Ingredientes para New York Style Bagels
- 1 medium potato
- 2 quarts water (for boiling bagels)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons sugar (1/2 tablespoon for dough, 1 tablespoon for boiling water)
- 2 tablespoons vegetable oil
- 2 large eggs
- Cornmeal (for dusting baking sheet)
- 4 cups water (for boiling potato), 1 teaspoon water (for egg wash)
- 1 egg white
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this New York Style Bagels? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar New York Style Bagels
- Boil 1 medium potato in 4 cups of water for 15 minutes. Drain and let the potato water cool to 110°F.
- Transfer 1/3 cup of the cooled potato water to a small bowl.
- Sprinkle 2 1/4 teaspoons (1 packet) active dry yeast over the potato water; stir to combine. Let stand for 3 minutes until foamy.
- In a large bowl, sift together 4 cups all-purpose flour, 1 1/2 teaspoons salt, and 1/2 tablespoon sugar.
- Add the yeast mixture to the dry ingredients.
- Stir in 2/3 cup of the remaining cooled potato water and 2 tablespoons vegetable oil.
- Add 2 large eggs one at a time, mixing vigorously until a dough ball forms.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic, adding a little more flour if needed.
- Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release the air. Turn out onto a lightly floured surface.
- Divide the dough into 18 equal pieces (about 2.5 ounces each).
- Shape each piece into a 6- to 7-inch-long rope, about 3/4-inch thick.
- Join the ends of each rope to form a ring.
- Cover the shaped bagels with plastic wrap and let rise for 20 minutes.
- Preheat oven to 450°F (232°C). Lightly grease a baking sheet and dust with cornmeal.
- Bring 2 quarts of water to a boil in a large pot. Add 1 tablespoon sugar to the boiling water.
- Gently drop bagels into the boiling water, 3-4 at a time, avoiding overcrowding. Boil for 3 minutes per side, flipping halfway through.
- Remove bagels with a slotted spoon and place them on the prepared baking sheet.
- (Optional) Brush the tops of the bagels with 1 egg white whisked with 1 teaspoon of water.
- Bake for 12-15 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
3g
Carbs
8g
