The Secrets Behind New York's Best Bagel — Handmade

bread flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

sesame seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive.

Mix 200 pounds of flour with liquid malt and New York water in a large mixer.

Add salt and yeast to the mixture, adjusting for weather and humidity.

Mix the dough for 20 to 25 minutes until well combined.

Transfer the dough to a rolling table and cover it to continue proofing.

Roll the dough into individual bagels, ensuring a good lock in the shape.

Let the bagels rise for about an hour before refrigeration.

Refrigerate the bagels for at least 24 hours to allow proper fermentation.

Remove the bagels from refrigeration and let them come to room temperature to release frost.

Boil the bagels in a kettle, ensuring they are not under or over boiled for proper texture.

Season both sides of the bagels before baking.

Bake the bagels in a 40-year-old six shell carousel oven on slate boards until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens