~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, January 29, 2014

New York Style Bagels... Peter Reinhart.

Chewy New York Style Bagels... Peter Reinhart. I think it's time for another bread recipe:)... haven't posted one in such a long time. While I will always be partial to my best ever bagel recipe, I have for some time wanted to make a NY-style bagel. You know, the kind that's quite chewy and dense.... and that always benefits from a good schmear of cream cheese. While my best ever bagel recipe is probably considered a West Coast type of bagel(more bread-like and light)... this version I'm posting today is more of an East Coast version(dense and chewy).

When I visited New York last year, I made it a point to stop by a popular bagel shop and try their bagels. I had looked forward to my trip,  especially looked forward to the bagels. So when I walked in the shop, I remember eyeing the basketfuls of bagels and large bins of various cream cheese schmears.... so eager was I to try a bagel! I mean New York bagels are supposed to be the best. But after tasting the bagel, I'll be honest, I was sort of  disappointed. I mean, the bagel was ok,  it just wasn't great. For some reason, I felt they almost needed that moundful of schmear they're known to top the bagels with.... to me the bagels were kind of dry and dense. Maybe that's how they're supposed to be...

This past year I decide to try my hand at making a chewy NY-style bagel....a homemade version. I figured freshly made is always best.  I've enjoyed making Peter Reinhart's bread recipes in the past, so I knew his bagel recipe would probably not disappoint. I decided to go with his less complicated method(he has a few recipes)... as it makes just 6 bakery style bagels.  I did end up making a double batch... to test the difference between the food processor method and the mixer method. Both results were similar in texture and taste.... but I prefer using the food processor, it's much quicker.

Boy, if you ever want a bagel with a chewy crust, this is it! You almost need to tug at the bagel when biting into it, it's that chewy. These bagels are meant for a cream cheese spread... less so for making sandwiches(just because of the pull and tug), though it goes extremely well with a slice of cheese and deli meat. I still love my best ever bagel recipe for making sandwiches with... especially sunny side up egg sandwiches, as it's softer and not as chewy.  But if you are looking for a small batch chewy bagel recipe, this is worth making. The bagels come out looking fantastic, with a golden blistery crust... makes you look like a professional bread baker:). Hope you enjoy...              

You will need: adapted from LA Times

Bagel Dough: makes 6 bagels, but you can easily make a second batch, as I did.

3 1/2 cups (1 pound) unbleached bread flour 
2 teaspoons table salt
3/4 teaspoon instant yeast
1 tablespoon honey(or barley malt syrup)
1 cup plus 2 tablespoons water

Water Bath:
3+ Quarts of water
1 tsp salt
1 teaspoon baking soda

Egg Wash:
1 beaten egg

Poppy, sesame seeds


1. USING A FOOD PROCESSOR: In the bowl of a food processor, add the flour, 2 teaspoons salt, the yeast, honey and the water. Process for 1 minute until the ingredients form a stiff, coarse ball of dough... you may add a tiny bit of water, if needed. Let the dough rest 5 minutes. Process dough for an additional 50 seconds- 1 minute.
USING A MIXER: In a mixer bowl, add the flour, 2 teaspoons salt, the yeast, honey and the water. Knead on medium speed until the ingredients form a stiff, coarse ball of dough, about 3 minutes....you may add a tiny bit of water, if needed. Let the dough rest 5 minutes. Knead on medium speed for an additional 3 minutes...

Note: If the dough seems too soft or too tacky, sprinkle over just a bit of flour as needed. I didn't need to add any additional flour.

2. Place the dough in a lightly oiled bowl and  cover with plastic wrap. Place bowl in the refrigerator for at least 1 hour and up to several hours. I left mine for 2 hours in the fridge.

Note: The bagels must be shaped before proofing overnight.

3. Line a baking sheet with lightly greased parchment paper or a silicone baking mat.

4. Remove the dough from the refrigerator. Divide it into 6 equal pieces. 

5. Form each piece into a loose, round ball. 

With a cupped hand, roll each piece of dough on a clean, dry work surface... do not use any flour on the surface.  You can wipe the surface with a drop or two of water if the dough slides around and won't ball up... the slight amount of moisture will give you the necessary "bite" for the dough to form a ball. 

