NY-Style Bagels Recipe

Hand-shaped rings briefly boiled in malted water before baking. High-protein flour, diastatic malt, dense chewy crumb. Authentic NY bagels are low-hydration (55–58%). That's what gives them their dense, chewy chew. Some recipes (King Arthur) go higher (~63%) for a softer, more roll-like texture. The boil water typically gets additional barley malt syrup.