Authentic New York Style Bagels, discard recipe.

Описание: It took me weeks to create a recipe for home bakers to achieve the proper taste and texture of really great New York bagel. It's all here, and the recipe can be found below ⬇

Authentic New York Bagels, Sourdough
Yield 8 bagels Oven 450℉, 230℃
In the bowl of a stand mixer:
2 tablespoons barley malt extract, 28g
3/4 cup, unfed sourdough starter
link to follow sponge method :    • The Bagel Sponge Recipe #Sourdoughbagel #bake  
3/4 cup room temperature water, 150g
Stir the mixture to incorporate ingredients.
Add:
2-2/3 cup bread flour, 380g
1 tablespoon vital wheat gluten
2 teaspoons instant yeast
Place the bowl on the mixer and run on medium speed for about 30 seconds.
Add:
2 teaspoons salt
Run mixer on medium speed for 4 minutes, or until the dough forms a cohesive, smooth ball.
Cover the bowl with a lid, or plastic wrap and allow the dough to rise to double in bulk, this can take up to 2 hours depending on your room temperature.
Dust a sheet pan with cornmeal to prevent the bagel from sticking.
When dough has proofed, transfer to the counter and gently flatten the dough, then cut into 8 even pieces, about 85 grams each. Follow instructions for shaping the bagel as seen in the video. Place bagel rings onto the sheet pan and allow them to begin a second rise. They will look puffy, this takes about 10 to 20 minutes.
In the meantime, bring water to a boil in a large pot, about 3 inches deep, 5cm. To that add:
1 tablespoon baking soda
2 tablespoons sugar
Working with 3 to 4 rings at a time, drop the bagels into the boiling water. After 30 seconds, flip them onto the second side, and boil for another 30 seconds. Remove the rings from the water and place them onto a parchment-lined sheet pan.
Place the rings into the preheated oven.
Bake for 10-15 minutes, or until they are golden brown. You may need to rotate the pan halfway through baking.
Remove from the oven and transfer bagels to a wire cooling rack. Serve warm or room temp. Enjoy!