What happens to us after we die? How come baby animals are so darn cute? Then, there is maybe the most hotly debated question of them all: Does New York City tap water really make the city's bagels and pizza taste better?
At times, emotion and bias have co-opted the question. But according to science, the answer is a definitive In fact, the production techniques are likely what makes these signature New York items taste better. But first, the water. According to a recent feature in the New York Times , that system is in serious need of repairs.
First, he mixes the dough. Then, he proofs the dough and ages it for a couple of days. So, I had to ask him what he thinks makes a New York bagel different from bagels you can get across the country.
I mean the main ingredient besides the flour is the water. New Yorkers often brag about their tap water. New York water also is just about neutral on the pH scale with a level of 7. New Yorkers claim this tap water is the secret behind their delicious pizza and bagels.
But according to a recent Thrillist article , this whole New York City having the best water thing might not be true. The yeast in dough actually prefers a more acidic environment to grow, so the water in New York can slow yeast activity. And hard water is better for baking because the calcium in the water strengthens the gluten in the dough.
Soft water can often lead to a weak dough that is gooey. Bakers in New York often make up for this by using less water in a recipe or adding more yeast.
You can find bagels in supermarkets and any local breakfast restaurant. And chances are your bagel is going to be steamed. Plus, recipes can compensate for the pH balance and mineral content of the water. Welcome to paradise. Just call , email anything kera. Search Query Show Search. Show Search Search Query. The bagels will be just as beautiful and delicious if you forego the egg wash— this is especially a great option for vegans. What can I do to prevent this in the future?
Like many folks, I am paranoid about things sticking to pans, so I use parchment paper or a silpat baking mat as shown in this post. Feel free to do the same. A sure-fire way to ensure that the finished product is not very dense would be to reduce the amount of yeast to 1 teaspoon and allow the dough to rise for the recommended time in the recipe.
If not, continue to let it rise, checking on it every 15 minutes until doubled in size. Your altitude, brand of flour, humidity, and room temperature are factors that would make the rising times vary. You can, just keep in mind that they will need longer to bake, so check on them every few minutes past the 20 minute mark until they are uniformly golden brown. Can I refrigerate the dough over night?
The best means of making the dough ahead of time would be to prepare it, cover its container with plastic wrap, and rest it over night in the refrigerator. This is called a cold-rise. I often do this and I love this method because it allows the dough to achieve a more complex flavor. Yes, you can bake them until they are a faint gold tinge about minutes. Cool the par-baked bagels completely before storing them in a resealable bag to be stored in the freezer.
To be bake from frozen, bake the bagels for an additional minutes, until soft and golden brown. Once cool, out of the oven, you can freeze the bagels without any issues. Slice them and then freeze them in a freezer-safe plastic bag, and let them thaw when needed. Hi I was wondering if I could use rye bread flour instead of normal bread flour?
They are amazingly delicious! I watch the Great British Baking Show episode with rainbow bagels and had to give it a go today. Save my name, email, and website in this browser for the next time I comment. October 12, Shaping and Boiling the Bagels There are many methods in which you can shape a bagel; there is a more traditional method that many bagel shops use— you roll the bagel dough into logs and bind the ends together. Prep Time 20 minutes.
Cook Time 20 minutes. Additional Time 1 hour 20 minutes. Total Time 2 hours. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. You want a moist and firm dough after you have mixed it. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic.
Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel.
Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes. Shape each piece into a round. Repeat with 7 other dough rounds. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Repeat the same step with the remaining dough. After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes.
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling.
Let them sit there for 1 minute, and then flip them over to boil for another minute. If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning. Once all the bagels have boiled and have been topped with your choice of toppings , transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 - 25 minutes, or until golden brown I usually err on the side of 20 minutes. Take a bite… Oh babyyy! Notes Optional Toppings: Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors.
Recommended For You. Chocolate Truffles May 11,
0コメント