New York Bagels recipe
Ah, the New York bagel, perhaps the archetype of all other modern bagels. Thick, starchy, fluffy, and super salty; bagels don’t get much better than this.
Ingredients:
Water, as needed
1 medium potato, peeled, quartered
1 packet active yeast
4 cups all-purpose flour
½ tablespoon kosher salt
1 ½ tablespoons sugar, divided
¼ cup olive oil
2 large eggs
2 cups boiling water
Cornmeal, for dusting
1 egg white mixed with 1 teaspoon water
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Directions:
1) Bring a large pot of water to a boil over high heat; add potato and cook 15 minutes, until softened. Remove from water, reserving 1/3 cup liquid; drain and set aside.
2) Transfer reserved 1/3 cup cooking liquid to a small bowl; sprinkle yeast over and stir gently. Set aside for 3 minutes.
3) Sift flour, salt, and ½ tablespoon of sugar together in a large bowl; add yeast mixture. Add oil and another 2/3 cup water; stir well. Add eggs and stir to form a dough ball.
4) Turn dough out onto a floured surface; knead 10 minutes, until firm. Transfer dough to a medium greased bowl; cover and allow to rise in a warm place 60 minutes.
5) Punch down the dough to flatten; remove from bowl. Cut dough into 18 equal pieces; shape each into a 6-inch long, ¾-inch thick rope. Bring the ends of each rope together and pinch to a close, using a little water on the end to help secure. Cover all rings with a towel; allow to rise 20 minutes.
6) Preheat oven to 450°F. Lightly grease a baking sheet; dust gently with cornmeal. Bring a large pot of water and remaining 1 tablespoon sugar to a boil.
7) Drop bagels into boiling water one at a time, cooking each 3 minutes; remove from water, place on paper towels, and repeat with remaining bagels.
8) Transfer boiled bagels to prepared baking sheet. Brush tops of bagels with egg white mixture. Bake 15 minutes, until bagels are golden.
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