Deb's Daily Bread
  • Blog
  • About
  • Contact

Recipes from my kitchen

Homemade Everything Bagels

5/23/2015

0 Comments

 
Picture
Homemade Everything Bagel with Plain Omelet and Grilled Garlic Salami
There has been a lot of internet chatter these days about New York style bagels and how to recreate them at home since Cook’s Illustrated posted their test results and evaluation.

Well, in order to compare a formula to a New York bagel, you have to have eaten enough of them to know what the ‘real deal’ actually is.  If the comparison is to a major chain like H&H then you are not really achieving greatness.  

I grew up in a neighborhood next to Coney Island in Brooklyn.  The area was a mix of Irish, first and second generation Sicilian, second and third generation Jewish immigrants.  If there were two things we knew well, it was pizza and bagels!

The best bagels came from a bagel bakery at the end of Cropsey Avenue called, unsurprisingly, Cropsey Bagels.  Unfortunately, they are no longer in business, which is a huge loss to bagel fans everywhere.

They made the perfect bagel.  First, these bagels had height!  They sat at least five inches from the table.  They had a beautiful, shiny, golden glow.   The crumb was light, soft and tender, and the taste!  They had a complex flavor profile that reminded me of a mild yet malty sourdough.

The only other bagel I have had that came close to this bagely perfection came from Bagel Train, in Suffern, New York— Thankfully, they are open and doing quite well.

There are many places to buy bagels around my home.  None of them come close the magic of Cropsey Bagels.  I knew, if I wanted it, I had to try to recreate them at home.  I tried a number of recipes, but, so far, the one I like the best comes from The Culinary Institute of America’s Artisan Breads At Home book by Eric Kastel. 

However, I made a few small modifications.  First, I make the malt-boil, I add more malt syrup than the recipe calls for (by 2 Tablespoons).  Next, I put the bagels into an ice bath when they come out of the boiling water, then I will roll them in my toppings (my "everything" topping comes from King Arthur Flour) I ALWAYS proof overnight.  The longer they rest, the more the flavor profile will develop.  So if I want them on Sunday morning, I start Saturday morning and let them proof for like 15 hours in the fridge.  I’ll take them out about one hour before baking, and
 I bake them directly on top of a hot steel in a 500-degree oven.

Rolling them is a bit tricky, but after a few tries, you get the hang of it.

0 Comments

    Deb 

    I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and  @Debs121212 on Instagram.

    Categories

    All
    Bagel
    Beef
    Beer
    Bread
    Brisket
    Brownies
    Buns
    Cabbage
    Cake
    Calamari
    Challah
    Cherries
    Chicken
    Chocolate
    Cookies
    Corn
    Cupcakes
    Deep Fried
    Desserts
    Donuts
    Drinks
    Eggs
    Empanadas
    Frittata
    Fritters
    Fruit
    Garlic
    Grilled
    Ice Cream
    Ingredients
    Jam
    Lamb
    Lilac
    Meringue
    Noodles
    Pasta
    Pesto
    Pie
    Pizza
    Potatoes
    Preserves
    Salad
    Seafood
    Sliders
    Soup
    Sourdough
    Spread
    Steak
    Stew
    Sugar
    Thai
    Vegetables
    Waffles

    Archives

    April 2020
    March 2020
    December 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    September 2013
    July 2013

    RSS Feed

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
Powered by Create your own unique website with customizable templates.
  • Blog
  • About
  • Contact