Hand-Rolled New York-style Bagels

Hand-Rolled New York-style Bagels

With a long overnight rise, you can make these  hand rolled New York-style bagels at night and bake them in the morning!

Here are the ingredients you'll need to make these hand rolled bagels!

bread flour | barley malt syrup warm water | yeast } salt

Whisk together flour, salt, and yeast in the bowl of your stand mixer.

In another container, whisk together barley malt syrup and warm water.

Pour the liquids into the dries and mix with the dough hook until a messy dough forms.

Cover and rest 10 minutes, then knead until smooth.

Knead on the counter by hand, then place in a covered bowl to rest 10 minutes more.

Divide the dough into 6 equal portions and pre-shape into short, tightly rolled logs about 6 inches long.

To shape each bagel, first roll the log out to about 10 inches long.

Overlap the two ends across your palm, then roll against the counter to seal them together.

Pinch any seams together to help them stay shut if needed.

Lightly spray the bagels with non-stick spray, then cover and refrigerate overnight until doubled in size.

When your bagels are ready to boil they will float in water. Take them out to rest at room temp while the oven preheats.

Boil the bagels for about 45 seconds per side in a mixture of water and barley malt syrup.

Brush the bagels with egg wash, then bake until shiny and golden brown.

Freshly baked bagels are best eaten within 4-24 hours of baking. Freeze extras for later!

Swipe up for the full bagel recipe!