florisandy
Well-known member
I doubled this recipe tonight and yielded 13 bagels!
The dough was perfect and there was no knead – err, need to add water after following the directions exactly. I measured-out two pounds of King Arthur bread flour by filling my tiny spring-scale in 4 oz. increments. That took 15 minutes but was worth it. After much research about the special soft NYC tap water, I decided to use Nestlé’s Zephyrhills natural spring water which comes from Florida springs. I got the tip from a woman who overheard me talking to a clerk in a restaurant store when I bought a huge cooling rack and sheet pan. The clerk had asked me what I was going to make and I replied NYC water bagels. The woman said she was from New York and said that bagels in Florida were awful. I asked her what could I substitute for the NYC tap water, and she said Poland Springs (a northern spring water that I can’t get down here). I emailed Zephryhills and received detailed information that their spring water is soft.
I also measured-out 4 oz. balls of dough on my scale (easy and quick to do for uniformity) and formed them into 8.5 – 9” cigar shapes that worked better than 8”. Although I made them with a 2” hole, the holes closed up when they sat on the sheet pan. I used barley malt syrup that I was able to get at Richard’s Whole Foods. It’s not easy to find.
I’m off work tomorrow and so I’ll report back with a Part II of II after I boil and bake them in the morning. They bettuh be good!!
recipeswap.org
Homemade Bagels
The dough was perfect and there was no knead – err, need to add water after following the directions exactly. I measured-out two pounds of King Arthur bread flour by filling my tiny spring-scale in 4 oz. increments. That took 15 minutes but was worth it. After much research about the special soft NYC tap water, I decided to use Nestlé’s Zephyrhills natural spring water which comes from Florida springs. I got the tip from a woman who overheard me talking to a clerk in a restaurant store when I bought a huge cooling rack and sheet pan. The clerk had asked me what I was going to make and I replied NYC water bagels. The woman said she was from New York and said that bagels in Florida were awful. I asked her what could I substitute for the NYC tap water, and she said Poland Springs (a northern spring water that I can’t get down here). I emailed Zephryhills and received detailed information that their spring water is soft.
I also measured-out 4 oz. balls of dough on my scale (easy and quick to do for uniformity) and formed them into 8.5 – 9” cigar shapes that worked better than 8”. Although I made them with a 2” hole, the holes closed up when they sat on the sheet pan. I used barley malt syrup that I was able to get at Richard’s Whole Foods. It’s not easy to find.
I’m off work tomorrow and so I’ll report back with a Part II of II after I boil and bake them in the morning. They bettuh be good!!
NYC Water Bagels
recipeswap.org
Homemade Bagels