New York-Style Bagels

Instructions

1. Mix 4 cups (500g) high-gluten flour, 1 tablespoon (15g) barley malt syrup, 1 tablespoon (15g) salt, and 1 teaspoon (4g) instant yeast in a large bowl.

2. Add 1 1/2 cups (360ml) warm water (about 110°F) to the dry ingredients and stir until a shaggy dough forms.

3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.

4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.

5. Preheat the oven to 425°F (220°C) and bring a large pot of water to a boil. Add 1 tablespoon (15g) of baking soda to the boiling water.

6. Punch down the risen dough and divide it into 12 equal pieces (about 3 oz each). Shape each piece into a ball and poke a hole in the center to form a bagel.

7. Boil each bagel in the water for 30 seconds on each side using a spider strainer to remove them.

8. Place the boiled bagels on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.