Classic New York-Style Bagels

1. Make the Yukone

To begin, make the yukone by whisking 6 ounces of cold water and 3.5 ounces of bread flour together in a 10-inch skillet. Cook over medium heat, stirring constantly, until the mixture thickens to the consistency of mashed potatoes. This should take about 2 minutes. Remove from heat and let it cool.

2. Prepare the Dough

Combine 12.5 ounces of bread flour, 0.5 ounces of sugar, 2.5 teaspoons of Diamond Crystal kosher salt, and 1 teaspoon of instant dry yeast in a food processor fitted with a metal blade. Pulse to blend uniformly. Add the cooled yukone and 3.5 ounces of water to the processor, then process until the dough is smooth and elastic, about 90 seconds.

3. Divide and Rest the Dough

Divide the dough into 8 equal pieces. Cover with plastic and let rest for 15 minutes.

4. Shape the Bagels

Form each piece into a tight ball. Poke a hole in the center of each ball using a damp fingertip, then gently stretch into a ring. Place the shaped bagels on an un-floured surface, cover, and refrigerate for 24 to 36 hours.

5. Boil the Bagels

Preheat your oven and bring a large stainless steel pot of water to a boil. Add 1 ounce of barley malt syrup. Boil each bagel for 30 seconds on each side. Transfer to a parchment-lined half sheet pan using a slotted spoon.

6. Bake the Bagels

Bake the bagels in a preheated oven for about 25 minutes, or until blistered and golden brown. Let the bagels cool for 15 minutes before serving.