NY style Bagels

Name: NY style Bagels
Yield: 7-8 servings
Cuisine: American
Ingredients: 9 oz water; 415 g bread flour; 2 tablespoons malt syrup; 4 teaspoons vital wheat gluten; 2 teaspoons yeast; 2 teaspoons kosher salt; 1/4 cup sugar; 1 tablespoon baking soda; 1/4 cup cornmeal for coating pan

GB cooks @cook_16559562

Pain bagels, yet anything but plain. Add toppings as you like. Minimal work <2hr, overnight step

GB cooks @cook_16559562

Pain bagels, yet anything but plain. Add toppings as you like. Minimal work <2hr, overnight step

Saved

Ingredients

7-8 servings

9 ozwater
415 gbread flour
2 tablespoonsmalt syrup
4 teaspoonsvital wheat gluten
2 teaspoonsyeast
2 teaspoonskosher salt
1/4 cupsugar
1 tablespoonbaking soda
1/4 cupcornmeal for coating pan

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Steps

1

Mix dry ingredients (flour, gluten, yeast) together in food processor
2

Mix malt syrup into 1/2 cup (4 oz) hot water, add ice to 9 oz and then mix liquid into dry ingredients
3

Let dough sit 10 minutes at room temperature for autolyse
4

Add salt and mix again, knead dough until it comes together
5

Weigh out 3-3.5 oz pieces, form tight rounds, rest for 15 minutes, covered
6

Push down and roll flat into 5"circle, roll up tightly, and roll out to 8", twist and connect around hand, pinch ends together
7

Place on cornmeal lined pan, let sit covered at room temperature 1 - 2 hours before covering with plastic wrap and refrigerating overnight
8

Preheat oven to 450°F. Boil water in a large pot, about 3/4 full. Add sugar and baking soda to pot when water reaches a boil. Maintain water at a simmer, gently add a few bagels at a time to the pot and boil 20-25 seconds per side.
9

Place boiled bagels on lightly oiled wire rack over a sheet pan cornmeal side-down, add toppings before baking 20-25 minutes with 1 cup of boiling water on metal sheet pan underneath, flip half-way through baking
10

Let cool on wire rack