New York Bagels

Name: New York Bagels
Yield: Makes 8 bagels
Ingredients: 1 cup plus 2 tablespoons, ice water (9 ounces/255 grams); 2 tablespoons, malt syrup; 2 2/3 cups (14 2/3 ounces/416 grams), bread flour; 4 teaspoons, vital wheat gluten; 2 teaspoons, instant or rapid-rise yeast; 2 teaspoons, salt; 1/4 cup (1 1/4 ounces/35 grams), cornmeal; 1/4 cup (1 3/4 ounces/50 grams), sugar; 1 tablespoon, baking soda

Desserts or Baked Goods
Breads

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of a New York bagel. So what do you do if you don’t live in New York?

SERVES Makes 8 bagels

TIME 2¼ hours, plus 17 hours resting

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