How to make NY Style Everything Bagels. Soft and chewy with a crispy exterior, and loaded with everything bagel spice, these bagels are as close to the real New York style bagel as you can get without living in NY!
Place Water (1 cup + 1 TB) and Brown Sugar in the Bowl of a stand mixer, fitted with a dough hook. Sprinkle on Dry Active Yeast. Allow to sit until mixture becomes foamy and yeast is activated, about 10 minutes.
While Yeast is foaming combine ‘Everything’ Mixture in a small bowl.
In a Large Mixing bowl combine Both Flours and Salt.
Preheat your Oven to the LOWEST possible setting and place oven racks in the lower 1/3 position, once preheated turn off the oven… we are just creating a warm environment for the dough to rise.
Once yeast is foamy, add Flour/Salt Mixture, ¼ cup at a time, to Yeast Mixture – over Low Speed. Add ONE TABLESPOON of the ‘everything’ topping mixture, continue to let the mixer knead on low speed for 2 minutes to completely combine all ingredients.
Increase Stand Mixer speed to Medium-Low and mix for 5 minutes, until dough is smooth, elastic, and dough forms a ball around the dough hook.
Cover Bowl with plastic wrap and a dish towel, place in warmed oven, and allow to slightly rise for 30-45 minutes (it will not double in size, but it should increase in size, by about 50%)
After resting, divide the bagels into 8 pieces (about 3 oz. each). *I used a scale, but you can certainly just eye ball this. (Divide dough in halves until you have 8 pieces… this will make standard size bagels. If you want larger bagels, only cut dough to form 6 pieces. If you want mini bagels, divide dough into 12-14 pieces)
Roll each piece of dough into a small ball between the palms of your hand and place on a clean work surface. Slightly flatten each ball.
Poke a hole (from the backside of the dough) in the middle of each flattened dough ball with your thumb. Using your thumb, gently stretch and enlarge the hole while evening out the dough surrounding it. (I like my bagels to look rustic, so I don’t stress over making the hole perfectly center and even).
Spray the Bagels with PAM or Oil Spray and replace the plastic wrap over top of them. Place to the side and allow to rise, again, for 1 hour.
While the Bagels are rising for the second time, line a sheet pan with parchment paper. Sprinkle, generously, with cornmeal to evenly coat surface.
In a small ramekin make your egg wash: combine 1 egg white with 1 TB water.
Preheat your oven to 425 F degrees. ***if you put the formed bagels in the oven to rise, make sure you remove them before you preheat the oven!!!***
In a large sauce pot bring about 3 quarts of water to a boil. When water is boiling add Malt Syrup and immediately reduce heat slightly to maintain a simmer.
Working 1-3 at a time, depending on the size of your pot, add the Bagels to the Simmering Malt Water. Simmer one minute on each side. Remove to a wire rack lined sheet pan with a Spider or Flat Slotted Spoon/ Spatula (whatever you have to remove them and allow them to drain at the same time. Repeat process until all of the Bagels are Par-Cooked in Water.
Using a Pastry Brush, apply Egg Wash to the Tops of all the Bagels. Generously Sprinkle on the remaining ‘everything’ mix.
Transfer Bagels to the Cornmeal Prepared Baking Sheet.
Bake for 9-10 minutes. Rotate baking sheet 180 degrees and continue baking an additional 8-10 minutes or until Bagels are Golden Brown and Cooked through.
Remove baking sheet from oven and allow Bagels to continue to cook/ cool on the pan for 2 minutes.
Remove Bagels to a Wire Rack and allow to cool completely.