Description

Enjoy the irresistible flavor of New York Style Bagels! Made with high-gluten flour and boiled for that perfect chewy texture, these bagels are a delightful homemade treat for breakfast or brunch.

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

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Instructions

In a stand mixer, mix flour, salt, sugar, and yeast with barley malt syrup and water for 12-15 minutes until a stiff dough forms.
Test the dough by stretching a piece to see if it passes the windowpane test, mixing longer if needed.
Shape the dough into a ball, cover, and chill for 12 to 24 hours.
Prepare baking sheets with parchment and flour. Cut the dough into 12 equal pieces.
Form each piece into a ball and place them on the prepared sheets, covered with plastic wrap to proof for 1.5 hours.
Refrigerate the dough for 1 hour after proofing. Poke a hole and stretch each ball into a ring.
Boil water with barley malt syrup in a large pot, preheat oven to 425°F (218°C).
Boil each bagel 30-45 seconds per side, add seasoning while wet, and then bake for 14-18 minutes until golden.

Notes

For a chewier bagel, ensure to boil them well before baking.
Feel free to top with different seeds or seasonings based on your preference.
Bagels can be stored in an airtight container for freshness.

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 1g
Sodium: 500mg
Fat: 1.5g
Saturated Fat: 0.3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 10g
Cholesterol: 0mg