Top your homemade bagels with prepared foods from market!
Bagels are the perfect blank canvas for the many ready made products available at the Ithaca Farmer's Market. May I suggest the fresh made Ithaca Hummus, locally made jams, honey, cheese and maple syrup. Or whip up some fresh eggs, bacon and ham. Anyway you top them, these NY style bagels are sure to please.
NY Style Bagels
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 1/2 cups of warm water (you may need ± ¼ cup more, I know I did)
3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons of salt
This recipe is fool proof and comes from the Sophisticated Gourmet. Here's the link.
Mix the yeast, sugar and 1/2 cup of warm water, 110 degrees. Let sit until frothy. In the meantime, in a large bowl, combine the bread flour and salt.
When the yeast is ready, add it to the flour with 1 cup of warm water and mix well. You may need to add 1/4 cup more water. Kneed it until combined.
Place the dough on a flour dusted surface and kneed for approximately 10 minutes until elastic and smooth.
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Place in a greased bowl (use olive oil or butter) and let rise for 90 minutes in a warm area.
When double in size, cut into 8 - 10 pieces. Kneed each individual piece and shape into a ball. Using your thumb, poke a hole in the center and widen it until it looks like a bagel.
Cover with a moist towel and let them rest for 10-20 minutes while you boil a large pot of water. Preheat your oven to 425 degrees.
When the water is boiling, boil each bagel for a few minutes, turning once.
Remove from the water using a slotted spoon and drain well.
Placed on a baking sheet covered with parchment paper or slightly greased with oil or butter.
Bake for 20 minutes at 425 until golden brown.