New York Bagels

By Brian Lagerstrom · brianlagerstrom.com

25 hrs (mostly cold fermentation)Makes 12 bagels

Chewy New York–style bagels with a dense crumb, boiled then baked until golden and blistered, served with whipped cream cheese.

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prepPreheat oven to 475°F / 245°C

prepSoak bagel boards (cedar planks with burlap) in water

530 ml warm water (86°F / 30°C)

Combine water & yeast, stir to dissolve

Add flour, malt powder & salt, mix until shaggy

Squeeze & fold dough by wet hand until combined

Knead on work surface 10–12 min until smooth

Bulk ferment covered at room temp, 1 hr

Cut dough into 12 pieces, ~120 g each

Shape each piece into 10" / 25 cm log

Wrap log around fingers, seal into bagel

Place on parchment trays, cover, chill

Cold ferment 4 hrs minimum, preferably 24 hrs

Cut parchment around each bagel

Whip cream cheese, milk & salt 2 min

3 g instant yeast

940 g bread flour

10 g diastatic malt powder (or 10 g sugar as substitute)

20 g salt

3–4 liters water for boiling

Bring water to boil, add molasses

Boil 3 bagels top-side down, 30 sec

Flip & boil other side, 30 sec

Transfer to baking sheet, bottom-side down

Repeat boil & transfer for remaining bagels

Press into seasoning if desired, seed-side down

Bake on bagel boards 5 min, top-side down

Flip & bake 12–15 min until golden & blistered

Cool on wire rack

50 g molasses

50 g flaky salt (for everything bagel seasoning)

50 g black sesame seeds (for everything bagel seasoning)

50 g white sesame seeds (for everything bagel seasoning)

50 g poppy seeds (for everything bagel seasoning)

50 g dehydrated minced garlic (for everything bagel seasoning)

50 g dehydrated minced onion (for everything bagel seasoning)

450 g cream cheese

50 ml milk

pinch of salt (for cream cheese shmear)

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