New York Bagels

chewy boiled New York bagels

Makes 8 bagels · 425 kcal per serving

Ingredients

• 900 g High Gluten Flour
• 40 g Nondiastatic Malt Powder
• 18 g Salt
• 1.4 g Instant Yeast
• 505 g Water

Method

1. 1. Whisk the flour, malt, salt, and yeast until well combined (sift if it clumps).
2. 2. Add the cold water and mix briefly to incorporate.
3. 3. Knead with a dough hook ~3–5 min on low, rest, then continue to ~10 min total on speed 2.
4. 4. Divide into 8 and shape by the rope method (kingarthurbaking.com/blog/2020/01/15/how-to-shape-bagels); set on a cornmeal-dusted sheet pan and cover.
5. 5. Rest ~2 h at room temperature; slightly puffy, and they should sink then float in water.
6. 6. Refrigerate 12 h–2 days (longer gives more blisters and flavor).
7. 7. Heat the oven to 425°F / 220°C with a stone or steel; bring a pot of plain water to a boil.
8. 8. Boil the bagels straight from the fridge ~30 s per side, just until they float.
9. 9. Drain well, add toppings, and set them topping-side up on a parchment-lined peel or sheet pan.
10. 10. Slide onto the stone, parchment and all, and bake 20–25 min to a golden (not dark) color; pull the parchment after ~10 min so the bottoms crisp on the stone.