Authentic Ny Bagels

feelingfoodish.com

Brittany Blackwood

subheading: 0.5:

1.5x

subheading: For The Dough:

4 ⅓ cups ( 541.67 g) bread flour*

1 teaspoon dry yeast (overnight bagels) (1 tablespoon for same-day bagels)

1 tablespoon sugar

2 teaspoons brown sugar or diastatic malt powder

2 teaspoons salt

1 ⅓ cups ( 315.45 g) warm water (overnight bagels) (1.5 cups for same-day bagels)

1 tablespoon vegetable oil

1 tablespoon vital wheat gluten (*optional*) OPTIONAL, 1. to 1.5 tablespoons (increases the protein content of flour)

subheading: For the kettle water:

( 3 quarts) water (just use enough to allow at least 3 or 4 bagels to float without touching bottom of pan)

( 1 tablespoon) brown sugar, honey, or barley malt syrup** (enough to tint water golden color; can also simply use plain water)

½ teaspoon ( ½ teaspoon) salt

subheading: For baking:

cornmeal enough to dust baking sheets

subheading: OPTIONAL "everything bagel topping" (or purchase already mixed)***:

2 tbsp Sesame seeds

2 tbsp Poppy seeds

1 tbsp Dried minced onion

2 tsp Dried minced garlic

1 tsp Coarse salt

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