Recipe: New York Bagels with Variations For Toppings and Additions to the Dough

NEW YORK BAGELS

"These known in some parts as 'water bagels'. If the secret ingredient, as New Yorkers contend, is indeed the water, out-of-town bakers are out-of-luck. This recipe produces a good replica in any event."

1 1/2 cups slightly warm water
1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons malt powder or syrup
2 teaspoons kosher salt
4 1/2 to 5 1/2 cups bread flour
Additions (optional, see list below)

KETTLE WATER:
6 quarts of water
2 tablespoons malt powder or syrup
1 teaspoon kosher salt
Corn meal for sprinkling pan (optional)
Toppings (optional, see list below)

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour (and any optional additions), then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt and salt. Bring water to a boil.

Preheat oven to 450 degrees F.

Divide dough in 10 to 12 sections and form into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise half way or appear puffy.

Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with corn meal (optional).

Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice (see list below).

Place in oven, reduce heat to 425 degrees F and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly.

TOPPING VARIATIONS:
(after bagels have been boiled and are on baking sheet)

Sesame seeds
Poppy seeds
Dry or rehydrated garlic granules
Dry or rehydrated onion flakes
Minced fresh garlic
Minced fresh onions
Caraway seeds
Coarse salt

FOR THE 'EVERYTHING' BAGEL:
Sprinkle on to taste a variety of toppings including: minced onion flakes, poppy seeds, granulated garlic, and coarse salt.

ADDITIONS TO THE DOUGH:
Frozen chopped or dried cranberries (1 cup)
Frozen or dried blueberries (3/4 cup)
Dried cherries (3/4 cup)
Granola (1/4 cup)
Extracts (such as maple) (l tsp.)
Nuts and seeds (1/4 cup)
Citrus zest (1-2 tsp.)
Miniature chocolate chips (1/4 cup)
Shredded cheddar cheese (about l cup)
Fresh herbs (1-3 tsp.)
Replace some of the flour for oat bran, wheat bran, cornmeal, kamut, spelt, etc.

From: Alan Zelt
Newsgroups: rec.food.cooking, 1-21-2000