New York Bagels

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Yesterday marked the anniversary of the destruction of the Temple. On the 9th of Av , we commiserate over the tragedies that fell upon the Jewish nation following the burning of both temples. The restrictions on Yom Kippur apply on Tisha B’av. Therefore, Jews worldwide are forbidden from eating,drinking,wearing leather shoes,listening to music,getting hair cuts,bathing,applying cosmetics, and engaging in sexual relations etc.  Everyone has their own preferences on what they like to break their fast on. As reiterated in a previous blog, we traditionally break our fast on homemade bagels. I posted an entry on whole wheat cinnamon bagels. The baking techniques are similar.  I thought about using rye flour but I opted to using regular bread flour instead. The closest I’ll get to NY bagels is this recipe. For this recipe, you will need:

  1. 4 – 5 cups of bread flour
  2. 1 tablespoon of active dry yeast
  3. 2 teaspoons of salt
  4. 1 1/2 cup of warm water
  5. 3 tablespoons of sugar
  6. 2 teaspoons of granulated garlic (optional)
  7. 2 teaspoons of dehydrated onion flakes (optional)
  8. 1 egg white + 1 tablespoon of water


Combine 1 cup flour, yeast, 2 tablespoons of sugar and salt in bowl. Stir in hot water and 1 tablespoon of sugar. Beat until smooth, about 3 minutes. Stir in enough remaining flour to make a soft dough. Turn out onto floured surface. Continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic (about 5 minutes). Cover with bowl and let rest 25 minutes or until double the size. Divide into 1o equal parts. Shape into flattened ball. With thumb and forefinger, poke hole in center. Stretch and rotate until hole is 1-2 inches. Cover and let rise 15 minutes.  Boil water in large shallow pan about 2 inches deep. Reduce heat. Simmer a few bagels at a time 2 minutes on each side. Remove from pan, drain on a towel about 5 minutes. Place on baking sheet, brush with mixture of egg white and water. Sprinkle with garlic, dehydrated onion, sesame seeds, poppy seed or caraway seeds as desired. Bake at 375 degrees for 30 minutes or until golden brown.

Yields 10 bagels


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