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

1. Dissolve yeast in warm water with pinch of sugar
2. Mix flour, salt, and remaining sugar in large bowl
3. Add yeast mixture and mix until stiff dough forms
4. Knead 10 minutes until smooth and elastic
5. Place in oiled bowl and cover
6. Refrigerate overnight 12-24 hours
7. Divide dough into 8 equal pieces
8. Shape each piece into ball, then poke hole in center
9. Stretch hole to 5cm diameter
10. Place on parchment-lined baking sheets
11. Cover and rise 1 hour until slightly puffy
12. Bring large pot of water to boil with malt syrup and baking soda
13. Boil bagels 30 seconds per side
14. Place on baking sheets and sprinkle with toppings
15. Preheat oven to 220°C
16. Bake 20-25 minutes until golden brown
17. Cool on wire rack before slicing

Notes

The overnight fermentation develops flavor. Boiling creates the characteristic chewy texture and shiny crust.