Why is New York known for it’s bagels?

1. Jewish Immigration

• Late 19th and Early 20th Century: A significant number of Eastern European Jewish immigrants settled in New York City, particularly in the Lower East Side. They brought with them their culinary traditions, including the art of bagel making.
• Community and Tradition: The concentration of Jewish communities in New York allowed for the preservation and flourishing of traditional bagel recipes and baking methods.

2. Culinary Expertise and Innovation

• Bakeries and Bagel Shops: Many Jewish immigrants opened bakeries and bagel shops, establishing a strong presence in the city’s food culture. These bakeries became well-known for their high-quality bagels, made using traditional techniques to make boiled bagels.
• Guilds and Standards: The establishment of the International Beigel Bakers’ Union in 1907 helped standardize and protect the quality and methods of bagel baking in New York, ensuring that authentic bagels were made consistently.

3. Unique New York Water

• Water Quality: One often-cited reason for the superior quality of New York bagels is the city’s water. New York City’s water supply is sourced from pristine reservoirs in the Catskill Mountains and is known for its specific mineral content and softness, which many believe contribute to the perfect bagel dough texture.
• Water Chemistry: The unique chemistry of New York water is thought to affect the gluten structure in the dough, leading to the characteristic chewiness and crust of New York bagels.

Ingredients for New York Bagels:

Dough:

• 4 cups bread flour
• 1 tablespoon instant active dry yeast
• 2 teaspoons kosher salt
• 1 tablespoon dark brown sugar
• 1 1/3 cups bottled water at room temperature

Water Bath:

• 3 quarts water
• ¼ cup dark brown sugar

Egg Wash:

• 1 egg yolk
• 2 tablespoons water

Optional Toppings:

• Poppy seeds
• Sesame seeds
• Bagel seasoning
• Cream cheese (for serving)

Instructions for New York Bagel Recipe

Prepare the Dough:

• In a large bowl, whisk together the bread flour, instant yeast, kosher salt, and dark brown sugar.
• Stir in the room temperature warm water with a stiff spatula until the dough just comes together and there are no dry ingredients left.
• Transfer the dough onto a lightly floured work surface and knead until the dough holds its shape and is smooth. This should take about 8 minutes.
• Form the dough into a ball and place it in a lightly oiled bowl. Oil the top of the dough with a tablespoon of olive oil to prevent cracking.
• Cover with a warm, damp kitchen towel and let the dough rise in a warm place until it doubles in size, about 1 hour.

Shape the Bagels:

• Line two baking sheets with parchment paper.
• Transfer the dough to a lightly floured surface and divide it into eight equal pieces.
• Roll each piece into a smooth, tight ball. Using your index fingers, poke a hole in the middle of each dough ball and stretch it out to 1 to 1 ½ inches in diameter using a circular motion to form the classic bagel shape.
• Place each shaped bagel on the prepared baking sheets. Cover with plastic wrap and allow to rise for 30 minutes.

Prepare the Water Bath:

• Preheat your oven to 425°F.
• In a large pot, bring 3 quarts of water and ¼ cup of dark brown sugar to a gentle boil.

Boil the Bagels:

• Mix the egg yolk and 2 tablespoons of water in a small bowl to create the egg wash.
• Using a slotted spoon, carefully drop a few bagels at a time into the boiling water. Boil the bagels for two minutes on one side, then flip and boil for one more minute.
• Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheets.
• Brush each boiled bagel with the egg wash and sprinkle with your favorite toppings, such as poppy seeds, white sesame seeds, or bagel seasoning.

Bake the Bagels:

• Bake the bagels in the preheated oven for 20 minutes or until they are golden brown, rotating the baking sheets halfway through the baking time.
• Let the bagels cool on a wire rack for 30 minutes before serving.

 

Tips for making New York Bagel Recipe

• Flour Matters: Using bread flour is essential for achieving that chewy texture that New York bagels are known for.
• Water Temperature: Ensure your bottled water is at room temperature to activate the yeast properly without killing it.
• Boiling: The water bath step is crucial for developing the bagel’s signature chewy interior and slightly crisp exterior.
• Egg Wash: This gives the bagels a beautiful, shiny, golden brown finish.
• Toppings: Get creative with your favorite toppings to add extra flavor and texture. Sea salt, sesame seeds or Everything Bagel seasoning make great toppings.

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