new york

Chewy, crusty and properly dense, New York style bagels. They rise overnight so you can have fresh bagels for breakfast or brunch.  All they need is a schmear of cream cheese.

Overnight Bagels

(16 oz, 480 ml) warm water (about 100°F)

(2 1/4 teaspoons, 7 grams) instant yeast

(25 oz, 700 grams) bread flour, divided

(1.5 oz, 42 grams) barley malt syrup (see note)

table salt

(2 oz, 56 grams) granulated sugar (for boiling)

baking soda (for boiling)

egg white, whisked lightly

Sesame seeds, poppy seeds, caraway seeds

In a bowl for a stand mixer or...

In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.

Add the barley malt syrup and salt. If...

Add the barley malt syrup and salt. If using a stand mixer, switch to the dough hook. Add the remaining flour and mix to combine. Knead 5 minutes on medium/low speed. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead 5 minutes. Form the dough into a smooth ball.

Put the dough into a lightly oiled bowl,...

Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise until doubled in size, about 1 hour.

Line a half sheet pan with parchment paper...

Line a half sheet pan with parchment paper then sprinkle the paper liberally with cornmeal (or flour). Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into 12 even pieces. Use a cupped hand to roll each piece into a smooth, tight ball.

To form a bagel, poke your finger all...

To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently widen the hole. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole (see photos). The hole should be 1 - 1.5" wide.

Place the bagel on the prepared sheet pan...

Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch them once you're done forming all the bagels. Cover the pan with plastic wrap and leave at room temperature for 15 minutes then place the pan in the refrigerator overnight.

In the morning, take the pan out of...

In the morning, take the pan out of the refrigerator. The bagels should be noticeably fuller. Leave the tray out until the  bagels come to room temperature, about 1 - 1 1/2 hours.

Meanwhile, preheat the oven to 450°F. In a...

Meanwhile, preheat the oven to 450°F. In a large pot combine 1 gallon of water with the sugar and baking soda and bring it to a boil. Reduce the heat to keep the water at a rolling simmer. Set a cooking rack over a clean sheet pan and place it next to the stove.

Lift a bagel off the sheet pan and...

Lift a bagel off the sheet pan and lower it into the boiling water, top side down. Boil the bagels for 30 seconds on each side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the boiled bagels from the water, set them on the cooling rack to drain.

Line two half-sheet pans with parchment paper or...

Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with cornmeal (or flour). Place 6 of the boiled bagels on each sheet pan. You could fit them all on one pan but they may rise enough to stick together as they bake. I like all the sides to be crusty so I leave plenty of room between them.

Brush the bagels with egg white. You can...

Brush the bagels with egg white. You can leave the bagels plain or add the topping of your choice. To make "everything" bagels combine a tablespoon each of the seeds & salt with a pinch each of garlic salt and onion powder. Adjust toppings to your taste.

Bake until golden brown, about 20 minutes.

Chewy, crusty and properly dense New York style bagels with an extra depth of flavor thanks to the sourdough starter. They rise overnight so you can have fresh bagels for breakfast or brunch.  All they need is a schmear of cream cheese.

Sourdough Bagels

(8 ounces, 224 grams) active sourdough starter (100% hydration)

(12 oz, 360 ml) warm water (about 100°F)

(22.5 oz, 630 grams) unbleached bread flour, divided

(1.5 oz, 42

Sesame seeds, poppy seeds, caraway seeds garlic powder & onion powder.

Combine the starter, water and 2 cups of...

Combine the starter, water and 2 cups of the flour in a mixing bowl. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.

Add the barley malt syrup and salt. Switch...

Add the barley malt syrup and salt. Switch to the dough hook. Add the remaining flour and mix to combine. The dough should eventually cling to the hook and start to clear the sides of the bowl.

Knead 5 minutes on medium speed. If working...

Knead 5 minutes on medium speed. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead 5 minutes. Form the dough into a smooth ball.

Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready to shape the bagels. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

Line a baking pan with parchment paper then...

Line a baking pan with parchment paper then generously sprinkle the paper with cornmeal (or flour). Turn the dough out onto a lightly floured surface without kneading out the air. Divide the dough into 12 even pieces. Use a cupped hand to roll each piece into a smooth ball.

To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently open up the hole. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole to 1 - 1.5" wide.

Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch the holes once you're done forming all the bagels. Cover the pan with plastic wrap. If the dough and the ambient temperature is on the cooler side, leave the shaped bagels at room temperature for 30 minutes then place the pan in the refrigerator overnight. If the dough and ambient temp is warmer and the dough is quite active, place the bagels into the refrigerator without leaving them out for 30 minutes.

In the morning: If you are working at...

In the morning: If you are working at a cooler time of year and the room is on the cooler side, take the bagels out of the refrigerator and leave them at room temperature while you preheat the oven and boil the water. The bagels should look full and aerated. They won't puff up and double, but should be noticeably lighter than when they were formed. If you are working at a warmer time of year when the ambient temperature is higher, leave the bagels in the refrigerator until the water is boiling and the oven is preheated. The cold bagels can go right into the boiling water.

Preheat the oven to 450°F. In a large...

Preheat the oven to 450°F. In a large pot combine 1 gallon of water with the sugar and baking soda and bring it to a boil. Reduce the heat to keep the water at a rolling simmer. Set a cooling rack over a sheet pan or kitchen towel and place it next to the stove. Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with corn meal (or flour).

Once the oven is preheated, you're ready to...

Once the oven is preheated, you're ready to boil. Gently lift a bagel off the sheet pan and lower it into the water. Boil the bagels for 30 seconds, flip and boil for 30 seconds on the other side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the bagels from the water, set them on the cooling rack to drain.

Place 6 of the boiled bagels on each...

Place 6 of the boiled bagels on each sheet pan. You could fit them all on one pan but they may stick together as they bake.

Brush the bagels with egg white. Add the...

Brush the bagels with egg white. Add the topping(s) of your choice. Bake until golden brown, about 20 minutes.

https://mediavine-res.cloudinary.com/video/upload/vxdfhxdwrjcw5kmia1kf.mp4

Homemade Sourdough Bagels are chewy, crusty and properly dense. They have an extra deep flavor thanks to the sourdough starter in the recipe. This video show exactly how to make this recipe with clear step by step instructions.

Homemade Sourdough Bagels

Triple-Chocolate Biscotti recipe | Epicurious.com

all purpose flour

cocoa powder

baking powder

salt

sugar

(3/4 stick) unsalted butter, room temperature

eggs

vanilla extract

chocolate chips

white chocolate baking chips

Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline's mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you'll have a decadent, crack-free cheesecake. It's light in texture...

Crack Proof: New York Style Cheesecake

CRUST

c graham crackers (about 30 squares)

tsp cinnamon

c unsalted butter, melted (1 stick)

FILLING

pkg cream cheese, room temperature, 8 oz each

c sugar

tsp vanilla extract

sour cream

TOPPING

strawberries

raspberries

Tbsp butter

tsp corn starch

lemon, juiced

Chewy, crusty and properly dense New York style bagels with an extra depth of flavor thanks to the sourdough starter and whole grain rye flour. They rise overnight so you can have fresh bagels for breakfast or brunch.  All they need is a schmear of cream cheese.

Sourdough Rye Bagels with Caraway Seeds

(15 oz, 420 grams) unbleached bread flour, divided

(7.5 oz, 210 grams) whole grain rye flour

Caraway Seeds

Combine the starter, water and the bread flour...

Combine the starter, water and the bread flour in a mixing bowl. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.

Add the barley malt syrup and salt. Switch to the dough hook. Add the rye flour and mix to combine. The dough should eventually cling to the hook and start to clear the sides of the bowl.

Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch the holes once you're done forming all the bagels. Cover the pan with plastic wrap and leave at room temperature for 30 minutes then place the pan in the refrigerator overnight.

In the morning, take the pan out of the refrigerator. The bagels should have risen a bit by now. Leave the tray out until the the bagels comes to room temperature, about 1 - 1 1/2 hours. The bagels should look full and aerated. They won't puff up and double, but should be noticeably lighter than when they were formed.

Once the oven is preheated, you're ready to boil. Gently lift a bagel off the sheet pan and lower it into the water, top side down. Boil the bagels for 30 seconds, flip and boil for 30 seconds on the other side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the bagels from the water, set them on the cooling rack to drain.

Brush the bagels with egg white and sprinkle...

