Name: Classic NY Bagel
Cook time: 43200 s
Total time: 43200 s
Yield: 10-12 bagels
Ingredients: For the biga; 150 bread flour; 100 gr water; 1 gr dry yeast; For the bagels; 500 gr bread flour; 280 gr water; 260 biga; 15 gr dates honey/malt syrup; 12 gr salt; 10 gr dry yeast; 200 gr everything seasoning; For the bath; 2 liters water; 25 gr dates honey/malt syrup; 10 gr baking soda

BENGINGI

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Classic NY Bagel

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12 h 0 min

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Yo Gingis, get ready to indulge in a breakfast tradition that screams "New York" louder than the honking taxis and bustling streets. We're talking about the iconic New York bagel with everything topping! This is our go-to casual breakfast that never fails to satisfy our cravings. From the moment you sink your teeth into that perfectly chewy, golden exterior, you'll be transported to bagel heaven. Picture this: a fresh-out-of-the-oven bagel, lovingly hand-rolled and boiled to perfection, boasting a delightfully crisp crust and a fluffy interior that's just begging to be devoured. And then comes the star of the show – the everything topping. A symphony of flavors awaits, with poppy seeds, sesame seeds, onion flakes, garlic, and a touch of salt, all coming together in glorious harmony. Whether you're a true New Yorker or just a bagel enthusiast, this recipe captures the essence of the Big Apple's bagel culture. It's a breakfast experience that fuels our mornings, reminding us of the vibrant energy and diverse flavors that define this city we call home. So, let's roll up our sleeves, fire up the oven, and embark on a breakfast journey that's as authentic as it gets. Here's to mornings filled with warm, fresh New York bagels with everything topping!

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Ingredients

For the biga

150 bread flour

100 gr water

1 gr dry yeast

For the bagels

500 gr bread flour

280 gr water

260 biga

15 gr dates honey/malt syrup

12 gr salt

10 gr dry yeast

200 gr everything seasoning

For the bath

2 liters water

25 gr dates honey/malt syrup

10 gr baking soda

Directions

Step 1

The night before you want to start working on your dough, prepare the biga. Simply mix together water, flour and a tiny pinch of yeast and give it a quick mix. You don't need to knead the dough, just simply bring it together. Cover with a lid or plastic wrap and leave in room temperature overnight.

150 bread flour

100 gr water

1 gr dry yeast

Step 2

The morning after- In a stand mixer's bowl, add water, dates honey, the biga, yeast, bread flour, and salt.

280 gr water

15 gr dates honey/malt syrup

260 biga

10 gr dry yeast

500 gr bread flour

12 gr salt

Step 3

Set the stand mixer on the lowest speed and knead for 5 min. After 5 min, speed up the mixer one notch up and mix for another 7 min until you get a smooth elastic dough.

Step 4

Round the dough into a tight bowl and place in an oiled bowl, covered with a towel, until double in size.

Step 5

Once the dough has doubled in size, divide into 90-100 gr pieces.

Step 6

Round each piece into a tight ball, and set aside, covered with a towel, for about 15 min.

Step 7

Shaping the bagels- Flip the dough ball upside down, flatten it to a disc shape, roll it on itself then open to a strand.

Step 8

Wrap the strand around the palm of your hand, pinch to close the edges together, and roll on the working surface to seal it properly.

Step 9

Set on a lightly oiled tray, covered with a plastic wrap and place in the fridge for at least 2 hours. You can keep it in the fridge for up to 24 hours until the moment you wanna bake.

Step 10

Once you want to bake, preheat the oven to 425F or 220C, bring water to boil in a big pot, and add the everything seasoning in a wide bowl.

Step 11

To the boiling water, add the dates honey and the baking soda.

2 liters water

25 gr dates honey/malt syrup

10 gr baking soda

Step 12

Transfer the cold bagels gently from the baking try to the boiling water. Boil 2-3 bagels at a time, 1-2 min on each side.

Step 13

Transfer the bagels to the everything seasoning bowl and toss to coat the bagel with the seasoning on all sides.

200 gr everything seasoning

Step 14

Transfer the bagels to a baking tray with a parchment paper and bake for 20-25 min or until the interior reaches a temperature of 190F or 90C.

Step 15

Let it cool for 5 min, then you can cut it open and fill up with all the goodies.

Step 16

YASSS!

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