Claire Saffitz Makes Homemade Bagels | NYT Cooking

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is budget-friendly.

malt syrup

💰Cheaper: honey

Honey can be a more accessible sweetener.

Proof the yeast by dissolving it in warm water with barley malt syrup until it becomes foamy.

In a large bowl, make a well in the flour and add the proofed yeast mixture.

Slowly incorporate the flour into the wet ingredients until a rough dough forms.

Knead the dough in the bowl a few times to pick up the flour.

Turn the dough out onto a work surface and knead it for 15-20 minutes until it's tacky but not sticky.

Dust the dough with flour and place it back in the mixing bowl, covering it to rise until doubled in size.

Once risen, punch down the dough and divide it into equal pieces for shaping.

Shape each piece into a bagel by rolling it into a ball and then using your thumb to poke a hole in the center, stretching it out to form the bagel shape.

Let the shaped bagels rest for about 10 minutes before boiling.

Bring a large pot of water to a boil and add barley malt syrup to the water.

Boil the bagels for 30 seconds on each side, then remove and place them on a baking sheet.

Preheat the oven to 425°F (218°C).

Sprinkle toppings on the bagels before baking.

Bake the bagels for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

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