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YIELD 12 BAGELS
PREP + RISING TIME 2 HOURS, 30 MINUTES
COOKING TIME 25 MINUTES
TOTAL TIME 3 HOURS
INGREDIENTS
Artisan Mixer 2
Copyright © 2016 Gourmia. All Rights Reserved.
New Yo�k Style
Bagels
3½ CUPS BREAD FLOUR
2½ TEASPOONS INSTANT YEAST
2 TEASPOONS KOSHER SALT
2 TABLESPOONS BARLEY MALT SYRUP +
2 TABLESPOONS FOR WATER BATH
4 TEASPOONS PURE CANE SUGAR
1¼ CUP WARM WATER
1 EGG + 2 TEASPOONS WATER FOR EGG WASH
SESAME AND POPPY SEEDS FOR TOPPING
Directions
Place the flour, instant yeast and salt in the bowl of your stand mixer
fitted with the dough hook and beat on low to combine. In a small bowl
whisk together the warm water, barley malt syrup and sugar. Pour into
the mixing bowl with the speed on low. Increase the speed of the mixer to
medium until the dough comes together and starts to pull away from the
sides and form a ball. If the dough seems a little dry, add about 1
teaspoon of water at a time. Knead the dough on medium speed for 4-5
minutes or until it's shiny and elastic. Remove the from the mixing bowl
and shape into a ball. Grease the bowl with oil and add the dough back in
and cover with plastic wrap. Keep in a warm, draft free place for about an
hour or until it doubles in size. After the dough as risen, place the dough
on a well floured surface and divide into 12 equal portions. Make sure to
keep the dough covered when you aren't working with it so it doesn't dry
out.
Line two rimmed baking sheets with parchment paper. Take one dough
portion at a time to form your bagel, you can either roll it into a ball and
use your thumb to punch a hole in the center then carefully expand the
hole so it's about the size of a quarter. The other method is to roll the
dough into a 6 inch long rope and wrap it around the palm of your hand
and seal the ends. Place the formed bagels on the two baking sheets,
cover with plastic wrap and let rise for another hour. While the dough is
rising bring a large pot of water to boil with the remaining 2 tablespoons
of barley malt syrup. Heat your oven to 425˚ F. After the second rise and
the water is boiling, boil the bagels - no more than 3-4 at a time for 30
seconds on each side. Carefully remove from the pot and place back on
the baking sheet. Brush the tops of the bagels with the egg wash and top
with sesame or poppy seeds. Bake for 25 minutes, rotating the bagels
halfway through. Let the bagels cool for about 15-20 minutes before
serving. Bagels are best the day they are eaten. They will need toasting
the second day, and can be frozen for up to 3 months.
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