Authentic New York Bagel

• porzioni: Makes 12 bagels
• tempo di preparazione: 1.5 hours
• tempo totale: 2 days

Ingredienti

1000 g high-gluten flour

550 g water; replace some water with ice, especially if using mixer: https://www.facebook.com/share/r/193vUKhSe2/

40 g barley malt syrup

25 g salt

5 g instant yeast / about 1.5 tsp

Istruzioni

Mix 💪

Mix until the dough is smooth, strong, and stiff. Aim for a final dough temperature around 72 to 75°F.

If you're mixing by hand, you likely won't need ice since hand mixing creates less heat.

Cooler, controlled dough = better fermentation, easier shaping, and better bagels

One easy way to help control that temp is by using ice. Instead of adding all cold water, I replace part of the water with ice and add it directly into the dough.

The ice melts as the dough mixes, keeping the dough cool without changing the hydration.

For my dough, I usually use about 1/3 of the total water content as ice, but you'll need to adjust depending on your batch size, mixer, room temperature, and how long you mix.

Roll 🌀

Divide the dough into 130 to 135 g pieces.

Pre-shape each piece into a short log, then wrap the dough around your hand and roll the seam closed against your work surface.

Pre-shape/roll your dough into an 8-10" log: shorter makes "pudgier" so the hole won't get too large.

Gently twist the ends in opposite directions to build tension. Wrap the dough around your hand to form a ring. Gently pinch the overlapping ends together to make it easier to seal the seam. Roll the seam lightly against your work surface to seal it. Don't over-roll, or one side may end up thinner than the other.

Finish with the final lock. This is where bakers add their own personal flair. I like to apply a little pressure and pull downward to secure the shape. This tucks the seam underneath so it's hidden.

Proof ⏱️

Proof at room temp for 1-1.5 hrs.

Use the float test with a reserved chunk of dough: drop it into water and look for it to just barely float. That's your sign the bagels are ready for a cold proof. The next day, you should be able to boil them straight from the fridge with no additional proofing.

Then cold proof in the fridge for 24-36 hours to build flavor.

Boiling bagels straight from cold proof helps de-risk one of the most frustrating problems: deflating them before they even hit the water.

When the dough is cold, it's firmer, easier to handle, and will keep its shape during the boil. But the key is making sure the bagels are properly proofed before they go into the fridge.

Boil 💦

Bring a large pot to a rolling boil. Working in batches, drop bagels in top side down. Start timer and boil for 15-20 seconds, each side. (This sets the crust and helps create that classic chewy bagel texture: the longer you boil, the thicker and chewier the crust will be.) Pull bagels out with spider strainer and place on wire rack to drain.

Top 🧂

A game changer for me is switching from sprinkling my sesame seeds and everything seasoning to dunking in a bowl of seeds and pressing.

Bake 🔥

Bake hot with bagel boards. I shoot for 520F for 4min on bagel boards, then finish on a stone for about 10 minutes, or until golden brown. Your oven and bake setup may need more or less time.

Roll bagels: https://www.facebook.com/share/r/1Jhj4Kv7o2/