New York Bagels
Poolish or Starter
272 g water
272 g bread flour
¼ teaspoon yeast
Mix together and stand 8 hours in the kitchen or overnight in the fridge.
275 g water
¾ teaspoon yeast
655 g bread flour
*6 g diastatic malt see note
17 g salt
Place all ingredients in the bowl of an electric mixer fitted with a dough hook.
Mix on low speed with bread hook to combine, then move up to next speed. Mix 2½ minutes, stop and taste for salt. Mix another 2½ minutes. Dough should be smooth and elastic.
Move dough to a deep pan or bowl, cover with plastic wrap to ferment. Allow to ferment 2 hours on the bench then another four hours in the fridge. Dough should double in size.
Roll dough into long sausage shape as thick as a thumb. Wrap around hand and tear off. Roll joint using palm. Place on baking tray, cover, and rest for ½ hour.
Roll bagels in sesame and poppy seed and a little bit of salt.
Prepare boiling water and iced water. Drop bagels into boiling water. If it doesn’t float it is not going to be a good bagel. Boil each bagel for 30 seconds. Remove and place into iced water.
Use a pizza stone and preheat oven to 135C for 1 hour. Bake face down for two minutes. Turn bagels and bake 12 to 14 minutes.
*if you haven’t got Diastatic malt use malt syrup