Home / Baked Goods / New York Bagels

New York Bagels

New York Bagels… These are the real deal! They have a malty sweetness and real crust, and they are chewy without being dense.  If you are going to make this recipe, be forewarned.  It is a two-day process, and you only get 8 bagels. But, it is well worth it!  And, once you have made the bagels, you should be able to double the recipe the next time.  This recipe comes from Cook’s Illustrated.

Special Equipment and Ingredients
  • Eden Organic Barley Malt Syrup – You can substitute molasses for malt syrup.  However, if you want to use malt syrup, you can order it here.
  • Vital Wheat Gluten
  • Half Sheet Pan – This is the top-rated half sheet pan by Cook’s Illustrated.  Obviously, you can use whatever pan you want, but the combination of this pan and the cooling rack below work great with this recipe and will be very useful in your kitchen because they fit together perfectly.
  • Wire Cooling Rack  – This cooling rack perfectly fits a half-sheet pan.  It works great with this recipe.
  • Baking/Pizza Stone
 Ingredients
IMG_1677
  •  1 cup plus 2 tablespoons ice water (9 ounces)
  • tablespoons malt syrup
  • 2 ⅔ cups (14 ⅔ ounces) bread flour
  • teaspoons vital wheat gluten
  • teaspoons instant or rapid-rise yeast
  • teaspoons salt
  • ¼ cup (1 ¼ ounces) cornmeal
  • ¼ cup (1 ¾ ounces) sugar
  • tablespoon baking soda
Instructions

Stir ice water and malt syrup together in 2-cup liquid measuring cup until malt syrup has fully dissolved.

IMG_1685IMG_1686

Process flour, wheat gluten, and yeast in food processor until combined, about 2 seconds.

IMG_1682

With processor running, slowly add ice water mixture.  Process until dough is just combined and no dry flour remains, about 20 seconds.

IMG_1687

Let dough stand for 10 minutes. Add salt to dough and process, stopping processor and redistributing dough as needed, until dough forms shaggy mass that clears sides of workbowl, 45 to 90 seconds.  (Dough may not form one single mass.)

IMG_1690

Transfer dough to unfloured counter and knead until smooth, about 1 minute.

IMG_1693

Divide dough into 8 equal pieces (3 1/2 ounces each) and cover loosely with plastic wrap.

IMG_1694IMG_1696

Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured counter. Loosely cup your hand around dough and, without applying pressure to dough, move your hand in small circular motions. Tackiness of dough against counter and circular motion should work dough into smooth, even ball.  But, if dough sticks to your hands, lightly dust your fingers with flour.) Let dough balls rest on counter, covered, for 15 minutes.

IMG_1697

Sprinkle rimmed baking sheet with cornmeal.

IMG_1699

Working with 1 dough ball at a time and keeping remaining pieces covered, coat dough balls lightly with flour and then, using your hands and rolling pin, pat and roll dough balls into 5-inch rounds. Starting with edge of dough farthest from you, roll into tight cylinder. Starting at center of cylinder and working toward ends, gently and evenly roll and stretch dough into 8- to 9-inch-long rope. Do not taper ends. Rolling ends of dough under your hands in opposite directions, twist rope to form tight spiral. Without unrolling spiral, wrap rope around your fingers, overlapping ends of dough by about 2 inches under your palm to create ring shape. Pinch ends of dough gently together. With overlap under your palm, press and roll seam using circular motion on counter to fully seal. Transfer rings to prepared sheet and cover loosely with plastic, leaving at least 1 inch between bagels. Let bagels stand at room temperature for 1 hour.

IMG_1707

Cover sheet tightly with plastic and refrigerate for 16 to 24 hours.

IMG_1717

One hour before baking, adjust oven rack to upper-middle position.  Place baking stone on rack and heat oven to 450 degrees.  Bring 4 quarts water, sugar, and baking soda to boil in large Dutch oven. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray.

IMG_1716

Transfer 4 bagels to boiling water and cook for 20 seconds.

IMG_1719

Using wire skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using wire skimmer or slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down. Repeat with remaining 4 bagels.

IMG_1723IMG_1721

Place sheet with bagels on preheated baking stone and pour 1/2 cup boiling water into bottom of sheet. Bake until tops of bagels are beginning to brown, 10 to 12 minutes.

