New York Style Bagel Workshop Saturdays! Graça

**New York Bagels! Workshop 2 hours** **A New York bagel is defined by a unique preparation method involving boiling in malted water before baking, resulting in a bagel with a dense, chewy interior and a crisp, shiny crust. Key characteristics include the use of [high-gluten flour](https://www.google.com/search?sca_esv=0cbe38edb3c0f9fe&cs=0&sxsrf=AE3TifM7jBYWRgAUujUkMGE4tKoYJzvuAA%3A1757760277233&q=high-gluten+flour&sa=X&ved=2ahUKEwjFzpWnx9WPAxU7cKQEHXu8GuoQxccNegQIBBAB&mstk=AUtExfAMfNU0-6GUfczbZJ9Z6gDm2TGJVOEHoQo5qfd2wXt4q6Gi3z-qfqYHJSB3XDtrbS_ZObchS6eG1UFT4mL3TfsZzyKX_SuAEaqGcVPNMPD7wm68e9BtcLGrTltwbIupQpBbmpOwa7IrweElIgjERF5svZeG0f-ie2UeseVWVQF3kAZG_93wmJwT6j4ud3QEqo1PRLiwCc1v6bKqT3whCrvL7u83wCviSzYQPefE43nTNh6mpNQQ7NwaAwb0HNcIuNw&csui=3), barley malt, and water, along with a long, cold fermentation process that enhances flavor and texture.** ***The bagel dough will be prepared the day before to allow a ´slow, cool fermentation´ using high protein (gluten) flour. (We prepare the dough with barley malt, according to traditional New York Bagel recipes.)*** **12h** **Hand roll bagels (120 gm.) and allow to rest 1 hr.** **1230h** **Prepare large pot boiling water and barley malt.** **13h** **Place bagels in water until they rise to the top.** **Remove and place smooth side down into the toppings, poppy or sesame seeds, dried onion, granulated garlic.** **1330h** **Bake at high temperature until golden brown!** **14h** **Enjoy and take home!** **Participation €15 includes 6 take home bagels.** **(Additional bagels available for purchase at extra charge. If you think you will want more than 6, let us know so we can prepare enough dough)**