March 14, 2023 - 1:25am
The real deal. old school, New York water bagels
I cracked the code! No, it's not the water! That being said, what is the secret to achieving a true N.Y. water bagel anywhere in the civilized world? The trick is, to treat your high-gluten, low-hydration dough with care from the get-go. Let me elaborate, while normal to high-hydration dough can tolerate sitting on the bench uncovered, Ultra low hydration bagel dough cannot. Once the dough begins to lose moisture to the air, it is game over. While these observations are anecdotal and have not passed peer review. I am confident that a well-treated bagel dough will pay dividends your taste buds will thank you.
They look beautiful.
I'm definitely going to treat my bagel dough with more care from now on!
Those look like some top-notch bagels! Makes me want to try baking some myself again. What hydration level do you recommend for bagel dough?
I exclusively use the formula from Norm berg. The formula can be found in the Stan Ginsberg/ Norm berg collaboration book "Inside the Jewish Bakery." The formula calls for hydration of 52%.
For today's performance, I submit a mixed dozen New YorkWater bagels.
Looking GREAT! Is that salt?
"Center ring" got me smiling :)
That was the idea!