Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chewy new york-style bagels. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

From Jeans, T-Shirts, Jackets, Cords & Coats, Browse Your Size & Style Now. New York-Style Bagel Recipe I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on- flavorful, modestly sweet, and chewy with soft, shiny crusts. These bagels are made the classic way: you boil them in water for a couple of minutes before you bake them. I think its a hard question to answer because it depends where you live, what style you prefer and even then it's just personal taste, surely?

Chewy New York-Style Bagels is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Chewy New York-Style Bagels is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have chewy new york-style bagels using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chewy New York-Style Bagels:

1. Prepare 220 grams ●French bread flour (ER type)
2. Get 100 grams ●Bread flour (1 CW)
3. Make ready 10 grams ●Sugar
4. Get 5 grams ●Baked salt
5. Take 2 3/10 grams ●Dry yeast
6. Make ready 160 grams Water
7. Prepare 1 Corn meal (sift onto the baking tray)
8. Get 2 tbsp Light brown sugar (for the kettling water)
9. Prepare 1600 ml Hot water (for kettling)

Next time you're there, be sure to grab one for breakfast, with a nice, tall, cup of hot coffee. A good New York Style Bagel (really, is there any other kind?) must have a nicely dense and chewy texture with a toothsome crust. To get that characteristic chewiness we've got to develop some really strong gluten in the dough. First of all we use bread flour for maximum protein content.

Instructions to make Chewy New York-Style Bagels:

1. Add water and all ingredients marked with a ● into the bread machine. Set the "kneading" stage on your home break making machine for 7 minutes. The photo shows the dough after it's been kneaded.
2. Take out the dough and knead with your hands for 3 minutes. Measure, divide into sixths, and roll them up into balls again. Cover with a damp cloth and let them rest for 10 minutes.
3. With the closed end facing up, roll it into a horizontal oval. Tuck in the top and bottom sides (as in the upper photo). Press the center downwards. Again, tuck in the top and bottom sides to close the ends (as in the bottom photo).
4. Repeat Step 3 for the rest of the dough. Make sure to cover the dough with a damp cloth if you're not working on it.
5. Roll the dough around and shape it into a 20 cm long stick (upper photo). Flatten one end (bottom photo). Make sure the seam side is facing up!
6. Place the unflattened end onto the flattened end. Lightly push to make the ends stick together (upper photo). Secure the end by wrapping the flattened end around it (bottom photo).
7. Flip it over to shape. Dust a baking tray with corn meal, and align the dough on top. Leave for 30 minutes in a warm place for the 2nd rising.
8. Prepare the kettling water by dissolving the light brown sugar. When the dough is done rising, boil for 25 seconds on each side on water that's just below the boiling point. Wet your fingers with hot water to prevent the dough from sticking.
9. Preheat oven to 220℃. Bake for 5 minutes at 210℃, then for 15 minutes at 200℃ (20 minutes in total).

To get that characteristic chewiness we've got to develop some really strong gluten in the dough. First of all we use bread flour for maximum protein content. More protein means more gluten development. You can use all bread flour, if you prefer, but the bagels won't have that special chewy texture that characterizes the quintessential New York bagel. The dough also includes diastatic malt powder, which aids in fermentation (and, consequently flavor) and helps give the bagels a nice golden exterior through caramelization.

So that’s going to wrap this up for this exceptional food chewy new york-style bagels recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!