NY-Style Bagels — Same-Day Ferment

How to make it

1. 1

   Prep

   • Weigh out the bread flour, salt, and diastatic malt powder ahead of time. / • Set up the work surface so the dough can be divided into 125g pieces. / • Keep the molasses ready to go into the boiling water.

2. 2

   Dissolve the instant yeast in the water, add the bread flour, diastatic malt powder, and salt, and knead.

3. 3

   Knead thoroughly until the dough is stiff and smooth.

4. 4

   Let it rise in a warm place for about 1 hour.

5. 5

   Divide the dough into 125g pieces and shape them into bagels.

6. 6

   After shaping, give them a light proof of 20 to 30 minutes.

7. 7

   Boil the bagels briefly in boiling water with the molasses added.

8. 8

   Bake in an oven preheated to 450 to 475°F (230 to 240°C) for 15 to 18 minutes.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Under-proofed, the crumb comes out too dense and heavy.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dough can only be fixed before it goes in the oven — a little more flour if it is slack, a little more water if it is stiff. Once baked, nothing can be changed.