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Picture this: a brunch set in a cozy New York café, with the inviting aroma of freshly baked bagels wafting through the air. Now, what if you could recreate that magic in your own kitchen? These New York-style bagels are just the thing. They're chewy on the inside with a perfectly crisp, golden-brown crust on the outside. Whether you enjoy them plain, slather them with your favorite cream cheese, or load them up with luscious smoked salmon, these bagels are your ticket to a little bite of New York, any day of the week.
In a large bowl, combine 4 cups of bread flour and 1 packet of instant yeast.
Add 1 & 1/2 cups of warm water and 2 tablespoons of sugar. Stir until a rough dough forms.
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
Let the dough rise in an oiled bowl, covered with a damp cloth, for 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C).
Divide the dough into 8 equal pieces and shape each into a ball.
Poke a hole in the center of each ball with your thumb, slowly stretching the dough to form a ring.
Bring a large pot of water to a boil. Add 2 tablespoons of barley malt syrup.
Boil the bagels in batches for 1 minute on each side, removing with a slotted spoon and placing on a towel to drain.
Sprinkle a baking sheet with cornmeal and transfer boiled bagels to the sheet.
Brush the bagels with a beaten egg for shine and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Cool on a wire rack before slicing and serving.
