Brooklyn Bagels
Submitted by 1949
Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.
YIELD
12 servingsPREP
40 minCOOK
20 minREADY
2 hrsWhat separates a real New York bagel from a soft bread roll with a hole? Two things this recipe nails: a stiff, high-gluten dough and a bath in malted water. The result is that signature chew and glossy, burnished crust you can’t fake.
The dough is deliberately stiff and kneaded a full ten minutes to develop the gluten that gives bagels their dense, chewy pull. Barley malt syrup goes into both the dough and the boiling water, lending a subtle malty sweetness and helping the crust brown deep and shiny.
Shaping is hands-on: poke a hole and stretch each ring so the center is about a third of the bagel’s width, since it will close up as it rises and boils.
The boil is the make-or-break step. A short simmer sets the crust and gives bagels their chew before they ever hit the oven. An egg wash and a hot bake finish them with shine and color. Top with poppy seeds or coarse salt.
Kitchen Tips
- Knead the full 10 minutes; bagels need well-developed gluten for that signature dense chew.
- Make the hole about a third of the bagel’s diameter, since it shrinks as the dough rises and boils.
- Don’t crowd the pot; boil a few at a time so they have room to float and cook evenly.
- The barley malt in the boiling water gives the crust its shine and flavor, so don’t skip it.
Variations
- Top with sesame, poppy, dried garlic, or everything-bagel seasoning right after the egg wash.
- Use half whole wheat flour for a heartier bagel.
- Add cinnamon and raisins to the dough for a sweet version.
Ingredients
Directions
In a large bowl, mix together the first three ingredients.
Then soften the yeast in a small bowl with ¼ cup water.
Dissolve malt extract in 1 cup hot water.
Let malt mixture cool down to warm.
Make a well in the center of the flour mixture.
Pour into the well, in this order: Softened yeast mixture, malt water.
Stir together until smooth.
Beat this dough vigorously to develop the gluten.
To make a very stiff dough, gradually add the flour.
Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces.
Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface.
Flatten slightly.
Poke the center of the ball with a forefinger, going all the way through.
Now use the fingers of both hands to gently open up the ring.
Try to keep the doughnut-shaped roll you are forming symmetrical.
The hole should be about one-third of the bagel’s diameter.
Place shaped rings on a non-stick baking sheet.
Cover and let rise for 15 to 20 minutes.
They should not quite double in size.
Meanwhile, ready the boiling liquid. In a large pot, heat the water.
Stir the malt barley into water.
Heat to boiling.
Reduce heat and keep regulated to a healthy simmer.
Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water.
Bagels should float. If they sink, do not worry.
They will soon rise to the surface. After about 30 seconds, turn them over.
They should remain in the water about 1 minute in all.
You may simmer several at a time, but do not crowd them in the pot.
Remove with a skimmer and place one inch apart on a non-stick baking sheet.
Brush bagels with a mixture of 1 egg and 1 tablespoon water.
If desired, sprinkle with coarse salt or poppy seeds.
Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks.
Serve warm.
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