these bagels are so new york, they should be serve
i've used a couple of different supposedly nyc bagel recipes and this one is by far the most authentic. and so easy too! everyone imagines making bagels to be tantamount to concocting some mythical potion, so they're always so surprised when i produce these in a couple of hours.
i tweaked this recipe a bit to suit my tastes:
i used about 1.5 - 2 T of barley malt, because i like them just a tad sweeter.
i also put about a T of barley malt in the water to boil. i find that having that extra bit of stickiness on the bagel make the seeds stick a little better.
also, if you're looking to make these a little lighter (de-new york-ifying them, essentially) i found that using 1 2/3 warm potato water (water boiled with one peeled potato, then drained) tends to lighten them up. my texan sister always complains about the denseness of nyc bagels like she's some sort of adkins-addict, so this version always appeals to her.
mazel tov, mattie!
any suggestions on how to make the seeds stay on better? half of mine always fall off at first cut.