new york bagels
Happy Sunday! Have a bagel!
Why in the world should you ever make your own bagels? Well, have you ever plucked, sliced, smeared, and devoured a warm, crackly-crusted bagel from a fresh batch…one that’s never spent hours trapped in a bakery case or been mistreated by being subjected to a refrigerator, freezer, or stuffy bag?
I seriously recommend it.
These are authentic, New York-style bagels. They are malty, crusty, and chewy, and definitely unsuitable for the weak-jawed.
This is their story, from the very beginning to just before their untimely, cream-cheese-y demise in someone’s powerful maw.
the recipe
Bagels
- 8 ounces 250 g water
- 0.5 oz 15 g fresh cake yeast, or 0.2 ounces (6 g) instant or bread machine yeast
- 1 pound 500 g high-gluten flour, I can also vouch for King Arthur all-purpose flour
- 1 ounce 30 g malt syrup
- 0.25 ounces 8 g salt
- 0.13 ounces 4 g oil
- malt syrup, for boiling
- 1/4 cup 50 g white sugar, for cinnamon-sugar bagels
- 1/4 cup 55 g brown sugar, for cinnamon-sugar bagels
- 2 tablespoons 30 mL cinnamon, for cinnamon-sugar bagels
- melted butter, for cinnamon-sugar bagels
- 1 part kosher salt, for everything bagels
- 2 parts each sesame, poppy, dry minced onion, dry minced garlic, for everything bagels
- Mix all ingredients in a mixer fitted with dough hook for 8 minutes on low speed.
- Lightly oil a bowl and let dough rise in it, covered, for an hour (assuming an 80°F (25°C) room.)
- Cut into 4-ounce (115 g) pieces. Shape into tight balls and pinch bottom seam closed, then let rest, covered, for 15-30 minutes, until soft and easy to stretch.
- Poke holes in the centers, then stretch, stopping to let them rest for a few minutes if the dough is resisting. Once the holes are stretched to a good size, cover and let proof for 15-30 minutes.
- Meanwhile, get their bath ready. Bring a large pot of water to a boil. Add 1/4 cup malt syrup per gallon of water. Preheat oven to 425°F (220°C).
- Boil bagels for about a minute per side. Pull from water with a large spider, and gently shake off excess liquid. If you have a perforated pan, use it so you don't have to flip the bagels over halfway through baking. You don't need parchment, just spray lightly.
- Dip tops into everything mix just after boiling, then spray with water to soak the mix a little, so it doesn't brown too quickly. To make cinnamon sugar bagels: boil, then let sit on pan for a moment to dry out a bit. Dip tops into melted butter, then into cinnamon sugar.
- Bake for about 12 minutes, or until golden brown.
each column is one step, working left to right — hover a cell for the full instruction
- 8 ounces 250 g water
- 0.5 oz 15 g fresh cake yeast, or 0.2 ounces (6 g) instant or bread machine yeast
- 1 pound 500 g high-gluten flour, I can also vouch for King Arthur all-purpose flour
- 1 ounce 30 g malt syrup
- 0.25 ounces 8 g salt
- 0.13 ounces 4 g oil
- malt syrup, for boiling
- 1/4 cup 50 g white sugar, for cinnamon-sugar bagels
- 1/4 cup 55 g brown sugar, for cinnamon-sugar bagels
- 2 tablespoons 30 mL cinnamon, for cinnamon-sugar bagels
- melted butter, for cinnamon-sugar bagels
- 1 part kosher salt, for everything bagels
- 2 parts each sesame, poppy, dry minced onion, dry minced garlic, for everything bagels
Mix all ingredients in a mixer fitted with dough hook for 8 minutes on low speed.
Lightly oil a bowl and let dough rise in it, covered, for an hour (assuming an 80°F (25°C) room.)
Cut into 4-ounce (115 g) pieces. Shape into tight balls and pinch bottom seam closed, then let rest, covered, for 15-30 minutes, until soft and easy to stretch.
Poke holes in the centers, then stretch, stopping to let them rest for a few minutes if the dough is resisting. Once the holes are stretched to a good size, cover and let proof for 15-30 minutes.
Meanwhile, get their bath ready. Bring a large pot of water to a boil. Add 1/4 cup malt syrup per gallon of water. Preheat oven to 425°F (220°C).
Boil bagels for about a minute per side. Pull from water with a large spider, and gently shake off excess liquid. If you have a perforated pan, use it so you don't have to flip the bagels over halfway through baking. You don't need parchment, just spray lightly.
Dip tops into everything mix just after boiling, then spray with water to soak the mix a little, so it doesn't brown too quickly. To make cinnamon sugar bagels: boil, then let sit on pan for a moment to dry out a bit. Dip tops into melted butter, then into cinnamon sugar.
Bake for about 12 minutes, or until golden brown.
— from Professional Baking