Eliot's New York Water Bagels

1. In a large mixing bowl, combine all dry ingredients: bread flour, instant yeast, sea salt, granulated sugar, and diastatic barley malt powder.

2. Stir until the dry ingredients are thoroughly combined.

3. Add the tap water (60–70°F / 15–21°C) to the mixture.

4. Mix by hand or use a stand mixer on low speed until a rough dough forms, about 2–3 minutes.

5. Knead the dough by hand for 10–15 minutes, until it becomes smooth, stiff, and elastic. The dough should feel firm but not dry, as this is a low-hydration dough (approximately 60%). Do not add extra water; the dough is meant to be dense.

Divide and Shape

1. Divide the dough into 6 equal pieces, about 120g each. 

2. Press each piece into a rectangle roughly 4 inches by 3 inches

3. To fold and seal:

   1. Fold the long side over itself about one-third of the way. 

   2. Press down with the palm of your hand to seal the seam.

   3. Repeat the fold and seal once more to create a tight cylinder.

   4. Roll each cylinder into a rope, approximately 9-10 inches long.

   5. Wrap each rope around your hand, overlapping the ends by about 1 inch, and seal the ends together by rolling gently on the counter. 

Cold Ferment / Retardation (Overnight) 

1. Place the shaped bagels on a parchment-lined half sheet pan.

2. Cover with another half sheet pan, placed upside-down.

3. Refrigerate the bagels overnight for 8-14 hours. 

Day 2 

Preheat Oven

1. Preheat the oven to 465°F (240°C) at least 45 minutes before baking. This ensures the oven walls are sufficiently hot.

2. Place an empty sheet pan or pan on the lower rack to create steam during baking.

Boiling (Poaching)

1. In a large pot, bring 1 gallon of water to 180–190°F (not boiling).

2. Add 40g barley malt syrup (or honey) to the water for flavor and a rich crust color. Optionally, add 1 tablespoon of sea salt to the water.

3. Poach the bagels directly from the refrigerator:

4. Poach each side for 30 seconds, then flip and poach the other side for another 30 seconds. Longer poaching results in a chewier crust. 

5. Remove the bagels using a slotted spoon and allow them to drain.

Optional Toppings

While the bagels are still wet from poaching, dip or sprinkle the tops with your choice of toppings:

• Sesame seeds

• Poppy seeds

• Minced dried onion

Optional Trick: Sprinkle seeds directly onto the parchment-lined baking sheet before placing the bagels down to get seeds on the bottom as well.

Bake 

Cool

Allow the bagels to cool on a wire rack for at least 30 minutes before slicing.