Bagels at Home | New York Style

New York Style Bagel with a schmear of Cream Cheese and Smoked Salmon is pure Heaven! In This recipe I cover two methods of making the bagels. If you have time follow the second method of cold proofing the dough as that is what we use in bakeries to get a better result I hope you like this recipe and please ask me any questions in the comment section. Like.Share and Subscribe! For a Free 30 Day Trial to Skillshare (Watch my Professional Baking Classes for Free) https://www.skillshare.com/r/profile/... Udemy Discount Link to My Bread Baking Masterclass https://www.udemy.com/course/bread-ba... FOLLOW ME: Instagram:   / peaceful_baking   Pinterest- https://www.pinterest.com.au/peaceful... 0:00​- Intro 0:13​- Making the Dough 1:50​- Cutting and Pre Shaping the Dough 2:55- Shaping Methods 4:45​- Final Proofing the Dough 5:23​- Poaching and Baking the Bagels 7:53- Making a Salmon and Cream Cheese Sandwich #ASMR #bagel#peacefulbaking Ingredients: 450 grams Bread Flour (3 2/3 cups) 260 grams Water (1 1/8 cups) 5 grams Yeast (1 1/4 teaspoons) 7 grams Salt (1 1/4 teaspoons) 15 grams Honey/Malt Syrup (1 tablespoon) Sandwich: 200 grams Smoked Salmon Slices (7 ounces) 5-10 grams Capers (1-2 teaspoons) 100 grams Cream Cheese (3.5 ounces) Red Onion Slices (to taste) Dash of Lemon Juice Instructions 1. Mix all the ingredients together and knead the dough for 5 minutes and rest for 30 minutes 2. Give the dough 6-8 stretch and folds until a smooth dough forms and cover and bulk ferment for 1-2 hours until double in size 3. Portion the dough into 6 pieces of 120 Grams and pre shape into balls. Rest for 20-30 minutes covered with a wet cloth 4. Stretch the dough with a rolling pin and shape the bagels by rolling the dough into a log and sticking the ends or encasing the ends 5. Proofing Method 1- Proof for 1-2 hours until double and then poach for 10-15 seconds on each side and egg wash and bake immediately at 220C/430F for 20-25 mins 6. Proofing Method 2- Proof for 15-24 Hours overnight in the fridge and poach straight from the fridge and bake at 220C/430F for 20-25 mins 7. To make the Sandwich apply cream cheese generously on both sides, put smoked salmon slices, capers and red onions and finish with a dash of lemon juice