New York Bagels

INGREDIENTS
350 Gr. Water
650 Gr. Bread Flour – I use all purpose flour
3 Gr. Active dry yeast
25 Gr. Sugar
25 Gr. Malt Powder if you can find, otherwise, you can use honey
1 Tablespoon Baking Soda
2 Tablespoons Brown Sugar – Molasse if you have, or honey.
1/2 Cup of Sesame Seeds – White or Black

METHOD
In a stand mixer bowl, combine the water and 250 Gr. of the flour and the active dry yeast. Cover the bowl with plastic wrap and let the mixture proof at room temperature until it doubles in size and makes frothy bubbles. (Approx. 2-3 hours).
Set the stand mixer with a dough hook and gradually spoon the remaining 400 gr. of flour, the sugar and honey, until it becomes stretchy and smooth and pulls aways for the sides of the bowl, about 20 minutes.

Cover the bowl with a damp cloth and let the dough cool in the fridge for 20 minutes.
Using a scale, cut the dough in 65 Gr. pieces and form a ball.
Let the dough balls rest in the fridge for another 20 minutes. Using your thumb as a guide, press the dough in the middle of the ball and in a circular motion, create round whilst continuing to press in the middle. Stretch the dough to enlarge the whole in the middle.
Place each bagel on a tray with parchment paper. I use baking spray to ensure the dough does not stick on the paper.
Cover each tray with cling film and let the dough rest overnight in the refrigerator.
The following day, use a large pan and fill it with water. Bring the water to a boil and pour in the baking soda and honey or brown sugar.
Using a slotted spoon, gently place each bagel in the soft boiling water and cook for 1 minute, then flip the bagel and cook another minute.
Once cooked, return the bagel on the baking tray and garnish with Sesame seeds.
Bake in a preheated 220 Celsius oven for about 7 minutes, until golden brown … Let them cool for 15-20 minute…yes 15 minutes… Then enjoy !