בייגלס ביתיים

Check out What's Eating Dan?, where Dan Souza tests the theory of New York vs. Boston water for bagel-making, and a whole lot more!

This week on Basics, we're tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal.

+ Ingredients & Shopping List

1 cup plus 2 tablespoons ice water (9 ounces)

2 tablespoons malt syrup

2 ⅔ cups (14 2/3 ounces) bread flour

4 teaspoons vital wheat gluten

2 teaspoons instant or rapid-rise yeast

2 teaspoons salt

¼ cup (1 1/4 ounces) cornmeal

¼ cup (1 3/4 ounces) sugar

1 tablespoon baking soda