IMG_1722

Using metal spatula, flip bagels and continue to bake until golden brown, 10 to 12 minutes longer. Remove sheet from oven and let bagels cool on wire rack for at least 15 minutes (I flipped the bagels below back over while they were cooling).

New York Bagels

Serve warm or at room temperature.

IMG_1725a

 

New York Bagels
Author: 
Recipe type: Baked Goods
 
New York Bagels... These are the real deal! They have a malty sweetness and real crust, and they are chewy without being dense. If you are going to make this recipe, be forewarned. It is a two-day process, and you only get 8 bagels. But, it is well worth it! And, once you have made the bagels, you should be able to double the recipe the next time. This recipe comes from Cook's Illustrated.
Ingredients
  • 1 cup plus 2 tablespoons ice water (9 ounces)
  • 2 tablespoons malt syrup
  • 2 ⅔ cups (14 ⅔ ounces) bread flour
  • 4 teaspoons vital wheat gluten
  • 2 teaspoons instant or rapid-rise yeast
  • 2 teaspoons salt
  • ¼ cup (1 ¼ ounces) cornmeal
  • ¼ cup (1 ¾ ounces) sugar
  • 1 tablespoon baking soda
Instructions
  1. Stir ice water and malt syrup together in 2-cup liquid measuring cup until malt syrup has fully dissolved.
  2. Process flour, wheat gluten, and yeast in food processor until combined, about 2 seconds.
  3. With processor running, slowly add ice water mixture. Process until dough is just combined and no dry flour remains, about 20 seconds.
  4. Let dough stand for 10 minutes. Add salt to dough and process, stopping processor and redistributing dough as needed, until dough forms shaggy mass that clears sides of workbowl, 45 to 90 seconds. (Dough may not form one single mass.)
  5. Transfer dough to unfloured counter and knead until smooth, about 1 minute.
  6. Divide dough into 8 equal pieces (3½ ounces each) and cover loosely with plastic wrap.
  7. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured counter. Loosely cup your hand around dough and, without applying pressure to dough, move your hand in small circular motions. Tackiness of dough against counter and circular motion should work dough into smooth, even ball. But, if dough sticks to your hands, lightly dust your fingers with flour.) Let dough balls rest on counter, covered, for 15 minutes.
  8. Sprinkle rimmed baking sheet with cornmeal.
  9. Working with 1 dough ball at a time and keeping remaining pieces covered, coat dough balls lightly with flour and then, using your hands and rolling pin, pat and roll dough balls into 5-inch rounds. Starting with edge of dough farthest from you, roll into tight cylinder. Starting at center of cylinder and working toward ends, gently and evenly roll and stretch dough into 8- to 9-inch-long rope. Do not taper ends. Rolling ends of dough under your hands in opposite directions, twist rope to form tight spiral. Without unrolling spiral, wrap rope around your fingers, overlapping ends of dough by about 2 inches under your palm to create ring shape. Pinch ends of dough gently together. With overlap under your palm, press and roll seam using circular motion on counter to fully seal. Transfer rings to prepared sheet and cover loosely with plastic, leaving at least 1 inch between bagels. Let bagels stand at room temperature for 1 hour.
  10. Cover sheet tightly with plastic and refrigerate for 16 to 24 hours.
  11. One hour before baking, adjust oven rack to upper-middle position. Place baking stone on rack and heat oven to 450 degrees. Bring 4 quarts water, sugar, and baking soda to boil in large Dutch oven. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray.
  12. Transfer 4 bagels to boiling water and cook for 20 seconds.
  13. Using wire skimmer or slotted spoon, flip bagels over and cook 20 seconds longer. Using wire skimmer or slotted spoon, transfer bagels to prepared wire rack, with cornmeal side facing down. Repeat with remaining 4 bagels.
  14. Place sheet with bagels on preheated baking stone and pour ½ cup boiling water into bottom of sheet. Bake until tops of bagels are beginning to brown, 10 to 12 minutes.
  15. Using metal spatula, flip bagels and continue to bake until golden brown, 10 to 12 minutes longer. Remove sheet from oven and let bagels cool on wire rack for at least 15 minutes
  16. Serve warm or at room temperature.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Chewy, Fudgy Triple Chocolate Brownies

My 9-year old daughter likes to try recipes on her own, and when she does, …

Leave a Reply

Your email address will not be published.

Rate this recipe: