Name: New York-ish Style Fluffy, Crusty Bagels (Bread Machine Version)
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 1
Ingredients: 345 Grams Warm Water; 7 Grams Olive Oil; 12 Grams Brown Sugar; 8 Grams Sea Salt; 390 Grams All Purpose Flour; 145 Grams Double Zero Flour; 8.5 ml instant or active dry yeast ML Bread Machine Yeast; 2 Litres Water; 60 Grams Brown Sugar (If you don't have brown sugar, substitute with Molasses and a bit of granulated sugar. ); 10 Grams Sea Salt; 2 TBSP Olive Oil; 2 TBSP Seasonings: Poppy Seeds, Everything Bagel Mix, etc (My favourite is a Nashville Hot Chicken Spice with a bit of granulated sugar. )

1

Bring 2 liters of water to a boil. Add: 60 g brown sugar and 10 g salt

2

Pick up parchment square with dough and place into water. Boil for 20–30 seconds flip then boil for another 20-30 seconds.

3

Flip once more so that the grooved side is up, and the counter flat side is down when returning boiled bagel to baking tray.

4

Oil & Bake: Brush tops with olive oil. Add toppings if using. If Nashville mix, add partway through bake to prevent burning.

5

When all toppings are on: Place bagels into middle of oven and put 2 cups of boiling water into metal sheet/pan on the lowest rack.

6

Bake for 8 minutes at 450 degrees.

7

Reduce temperature to 410 degrees, rotate pan and bake for another 10-15 minutes, until golden brown.

8

Take bagels out and let rest for at least 20 minutes.

New York-ish Style Fluffy, Crusty Bagels (Bread Machine Version)

Ingredients

Dough

Boiling Water

Finishing

Nutrition (per serving)

Instructions

Bread Machine Phase

Boiling Bagels

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