Brush the bagels with egg white and sprinkle with caraway seeds. Bake until golden brown, about 20 minutes.

Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs

Homemade bagels

sachet dried yeast

tbsp sugar

tsp salt

bread flour

poppy, fennel and/or sesame seeds

Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy.

Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.

Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.

Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.

It took a long time to get the pizza dough recipe at Roberta’s right. Our pizza crust reaches back to some Italian traditions but it’s not classic Neapolitan.

Roberta's Pizza Dough

(2½ cups) fifty-fifty blend of 00 flour and King Arthur all-purpose flour

(scant 2 teaspoons) fine sea salt

dry yeast

(scant 1 teaspoon) good olive oil

(1 cup minus 1 tablespoon) lukewarm water

It took a very long time to get the pizza dough recipe at Roberta’s right. And we still tinker with it. Our pizza crust reaches back to some Italian traditions but it’s not classic Neapolitan by anyone’s definition. A true Neapolitan pie is so waifish that you have to eat it with a fork and knife. We think eating with your hands beats eating with a fork. So while our pizza is relatively thin, the crust is sturdy and chewy. You have to work with dough a few times to get a feel for how the way you handle it affects the texture. By combining yeast with flour and water, you create a living thing. Being a living thing, your dough is going to react to actions. Beat it up and it’s going to make your life really difficult. Stretch it against its will and it’s going to toughen up. But handle it like a newborn baby and it’s going to go pliable in your hands.

Your options for commercial yeast are fresh or active dry. Fresh yeast, also called cake yeast, makes for dough that’s arguably a little more flavorful, with a better, springier texture than active dry yeast. We like it.

Epicurious

In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.

After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.

Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.

Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust—and flavor.

Make this cult favorite New York pizza at home! The perfect combination of spicy &amp; sweet, this pie combines sopressata, chili oil, and a drizzle of honey.

Bee Sting Pizza (Honey Soppressata Pizza) recipe

16" pizza crust (find the recipe

26 oz can of crushed tomatoes

garlic

olive oil

basil leaves

oz soppressata, sliced

oz chopped and cooked sausage

mozzarella cheese

tbsp honey

tbsp chil- infused oil

In a medium saucepan, add 1/4 C olive oil, crushed garlic, and tomatoes. Cover with a lid and heat over medium heat for 30 minutes, stirring occasionally.

This sauce will be enough for 2-3 pizzas. Refrigerate for up to 1 week.

To make the sauce:

Roll out the dough onto a floured surface and place on a pizza pan or baking sheet.

Top with a cup or so of sauce and cover pizza with sausage, soppressata and cheese and place in oven for 8-10 minutes or until crust is golden brown.

Remove from oven and drizzle with honey, chili oil and torn basil leaves.

To make the pizza:

<p>Save yourself the flight and make your own New York style meatball sub at home.</p>


New York-style meatball subs

rolls,

mixed pork and veal mince

40.00 ml finely chopped flat-leaf parsley

parmesan

dried chilli flakes

garlic cloves, chopped

Worcestershire sauce

18.20 gm extra virgin olive oil

passata

gruyere

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751749749001&=domain=taste

5348771529001-5751749749001

If you've ever been to The Lobster Roll (aka LUNCh in the Hamptons) you know Grandma's Crab Cake Sandwich is the best crab cake recipe out there! Here's how to make it.

Top 11 new york recipes from across the web

The most viewed new york recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Overnight Bagels

Sourdough Bagels

Triple-Chocolate Biscotti recipe | ...

Crack Proof: New York Style Cheesec...

Sourdough Rye Bagels with Caraway S...

Homemade bagels

Roberta's Pizza Dough

Bee Sting Pizza (Honey Soppressata ...

New York-style meatball subs

You'll Never Want Crab Cakes Anothe...

The Perfect Cheesecake

Top 11 new york recipes from across the web

The most viewed new york recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Overnight Bagels

Sourdough Bagels

Triple-Chocolate Biscotti recipe | ...

Crack Proof: New York Style Cheesec...

Sourdough Rye Bagels with Caraway S...

Homemade bagels

Roberta's Pizza Dough

Bee Sting Pizza (Honey Soppressata ...

New York-style meatball subs

You'll Never Want Crab Cakes Anothe...

The Perfect Cheesecake

The most viewed new york recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine