New York Bagels
Tags: #jewish #bread #boiled #chewy #breakfast
Serving: 8 bagels
Total time: 24 hours (including overnight fermentation)
Chewy, dense bagels with a shiny crust and authentic New York texture.
Ingredients
- 500g bread flour
- 10g salt
- 15g sugar
- 7g active dry yeast
- 300ml warm water
- 30ml malt syrup or honey
- 15g baking soda
- Sesame seeds, poppy seeds, or everything seasoning for topping
Steps
- Dissolve yeast in warm water with pinch of sugar
- Mix flour, salt, and remaining sugar in large bowl
- Add yeast mixture and mix until stiff dough forms
- Knead 10 minutes until smooth and elastic
- Place in oiled bowl and cover
- Refrigerate overnight 12-24 hours
- Divide dough into 8 equal pieces
- Shape each piece into ball, then poke hole in center
- Stretch hole to 5cm diameter
- Place on parchment-lined baking sheets
- Cover and rise 1 hour until slightly puffy
- Bring large pot of water to boil with malt syrup and baking soda
- Boil bagels 30 seconds per side
- Place on baking sheets and sprinkle with toppings
- Preheat oven to 220°C
- Bake 20-25 minutes until golden brown
- Cool on wire rack before slicing
Notes
The overnight fermentation develops flavor. Boiling creates the characteristic chewy texture and shiny crust.