New York Bagels

Who doesn't love New York style bagels? This King Arthur co. recipe is easier than

you think and is fun for kids to help out with!

By Rose Huxford

My family loves bagels, and I have tried the "skinny bagel" recipes, but they didn't cut it as far as bagels go. So, when I took a bagel making class at the King Arthur school in WA, I learned quickly this was something even my 12 year old daughter could do!

New York Bagels

Yields: 8-10 bagels

Pre-heat oven: 425 degree F

Ingredients: Dough

• 4 1/4 cups King Arthur High-Gluten Flour (or any bread flour)

• 2 tsp salt

• 1 tbsp non-diastatic malt-powder

• 1 1/2 tsp instant yeast

• 1 1/4 cups warm water

Water Bath

• 2 quarts water

• 2 tbsp non-diastatic malt-powder

• 1 tbsp sugar, or honey, or molasses

Directions

1. In a stand mixer, or by hand, combine all ingredients in a large bowl. If using a stand mixer, use the bread paddle attachment. Knead the ingredients vigorously for about 10 to 15 minutes (if using the machine, keep it on low-medium speed). Once ingredients are combined and the dough looks smooth, cover, and set it aside to rise until the dough has doubled in size, about 45-60 minutes.

2. While the dough is resting, you can prepare the water bath. In a very large pot, bring 2 quarts of water to a low boil, then add the malt powder, and sugar (or desired sweetener). Stir to combine.

3. Pre-heat your oven to 425 degrees F. Line a baking sheet pan with parchment paper and sprinkle some corn meal over it to help the bagels from sticking.

4. After the dough has doubled in size, dump the dough on a lightly floured surface. Divide the dough into 8-10 pieces. Use your scale to weigh each piece to weigh around 104 grams.

5. For shaping, in my personal opinion, my favorite way is to stick my thumb through the center of the dough and shape the "bagel" while creating a medium size gap in the center. Make sure to seal any cracks with a bit of water. Place on the prepared baking sheet pan. Repeat.

6. Transfer 3-4 bagels into the simmering water. Dip each bagel upside down first for about 20 seconds, then flip to the other side. Boiling the bagels first will give you that chewiness and flavor.

7. Use a skimmer, or a strainer, to remove each bagel from the water and place back on the sheet pan. While still moist, sprinkle your favorite toppings.

8. Bake the bagels for about 20-25 minutes, or until they're a deep golden brown.

9. Allow to briefly cool before slicing.

10. Store the bagels in an air-tight container for up to 3 days or freeze for 1 month.

Note: For more flavor, complete and stop at step 5. Cover the pre-shaped bagels with plastic wrap and place in the refrigerator overnight. Then, in the morning, continue with the rest of the steps. By adding this step, you will taste a huge difference, the flavor is richer and overall better.

By Rose Huxford

By Rose Huxford