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New York Bagels


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  • 1 yeast / warm water pinch of sugar- let get thick
  • 2 cups warm water
  • 3 tablespoons crisco
  • 1 tablespoon salt
  • 1 liquid barley malt
  • Black pepper optional
  • 3 cups flour (and additional until dough pulls from bowl)



Step 1

Knead dough and add flour a scrape when sticky

Ready when it stand and lets go - or push in and pushes up

Butter bowl and top of dough, cover with saran and place towel over. Rise 1 hour.

After 1 hour punch down, divide again in greased bowls (10 large bagels)

Refrigerate overnite

Boil water

Divide to 5 ps.

Pinch to make round-put finger through middle and roll

Put on floured towel or pan, egg white glaze

In boling water 1/4 cup sugar and 1tsp baking soda

Rapidly boil bagel 1.5 minutes

Place on cornmeal

Steam in oven 500 reduce to 450 bake 25minutes. Sit in off oven for 5 minutes, then open for 5 minutes.


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