New York Bagels

Ingredients

• 927 g High Gluten Flour (divided: 272 g for sponge, 655 g for dough)
• 547 g Water (room temperature; divided: 272 g for sponge, 275 g for dough)
• 3 g Active Dry Yeast (approximately 1 tsp total; 0.25 tsp (0.75 g) for sponge, 0.75 tsp (2.25 g) for dough)
• 6 g Diastatic Malt Powder (helps with crust color and flavor)
• 17 g Salt (kosher or fine sea salt)
• 15 g Malt Syrup (added to boiling water for color)
• 10 g Poppy Seeds (optional topping)
• 10 g Sesame Seeds (optional topping)
• 5 g Coarse Sea Salt (sprinkled on top before baking)
• 200 g Cream Cheese (for optional schmear, softened)
• 15 g Fresh Chives (finely chopped for schmear)

Instructions

1. Make the Sponge (Pre‑Ferment)

   Combine 272 g high‑gluten flour, 272 g water, and 0.75 g (¼ tsp) active dry yeast in a small bowl. Stir by hand until just incorporated. Cover with plastic wrap and let sit at room temperature for about 8 hours, or until bubbles appear and it smells pleasantly sour.

   Time: PT8H

2. Dissolve Remaining Yeast

   In a separate small bowl, dissolve 2.25 g (¾ tsp) active dry yeast in 275 g water. Stir until fully dissolved.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together 655 g high‑gluten flour, 6 g diastatic malt powder, and 17 g salt. Keep salt away from the yeast until later.

   Time: PT3M

4. Form the Dough

   Create a well in the dry mixture, add the 8‑hour sponge and the yeast‑water solution. Mix with a bench knife until a shaggy dough forms, then turn out onto a lightly floured surface and knead by hand for about 5 minutes until smooth, elastic, and slightly tacky.

   Time: PT5M

5. Bulk Fermentation

   Place the dough in a lightly oiled container, cover with plastic wrap, and let ferment at room temperature for 2 hours. Then move the container to the coolest part of the kitchen (or refrigerator) and chill for an additional 4 hours (or overnight).

   Time: PT6H

6. Divide and Shape Bagels

   Turn the chilled dough onto a lightly floured surface. Divide into 12 equal pieces (≈80 g each). Roll each piece into a smooth ball, then gently press a hole in the center with your thumb, stretch to about 2‑3 inches in diameter, and seal the edges by pinching. Place shaped bagels on a parchment‑lined tray.

   Time: PT10M

7. Final Proof

   Cover the tray loosely with a large plastic bag or a damp kitchen towel. Let the bagels rest for 30 minutes until they puff slightly.

   Time: PT30M

8. Prepare Boiling Water

   Fill a large pot with water (enough to submerge the bagels), bring to a gentle boil, add 15 g malt syrup and a handful of ice cubes to keep the water hot but not scorching.

   Time: PT10M

   Temperature: 212°F

9. Boil Bagels

   Using a slotted spoon or spider, lower 2‑3 bagels at a time into the boiling water. Boil for about 30 seconds per side (≈1 minute total) until they rise to the surface. Remove and place on the bagel board.

   Time: PT5M

   Temperature: 212°F

10. Add Toppings

    While the bagels are still wet, sprinkle poppy seeds, sesame seeds, and a pinch of coarse sea salt over each one.

    Time: PT2M

11. Bake Bagels

    Preheat the oven with a baking stone to 475 °F (245 °C) for at least 1.5 hours. Place bagels face‑down on the board and bake 2 minutes, then flip and bake an additional 8‑10 minutes until deep golden brown.

    Time: PT12M

    Temperature: 475°F

12. Cool and Serve

    Transfer baked bagels to a cooling rack and let cool completely (about 20 minutes) before slicing. Serve plain or with the cream‑cheese schmear.

    Time: PT20M

13. Prepare Cream Cheese Schmear (Optional)

    Mix softened cream cheese with chopped chives, a pinch of salt, and a drizzle of olive oil until smooth. Spread on sliced bagel.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

50 g

Fat

1 g

Fiber

2 g