New York-Style Bagels
, Makes 8 bagels
Chewy boiled-then-baked bagels from a stiff yeasted dough, with optional everything-style toppings.
| prepPreheat oven to 425°F / 220°C (Gas Mark 7) while bagels rest | |||||
| 19 g granulated sugar | Proof yeast & sugar 5 min, stir | Add yeast mix & water, stir to dough | Knead 10 min, rise 1 hr, rest 10 min | Divide into 8, shape rings, rest 10 min | Boil 1-2 min per side, top, bake 425°F / 220°C, 20-25 min |
| 6 g active dry yeast | |||||
| 120 ml warm water (for the yeast) | |||||
| 440 g bread flour or high gluten flour (plus up to 60 g for kneading) | Mix flour & salt | ||||
| 6 g salt | |||||
| 80 ml warm water (poured into the well) | |||||
| 100 ml warm water, remaining (as needed, plus up to 60 ml more) | |||||
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