GF New York Style Water Bagels

Prep Time: 45 min | Cook Time: 20-30 min | Servings: Servings 12-18

 
Ingredients

Using Pizza Flour Blend

• 454g Better Batter Pizza flour blend (already includes salt and sugar)
• 360g to 400g warm water (110° F)
• 41g sugar or maple sugar
• 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
  • *If using active dry yeast: In a large bowl (or stand mixer bowl), add dry yeast to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.

Using Bread flour, Artisan flour or Original blend

• 420g Better Batter Bread flour blend or Artisan flour blend OR 480g Better Batter original blend
• 360g to 400g. warm water (110°F)
• 56g sugar or maple sugar
• 12g salt
• 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
  • *If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
    

Additional Items

• Additional flour or baking spray for rolling
• 1 Tablespoon baking soda for water bath
  

 

Instructions

Mixing Directions
Combine Ingredients. Use the paddle attachment of a stand mixer to combine ingredients.

Mix. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 3 minutes or until dough is cohesive and fluffy.

Turn dough into a 6–8-quart plastic storage container with lid (or plastic wrap). Cover tightly and place in fridge.

Proofing. Allow dough to proof, ideally 12 to 24 hours but no more than 5 days. The longer it rests, the more flavor it develops.

Preheat the oven to 475° F. You will want the oven to preheat the entire time your dough is proofing the second time. This allows the stone or steel to get hot enough.

Preparing to Bake
Place a wire rack in the middle of the oven and another closer to the bottom.

Place your baking stone or steel baking sheet on the middle rack so it can preheat along with your oven. Put a metal sheet pan on the bottom wire rack. This pan will be used to add steam once the shaped dough is in the oven.

Shaping/Proofing
Line 12" x 18" rimmed baking sheets with parchment paper.

Lightly flour a silicone mat or rolling surface. It should barely be covered with a fine film of flour. Divide the dough into softball sized portions. You can make them smaller for a mini bagel or larger for a deli-sized bagel.

Flatten each portion into a small disk, then pull the edges of each disk toward the center to create a ball and pinch to seal.

Turn the balls over and use light pressure to gently roll the dough balls on the floured surface until the ball is smooth.

Flatten each ball into a disk about 3 times as high as it is wide. For standard bagels this works out to 4 inches by 1½ inches thick.

Making holes. To make the holes gently use a chopstick or finger to poke a hole into the center of each ball. With floured or oiled hands, work the holes until they are about 1/2 inch in diameter. Set aside on prepared sheets.

Cover and allow to rise in a warm place for 45 minutes or until doubled in size.

Boiling
Heat the water. While bagels are rising, heat a pot of water, at least 3 inches deep, until the water is at a rolling boil.

Add baking soda to the boiling water.

Drop bagel into the water and simmer for 3 minutes.

Turn the bagel over and simmer for another 4 minutes. Bagel will swell while boiling, so we recommend no more than 2-3 bagels at a time.

Remove the bagels from the water, allowing them to drip dry for a few seconds before placing them 2" to 3" apart on the prepared parchment or parchment-lined pan.
Repeat this process until all bagels are boiled.

Baking
Place parchment paper on the hot baking stone.

Add the bagels leaving some room for expansion between the bagels.

Put the pan onto the middle rack in the oven.

Throw Ice Cubes. Immediately throw a handful of ice cubes onto the preheated pan on the lower rack to create steam. Bake for 10 minutes at 457° F. If using convection lower temperature to 450° F.

Spray the bagels again and then lower temperature to 375° F (350 for convection).
Bake for additional 20 minutes. The rolls should reach an internal temperature of 210° F.

 

Remove from the oven. Transfer bagels to a cooling rack and allow to cool for 45-60 minutes.

Cooling. Allow to cool on a rack completely before slicing in half. Then smother with butter and enjoy! Bagels can be stored in an airtight container.