New York Style Bagels

These New York style bagels are chewy on the outside, soft on the inside, and never ever dense. They taste amazing with just plain cream cheese, but are also sturdy enough for an epic breakfast sandwich.

Ingredients

Method

Nutrition

For

12

M

I

For the bagels

300

g

All-purpose flour

300

g

Bread flour

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Notes

If you do not have bread flour, you can substitute with an equal amount of all-purpose flour. Keep in mind that they will not be quite as chewy. Do not substitute or leave out the malted milk powder. I highly recommend letting the dough rise overnight. It will be much easier to shape the bagels. These bagels are best eaten the day that they are made, but can be stored at room temperature for one day. They can also be frozen for up to three months.

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