New York Style Bagels

Instructions

1. in the stand mixing bowl, add water, barley malt syrup, and stir in yeast until dissolved. Let’s sit about five minutes.
2. Add flour, hold the salt.
3. On a low speed for about 1 to 2 minutes use the mixer just to combine the ingredients. Stop the mixer to scrape the size of the bowl as needed. Once the dough has formed a shaggy mass, stop the mixer. Sprinkle the salt across the surface. Do not turn your mixer back on. After five minutes turn the mixer back to a low speed after one minute increase to medium speed.
4. Continue needing until the dough is elastic and smooth. If your mixer struggles – stop. Continue kneading by hand.
5. Proof, the dough by covering it for 90 minutes and let rise.
6. Once proofed divide into six equal pieces. Shape into balls. Poke a hole in the center of the dough with your finger and stretch the dough out to form the classic bagel shape. The bagel should remain smooth.
7. Place the bagels on a baking sheet covered in parchment paper. Place them in the refrigerator for 24 to 48 hours.
8. After the cold proof, remove the bagels from the fridge.
9. Preheat your oven to 475°F.
10. Bring a pot of water to a boil in a 6 to 8 qt pot. Add some barley or honey to the boiling water.
11. Boil each bagel for 30 seconds to 2 minutes, mixing them continuously or flipping them halfway through. The length of the boil will depend on the desired and results the longer the boil, the thicker the crust will be.
12. Bake the bagels for 5 to 10 minutes. Flip them over and bake for an additional 10 to 12 minutes.
13. Once the desired color is achieved removed from oven. Place on a wire rack for at least 20 minutes. Enjoy!