New York Bagels

New York Bagels

New York Bagels


  • Dough
  • 890 g bread flour

  • 10 g vital wheat gluten, optional, makes chewier

  • 42 g barley malt syrup, substitute with 21 g honey

  • 10 g instant yeast

  • 540 g ice water, 60% hydration

  • 18 g salt

  • Boiling Water
  • 2 qt water

  • 1/2 cup barley malt syrup

  • 1 tbsp baking soda

  • Toppings
  • everything bagel seasoning, optional

  • cream cheese, not optional


  • Add flour and gluten to stand mixing bowl with dough hook, begin to mix
  • Dissolve/mix malt syrup into water, slowly add into mixing bowl along with yeast, mix until the dough comes together
  • Autolyse for 10 minutes
  • Add salt, then knead in stand mixer until the motor overheats (about 8-10 min)
  • Divide into 12 pieces (about 115 g each). Roll out into flat circles and roll each circle into a tube, stretching the dough as you roll it up. Then roll out the tube with hands to about 10-12 inches long. Put a twist in it, then wrap around hand and squeeze the ends together. Roll off hand onto a baking sheet coated in cornmeal
  • Cold-ferment for 24-48 hours
  • Prepare boiling bath (combine and bring to boil). Boil bagels for 20 to 60 s per side. Longer=chewier. Place on wire rack to bake. Top with desired seasonings
  • Bake at 425 with convection for 15-20 minutes
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