I’ve attempted several different recipes before and never loved the results.
With these, I used King Arthur bread flour, Flourish Millworks diastatic malt powder (I really think this was the game-changer for me), Morton kosher salt, SAF instant yeast, and Eden barley malt syrup for the boiling (I know, he uses molasses, but I had the syrup around from previous attempts). I cold-fermented for about 20 hours and baked directly onto a pizza stone, because I wasn’t about to spend $35 to buy bagel boards or assemble my own; I just poured some water into a lower-shelf cake pan to create the steam. But these were great. The crust was blistered and perfectly crunchy, giving way to chewy, substantial crumb. I might experiment with my flipping times to get a little more even browning on the bake, but I feel my Connecticut municipal tap water did just fine and the NYC tap water thing is probably a myth. If I get really into this bagel thing, I might make the boards, but it’s unlikely.
The smallest bagel is the tiny bit of dough that was left over after dividing and is probably the cutest thing I’ve ever eaten. It was naturally a little smaller and thus crunchier.
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I made some bagels today, very loosely following Brian Lagerstrom’s NYC bagel recipe. [https://www.brianlagerstrom.com/recipes/new-york-bagels](https://www.brianlagerstrom.com/recipes/new-york-bagels)
I’ve attempted several different recipes before and never loved the results.
With these, I used King Arthur bread flour, Flourish Millworks diastatic malt powder (I really think this was the game-changer for me), Morton kosher salt, SAF instant yeast, and Eden barley malt syrup for the boiling (I know, he uses molasses, but I had the syrup around from previous attempts). I cold-fermented for about 20 hours and baked directly onto a pizza stone, because I wasn’t about to spend $35 to buy bagel boards or assemble my own; I just poured some water into a lower-shelf cake pan to create the steam. But these were great. The crust was blistered and perfectly crunchy, giving way to chewy, substantial crumb. I might experiment with my flipping times to get a little more even browning on the bake, but I feel my Connecticut municipal tap water did just fine and the NYC tap water thing is probably a myth. If I get really into this bagel thing, I might make the boards, but it’s unlikely.
The smallest bagel is the tiny bit of dough that was left over after dividing and is probably the cutest thing I’ve ever eaten. It was naturally a little smaller and thus crunchier.
Now drown them in butter and put them in my face
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