New York-Style Bagels

     Mix. With the mixer running on the lowest speed and the dough hook attached, gradually pour the liquid into the bowl. Increase the speed to medium low (KitchenAid speed 2-3) until the dough comes together in a shaggy, messy, rough looking mass on the dough hook. Pause as needed to push more flour into the center of the bowl, especially early in the mixing process. Be patient. This can take 5-7 minutes. Cover and rest for 10 minutes.

     Knead. Knead the dough on medium low speed (KitchenAid speed 2-3) until it is smooth, soft, and slightly tacky to the touch, about 7-8 minutes. Dust in additional flour as needed, especially if the dough is sticking to the bowl. Cover and rest for 10 minutes.

     Shape logs. Divide the dough into 6 equal pieces (approximately 138 grams each). Cover the pieces you aren’t working with with a damp paper towel. Flatten each piece into a long rectangle/oval-y shape, then roll into a log, pressing firmly with your fingertips to seal the dough together each time you roll it forward. Use both hands to apply gentle pressure, rolling the log into an even rope of dough (don’t taper the ends) about 9-10 inches long.

     Shape bagels. Hold one end of the dough rope across the palm of your hand, holding it in place on your palm under your thumb. Wrap the rope around the back of your hand, so the two ends overlap across your palm by about 2-3 inches. Gently squeeze to join them together, then turn your hand over and gently but firmly roll the joined ends under your palm so they hold together. You may need to hold the top of the bagel on the back of your hand in place as you roll. If needed, pinch the seams of the joined rope ends together, then roll again on the counter briefly to smooth them out.

     Cold proof. Arrange the shaped bagels on a semolina dusted sheet pan (I can usually fit 6 bagels snugly on a quarter sheet pan) and cover with plastic wrap. Spritz the underside of the plastic wrap with non-stick spray or brush the bagels with olive oil to prevent the plastic from sticking to them. Place the covered sheet pan in the refrigerator for 8-12 hours to rise.

     Float test. To check if the bagels are ready to boil, fill a small bowl with water. Place a bagel in the water. If it floats, it’s ready!

     Preheat the oven to 450°F with a rack in the center position.

     Boil. Remove the bagels from the refrigerator about 30 minutes prior to boiling. Prepare a sheet pan with a sheet of parchment paper sprinkled with semolina flour. Whisk together water and barley malt syrup and bring to a low boil, then reduce to an active simmer. Boil bagels in batches of two or three for 45 seconds per side, then place on the prepared sheet pan.

     Bake. Brush bagels with egg wash and add any toppings you like. Bake for 17-19 minutes, until the crust is golden brown and lightly blistered.

     Cool. Let bagels cool on the sheet pan 5 minutes, then transfer to a cooling rack to finish cooling completely. Bagels are best eaten within 4-24 hours after baking!