Description

These New York Style Bagels are perfect for breakfast or brunch, featuring a chewy texture and irresistible flavor. With simple ingredients like high-gluten flour and barley malt syrup, making them at home is easier than you might think! Enjoy them warm with cream cheese or your favorite toppings.

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

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Instructions

In a stand mixer bowl, combine high-gluten flour, salt, sugar, and yeast. Pour in barley malt syrup and water. Mix on medium-low speed for 12-15 minutes until a stiff dough forms.
Conduct the windowpane test by stretching a small piece of dough until it's thin without tearing. Continue mixing until it passes this test if necessary.
Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Chill in the refrigerator for 12 to 24 hours.
Prepare two baking sheets with parchment paper and dust lightly with flour. Set up a bowl with flour to dust the dough balls later.
Cut the dough into 12 equal portions using a bench scraper.
Form each piece into a ball, ensuring the smooth surface is on top. Roll against a clean surface to seal. Dust the bottom lightly with flour, then arrange six balls on each baking sheet.
Cover dough balls lightly with plastic wrap and let them proof in a warm area for 1.5 hours until increased in size by 50%. Then, refrigerate for 1 hour.
Poke a hole through the center of each ball and stretch it to form a 3-inch opening.
Bring a large pot of water to a rolling boil. Add the barley malt syrup and preheat the oven to 425°F (218°C).
Boil bagels in batches for 30-45 seconds per side. Once boiled, return them to prepared baking sheets and sprinkle with everything bagel seasoning while still wet.
Bake the bagels for 14-18 minutes or until golden and shiny, rotating the baking sheets once. Cool completely on wire racks.

Notes

Feel free to top the bagels with your favorite spread and toppings like cream cheese, smoked salmon, or vegetables.
Make sure to let the dough rest in the fridge for better flavor and texture.
For convenience, prepare the dough the night before you want to bake the bagels.

Nutrition

Serving Size: 1 bagel
Calories: 280
Sugar: 2g
Sodium: 420mg
Fat: 3.5g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 10g
Cholesterol: 3mg