New York-Style Bagels

7g active dry yeast, 265g water, 1 tbsp barley malt syrup or honey, 7g granulated sugar

In the bowl of a stand mixer (if you don’t have a stand mixer, just use a regular large bowl), combine the yeast, lukewarm water (see note 1), barley malt syrup and granulated sugar. Give the mixture a quick stir and let it sit for 10 minutes, until it becomes foamy, which indicates the yeast is activated.

500g bread flour, 10g fine salt

In a different large bowl, combine the flour and salt, then add this to the yeast mixture. Mix on low speed for 3 minutes (if not using a stand mixer, first stir with a wooden spoon, then mix by hand for about 2 minutes), then let the dough rest for 2 minutes so the flour can fully hydrate. Now continue mixing on low speed or by hand for a total of 15 minutes (let those arm muscles work!). Do not use extra flour on your work surface. By then, the dough should pull away from the sides of the bowl or your work surface and it should pass the windowpane test. This dough is quite tight because of its low hydration, which is why I prefer kneading by hand - I notice my stand mixer doesn't always knead this dough evenly.

Shape your dough into a smooth ball. Place it in a very lightly oiled bowl, also brush the top of the dough ball with a little oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, this should take about 1 to 1.5 hours.

Tip the dough out onto your clean work surface (don’t use any flour), pat it down to deflate and divide the dough into 8 equal pieces for smaller bagels, or 6 if you want them bigger. Shape each portion into a tight ball by pulling it towards you while twisting it. Pinch the seam on the bottom to seal the ball. Then, using your thumb or index finger, poke a hole through the center, pick the dough ball up and gently stretch it to form a ring. The hole should be about 0.7 inch (2 cm). Place the shaped bagels on a baking sheet lined with parchment paper, cover with plastic wrap and let rest for 15 minutes. In the meantime, prepare the water for boiling them.

1 tsp baking soda, 1 tsp fine salt, 1 tbsp barley malt syrup or dark brown sugar

Preheat the oven to 425°F (220°C). Bring 6 to 8 cups (1.5-2L) of water to a boil, then reduce to a gentle simmer. Add the salt, baking soda and barley malt syrup or dark brown sugar to the water and give it a stir. Place a drying rack next to the pot and have the Everything seasoning ready. Using a slotted spoon, lower 2-3 bagels (depending on the size of your pot) at a time into the water and boil for 45 seconds to 1 minute per side. The longer you boil your bagels, the chewier the crust will be. Transfer to a wire rack to drain for a moment, then return to the baking sheet.

Everything bagel seasoning

Add your desired toppings. I like to sprinkle them on, but you can also pour your toppings in a shallow bowl and dip the top of the bagel in the bowl. In this recipe I use Everything bagel seasoning, but other great options are poppy seeds, sesame seeds or a recent favorite: Mexican shredded cheese mix with jalapeño slices. Bake for 18 minutes or until golden brown and enjoy!