The Fresh Loaf

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New York Style Bagel success on my FIRST TRY!!!

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goldrhim's picture
goldrhim

New York Style Bagel success on my FIRST TRY!!!

Hi everyone!


I am so excited to share pictures of my first ever NY bagel attempt (my first bagel attempt period).  Although I had a few small mistakes, they turned out FANTASTIC!!!  I live in Pittsburgh, PA but have traveled to the New York area many many times for work.  I found a place in Long Island that I would buy 3-4 dozen bagels at a time and bring them back to Pittsburgh and freeze them any time I was there.  There is really only one good place to get a bagel in Pittsburgh (in my opinion) and it's a chain.  So, I decided to make my own NYC Everything Bagels!  I sort of combined two different recipes and they really turned out great, I'm eating one as I type this.  They are chewy and have a great crust on the outside that gives it a nice initial crunch.  The inside is nice and textured with a really great flavor.  I think they came out extra special because the entire time I was making the bagels I was watching two deer hang out in my backyard (I live 50 blocks from downtown, so I'm truly "in the city" which makes it rare).  Below are the pictures... As you can tell, I like a little bagel with my toppings :)  The only real mistakes I think I made were not hydrating the dehydrated onion flakes before baking (as you can see below, they burned a little) and crowding them on my baking sheet (I only have one at the moment).  Other than that, I'm so pleased with them that I can't stop smiling!


Tim


PS - Excuse the blurry pictures, they were taken with my phone's camera as my regular camera is broken


Ingredients:


SAF Instant Yeast


High Gluten flour purchased at GFS (unfortunately it was bleached, but the only high gluten I can find locally)


about a 3/4 cup each of dehydrated onion flakes, dehydrated garlic, poppy seeds, kosher salt and seasame seeds


Barley malt powder (inside and in the boil)


After rolling them


 


Boiling


 


Toppings


 


In the oven!


 


Done!


 


The deer that watched me

SylviaH's picture
SylviaH

Lovely Bagels and so are the little deer!!  I really must get around to making some bagels...I have never made them...and my husband loves them and is always buying them...I see them on the counter and wonder if he would like mine...time to give them a try!!  You did a wonderful job first time out..they look very yummy!


Sylvia

goldrhim's picture
goldrhim

Thanks, Sylvia!


The deer really were fun to watch. They just sat around the yard, ate my bushes a bit and just sort of hung out.  They were there for several hours.


The bagels were SO easy to make, I can't believe I took so long to make being a bagel nut myself.  The whole process only took about an hour total.  The hardest part for me was the 12 minutes of kneading!  I've never kneaded that long.


I look forward to seeing how yours turn out!


Tim


PS - I have NEVER found a store-bought bagel that ever stood up to a good New York bagel.  Only ones from true bagel shops have come close.

goldrhim's picture
goldrhim

Sorry that the Steelers beat the Chargers this evening... :)

RFMonaco's picture
RFMonaco

What recipes and how did you combine them? Thanks.

goldrhim's picture
goldrhim

Hey RF,


Thanks, other than the onion burn, I think they look quite nice myself :)


The two receipes I combined are:


http://www.cooksrecipes.com/bread/homemade-bagels-recipe.html
and
http://fooddownunder.com/cgi-bin/recipe.cgi?r=661


What I did was:


4.5 cups bleached high protein flour
2 tbl barley malt powder (not syrup)
1 tbl SAF instant yeast
2 cups warm water (about 100%)
2 tbl bary malt powder added to the boiling water


I pretty much followed the first recipe's cooking instructions with the second recipe's ingredients although by themselves, they both seem like they would work.


For my toppings, I used the above guidelines.  Roughly 3/4 cup each of dried onions, garlic, poppy seeds, kosher salt and poppy seeds.  I had some left over, but not a lot (and I used a LOT of toppings as you can see).


Let me know how yours turn out if you make them and what recipe you followed!


Tim

SylviaH's picture
SylviaH

Tim, Im not sure...but I think I know why you had the onions burn...It appears in the photos that maybe you did not soak your onions...hydrate them before you put them on the bagels??  They will burn some when baked but they should be hydrated before you use them on the bagels...Check out the blog/forum recipe.... "Norm's Onion Rolls" and you can see the hydrated onions and how to soak them in hot water first...that's if you didn't hydrate them!!  : )


Sylvia

SylviaH's picture
SylviaH

Sorry Tim, I must be speed reading again!! : ))  just noticed you had noted it about the dehydrated onions!! 


Sylvia

RFMonaco's picture
RFMonaco

...I appreciate the info and will post after the store boughts are gone.

tunja's picture
tunja

I didn't roll out into strips, I rolled dough into small balls, and then stuck my finger through the middle and shaped from there. Easy to get that bagel shape and not worry about it coming apart as I had done on my first attempt.:(

goody1006's picture
goody1006

Years & years ago, I tried making bagels, as like you--I'm a bagel 'snob' and have never found a decent one since the downtown shop that flew them in from NYC went under.

Can't remember how many tries--but they ALL could have been spectacular boat anchors....

I'm thinking I"m about ready to try again.

wonderful photos!

azalia's picture
azalia

Is there any substitute for barley malt powder? I don't think i can find any easily in my country.