New York bagels
An overnight dough, a proper boil and a glossy, chewy crust.
Hands-on 40minTotal 15 hrPareve
Ingredient amounts scale with servings. Oven temperature and cooking times stay as written; adjust the pan size and check for doneness.
Ingredients
For boiling.
Method
- 01Mix the flour, water, 20 g malt syrup, yeast and salt. Knead for 10–12 minutes until the firm dough is smooth. Cover and rest for 45 minutes.
- 02Divide into roughly 100 g pieces. Roll tightly into balls, rest for ten minutes, then make a hole through each centre and stretch it to about 4 cm wide.
- 03Place on lightly oiled baking paper, cover and refrigerate for 12–18 hours. Leave room for the rings to expand.
- 04Heat the oven to 220°C conventional. Bring a wide pot of water to a gentle boil and add the remaining malt syrup. Take the bagels out of the fridge while the oven heats.
- 05Boil two or three bagels at a time for 30 seconds on each side. Drain, return to the lined tray and sprinkle with sesame while still damp.
- 06Bake for 20–25 minutes until deep golden, rotating the tray if necessary. Cool on a rack for at least 20 minutes before slicing.