The NFL Recipe Series continues with the New York Giants and a recipe for one of the iconic foods of New York…the bagel. Craftyglutton, a native New Yorker, made this recipe as part of the Bread Baker’s Apprentice challenge (the recipe itself is from Peter Reihart’s book The Bread Baker’s Apprentice). While making bagels that are acceptable for a New Yorker and a semi-bagel snob like me is no easy feat, Craftyglutton produced some of the best bagels outside of the Empire State that I have ever eaten. I enjoyed the bagels so much that I actually might stop smuggling dozens (and I do mean dozens) of bagels home after each visit back to NYC.
The recipe and instructions themselves are posted on here on the Fresh Loaf.
Check back in tomorrow the continuation of the NFL Recipe Series with the final team in the NFC East…the Dallas Cowboys.
Here is how Craftyglutton made the bagels as well as her Olive Cream Cheese spread recipe:
- I started with a sponge starter (flour, water, yeast) that had to sit for 2 hours. I substituted bread flour for the recipe’s strong flour.
- After mixing in the rest of the ingredients (yeast, flour, salt, and barley malt), it turned into the stiffest bread dough I have ever used. It actually overheated the engine on my Cuisinart stand mixer – that has never happened before.
- I then kneaded it by hand since my machine was on strike. I formed the dough into 2.7oz balls (about half the size that was specified in the recipe for a smaller bagel – 20 total) and let them rest for 20 minutes.
- I formed the bagels by poking a hole in the middle and stretching it out to form a semi-perfect bagel shape.
- The bagels were placed on parchment lined baking sheets, spritzed with oil, covered with plastic, and set aside to rest for another 20 minutes.
- Next came the “float test.” Toss a bagel in a bowl of water. If it floats, it is ready for the fridge. If it doesn’t float, it needs to relax and rise some more.
- Success was had and the bagels were placed in the fridge overnight.
- The next morning I assembled the toppings, started the water to boil, and preheated the oven. And then the process began.
- I boiled some bagels for 1 minute on each side and some for 2 minutes (supposed to make a chewier bagel). I think I prefer the 2 minute boil.
- After removing the bagels from the boil, I immediately sprinkle the toppings on and then baked them in the oven.
- The result was a fantastic bagel and one that any New Yorker would happily enjoy in lue of real thing.
Olive Cream Cheese
- Olives – black and pimento stuffed green
- 1 block of softened cream cheese (regular, light, tofu, or neufchatel)
Chop the olives (the quantity of olives is up to you and your taste – I used about a handful of each for chockfull of olive cream cheese). Put the olives and softened cream cheese in a bowl and stir to combine. Schmear on your favorite bagel (like the one above).
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