Le maire de new york pizza recipe

Ingredients

• 1 ½ cups water. 70 degrees
• 2 packages dry quick-rising yeast (or 1 1/2 ounces fresh yeast)
• 1 teaspoon sugar
• 2 ½ teaspoons salt
• 1 whole egg
• 1 egg yolk
• ¼ cup oil
• ½ cup honey
• 5 cups or even more flour (preferably bread flour)
• 3 quarts water for boiling
• ⅓ cup honey or malt syrup
• Sesame or poppy seeds for sprinkling on the top

• Dietary analysis per serving (18 servings)

  215 calories 4 grams fat grams saturated fats grams trans fat 2 grams monounsaturated fat 1 gram polyunsaturated fat 40 grams carbohydrates 1 gram soluble fiber 13 grams sugars 5 grams protein 18 milligrams cholesterol 336 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Inside a large mixing bowl or perhaps in the bowl of the electric mixer which has a dough hook, blend together water, yeast, salt and sugar. Stir within the whole egg, the yolk, oil and 1/2 cup honey, and blend well.
  2. Add some 5 cups flour, and blend before the dough is simply too stiff to combine by hands. Transfer to some gently floured work surface (if using electric mixer, attach dough hook), and knead to create a soft, supple dough. Add a little more flour when needed to avoid dough from getting too sticky.
  3. Once the dough is smooth and elastic, put it inside a gently oiled bowl, and canopy having a sheet of plastic wrap or having a plastic bag. (See note.)
  4. Allow the dough rest about twenty minutes. Punch it lower, and divide into 18 equal portions. Pour water right into a Nederlander oven, combined with the remaining 1/3 cup honey or malt syrup, as well as heat to boiling. Cover, lessen the heat, and permit to simmer in planning the bagels.
  5. Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that's 3/4 inch thick. Fold the ends over one another, pressing using the palm of 1 hands and moving backwards and forwards lightly to close. This locks the ends together and should be achieved correctly or even the bagels will open while being steamed. Allow the bagels rest fifteen minutes on the towel-lined baking sheet.
  6. Preheat oven to 450 levels. Bring water to a boil and take away the lid. Have bowls of poppy seeds and sesame seeds nearby.
  7. Once the water is boiling, make use of a slotted spoon, and add three bagels towards the water. Because they rise towards the surface, turn on them, and allow them to boil yet another minute before removing them and rapidly dipping them either in bowl from the seeds. Continue boiling the bagels in batches of three until have the ability to been steamed and seeded.
  8. Arrange the steamed bagels on the baking sheet, and bake around the cheapest rack of oven until they're medium brown, roughly 25 minutes. Remove in the oven. Once cooled, the bagels can be put inside a plastic bag, sealed and frozen.

  Tip

  • Otherwise while using dough immediately, refrigerate it once it has been kneaded. Bagel making could be started again up to and including day later. Permit the dough revisit 70 degrees, and continue step four.

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