New York Bagels Recipe | Authentic Barley Malt

Instructions:

1. Combine 500g high gluten flour, 10g sea salt, and 5g instant yeast in a bowl. Mixing dry first prevents salt from hitting yeast directly.
2. Add 275g warm water and 20g barley malt syrup to the dry mix. Knead until the dough is smooth but very stiff, about 10 minutes by machine or 15 by hand.
3. Divide the dough into 8 pieces (roughly 100g each) and roll into tight balls. Let them rest 20 mins until the dough relaxes enough to stretch.
4. Poke a hole through the center of each ball and gently stretch until the hole is about 2 inches wide. It will look too big, but it shrinks back.
5. Place shaped bagels on a lined tray, cover tightly with plastic, and refrigerate for 12 hours.
6. Preheat your oven to 220°C and bring 3 quarts of water, 30g malt syrup, and 1 tsp baking soda to a boil.
7. Drop bagels in until they float, usually 30-60 seconds per side.
8. Remove with a slotted spoon and immediately dip into your desired seasonings while still wet. The moisture acts as the glue.
9. Place on the baking sheet and bake for 20 mins until deep mahogany brown and sounding hollow when tapped.