6. Roll each dough ball into a "rope" 8 to 10 inches long. From bagels.

Moisten the work surface ever so slightly if needed. Slightly taper the rope at the ends so that they are thinner than the middle. Place one end of the dough between your thumb and forefinger. Wrap the rope around your hand until the ends overlap in your palm by about 2 inches. Squeeze the overlapping ends together. Press the joined ends into the work surface and roll them back and forth a few times until sealed.

7. Remove the dough from your hand and squeeze as necessary to even out the thickness of the dough. You should have a 2 inch hole in the center. 

8. Place the bagel on parchment paper lined pan. Repeat process until all bagels are done. Placed oiled plastic wrap over bagels and place in the refrigerator overnight.

Remove the bagels from the refrigerator 90-100 minutes before you plan to bake them. 
  • Pre-heat oven to 500 degs F for 30 minutes
1. Ten or 15 minutes before baking(oven has pre-heated for at least 15 minutes), fill a large stockpot with 3 quarts of water, making sure the water is at least 4 inches deep. Cover pot with a lid, and slowly bring the water to a boil. Reduce the heat, add 1 teaspoon of salt and 1 teaspoon of baking soda. Simmer with the lid on.

Note: Test the bagels to see if they are ready for boiling by placing one in a bowl of cold water. If it sinks and doesn't float to the surface, then return it to the sheet and wait about 15 minutes and then test it again. When one bagel passes the float test, they are ready for the pot. I didn't bother with this, since I bake bagels all the time, and knew my bagels were puffed enough to float... you can tell they are lighter in the hand. But if you are new to bagels, it's best to do the float test. 

2. Gently lift each bagel and place it in the simmering water. Add 2 more bagels, or as many as will comfortably fit in the pot, but don't overcrowd. I do 3 at a time. 

3. Poach bagel for 1 minute, then flip each bagel over and poach for an extra 30 seconds. 

4. Remove each bagel using the slotted spoon, and place it on the lined baking sheet. Brush bagel with egg wash and sprinkle any toppings of choice. Repeat until all the bagels have been poached, egg washed and topped. 

5. Reduce the heat to 450 degrees FPlace the baking sheet in the oven and bake for 8 minutes. Rotate sheet and bake for an additional 8 minutes or until golden brown. 

Note: You may want to check the underside of the bagels half way through baking... if they are getting too dark, then place another sheet under the baking sheet and continue baking for the last 8 minutes. I didn't bother with this. 

6. Remove bagels from oven and transfer them to a rack. Cool for at least 30 minutes before serving. 


Unknown said...

Thanks so much for this post! This is more like the kind of bagel I prefer - in Canada we call them Montreal style bagels - chewy. :)

Ellie said...

Denise, Oh, you are most welcome! Yes, these bagels are definitely chewy, maybe too chewy:). They are not difficult to make, so I hope you can give them a try.
Now I'm curious to try the Montreal style:)... maybe one day.

Thanks for stopping by.

Unknown said...

I can't use bread flour due to an allergen in it. Would it be okay to use all purpose flour?

Ellie said...

r.l. Van, All purpose flour should work just fine... there shouldn't be too much of a difference.... you might need to add a bit more flour(a few tablespoons). And you might want to use King Arthur AP flour, as it has a higher protein than most other brands.

Enjoy the bagels:)

Hope that helps... and thanks for stopping by.

Laura said...

Super fain ti-au iesit. Am incercat cateva retete, dar nici una nu arata ca a ta, ca produs final. Am observat ca faina does make a difference totusi. De o vreme folosesc King Arthur's in loc de store brand si painea, aluaturile iasa mai bune. Felicitari pt blog!

Ellie said...

Laura, Multumesc mult! Sper sa incerci si reteta asta de Peter Reinhart... eu acum folosesc numai KA flour, si vad ca painile/aluaturi si prajiturile imi iese mai bine(si sant constante). Mereu ma necajam cand foloseam alte brands.... odata imi mergea ok, alta dat nu... acum barem stiu ca nu este de vina faina:).

