New York Bagels

Method

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1. Mix the flour, salt and yeast, then add the malt syrup and water. Knead 12 minutes to a very stiff, smooth dough — much firmer than bread dough.

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2. Prove, covered, for 60 minutes. It will not double; a 50% rise is right.

   Mark done Start 60 min timer

3. Divide into 10 pieces, roll each into a tight ball, and rest 15 minutes.

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4. Poke a thumb through the centre of each ball and stretch the hole to about 4 cm — it will shrink considerably during proving and boiling.

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5. Set the shaped bagels on lined trays, cover, and refrigerate overnight, 12 to 18 hours. This cold prove builds the flavour.

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6. Heat the oven to 220°C / 430°F. Bring the boiling water to a rolling boil with the malt, bicarbonate and sugar.

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7. Test one bagel: it should float within 10 seconds. If it sinks, prove the batch another 20 minutes at room temperature.

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8. Boil three at a time for 60 seconds a side, then lift out with a slotted spoon and drain briefly.

   Mark done Start 60 sec timer

9. Brush with egg white, dip face-down in seeds, and bake 20 to 22 minutes until deep golden and blistered. Cool on a rack.

   Mark done Start 20 min timer

Chef’s Tips

• Barley malt syrup is what makes these taste like bagels rather than boiled rolls. It is worth ordering.
• The float test tells you whether they are ready. Trust it over the clock.
• Make the holes bigger than looks right — they close up dramatically.

Pairing Suggestions

• Cream cheese and smoked salmon
• Butter, plain and hot from the oven
• Strong black coffee

Storage & Reheating

Best on the day. Freeze in bags for 3 months and refresh from frozen, split, in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.