NY-Style BagelsRecipe

1. 1.Combine flour, warm water (~85°F / 29°C — slightly warmer than the cold-ferment version), salt, malt syrup, and DOUBLE the yeast (2% instead of 1%) in a stand-mixer bowl. The dough will still be stiff at ~57% hydration.
2. 2.Mix on low with a dough hook for 5 minutes, then medium for 8 minutes. A weaker mixer may stall; give it breaks.
3. 3.The dough should be very firm, smooth, and slightly tacky.

1. 1.Cover and let rest in a warm spot (turned-off oven with the light on works well).
2. 2.The dough should puff to about 1.5x — stiff doughs don't dramatically rise even when fully fermented.

1. 1.Divide the dough into 8 equal pieces (~110g each).
2. 2.Roll each piece into a 10-inch rope.
3. 3.Wrap the rope around your hand so the ends overlap on your palm; roll your palm on the counter to seal the seam into a smooth ring.
4. 4.Place rings on a parchment-lined sheet pan with space between them.

1. 1.Cover loosely and let the rings proof at warm room temperature until they pass the float test: drop one in a bowl of cool water; if it floats within 10 seconds, the batch is ready.
2. 2.Toward the end of the proof, bring the boil pot to a simmer and preheat the oven to 475°F / 245°C.

The float test is the green light for same-day bagels just like cold-fermented. A sinker = under-proofed = dense bagel.

1. 1.Add 2 tablespoons of barley malt syrup (or honey) and 1 teaspoon of baking soda to the simmering pot.
2. 2.Lower 2–3 bagels at a time into the bath. Simmer 45 seconds per side, total 90 seconds.
3. 3.Lift out with a slotted spoon, drain briefly, and return to a parchment-lined sheet pan.

1. 1.Top boiled bagels immediately while still wet: sesame seeds, poppy, everything bagel mix, etc. They'll stick.
2. 2.Bake on a parchment-lined sheet pan or stone until deep mahogany and shiny.
3. 3.Flip at the 12-minute mark for even browning if desired.
4. 4.Cool on a rack at least 15 minutes before slicing.

1. 1.Combine flour, warm water (~80°F / 27°C), salt, malt syrup, and yeast in a stand-mixer bowl. Bagel dough is very stiff (~55% hydration). Almost dry-looking.
2. 2.Mix on low with a dough hook for 5 minutes, then medium for 8 minutes. A weaker mixer may stall. Give it breaks. Hand kneading is brutal at this hydration but doable.
3. 3.The dough should be very firm, smooth, and slightly tacky. It will fight the hook the whole way.

1. 1.Cover and rest at room temperature. Stiff doughs ferment slower. Don't expect dramatic rise; about 1.5x volume.

1. 1.Divide the dough into 8 equal pieces (~110g each).
2. 2.Roll each piece into a 10-inch rope.
3. 3.Wrap the rope around your hand so the ends overlap on your palm; roll your palm on the counter to seal the seam into a smooth ring.
4. 4.Place rings on a parchment-lined sheet pan with space between them.

The rope-and-loop method makes a smoother ring than poking a hole through a ball. Either works, but rope-and-loop is the classic.

1. 1.Cover the pan tightly with plastic wrap or place inside a large bag.
2. 2.Refrigerate overnight. The cold develops flavor and slows fermentation just enough that the bagels are ready to boil-and-bake in the morning.

1. 1.Bring a wide pot of water to a gentle simmer. Add 2 tablespoons of barley malt syrup (or honey) and 1 teaspoon of baking soda.
2. 2.Lower 2–3 bagels at a time into the bath. They should float. If they sink, give them another 30 minutes of room-temperature proof before boiling.
3. 3.Simmer 45 seconds per side, total 90 seconds. Longer = chewier; shorter = softer.
4. 4.Lift out with a slotted spoon, drain briefly, and return to a parchment-lined sheet pan.

The float test is the green light. If a bagel sinks, it needs more proof. A sunken boil = a dense bagel.

1. 1.Top boiled bagels immediately while still wet: sesame seeds, poppy, everything bagel mix, etc. They'll stick.
2. 2.Bake on a parchment-lined sheet pan or stone until deep mahogany and shiny.
3. 3.Flip the bagels at the 12-minute mark for even browning (some bakers skip this. Your call).
4. 4.Cool on a rack at least 15 minutes before slicing. Hot bagels are gummy inside.