Description
These New York Style Bagels are irresistibly flavorful and easy to make at home! With high-gluten flour and boiled for that perfect chewy texture, they are perfect for breakfast or a tasty snack.
Ingredients
Scale
- 845 gram high-gluten flour
- 1 tablespoon + 1 teaspoon (18 gram) Diamond Crystal salt
- 1 tablespoon (12 gram) sugar
- 2 ¼ teaspoon (7 gram) instant yeast
- 2 tablespoon (40 milliliter) barley malt syrup
- 2 ¼ cup (530 milliliter) water
- water, enough to fill a large pot
- 1 tablespoon (15 milliliter) barley malt syrup
- everything bagel seasoning, as desired
- 1 quart (946 milliliter) whole milk
- ½ cup (120 milliliter) heavy cream
- 3 tablespoon (45 milliliter) lemon juice
- salt, to taste
- smoked salmon, Nova or Scottish
- red onion, thinly sliced
- capers
- lemon wedges
Instructions
- In a stand mixer bowl fitted with a dough hook, mix flour, salt, sugar, and yeast. Add barley malt syrup and water, mixing on medium-low speed for 12-15 minutes until smooth dough forms.
- Test the dough by stretching a small piece until translucent. If needed, continue mixing until it passes the windowpane test.
- Shape dough into a ball, cover it, and chill for 12 to 24 hours.
- Prepare two baking sheets with parchment, dust lightly with flour, and set a small bowl of flour aside.
- Cut dough into 12 equal portions, about 115 grams each, using a bench scraper.
- Form each portion into a ball, rolling against a surface to seal the bottom, dipping in flour if necessary. Place six on each prepared sheet.
- Cover the balls with plastic wrap and proof in a warm place for 1.5 hours, or until grown by 50%. Then refrigerate for one hour.
- Poke a hole through the center of each ball and stretch to a three-inch opening.
- Bring a large pot of water to a boil and add barley malt syrup. Preheat the oven to 425°F (218°C).
- Boil bagels in batches for 30-45 seconds on each side. Return to baking sheets and sprinkle with everything bagel seasoning while wet.
- Bake bagels for 14-18 minutes until golden brown, rotating pans once. Cool on wire racks.
Notes
For a chewier bagel, ensure the dough is properly kneaded until smooth.
If the bagels deflate during boiling, they may need longer proofing.
Add your favorite toppings for extra flavor, like sesame or poppy seeds.
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 1g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg