NY Style Bagels

Author: Leaven Foods
Yield: 4 x 140 g dough balls to make 4 bagels

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Description

This bagel recipe creates traditional New York style bagels with a crisp chewy exterior and soft interior.

Ingredients

Units

Equipment:

Mixer
Digital Thermometer
Digital Scale
Sheet Pan
Bagel Boards (optional)

Ingredients (Amount – Baker’s %):

350 g Bread Flour (12-13% protein) – 100%
180 g Water – 51%
8 g Kosher Salt – 2.3%
10 g Neutral Oil (canola, vegetable, avocado) – 2.9%
15 g Sugar – 4.3%
4 g Leaven Wild Yeast – 1.2% or
5 g Leaven All Purpose – 1.4%
Non-Diastatic Malt Syrup – for the boil (optional)
Toppings (optional)

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Instructions

Incorporate – Add water, Leaven Wild Yeast or Leaven All Purpose, flour, and salt to the mixing bowl and mix on speed 1 for 4 minutes or until incorporated.
Mix – Mix at speed 2 for 2 minutes. Remove the dough from the mixer and knead by hand for another 2 minutes. The dough will be rough at this point but will become smooth by the end of bulk fermentation. The desired temperature of the dough at the end of the mix is 80-85℉/27-29℃.
Room Temperature Bulk Fermentation – After mixing, transfer the dough to an oiled container or dough box. Cover the container and allow it to rest at room temperature (70-75℉/21-24℃) for 2 hours.
Divide and Shape – Following the bulk fermentation, divide the dough into 140 g portions. First, pre-shape each portion into a ball using the same shaping method demonstrated in our Neo-Neapolitan recipe. After pre-shaping allow the dough balls to rest for 10 minutes before proceeding to final shaping. Shape the dough balls into rings by either rolling each dough ball into a 8-10″ rope and sealing it by rolling the ends of the rope against the counter or by poking a hole in the center of each dough ball. Place the shaped bagels in an oiled container or dough box. Cover the container and put it into the refrigerator to retard overnight (12-18 hours).
Proof – Remove the bagels from the refrigerator and proof them at room temperature (70-75℉/21-24℃ ) for 3-4 hours. If using bagel boards, this is a good time to start soaking them. At the end of the proof preheat the oven to 450℉ (232℃).
Boil – Fill a large pot with water, leaving some space at the top of the pot so the water doesn’t boil over when the bagels are added. Dissolve a large spoonful of liquid malt extract in the pot of water and bring to a boil. Once the water is boiling reduce the heat to a simmer. Carefully remove the bagels one at a time and gently add them to the boiling water. Boil the bagels for 30 seconds per side. This may need to be done in batches depending on pot size. After boiling, gently remove the bagels from the boiling water, draining off excess liquid, and place them face up on a sheet pan. At this point add any toppings to the bagels. If baking on a sheet pan, place the sheet pan onto the middle rack of the oven. If using bagel boards, place the bagels face down on the board and place the boards on the middle rack of the oven.
Bake – If using a sheet pan, bake the bagels at 450℉ (232℃) for 12-16 minutes or until golden brown. If using bagel boards, bake the bagels at 450℉ (232℃) on the boards for 5 minutes. At the end of the 5 minutes, transfer the bagels to a sheet pan by flipping them off the boards so that the bagels are face up. Continue baking for another 10-14 minutes or until golden brown.