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dough boi seeds

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I love doughnuts, but I really love malasadas. And ever since I visited Hawaii, I got up on this game. One day, a friend of mine showed me how he did it growing up in Oahu: take a pack of the Pillsbury biscuits and fry them, then toss them in sugar. "DUDE. " I said. Try it and you'll see. You too will say, "DUDE. " and deplete your local grocery store of Pillsbury biscuit dough just to make these.

Step 1

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Dough boi seeds

To make the bagel dough place the flour, yeast and salt into the bowl of an electric stand mixer and with the dough hook attached, mix briefly to combine. Add the barley malt sryup to a jug with the cold water and mix together until dissolved. Pour this mixture into the mixer and on low-medium speed mix to form a shaggy dough. On the same speed continue to knead the dough for about 15-18 minutes or until the dough passes the windowpane test. This dough is a relatively low hydration and stiff dough, so be careful using this on lower quality stand mixers, you dont want to burn out the motor. You can knead this by hand but it will be a workout, it’ll take about 30 minutes of constant kneading.

So what do I think makes a good bagel, what is my personal preference. The crust should have a bit of a shine, be chewy with an almost crisp texture when you bite into it and the interior should be denser than regular sliced bread but not so much so that its impossible to eat. I also think the dough should have the teensiest hint of sweetness. This to me feels like it is also the idea of a New York bagel, which would make sense as its the place I’ve tried the most bagels.

The eagle eyed bakers among you will notice there is no traditional second rise and the reason for this is simple. I tested the recipe like a regular bread dough, letting the dough rise before knocking it back and forming in bagels before resting them in the fridge, but when the bagels were boiled they were prone to deflating, looking like sad deflated rubber rings. This happened even when I reduced the period spent in the fridge. The fridge is used to develop flavour as the dough rests for a long time, maturing and developing more complex flavours. With my final recipe because the bagels go in cold they can stay in there for a relatively long time. If the dough proves at room temperature before being formed into bagels the dough will have warmed up too much, the yeast will be excited and hungry and the formed bagels will rise in the fridge a lot quicker. By starting the dough cold it takes a lot longer before the dough can over proof.

Once all the bagels have been boiled bake them in the preheated oven for about 18-22 minutes or until the bagels are golden brown. The darker you take the bagels the firmer the crust will be so bare that in mind when you go to pull them from the oven. Remove the trays from the oven and carefully transfer the bagels to wire racks to cool completely.

Do you need New York water to make great bagels? No. Do I want to go to New York and see if my recipe is nicer in the states? Absolutely, but for now Ill have to stick to making bagels with boring old London tap water.

New York Bagel Recipe
Makes 8

What makes a good bagel? I think its a hard question to answer because it depends where you live, what style you prefer and even then it’s just personal taste, surely? Yet across the internet the debate rages on about what makes the perfect bagel, arbritary rules for the perfect chew, how shiny the crust should be and even what PH level water should be used. When I asked online there were still people telling me that it would be impossible to make great bagels at home, here in London, because I didn’t have access to New York water. Now look, I love bagels and I love New York but I refuse to believe that to make great bagels I have to jump on a plane and fill up a bottle with a couple litres of water somewhere in Manhattan or Brooklyn. That also seems to discount any bagels from literally any other city in the world. I think Montreal might have something to say about that.