New York Style Bagels (Edit recipe)

If you're gonna make homemade bagels, you've gotta make New York style bagels!! Any other type of bagel will not satisfy your bagel needs. You need a bagel that is chewy on the outside, soft on the inside, and never ever dense. A bagel that tastes amazing with just plain cream cheese and is sturdy enough for an epic breakfast sandwich. You NEED these New York style bagels.

2 hours

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	2 g
Carbohydrates:	40 g
Protein:	5 g
Cholesterol:	4 g
Sodium:	107 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.

by Sloane's Table

View original recipe

Serves: 12

Ingredients

300 gram All Purpose Flour
300 gram Bread Flour
2 1/4 tsp Active Dry Yeast, or instant yeast
1 tsp Kosher Salt
20 gram Granulated White Sugar
30 gram Malted Milk Powder
400 gram Water, lukewarm
Egg Whites, for brushing
Everything Bagel Seasoning (Noble Made), optional topping
Sesame Seeds, optional topping
Poppy Seeds, optional topping

For the water bath:

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the bagels

In a stand mixer fitted with a dough hook, combine the flours, yeast, salt, sugar, and malted milk powder.
Add the lukewarm water and mix on medium speed for just a couple minutes until the dough is smooth.
Transfer the dough to a large greased bowl, cover, and place in the fridge to rise overnight. Alternatively, you can rise the dough at room temperature for about 1 hour or until doubled in size.
Once the dough has proofed, divide it into 12 equally sized balls.
Roll each into a smooth ball and place on a well-floured parchment lined baking sheet spaced a few inches apart.
Dust each ball with more flour and cover loosely with plastic wrap. Place in a warm spot to rise for about 1 hour or until room temp and puffy. If the dough was proofed at room temperature for the first rise, they should only need about 20-30 minutes for the second rise.
With about 20 minutes of proof time left, make the water bath.
Add 2 quarts of water to a large pot (I used a dutch oven) and sprinkle the malted milk powder and sugar on top. Bring to a boil.
Once the dough is done proofing, use your thumb to push a hole into the centers of each, pick them up and gently twirl them around to stretch out the hole.
Once all of the bagels have been shaped, reduce the water to a simmer and preheat the oven to 425 degrees F (220 degrees C).
Place 2 bagels at a time in the water for 30 seconds on each side.
After all of the bagels have been in the water bath, brush each with an egg white and sprinkle with desired toppings.
Bake the bagels for 18-20 minutes or until evenly golden on top.
Allow bagels to cool completely before cutting.

Notes

If you do not have bread flour, you can substitute with an equal amount of all-purpose flour. Keep in mind that they will not be quite as chewy. Do not substitute or leave out the malted milk powder. I highly recommend letting the dough rise overnight. It will be much easier to shape the bagels. These bagels are best eaten the day that they are made, but can be stored at room temperature for one day. They can also be frozen for up to three months.