beaten egg and melted butter. Knead for 5 minutes
  • Transfer it into a bowl, cover with plastic film and let it rise for 1-1.5 hour

  • Press the air out, divide into 12 pieces and roll each into a ball shape (each will come around 75g)
  • Let them rest for 5 minutes

  • Flatten them a little by pressing with the palm of your hand. Make a hole in the center with your thumb and stretch them a little with your hands making the hole larger (it's better to have larger holes since the dough is quite elastic and they tend to get smaller
  • Place them in the floured tray
  • Cover with a clean tea towel and let them rest for 15-20 minutes

  • Bring water into boil in a large pan, add 1 tbsp of honey and mix
  • Add bagels one at a time. Cook 30 seconds each sides.

  • Put in a drainer (not paper towel cos it sticks)

  • Cover baking tray with baking paper and brush with a little oil
  • Place drained bagels in the tray
  • Brush with beaten egg white and sprinkle with some seeds as you wish

  • Bake in oven preheated at 200ºC for 20-25 minutes
  • Let them cool on wire racks

Afiyet olsun....

It's adapted with a few changes from the recipe called Bagels di New York in the book named Pane Fatto in Casa

Hiç yorum yok:

Yorum Gönder