5 hr 0 min
5 hr 0 min
5 from 2 reviews
As a New Yorker and a baker, you just gotta know how to make a damn good bagel. Bagels are quick to make and need to be eaten as fresh as possible, making homemade ones the best option. What I love about making bagels at home is that you can adjust it to your own schedule. Prepare the dough and shape them the night before, place them in the fridge, and when you’re ready to eat the next day, simply boil them directly from the fridge and bake! A great New York bagel is defined by a crispy crust and a chewy crumb. The best way to eat it is with a schmear—either spread or dipped. I made these bagels with my baker friend Kim, and we coated them with my favorite toppings: sesame seeds (both black and white) and salt. There’s a reason it’s a weekend tradition in New York to get a bagel—let’s make it a tradition to make them, too!
In a bowl, add the flours, sugar, yeast and salt and mix to combine. Add the water and barley malt, mix until homogeneous, then transfer to a working surface. Knead for 10-12 min, until you achieve a smooth and elastic dough.
Round the dough into a tight ball and place to proof in a bowl, covered with plastic wrap, for 1-2 hours or until it almost doubled in size.
Divide the dough into 6 equal pieces, and shape them into tight balls. Cover and let them rest for 15 min. before shaping.
Shape each bagel by rolling each ball flat into a rectangular shape, then roll it tight into a cylinder. Flat one edge of the cylinder, bring together the two edges, and wrap the flat edge around the other one, creating a bagel shape.
Place the shaped bagels onto individual sheets of parchment paper (making transferring to the boiling bath much easier), cover, and proof for 30-40 min (no need to double in size).
In the meantime, preheat the oven to 425°F or 220°C, and bring a large pot of water to boil. Once the water is boiling, add the barley malt syrup and the baking soda.
Mix white sesame, black sesame, and salt in a wide bowl.
Working in batches, boil each bagel for 30 seconds on each side, then transfer to the sesame bowl. Make sure the bagels are fully covered with the seeds.
Transfer all the bagels to a baking tray with parchment paper, keeping them 2 inches apart from each other. Bake for 20-25 min. or until deeply golden brown.
YASSS!
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