Description
These New York Style Bagels are a must-try for lovers of homemade dough. With a perfectly boiled texture and delightfully chewy crust, this recipe brings you the classic bagel experience right from your kitchen. Made with high-gluten flour and barley malt syrup, they are incredibly flavorful and perfect for breakfast or brunch!
Ingredients
Scale
- 845 gram high-gluten flour
- 1 tablespoon + 1 teaspoon Diamond Crystal salt (18 gram)
- 1 tablespoon sugar (12 gram)
- 2 ¼ teaspoon instant yeast (7 gram)
- 2 tablespoon barley malt syrup (40 milliliter)
- 2 ¼ cup water (530 milliliter)
- water, enough to fill a large pot
- 1 tablespoon barley malt syrup (15 milliliter)
- everything bagel seasoning, as desired
- 1 quart whole milk (946 milliliter)
- ½ cup heavy cream (120 milliliter)
- 3 tablespoon lemon juice (45 milliliter)
- salt, to taste
- smoked salmon, Nova or Scottish
- red onion, thinly sliced
- capers
- lemon wedges
Instructions
- In a stand mixer bowl, mix flour, salt, sugar, and yeast. Add barley malt syrup and water; mix for 12-15 minutes until a stiff dough forms.
- Conduct the windowpane test: Stretch a piece of dough until it forms a thin windowpane without tearing. Continue mixing if necessary.
- Shape into a ball, place in a bowl, and cover. Chill for 12 to 24 hours.
- Line baking sheets with parchment and dust with flour. Prepare a small bowl with flour.
- Cut the chilled dough into 12 equal portions, roughly 115 grams each.
- Shape each portion into a ball, rolling to seal the bottom. Dust with flour and place on prepared sheets.
- Cover with plastic wrap and proof for 1.5 hours, then refrigerate for 1 hour to firm up.
- Poke a hole through the center of each ball and gently stretch to a three-inch opening.
- Boil water in a large pot, add barley malt syrup, and preheat the oven to 425°F (218°C).
- Boil the bagels for 30-45 seconds on each side, then return to baking sheets and add seasoning.
- Bake for 14-18 minutes until golden brown, rotating the pans once. Cool completely on wire racks.
Notes
For the best flavor, refrigerate the dough overnight before shaping.
If dough is sticky, lightly flour your hands while shaping the bagels.
Boiling the bagels is key for achieving that classic chewy texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg