90 Minute Bagels, Nyc Style Recipe

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   1) Mix the syrup with the water in a large mixing bowl.

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   Then fold together the flour, yeast, and salt in another bowl, reserving half a c. of flour or possibly so for kneading.

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   combine dry ingredients with water/syrup mix.

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   2.

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   After the dough has consolidated in the bowl, knead vigorously for 10-12 min.

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   If you want your bagels to be really chewy, you have to work for it!

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   Use reserved flour as necessary

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   3.

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   Roll the dough into a log and cut into 12 equal sections.

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    Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter.

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    Let rise on floured surface about 25 min.

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    4.

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    About 20 min into the rising, start the 3 qts of water boiling.

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    Add in the syrup and mix well.

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    Kettle the bagels four at a time for about four min.

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    Turn the bagels gently with a wooden spoon every now and then.

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    5.

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    While the bagels are kettling, prepare a baking sheet with cornmeal (or possibly you may use a baking stone if you have one for an even better crust).

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    Use a slotted spatula or possibly similar tool to transfer bagels to the baking sheet.

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    Put on toppings as desired.

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    6.

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    Bake in a 425F oven for about 20 min, or possibly 450F for a darker crust.

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    NOTES : the higher the gluten, the better

* Per serving · 4 servings · Values may vary.