Its a rainy Saturday in Atlanta so I decided it would be a perfect day to try my hand at homemade New York Bagels! Not before I ran out and dodged the rain drops to snap a few pictures. Rain is so pretty.
I've made bagels before and they turned out pretty good but when Cook's Illustrated comes out with a bagel recipe - it's definitely worth another try.
I thought I was really prepared for my bagel day. After several failed attempts to buy vital wheat gluten and malt syrup this week, I finally located both products in a specialty food market. I started my dough last night and had the bagels formed and resting in the frig overnight so they would be ready to bake up nice and fresh this morning.
Unfortunately, I made one vital flaw - I just assumed that an 8 hour overnight stay in the frig would be sufficient. Looks like I should have started my bagels yesterday morning because these bagels needed to be refrigerated 16-24 hours! Looks like its bagels for lunch today!
New York Bagels
1 1/4 cups ice water
2 Tablespoons malt syrup
2 2/3 cups bread flour
4 teaspoons vital wheat gluten
2 teaspoons yeast
2 teaspoons salt
1/4 cup cornmeal
1/4 cup sugar
1 Tablespoon baking soda
With processor running, slowly add ice water mixture and process until dough is just combined. Let stand for 10 minutes.
Divide dough into 8 pieces and cover loosely with plastic wrap.
Working with one piece at a time, roll dough into smooth rounds. Let rest for 15 minutes.
Sprinkle baking sheet with cornmeal. Working with 1 piece at a time, lightly coat dough with flour. Use rolling pin to roll dough into a 5 inch round.
Twist rope to form a tight spiral. Wrap rope around your fingers, overlapping ends 2 inches. Press and roll seam on counter to seal. Transfer rings to baking sheet. Let bagels stand at room temperature for 1 hour.
Cover baking sheet with plastic wrap and refrigerate 16-24 hours.
Place baking stone in oven and preheat to 450. Bring 4 quarts of water, sugar and baking soda to a boil.
Set wire rack in baking sheet and spray with baking spray.
One at a time, transfer bagels to boiling water and cook for 20 seconds. Using a skimmer, flip bagels over and cook 20 seconds longer.
Using a skimmer, transfer bagels to wire rack with cornmeal side facing down.
Place sheet with bagels on baking stone and pour 1/2 cup water into bottom of sheet. Bake 10-12 minutes. Flip bagels and bake 10-12 minutes longer.
Remove sheet from oven and let bagels cool at least 15 minutes.
Want to see my yummy bagel lunch creations?
Turkey, lettuce and avocado bagel sandwich - so delicious. Next time, I'll start my bagels 24 hours before I want to eat them and I just might be able to have them ready for breakfast.
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