Name: Bagels
Prep time: 40 min
Cook time: 20 min
Total time: 780 min
Cuisine: New York City
Ingredients: 3 grams active dry or instant yeast; 235 grams water; 25 grams sugar (divided, if using active dry yeast); 455 grams bread flour; 20 grams non-diastatic malt powder, plus approximately 2 Tablespoons for water bath; 10 grams salt

New York City

Bowl

Slotted Spoon

In a mixing bowl fitted with the dough hook, combine the yeast, water and approximately 1 teaspoon of the sugar. Gently stir to hydrate the yeast. Allow to sit until foamy, 3-5 minutes. Add the bread flour, rest of the sugar, and 20 grams malt powder or 10 grams malt barley syrup. (If using instant yeast, combine all ingredients except the salt and continue from here.) Knead on a medium-low speed for about 7 minutes. Then, with the mixer on a low speed, slowly add the salt. Once combined, increase the mixer to medium-low, and continue kneading an additional 3-5 minutes. The salt should be fully absorbed (you should not feel the salt when you touch the dough) and the dough should be very smooth.

To make sure the gluten is fully developed, do a windowpane test. Take a small piece (approximately 1 teaspoon) of dough and stretch it between your fingers. It should form a “window pane”, meaning it should get thin enough that it is translucent without ripping. If it is not at that point yet, continue kneading in the machine at 1 minute intervals or knead by hand until it passes the test.

Divide the dough into six equal portions, each approximately 122 grams (If you want your bagels to each be equal, weigh the full entire dough and divide the weight by 6 for the total number of bagels.) Shape each one into a ball, covering each with plastic wrap. Taking one dough ball at a time, flatten the ball with your fingers into an oval/rectangle, approximately four inches by six inches, so that the long part of the oval/rectangle is horizontal in front of you. Roll the dough up like cinnamon rolls. With the palms of both your hands, roll the dough against the countertop into a rope, approximately 8 inches long. Cover with plastic wrap. Repeat with remaining dough balls. Allow the six ropes to rest for 15 minutes.

Attach the ends of each rope to form bagels, gently pinching the ends together. Place each bagel on a baking sheet lined with parchment paper. Place the tray, tightly covered in plastic wrap, in the refrigerator overnight.

In the morning, remove the tray from the refrigerator and allow the bagels to come to room temperature, approximately 45-60 minutes.

Approximately 30 minutes before you plan to boil the bagels, preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

If you are going to coat the bagels in seeds, arrange them on a foil lined sheet and set aside.

Using a pot large enough to comfortably hold 2 or 3 bagels at a time, bring a pot of water with 2 Tablespoons of non-diastatic malt powder (or 1 Tablespoon barley malt syrup) to a boil. (I use a 4½ quart pot and fill it up approximately half way with water.) Place 2 or 3 bagels at a time into the boiling water for 30 seconds. (See note, below, if the bagels are sticking to the parchment paper.) Flip each bagel and boil for an additional 30 seconds. Using a strainer or a slotted spoon, remove each bagel from the water and place on sheet with seeds, coating each bagel with seeds. Place bagels on the prepared baking tray. Repeat with the rest of the bagels.

Bake the bagels for 16-20 minutes, until the tops are browned.

Bagels

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