Authentic New York Style Bagels Recipe Cart Mix and knead the dough until fairly smooth. divide the dough into 8 pieces (115 grams or 4 ounces each piece) roll the 8 pieces into balls. poke a hole in each ball and shape into bagels. place on greased baking sheet and let rest rise in refrigerator overnight or on counter for same day bagels. 4 1 3 cups bread flour* 1 teaspoon dry yeast (overnight bagels) ((1 tablespoon for same day bagels)) 1 tablespoon sugar 2 teaspoons brown sugar or diastolic malt powder 2 teaspoons salt 1 1 3 cups warm water (overnight bagels) ((1.5 cups for same day bagels)) 1 tablespoon vegetable oil 1 tablespoon vital wheat gluten (*optional*) (optional, 1. to 1.5 tablespoons (increases the protein content.
New York Style Sourdough Bagels Recipe Cart Proofing basically means you’re activating the yeast. to do this, you will need to add sugar and yeast into luke warm water. after about 5 minutes, the yeast will bubble up; this indicates that the mixture is ready to stir until everything is properly dissolved. then, mix the bagel dough together. In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large bowl on medium low speed. slowly add the warm water. stir in just enough water for your dough to form a ball and clean the bottom of the bowl. knead the dough on medium low speed for roughly 10 minutes. Transfer the dough to a lightly oiled work surface. cut the dough into 8 equal pieces. shape the pieces into 8 balls and place the balls on the prepared baking sheet. cover and allow to rest for 30 minutes. while the dough is resting, preheat oven to 425 f. bring the water bath ingredients to a boil in a large pot. Repeat the same step with the remaining dough. after shaping the bagels, cover with plastic wrap or a damp kitchen towel and allow to rest for 15 minutes. place in the fridge overnight or if baking the same day, skip the fridge and allow to rest on the counter 1 1 ½ hours**. preheat your oven to 450°f.
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