Here’s a recipe for classic new york bagels you can make at home.
Makes 13 bagels

INGREDIENTS
2 teaspoons (6g) instant yeast
2 1/4 cups (510mL) lukewarm water
3 tablespoons plus 1/2 teaspoon (40g) granulated sugar
3 teaspoons (10.5g) salt
1 large egg
4 1/2 teaspoons (20g) malt powder flour
(do not substitute with malt syrup)
2 1/2 teaspoons grapeseed or vegetable oil
2 tablespoons (42g) honey
2 1/4 pounds/1 kilogram (about 8 cups)
 bread flour

FOR THE POACHING LIQUID
2 to 3 quarts (1 to 3 liters) water
, as needed
1/4 cup (80g) malt barley syrup (or honey)
1 tablespoon (14g) baking soda
1 teaspoon (6g) salt

TOPPINGS
Poppy seeds, sesame seeds or fleur de sel.

METHOD
Line two baking sheets with parchment paper and set aside.

In the bowl of a stand mixer or a large mixing bowl, whisk the yeast into the warm water and let stand 2 to 3 minutes or until dissolved.

Whisk in the sugar, salt, egg, malt powder flour, oil and honey, then gradually add 7 cups of the flour. Add the remaining 1 cup of flour as needed. Mix with stand mixer fitted with the dough hook attachment (if using the stand mixer) or with a sturdy wooden spoon until cohesive. The dough should not be sticky, but still soft and pliable.

Keep a bowl of warm water near to wet your hands slightly. Knead dough on a clean, dry work surface for 10 minutes by folding and punching the dough into itself. Place the dough in a large bowl, cover with plastic wrap or a clean dishtowel and allow to rest in a draft-free area for 45 minutes (this period is known as bulk fermentation).

Take the dough mass and use bench scraper to cut it into 13 equal-size portions (note: weigh the dough mass, divide by 13 and voilà!). Shoot for  4-ounce/115-gram pieces.

Roll the dough pieces into small balls by using traditional bread round shaping technique (roll under palm on a work surface, pull the dough toward yourself and tuck the seam with your pinky finger. You can rotate the dough to make sure all the sides are equally tight). To complete shaping, fold the loose ends of the dough in on itself. Once finished with this step, lay seam side down on the work surface. Allow to rest for 5 minutes.

After 5 minutes have passed, poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches/5 centimeters in diameter. Arrange finished bagels on parchment paper–lined baking sheets and cover with a clean dishtowel as you work on the rest.

Lightly oil (or coat with cooking spray), cover with plastic wrap and set in refrigerator overnight (or up to 2 days).

NEXT DAY
Pull bagels out to rest in room temperature for 60 to 90 minutes. Preheat the oven to 460°F/237°C.

Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled.

Fill a Dutch oven about 2/3 full with water, and pour in the malt barley, baking soda and salt. Bring to a boil over high heat, then reduce to a simmer.

Lay out 3 layers of paper towels on a work surface for draining the bagels.

Add bagels to simmering water a few at a time, and boil for 2 minutes total, flipping halfway through to ensure even boiling. They will float to the top when finished. Transfer to the paper towels with a slotted spoon or a spider skimmer. Repeat process with remaining bagel dough.

When finished (while bagels are still damp), take your preferred topping and place it in a medium bowl. Dip the bagels until the top is coated thoroughly. Set aside on parchment paper–lined baking sheets. Once all bagels are completed, bake until golden brown, about 20 minutes, rotating sheet halfway through baking. If the bagels seem to be getting too dark, lower the temperature accordingly (10 to15 degrees). Cool bagels on racks for 30 minutes, and enjoy !

Recipe by J.D. Stark
Photographs by Chantelle Grady
Find the original recipe here