Two-Day New York-Inspired Bagels

Ingredients

• 1000 g High-gluten flour (Such as King Arthur Baking)
• 500 ml Water (The additional 40 ml is cold water; the initial 500 ml is used in the dough mixture.)
• Barley malt syrup (Quantity not visible in the supplied source.)
• Fine kosher salt (Diamond Crystal brand specified; quantity not visible in the supplied source.)
• Active-dry yeast (Red Star brand specified; quantity not visible in the supplied source.)

Steps

1. 1

   Mix tepid water at 105°F with the barley malt syrup and active-dry yeast in a small bowl until dissolved. Set the mixture aside until foamy, about 10–20 minutes.

2. 2

   Combine the high-gluten flour, 500 ml water, and the yeast mixture in a large bowl. Mix until a shaggy dough forms.

3. 3

   For electric-mixer mixing, mix on low speed for 2 minutes, then on medium-low speed for 1 minute. Scrape down the bowl. Add the salt and mix on low for 1 minute. Slowly stream in the remaining 40 ml cold water over 2–5 minutes on low speed until fully incorporated. Continue mixing for 1 additional minute on low, 1 minute on medium, and 2–3 minutes on medium-high.

4. 4

   For hand mixing, knead for 5–7 minutes until the dough is mostly smooth. Mix in the salt and the remaining 40 ml cold water.

Notes

The supplied OCR describes these as two-day bagels and mentions resting, chilling, and baking in a hot oven, but does not provide the corresponding instructions, temperatures, durations, shaping method, boiling method, or bake time. The quantities for barley malt syrup, salt, and yeast are also not visible. Do not prepare the complete recipe without obtaining the missing source text.

Nutrition per serving

• breakfast
• bread
• bagels
• American
• yeast bread
• dough
• bakers percentages