NEW YORK-STYLE BAGELS
Recipe may say 8 bagels, but try making 10 because they are huge.
- 1 1/2 cups plus 2 tablespoons lukewarm water
- 1 tablespoon dry active yeast
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 2 teaspoons malt syrup (preferred) or malt powder
- 2 teaspoons salt
- 4 1/2 to 5 cups unbleached bread flour
- Kettle Water:
- 6 About 6 quarts water
- 2 tablespoons malt syrup or powder
- 1 teaspoon salt
- Toppings: (optional) sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt
Adapted from keyingredient.com
Place ingredients for the dough into the bread pan in the order recommended by the bread machine manufacturer. Select the Dough Cycle and press Start. During the cycle's first kneading check to see if more flour or a few drops of water is needed to form a stiff dough ball (use a spatula to scrape down the sides of the pan, if necessary, to help incorporate the ingredients). Once the first kneading cycle is finished, remove the dough and divide into 8 sections, forming each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450°F (230°C). Line two large baking sheets with baking parchment. Set aside. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425°F (220°C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool completely before storing. Makes 8 bagels. Storage Suggestion: To store in freezer, first slice cooled bagels, place a small piece of plastic between the bagel halves and place in a plastic self-sealing freezer bag.