New York Bagel

New York style bagels

Ingredients

• 3 Tbsp Cornmeal (for dusting)
• 420g high-gluten flour (3.5 cups)
• 225g water (1 cup)
• 21g barley malt syrup (1 Tbsp)
• 1.5 tsp kosher salt (4.2g)
• 1 tsp instant yeast
• toppings

Instructions

1. Line a baking sheet with parchment paper and scatter the cornmeal evenly across the paper. Set aside.
2. Place the bowl of a stand mixer on a kitchen scale and tare the weight to zero. Measure in the flour, water, barley malt syrup, salt, and yeast. Place the bowl back on the mixer and fit it with the dough hook. On low speed, mix the ingredients together until there are no dry patchs of flour showing.
3. Stop to scrape down the sides of the bowl and increase the speed to medium. Mix until the sides of the bowl are nearly clean, 2 to 3 minutes. The dough may seem dry. Cover the bowl with a clean tea towel and let the dough rest for 20 minutes to allow the flour to hydrate evenly.
4. Uncover the bowl, turn the mixer speed back to medium, and let it run for 7 full minutes, until the dough is smooth and satiny and the sides of the bowl are clean.
5. Scrape the dough onto a clean, unfloured work surface and give it five or six kneads. Divide the dough into six equal pieces, each weighing 110g. Shape the bagels and place them on the prepared baking sheet. Cover the baking sheet tightly with plastic wrap that has been lightly coated with cooking spray and refrigerate overnight, or for at least 8 hours no more than 14 (11 for Utah).
6. When ready to boil and bake, remove the bagels from the refrigerator and uncover, allowing them to come to room temperature while the oven heats and the water boils. Place a pizza stone, Baking Steel, or inverted baking sheet on the oven’s center rack and set the oven to its highest temperature. Heat the oven for at least 30 minutes.
7. In the meantime, fill a 5 quart or larger pot with water and bring it to a hard boil. Place a 9 by 13 inch piece of parchment on a pizza peel, large cutting board, or an inverted baking sheet.
8. The bagels should be slightly puffed from the overnight rise. Gently lift one at a time, brushing away any excess cornmeal, and drop it onto the boiling water. Repeat with another one or two bagels only if they fit in the pot without crowding. Using a slotted spoon or spider, flip the bagels over and over in the water until very slightly puffed and shiny, about 60 seconds and no more than 90 seconds. Small blister may appear on the surface.
9. Remove the bagles one by one and place cornmeal-side down on the parchement paper on the pizza peel. Sprinkle with any desired toppings while the bagels are still damp. Repeat with the remaining bagels; six bagels will fit snugly on the parchment paper without touching.
10. Lower the oven temperature to 450 (475 for Utah). Slide the parchement paper with the bagels directly onto the hot surface in the oven and bake until deeply golden brown and shiny, 12 to 16 minutes (12 for Utah). To remove the bagels from the oven, slide the parchment paper right onto the peel. Transfer the paper to a wire rack to cool.