Oricum, sper sa iti placa si tie bagelsurile- focul la aragaz inchins tare este key... si aluatul lasat la frigider ajuta la un bagel care este quite chewy. Eu am "vopsit" bagels cu niste oua, ca imi place the additional color... asta a fost de la mine si nu este parte din reteta lui Peter Reinhart. Dar ajuta si sa lipeasca toppingsurile.

Iti doresc si tie mult suces! Thanks for stopping by...

Laura said...

Da, Ellie, asa e cu faina. Desi ei spun ca nu ar trebui sa fie diferenta, dar eu am dat rateuri cu cea de Shoprite (nu stiu ce store brands aveti in Montana). Abia astept sa incerc reteta. Intre timp ma uit la pozele tale (si alte retete).

Ellie said...

Laura, Interesant este ca America's test Kitchen a facut un test cu diferite faine... si multe brands difera, protein levels vary in percentages from brand to brand. De cand am aflat, am ramas cu KA flour.

Oricum, merci de vizita... un week placut!

Laura said...

Ok so I made them this morning. They look great and taste great. One thing though, the outside is not as hard and chewy as I expected it to be. Spune unde am gresit?

Ellie said...

Laura, Thanks for trying out the bagels. I'm glad they look and taste great:)...

As for the bagels being hard, they should't be really hard... I mean they definitely have a crust. But as for chewy, they definitely are chewy. Mine were probably too chewy, if you can believe that:)! I mean I had to really tug at them...

In any case, I'm puzzled why yours weren't chewy... were they at least somewhat chewy?

Here are my thoughts... in regards to the chewiness
1). Bread flour makes for a chewy bagel(I'm assuming you used KA bread flour)
2) Prolonged cold refrigeration of dough makes for chewy bread dough. (I'm assuming you let the bagels rest in the fridge for at least 12 hours... I made my dough in the late afternoon and baked them the following late morning.)
3) Poaching the bagels for enough time to form that chewy crust. I probably poached them for a minute on each side.)
4) Preheating the oven for a long enough time... at least 30 minutes at the highest heat(500 F). This is crucial as the bagels need that strong heat to form the crust.
5)And baking the bagels for enough time ... every oven varies, but the longer you bake them the chewier and harder they become.

These are just some of my thoughts, going blind off of what I may think could have happened... as I wasn't there with you to see the process. It's really hard to guess what may have caused the bagels not to be chewy.... because mine were extremely chewy, like I said , maybe too chewy.

But I'm hoping they were somewhat chewy, you can easily get them to have a harder crust by toasting the bagels. Toasting makes them a ton better! Anyway, I'm hoping you at least enjoyed them:)... hope I've been of help somewhat:).

Laura said...

Thank you so much for your thoughts. Going down the list, I can tell you right off the bat that I did not pre-heat the oven at 500F for 30 minutes, but less. Everything else I did follow. I think my time coordination was a little off. And mine only stayed int he fridge for 10 hours. Not enough hours in a day for me :), so Iwas rushing a bit. I am going to make them again today, because I do have more time. Thank you once again! Keep posting new recipes a d I will try hem :).

Ellie said...

Laura, You are most welcome:)! Yes, preheating the oven is of utmost importance, especially with artisan style breads. It also helps if you bake the bagels closer to the heating element... say top 1/3 of the oven. Just some tips learned from my years of baking:)...

Wishing you success with your baking, and thanks for stopping by.

HollyMI said...

Thank you so much for posting this.I saved it many months ago and then tried it today. My last attempt at making a great chewy bagel like one from a bagel shop that costs upwards of $12/dozen. We have not had great bagels in years. Now we can.
Seriously, the best chewy soft bagels. I let mine dit overnight but thst was only 7 hours and I kneaded by hand. 1 hour in fridge before shaping. It was late when I decided to do them but the timing worked just right.

If you know the way to make them egg bagels: bright yellow with poppy seeds, I'd love to know begpte I experinent. Also cranberry walnut, blueberry cinnamon and strawberry vanilla are some tasty ones I will work on!

Now I know the method. Thats the best.

Ellie said...

HollyMI, Oh, that's wonderful to hear! Your comment made my day:). I am thrilled the recipe came out for you as well... and, yes, you can definitely experiment with all sorts of other flavors.

Thanks a bunch for taking the time to share your feedback. I really appreciate it! Happy to have been of help:).