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New York Style Bagels ｜ Joshua Weissman's recipe transcription

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Joshua Weissman

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Ingredients

Strong powder : 500g (about 3.5 cups)
White sugar : 23g (about 1.5 tbsp)
Dry yeast : 10g (about 1 tbsp)
Water (about 32 ° C) : 297g (about 320ml)
salt : 6g (1.5 tsp)
(A) Dried garlic flakes : 2 tablespoons
(A) Dried onion flakes : 2.5 tbsp
(A) White sesame : 1.5 tbsp
(A) Poppy seeds : 1 tablespoon
(A) Black sesame : 1 tablespoon
(A) Flake salt : 1/2 tbsp

Time required

120minutes

Procedure

1) Ferment yeast 00:39
Put dry yeast and white sugar in 320 ml of water at about 32 ° C, stir for 10 minutes, and when it swells a little, stir lightly.
2) Mix the dough 01:05
Put strong flour, salt and 1 in a bowl and mix by hand. It doesn't have to be completely organized.
3) Knead the dough 01:33
Put 2 on the workbench up to the dough on the bottom of the bowl. Knead with the palm of your hand for about 10 minutes.
4) Roll the dough 02:01
Lift the dough and fold the outside down. Place it on the workbench, attach both hands and turn the dough.
5) Lay the dough 02:13
Put oil (outside the amount) in a large bowl and roll it a little so that the dough does not stick. Cover with a wet cloth and let the dough rest for at least 1 hour.
6) Divide the dough into 8 equal parts 02:21
Push the dough that has swelled about twice with your fist to remove the air. Sprinkle flour (outside the amount) on the workbench, turn the dough over, and cut into 8 equal parts.
7) Roll 6 doughs one by one 03:01
Collect the edges of the dough from 6 in one place and place it on the workbench with its side facing down. Turn the dough with one hand to make a ball.
8) Let the dough of 7 lie down 03:27
Cover the ball-shaped dough made in step 7 with a wet cloth and let it sit for about 10 minutes.
9) Make seasoning 03:34
Put all the seasonings (A) in a bowl and mix.
10) Mold 8 dough 04:09
Put powder on your thumb and forefinger and make a hole by sandwiching the center of the dough of 8 from above and below. Insert both index fingers into the hole and slowly widen the hole to a diameter of about 2.5 cm.
11) Boil the dough 04:59
Put water in a pan and bring to a boil, then turn off the heat until the surface becomes gentle. Carefully float them in hot water one by one using a scooping net, turn them over for 1-2 minutes, and boil them for another 1-2 minutes.
12) Arrange on the top plate 05:34
Scoop the dough with a scoop and drain as much water as possible. Arrange on a top plate lightly oiled (not included in the amount). Apply egg liquid (outside the amount) with a brush on the surface and sprinkle with seasoning of 9.
13) bake in an oven 06:04
Bake in an oven heated to 220 ° C for about 20 minutes to complete.

Point

・ Measuring cups made overseas may have different capacities from those made in Japan, so it is recommended to weigh in grams.
・ Boil the water while letting the dough lie down for the second time to save time.
・ Preheat the oven in advance.
・ When kneading the dough, push it in with the palm of your hand, fold the other end toward you, and push it in again to make a beautiful silky dough.
・ When cutting the dough, first divide it into two equal parts and then divide it into four equal parts to make it even.
・ When boiling the dough, leave a little margin so that the dough does not stick to each other.
・ Boil for up to 2 minutes on each side. One minute is recommended because the dough is chewy.
・ You may make both seasoning and non-seasoning.
・ You can make a sandwich by sandwiching cream cheese, tomato, caper, smoked salmon, and red onion in the finished bagel.