50 Plates in 50 States: New York

Fill a large bowl with NYC tap water.

Crumble fresh yeast into the water by hand.

Add malt powder and mix it with your hand.

Add bread flour on top of the liquid.

Cover the bowl and let the dough rest for 15 minutes to autorease.

After resting, add salt and start mixing the dough by hand.

Knead the dough for about 15 minutes until it is smoother, but it can remain a bit lumpy.

Place the dough into a bowl, cover it, and let it rest overnight in the fridge.

The next day, take the dough out and divide it into portions.

Shape each portion into a disc with a smooth side up, pinching the top to create a smooth circle.

Use a baker's couch or parchment paper to proof the bagels.

Dust the shaped bagels with flour to prevent sticking.

Punch a hole in the center of each ball of dough and wind it out to form the bagel shape.

Prepare the boiling setup with water, kosher salt, and barley malt syrup.

Bring the water to a boil and add the barley malt syrup for flavor and sheen.

Boil the bagels in the water for a few minutes before baking them.

Transfer the boiled bagels to a tray lined with a sill pad or parchment paper.

Sprinkle poppy seeds or everything bagel mix on top of the bagels before baking.

Equipment Needed

Spice Level:

Dietary