About the Recipe
What makes NY-style bagels truly special is the attention to detail in their preparation. From the high-quality ingredients used in the dough to the precise boiling time - the result is a flavorful and hearty treat that can be enjoyed plain, toasted, or paired with a variety of spreads and toppings.
Ingredients
2 tsp / 6 g active dry yeastÂ
4 ½ tsp / 19 g agave/maple syrup
1 ¼ cups / 300 ml warm water (add more if necessary)Â
3 ½ cups / 440 g GF bread flour
1 ½ tsp / 6 g salt
Extra flour for kneading
Preparation
Mix 120ml of the warm water with sugar and yeast. Do not stir. Let it sit for five minutes, until it bubbles.
Mix the flour and salt in a large bowl.
Mix in the yeast and sugar mixture.
Add 80ml of warm water into the well. Mix and stir in the rest of the water. (You want a moist and firm dough after you have mixed it)
Knead the dough for about 10 mins until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.Â
Place into a lightly oiled bowl and cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
Punch the dough down, and let it rest for another 10 minutes.Â
Carefully divide the dough into 10-12 pieces and shape.
After shaping the bagels and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 220ºC.
Bring a large pot of salted water to a boil. Reduce the heat.
Boil the bagels in the water for 2 mins (extend the boiling time if you prefer a chewier bagel)
Add toppings to your bagels as you take them out of the water. Egg wash optional.
Transfer to parchment-lined baking sheet.Â
Bake for 20 - 25 minutes, or until golden brown.
Cool on a wire rack
Notes:
Try adding any nuts, seeds or dried fruit of your choice
To make these gluten free, just replace with flours with gluten free alternatives