New York style bagel
Makes 8 bagels
Ingredients for the sponge starter
125g bread flour
175g water, room temperature
1.1g instant yeast
Combine the ingredients in a bowl. Cover and let the mixture proof at room temperature until there are frothy bubbles (takes about 2.5-3.5 hours). If you don’t see this yet, let it proof for a bit more time.
Ingredients for the dough
200g bread flour
12.5g granulated sugar
12.5g malt powder
sponge starter from above
Combine the above ingredients in a bowl and mix well. Transfer to the countertop and knead until it becomes stretchy and smooth. Shape into a ball put it back into the bowl.
Cover and let the dough cool in the fridge for 20 minutes.
Line a baking tray with parchment paper. Work quickly to keep the dough cool, divide into 65g portions and form each portion into balls. Put them on the tray and cover with plastic wrap. Cool the dough balls in the fridge for 20 minutes.
Take a dough ball and pinch a hole through the center. Stick both of your index fingers through the hole from opposite directions and spin around. Slowly stretch out the hole until it is big enough for three fingers to get through. Return the shaped dough to the tray and cover. Shape the rest of the dough balls and allow to proof at room temperature for 20-30 minutes. (To make sure the dough rings are proofed, place one in a bowl of water. If it sinks, proof a bit longer)
Refrigerate the dough rings overnight to allow flavors to develop.
Prepare seasoning. In a small mixing bowl, stir together black sesame seeds, poppy seeds, salt, dried onion flakes.
Boiling – add 12.5g honey and 5g baking soda to 5L water. Bring to a boil. Drop the bagels 4 at a time into the water and boil for 60 seconds each side. Transfer them smooth sides up to a wire rack. Sprinkle the seasoning over the tops of the bagels. Transfer them back to the baking tray.
Bake at 220C for 14-16 minutes until the bagels have a nice brown color.
A sponge starter not only improves the bagel’s flavor, it also helps to keep the bagel fresh.
Malt powder gives bagels their characteristic flavor (honey or brown sugar can be used as substitution if you can’t find malt powder).
Overnight rise in the fridge extends fermentation so that the flavor can be fully released.