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ny style bagel

NY style bagels

  • Author: jenny goycochea
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 bagels 1x
  • Category: bread
  • Diet: Vegan

Scale

Ingredients

Sponge:

  • 375 g (about 1 2/3 cups) warm water, about 90 degrees (no hotter!)
  • 20 g (1 1/2 tablespoons) sugar
  • 3 g (1 teaspoon) active dry yeast
  • 325 g (about 2 1/4 cups) bread flour

Bagels:

  • 325 g (about 2 1/4 cups) bread flour
  • 30 g (about 3 tablespoons) diastatic malt powder
  • 10 g (about 2 teaspoons) kosher salt
  • all the sponge, from above

Boiling water:

  • 23 quarts of water (should fill about 3” in your pot)
  • 1/4 cup barley malt syrup
  • 1/2 teaspoon baking soda

 


Instructions

  1. To make the sponge: In the bowl of a stand mixer, mix all the ingredients together with a wooden spoon until well combined. Cover with plastic wrap, transfer to a warm area and allow the sponge to rise until tripled in size with lots of bubbles, about 3 hours. 
  2. After the sponge has fermented, add the remaining flour and the diastatic malt powder. Using the dough hook attachment, mix on medium-low speed until the dough starts to come together. Sprinkle in the salt and continue to mix. You’ll need to mix the dough for about 20-25 minutes, so set a timer. The dough should be smooth and elastic at this point. Cover the bowl with a damp kitchen towel and allow to rest for 15 minutes. 
  3. Line a baking sheet with parchment paper and lightly spray with nonstick coating. Using a scale, portion the dough into 130g pieces and place them on the baking sheet and cover with a damp towel so that the dough doesn’t dry out. Working with one piece of dough at a time, shape the dough into a tight ball. Cup the dough under your rounded hand, and working in tight circles on a work surface, roll until the dough is smooth and the seam on the bottom is sealed. Return to the baking sheet and cover with a damp cloth. Let the pieces rest for 10 minutes. 
  4. Using a damp finger, poke a hole through the center of the dough ball and enlarge the circle so that the bagel is about 4 inches in diameter with a hole that is about 1 1/2 inches. The hole might look large, but the bagels will swell when they rise. Transfer the bagels to the greased baking sheet and cover with plastic wrap and refrigerate overnight. 
  5. Preheat an oven to 425 degrees F. Fill a large pot or dutch oven with at least 3 inches of water. Add the barley malt syrup and bring to a boil. Add the baking soda and stir well to combine. This is important, if the water isn’t boiling, you’ll end up with small, tough bagels. Working in batches of 3 or so, boil the bagels for 1 minute on each side. Transfer to a baking sheet lined with parchment paper (let the water drip off of them before transferring them) and sprinkle with your choice of topping. Bake for 20-25 minutes, until golden brown, rotating the trays halfway through. Transfer the bagels to a rack for cooling. Bagels will keep for 4-5 days in a sealed storage bag at room temperature.

Notes

My favorite topping is everything bagel seasoning, and it takes about 1/3 cup of seasoning to coat all these bagels.

I have included the cup measurements for these bagels, but I highly recommend using a scale to weigh the ingredients!

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