Description

These New York Style Bagels are crafted with high-gluten flour, promising an irresistible flavor and a delightful chew. With easy preparation and key ingredients like malt syrup and yeast, they are perfect for breakfast or brunch gatherings, making your mornings special.

Ingredients

Scale

845 grams high-gluten flour
1 tablespoon + 1 teaspoon Diamond Crystal salt (18 grams)
1 tablespoon sugar (12 grams)
2 ¼ teaspoons instant yeast (7 grams)
2 tablespoons barley malt syrup (40 milliliters)
2 ¼ cups water (530 milliliters)
water, enough to fill a large pot
1 tablespoon barley malt syrup (15 milliliters)
everything bagel seasoning, as desired
1 quart whole milk (946 milliliters)
½ cup heavy cream (120 milliliters)
3 tablespoons lemon juice (45 milliliters)
salt, to taste
smoked salmon, Nova or Scottish
red onion, thinly sliced
capers
lemon wedges

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Instructions

In a stand mixer bowl, mix the high-gluten flour, salt, sugar, and instant yeast. Add barley malt syrup and water, mixing on medium-low speed for 12-15 minutes until dough is stiff and smooth.
Perform the windowpane test by stretching a small dough piece; mix further if it tears too easily.
Shape dough into a ball, cover it, and chill for 12 to 24 hours.
Line two baking sheets with parchment paper and dust lightly with flour. Prepare a bowl with additional flour.
Cut the chilled dough into 12 equal pieces, each about 115 grams.
Form balls from each piece, sealing the smooth side while rolling against a surface. Lightly dip in flour, then place on prepared sheets, spacing six on each.
Cover with plastic wrap and let proof in a warm place for 1.5 hours until doubled in size. Refrigerate for 1 hour.
Poke holes in the center of each dough ball, gently stretching them to a three-inch opening.
Boil water in a large pot, adding barley malt syrup, while preheating the oven to 425°F (218°C).
Boil each bagel for 30-45 seconds on both sides, then place back on baking sheets. Add everything bagel seasoning while wet.
Bake in preheated oven for 14-18 minutes or until golden brown, rotating trays halfway through. Cool on wire racks.

Notes

For best results, use high-gluten flour to achieve a chewy texture.
Allow bagels to cool completely before storing, as moisture can lead to sogginess.
Try different toppings like sesame seeds or poppy seeds for variety.

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 2g
Sodium: 250mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 9g
Cholesterol: 5mg