Hi guys and girls,
I kept hearing many amazing things about NY-Style bagels and since I am probably not going to NY soon, I decided to bake some myself to see what's up. They ended up having a very crunchy crust. 😇
I live in Germany and these are some of the products that I have used:
Flour: Caputo 00 Pizzeria (Red bag). 12.5% protein (this is what I already had at home and thought it should work just fine)
Molasses: Rapunzel Melasse
Malt powder: BioGourmet Backmalz
Water: very hard water from Baden-Württemberg 😃
I have followed Brian Lagerstrom's recipe https://youtu.be/fTEOs9BkF2c?si=k6P-ewvrtOYY8p3o
and followed all instructions, except for the fact that I didn't have bagel boards so I just baked them on a damp thick towel instead, followed by baking them on a normal metal tray (don't have a pizza stone either).
Unfortunately, the onion flakes burned:( so next time I will stick to sesame and poppy only.
by lexi_cmn
2 Comments
I’d say you did a fantastic job, they look delicious!
These are some great looking bagels! Dense, chewy interior with a blistered, crispy crust. The hole is the right size too! As a Jewish bagel snob, I’d say you nailed it!