Chewy Boiled New York Bagels with Cream Cheese
Inspired by techniques from America's Test Kitchen, Serious Eats and NYT Cooking.
A stiff honey-sweetened bread-flour dough is shaped into 8 rings, retarded in the fridge 12-24 hours, boiled 45 seconds a side and baked hot until glossy.
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Method
- 1
Mix and knead. Dissolve the honey in the ice-cold water, mix with the flour, yeast and salt, rest 10 minutes, then knead 8-10 minutes until smooth and very firm.
- 2
Divide. Cut into 8 pieces, roll into taut balls and rest 15 minutes.
- 3
Shape. Roll into 25 cm ropes, wrap round your hand with the ends overlapping and roll the join to seal. Set on the cornmeal-dusted tray.
- 4
Retard. Cover tightly and refrigerate 12-24 hours.
- 5
Boil. Heat the oven to 230 °C (210 °C fan). Boil the bagels 45 seconds per side in water with honey and drain briefly.
- 6
Bake. Bake 18-22 minutes until glossy and deep golden. Cool 15 minutes, then split and spread with cream cheese.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook (or large bowl)
- 2 baking trays lined with baking paper
- cling film
- large wide pan
- slotted spoon
- clean tea towel
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 303 kcal |
| Protein | 8.9 g |
| Carbohydrate | 49.2 g |
| of which sugars | 3 g |
| of which free sugars | 2.1 g |
| Fat | 7.6 g |
| of which saturates | 4 g |
| Fibre | 1.7 g |
| Salt | 1.25 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
