NY Style Bagels

1: In a large bowl, combine water, 2 tbsp barley malt, and yeast. Then add in both flours and salt. Knead dough on a clean work surface for at least 15 mins until dough is smooth.

2: Form dough into a ball and place into a bowl. Cover and let rise for 1.5-2hrs or until doubled in size.

3: Punch dough to deflate. Divide into 12 sections. Form each section into a ball, then using index finger and thumb, squeeze a hole through the center and gently stretch to widen the hole. Place on a baking tray lined with parchment paper.

4: Lightly cover with plastic wrap and a damp towel, let rise for 1-2hrs until noticeably puffy, or place in fridge overnight for a slow rise (up to 16hrs).

5: Once dough is done with 2nd rise, preheat oven to 450F. Meanwhile, boil a large pot of water, add in 1/4 cup malt barley and baking soda. Bring to a gentle boil.

6: Place bagels into pot (2 or 3 at a time depending on pot size), boil for 1min total, turning halfway through.

7: Remove bagels from water and transfer to wire rack while you finish boiling the first tray. Then dip bagels in toppings of choice.

8: Place back onto parchment lined tray and bake for 20-25mins until golden brown.

9: Repeat steps 6 and 7 with remaining tray.