New York Bagels

Name: New York Bagels
Yield: Makes 8 bagels
Ingredients: 1 cup plus 2 tablespoons, ice water (9 ounces; 255 grams); 2 tablespoons, malt syrup; 2 2/3 cups (14 2/3 ounces; 416 grams), bread flour; 4 teaspoons, vital wheat gluten; 2 teaspoons, instant or rapid-rise yeast; 2 teaspoons, salt; 1/4 cup (1 1/4 ounces; 35 grams), cornmeal; 1/4 cup (1 3/4 ounces; 50 grams), sugar; 1 tablespoon, baking soda

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By Andrew Janjigian

Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

Desserts or Baked Goods

Breads

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

SERVESMakes 8 bagels

TIME2¼ hours, plus 17 hours resting

has video

WHY THIS RECIPE WORKS

Our bagels are as good as those found in the best New York bagel bakeries. They’re chewy yet tender, with a fine crumb, and they have a crisp, glossy, evenly browned exterior and a complex, slightly malty flavor. To get the right amount of ...

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