New York Bagels

  • 1  1/2 teaspoons instant or rapid-rise active dry yeast, preferably SAF brand
  • 337 grams (scant 12 ounces; scant 1  1/2 cups) warm water (80 degrees)
  • 623 grams (22 ounces; approximately 4 cups) bread flour (may substitute high-gluten flour; see headnote)
  • 2 teaspoons salt
  • 1 tablespoon plus 1 teaspoon barley malt syrup
  • 3 tablespoons cornmeal, for dusting
  1. Mix the yeast into the warm water in a small bowl or measuring cup and let it start to foam while you prepare the rest of the dough.
  2. Combine the flour, salt and barley malt syrup in the bowl of a stand mixer fitted with a dough-hook attachment.
  3. Add the yeast mixture and beat on the lowest speed until the dough starts to come together around the dough hook, about 4 minutes. Increase the speed to medium-low; beat for 7 to 10 minutes or until the dough is cohesive, smooth and stiff.
  4. Dust a rimmed baking sheet with the cornmeal. Turn the dough out onto a work surface, then divide it into 8 or 9 equal portions (about 4 ounces each). Roll the pieces into smooth balls and cover with plastic wrap to rest at room temperature for 5 minutes.
  5. Form each dough ball into a rope 11 inches long by rolling it under your palms. Try to avoid tapering the ends of the rope.
  6. Shape each rope into a circle with a diameter of about 4 inches, overlapping the ends by about 11/2 inches. Pinch the overlapped areas firmly together, moistening them lightly with water if the ends won’t stick. Working with one at a time, place your fingers through each ring of dough; with the pinched-together seam facing down, roll the rope several times, applying firm pressure to seal the seam to form a bagel. Each ring should be about the same thickness all around; if it’s not, you can roll it in other places around the ring to even it out.
  7. Place the dough rings on the cornmeal-covered baking sheet as you work, spaced an inch or two apart. Cover tightly with plastic wrap and refrigerate overnight. The rings will have puffed and spread slightly.
  8. When you’re ready to boil and bake the bagels, place a pizza stone or baking stone, if using, on the middle oven rack. Preheat the oven to 450 degrees. (The longer you can preheat, the better; up to an hour is great.)
  9. Fill a large, wide pot with 3 inches of water; bring it to a boil over high heat.
  10. Drop 3 or 4 dough rings into the boiling water, stirring and briefly submerging them with a metal skimmer or slotted spoon, until very slightly puffed, 30 to 35 seconds. Transfer the dough rings to a wire rack, bottom (flatter) sides down, to drain. Repeat with the remaining rings.
  11. If you are using any of the optional toppings, dip the bagels in them while the dough is still wet (see VARIATIONS, below).
  12. If you’re baking with the stone, transfer the rings, cornmeal side down, to a sheet of parchment paper on top of a pizza peel or overturned baking sheet. You’ll then just slide the parchment with the bagels directly onto the stone. (Depending on the size of the stone or your comfort in sliding off 8 or 9 bagels at a time, you might choose to bake in two batches, which will also help space the bagels out, for better browning on the crust.) If you’re not using a stone, transfer the bagels to a baking sheet lined with parchment paper.
  13. Bake (middle rack) for 12 to 18 minutes or until the bagels are a deep golden brown and crisp, rotating the parchment paper or baking sheet halfway through; the baking time will depend on whether you’re using a stone and perhaps the heat distribution of your oven.

Serve with your favorite cream cheese shmear and enjoy!

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