New York-Style Bagels

Ingredients

• 330 grams (2 3/4 cups) bread flour
• 400 grams (1 3/4 cups, 420 milliliters) water, room temperature
• 1 teaspoon instant or active dry yeast
• 330 grams (2 3/4 cups) bread flour
• 1/4 teaspoon instant or active dry yeast
• 15 grams (1 tablespoon) salt
• 8 grams (1 teaspoon) barley malt syrup*
• 1.362 grams (6 cups, 1.440 milliliters) water
• 42 grams (2 tablespoons) barley malt syrup*

Instructions

1. 1

   Make the sponge: In a large mixing bowl,...: Make the sponge: In a large mixing bowl, combine the bread flour (330 grams/ 2 ¾ cups), water (400 grams/ 1 ¾ cups) and yeast (1 teaspoon) for the sponge. Stir with a silicone spatula then cover with a towel or plastic wrap and let sit at room temperature for at least 1 hour and up to 10 hours.

2. 2

   Make the final dough: Add the rest of...: Make the final dough: Add the rest of the bread flour (330 grams/ 2 ¾ cups), yeast(¼ teaspoon), salt (15 grams/ 1 tablespoon), and barley malt syrup (8 grams/ 1 teaspoon) to the bowl with the sponge and use clean hands to mix and bring the dough together. Once the ingredients have come together into a rough dough, transfer to a clean work surface and knead by hand for at least 8 minutes and up to 15 minutes. The more you knead, the chewier the bagels will become. This is a very stiff dough which is desirable to make dense chewy bagels.

3. 3

   After kneading, divide the dough evenly into 8...: After kneading, divide the dough evenly into 8 portions. I like to use a bench knife and a kitchen scale to ensure they are all the same size. To shape, pull down on the sides of the piece of dough and pinch underneath to seal the seams. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 20 minutes if using instant yeast or 30 minutes if using active dry yeast.

4. 4

   Prep 2 sheet pans with parchment paper and...: Prep 2 sheet pans with parchment paper and spray with non-stick spray. Set aside.

5. 5

   After the dough has rested, pick up each...: After the dough has rested, pick up each piece and press your thumb through the center to create a hole. Stretch the dough so that the hole is about 1-2 inches (2.5-5 cm) wide. Place each shaped bagel on the parchment-lined sheet pans that have been sprayed with non-stick spray. Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes if using instant yeast or 20 minutes if using active dry yeast.

6. 6

   Meanwhile, preheat the oven to 450°F/230°C and prepare...: Meanwhile, preheat the oven to 450°F/230°C and prepare the boiling liquid. Set up a large skillet or dutch oven filled with water (about 1,362 grams/ 6 cups) mixed with barley malt syrup (42 grams/ 2 tablespoons). Heat over medium heat until rapidly simmering.

7. 7

   Once the water is rapidly simmering, gently pick...: Once the water is rapidly simmering, gently pick up a bagel and drop it into the water. Add as many to the pan as will fit. Cook for 45 seconds, then use a fork or tongs to gently flip them over, flipping away from yourself so that you do not splash yourself with hot water. Cook for another 45 seconds and then remove the bagels with a slotted spoon and place back on the parchment-lined baking sheets.

8. 8

   If desired, sprinkle toppings like sea salt or...: If desired, sprinkle toppings like sea salt or sesame seeds to your bagels as soon as they come out of the boiling water.

9. 9

   Bake both trays at the same time for...: Bake both trays at the same time for 20 minutes. Let cool for at least 10 minutes before slicing.