New York bagels

by Leah Halmagyi


  • 1kg high-protein flour
  • 10g instant dried yeast
  • 635ml tepid water (20°C)
  • 20g vital wheat gluten
  • 1g diastatic malt powder
  • 40g fine salt
  • ½ cup rice malt syrup
  • 1 Tbsp bicarbonate of soda
  • seeds (opt.)


1 Preheat oven to 240°C. Combine 2 Tbsp flour, yeast and ½ up water in a small bowl, stir well, then set aside for 10 minutes, until foamy. Put in the bowl of an electric mixer with the remaining flour, diastatic malt powder and remaining water. Mix with the dough hook on low speed for 5 minutes, until almost smooth. Add 20g salt and mix for 5 more minutes, until smooth.
2 Transfer to a bowl and cover with cling film. Refrigerate for 2 hours, until doubled in size. Divide into 100g balls, then rest on the bench for 20 minutes. Roll into 30cm logs, then form into ring, punching well to seal. Arrange on a lined oven tray, cover with cling film, and refrigerate overnight.
3 Remove the bagels from the fried 1 hour before cooking. Combine 4L water with the remaining salt, rice malt syrup and bicarbonate of soda in a medium saucepan over a high heat. Once simmering, poach the bagels for 1½ minutes, turning several times, then scoop onto a tray lined with oiled baking paper. Scatter with seeds, if using. Bake for 20-22 minutes, until deep golden. Cool on a wire rack.