New York Style Bagels
Ever since my first time in New York City, I've had a bit of an obsession with bagels. I've tested this recipe over and over again and this is my absolute favorite thing to bake. Enjoy!
↓ Jump to RecipeNew York Style Bagels
Soft, chewy bagels with a generous topping of Everything seasoning.
Ingredients
Method
Activate the yeast: In the bowl of a stand mixer, combine the water, yeast and barley malt syrup. Stir briefly with a wooden spoon and let sit for 5–10 minutes, until the mixture becomes foamy and the yeast is activated.
Make the dough: In a separate bowl, whisk together the flour and salt. Add this to the yeast mixture. Mix on low speed for 3 minutes, then let the dough rest for 2 minutes to fully hydrate. Continue mixing on medium speed for a total of about 15 minutes, the dough should pull away from the sides of the bowl and pass the windowpane test.
Bulk rise: Transfer the dough to a clean work surface (no need for extra flour) and shape it into a smooth ball. Place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Divide and shape: Turn the dough out onto your work surface and weigh it. Divide by 8 (for large bagels) or 10 (for medium bagels), then portion into equal pieces. For best results, weigh each piece. Shape each portion into a tight ball (I like to do this on a lightly greased work surface, I use oil), pinching the seam on the bottom to seal. Using your thumb or index finger, poke a hole through the center and gently stretch it to form a ring. Place the shaped bagels on a parchment-lined baking sheet. Cover with plastic wrap and let rest for 20 minutes.
Prepare the water for boiling: Meanwhile, preheat the oven to 220°C (425°F). Bring 1.5–2 L of water to a boil, then reduce to a gentle simmer. Add 1 teaspoon salt, 1 teaspoon baking soda, and 1 tablespoon barley malt syrup or dark brown sugar.
Boil the bagels: Using a slotted spoon, lower 2–3 bagels at a time into the water (depending on the size of your pot). Boil for 30 seconds to 1 minute per side. The longer the boil, the chewier the crust. Transfer to a wire rack to drain, then return to the baking sheet.
Top and bake: Brush the bagels with egg wash (or milk) and add your desired toppings. Bake for about 18 minutes, or until golden brown and fully baked, rotating the baking sheet halfway through.