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Best Ever New York Style Bagels Recipe

It's been a little over 20 years since I thought about making bagels again. When my kids were little these were a once a week staple in our home but that was when we still lived in Upstate New York. In the middle of a snowy winter when I needed warm up the house with the oven on to keep the warm. There was no better aroma than making New York Style bagels with cinnamon and raisins.


When we moved to Florida I just never got inspired again to make them since it's always so hot here. Then today my son Chad my oldest son, inspired me. He always loads up with bagels when visiting home in Utica New York. He headed right for the Bagel Grove, buying a bakers dozen of 13. He is a huge fan of their bagels and claims they're the best, maybe until now (smile).

 He forgot that mom knew how to make them so here I am in Florida it's 87 degrees out satisfying his craving today. There will always be foods we miss and there is no doubt if your looking for great foods you always can count of our hometown to deliver that promise of having the best. This one's for you Chad, enjoy until you visit home again these will have to do!


Best Ever New York Style Bagels Recipe

1 1/3 cups lukewarm water
1 package yeast
1 1/2 teaspoons salt
2 tablespoons sugar
3 1/2 cups flour and more handling

Water for boiling plus 3 tablespoons of sugar 

1 egg whites or 1 whole egg beaten and toppings (if using them)

Note: toppings will not stick unless you brush them first with egg whites, then add what you like (ie: sesame seeds, caraway seeds, herb and garlic use 1 teaspoon mixed herbs along with 1 teaspoon dried onion or granulated garlic) or add Asiago cheese before baking, just on tops of the dough

 For Cinnamon Raisin: Add 1/4 cup raisins and 1 1/2 to 2 teaspoons cinnamon added in the sugar / salt stage of this recipe. See photo below this is one batch of dough:


Note: I didn't split the dough in half
 these are two separate batches of dough.

Directions:

Add the water and yeast together and sit for 5 minutes. Add next the sugar and salt. Mix in the flour until mixed together. Knead for 10 minutes, dough should be firm but a little moist, (add a few more tablespoon of warm water if too dry).



 Cover  with a dampened towel and let rise for 1 hour or until doubled in size.  



Punch down let rest around 15 minutes.

Roll dough onto a floured board into small balls approximately 8 to 10 pieces.





 Place floured finger in the center and make a 1/2 in diameter hole stretch as necessary.

Put  them on a cookie sheet that has been oil sprayed or on to parchment paper. Cover again with a damp towel for 10 minutes.

Preheat oven to 425 degrees.

Bring a large saucepan of water (around 3 quarts) to a boil with 3 tablespoons of sugar.

Drop one bagel at a time in the boiling water, (don't crowd them) cooking for 1 minute on each side, (2 minutes on each side for chewier bagels).



Remove with slotted spoon and place on parchment lined cookie sheet. Brush with egg whites and sprinkle with whatever topping you choose or just brush them making them plain as we like them.

Bake at 425 degree hot oven for 15 to 20 minutes or until golden browned.

Note: you can make this dough, shape into rings and freeze it , thaw overnight and then boil them to make fresh anytime.

Eat them within 2 days or freeze  them for freshest results. Also when storing place in a paper bag lined with wax paper.


My son Chad said he doesn't have to fly home to get them anymore he loved them and so did my grandson Antonio! 

+claudia lamascolo  Author

2 comments:

  1. Your photos are beautiful and the bagels look yummy!

    ReplyDelete
  2. Aren't you nice treating your son and grandson to these fabulous bagels! I bet the whole house smelled of yeast and cinnamon while these were cooking...heavenly!!!

    ReplyDelete

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