Making NY Style Bagels to Stock my Freezer!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

malt syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness and moisture.

egg

🥗Healthier: flax egg

💰Cheaper: none

Flax egg is a vegan alternative.

poppy seeds

🥗Healthier: chia seeds

💰Cheaper: none

Chia seeds provide similar texture and nutrition.

Start by making the sponge: combine 400 G water, 3 G instant yeast, and 330 G bread flour in a bowl.

Stir the mixture with a spatula until it resembles a thick batter.

Cover the sponge and let it sit at room temperature for at least 1 hour and up to 12 hours.

After the sponge has fermented, transfer it to a larger bowl.

Add another 330 G bread flour, 1 G yeast, 15 G salt, and 8 G barley malt syrup or molasses to the sponge.

Mix the ingredients with a spatula until they start to come together.

Knead the dough by hand for about 10 to 15 minutes until it is smooth and elastic.

If the dough feels sticky, add more flour as needed during kneading.

Divide the dough into portions weighing about 120 to 130 G each for each bagel.

Pre-shape each portion by bringing the edges into the center and forming a ball, seam side down.

Cover the pre-shaped dough balls and let them rest for about 20 minutes.

For final shaping, use the easy method: open a hole in the center of each dough ball and rotate it to enlarge the hole.

Alternatively, use the traditional method: stretch the dough, fold it in half, and roll it under your hands to elongate it, then crisscross the ends and seal them together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens