Directions
- 1Mix dough ingredients until combined.
- 2Knead for 10-15 mins, or until the dough is smooth and springs back slowly when pressed.
- 3Place dough in a lightly oiled bowl, cover, then leave to prove 1 hour.
- 4Punch down dough to de-gas.
- 5Divide dough into 8 and shape into bagels by pressing your index and thumb together until a hole forms.
- 6Place on a lined sheet, then cover again with a towel and prove a final 45 mins.
- 7Poach the bagels in the boiling liquid for 45 seconds each side.
- 8Bake for 20-25 mins at 220 degrees.
Ingredients
- 500 g white bread flour
- 7 g yeast
- 300 ml warm water
- 20 g sugar
- 9 g salt
- 3 litres boiling water
- 20 g honey
- 10 g sugar
- 15 g baking soda
- 15 g salt
- 1 egg
- 1 tbsp water
- Seeds/toppings of choice
Tips
- Trust the process when boiling the dough, ignoring the wrinkly look as they will transform after baking.
- The key characteristic of a New York bagel is its firm, chewy texture and gorgeous shiny crust, which comes from boiling the dough in a sticky sweet poaching liquid.
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