New York-style boiled bagels with malted barley syrup
Adam Ragusea · ♥ 17K likes · 494.4K views · 10 min video
Timestamp
Ingredients
Method
Techniques
- 415 ml water
- 500 g bread flour
Autolyse: mix the water with as much bread flour as can easily be mixed in, about 30 seconds, just until all the flour is wet. Make a nest in the center.
- 2 tbsp malt syrup
- 60 ml warm water
- 1 packet dry yeast
Add the malt syrup, a little into the hole, then the warm water and the yeast into the hole to bloom, about five minutes.
- 15–20 g salt
- 2 cup flour
Add the salt and more flour and knead in as much flour as the dough will absorb; stop at a tiny bit of stick for thinner bagels, or until it takes no more flour for tall ones.
Punch down and divide into three, then each into two, then each into two again, for 12 smooth balls. Rest a few minutes to relax the gluten.
Roll each ball into a snake, wrap it around the hand above the thumb with the ends overlapping under the palm, and roll against the counter to seal. Leave the hole bigger than wanted.
Tent loosely in plastic and slow-rise in the fridge overnight; peel off the plastic while still cold and firm.
Bring water to a boil in a wide roasting tray with plenty of headroom; stir in barley syrup until the water is brown.
- 3–4 tsp sesame seeds
- 2–3 tsp poppy seeds
- 2–3 tsp dried onion flakes
- 2–3 tsp dried garlic flakes
- 2 tsp coarse salt
- 1 whole egg
- water
- barley syrup
Mix the everything seasoning; beat the egg with a little water for egg wash.
Everything seasoning and egg wash
Boil the bagels about 90 seconds on each side; the longer the boil, the chewier.
Line the greased trays with parchment and lift the bagels back onto them. Dip the tops in egg wash and then in the seasoning.
Bake at 425F, 220C convection, rotating after 15 minutes, about 10 minutes more; topped bagels need a couple of minutes longer. Without convection, go a little hotter.