|my very first attempt at New York style bagels from my very own kitchen|
to share my food with people. It is like a drug for me. To make people happy with my baking and cooking.The act itself truly fills some sort of void in me,and I hope it never goes away.
I have a personal challenge to bake and cook as many recipes from the years of subscribing to Elle Mat&Vin magazine, and this particular recipe comes from one of their more newer issues. Jan-Mar "NR 1 2011 VINTERMYS (wintercozy) issue.
Brunkebergs bakery is a top of the line bakery with a traditional, but yet artisan quality and is famous for many lovely breads and of course these bagels.You can check out their website here, but it is only in Swedish http://www.brunkebergsbageri.se/ New York is a long ways from Sweden, so I do hope they do you justice, because they are fantastic, and better yet. They came from my kitchen.
for the batter stage:
300 grams of water
25 grams of yeast
300 grams of bread flour with a high protein level
30 grams of honey
the batter dough
300 grams water
30 grams vegetable oil
25 grams yeast
800 grams bread flour with high protein level
15 grams sea salt
egg for egg washing
sesame seeds, poppy seeds or what ever you like on your bagels
corn flour for dredging as much as you need i used about 1/2 cup or so of each
|step one batter process|
Mix the ingredients from step one into a batter, and let sit at room temperature for at least two hours in a draft free spot or in the fridge over night.
|step two after two hour rising|
|twenty little pieces ready for rolling|
|rolled and proofing for 30 minutes|
|whooohooo reminds me of a certain dough boy:)|
Meanwhile as they are rising. Set out your cornflour, and toppings ie: sesame seeds, poppyseed in their own bowls. Set aside. Whisk up your egg wash in a small bowl and have your pastry brush close by.
|it works use what you can from home is sometimes the best investment|
|Fantastic, are they not?|
|cornflour for the bottoms and white sesame seeds and white poppyseed for toppings|
|dusting the bottoms in corn flour|
Using your pastry brush. Brush a little bit of egg wash over the tops of the boiled bagels and as they are still somewhat moist from boiling. Dip the bottoms into the corn meal and dip the egg washed tops into your desired toping. Covering as much as you desire to have. Set back onto your floured baking sheets you used for the proofing stage. Continue to boil and drain, egg wash and cornflour, roll toppings on all the bagels until completed.
|ready for the oven|
|look at that beauty crunchy on the outside and soft and sweet in the inside.|
|wow, finely my very own bagels.proud I am.|