500 grams strong white bread flour (at least 14% protein) 285 grams water 2 grams dried active yeast 10 grams sea salt 20 grams malt extract syrup
**Boil**
2 litres water 2 tbsp malt extract syrup 1 tsp bicarbonate of soda
**Method Breakdown**
Mix the dough until it passes the windowpane test then rest for 10 minutes. Shape into 130 gram balls then bench rest for 5 minutes. Shape into bagels, rest at room temperature for 30 minutes then chill in the fridge for 18-24 hours. Boil for 1 minute on each side then top with seeds. Bake on a semolina dusted baking tray at 220°c/428°f for 14-16 minutes.
Andrei98lei
Thanks for the recipe, now I have 3 breads pending lmao, I wanna make everything good that I see
2 Comments
A batch of chewy New York style bagels made with an overnight dough!
The full recipe is from my blog: [https://saltbuttersmoke.com/overnight-new-york-style-bagels/](https://saltbuttersmoke.com/overnight-new-york-style-bagels/)
**Recipe:**
**Dough**
500 grams strong white bread flour (at least 14% protein)
285 grams water
2 grams dried active yeast
10 grams sea salt
20 grams malt extract syrup
**Boil**
2 litres water
2 tbsp malt extract syrup
1 tsp bicarbonate of soda
**Method Breakdown**
Mix the dough until it passes the windowpane test then rest for 10 minutes. Shape into 130 gram balls then bench rest for 5 minutes. Shape into bagels, rest at room temperature for 30 minutes then chill in the fridge for 18-24 hours. Boil for 1 minute on each side then top with seeds. Bake on a semolina dusted baking tray at 220°c/428°f for 14-16 minutes.
Thanks for the recipe, now I have 3 breads pending lmao, I wanna make everything good that I see