Jewish American · Members recipe
Chewy Boiled Bagels
A stiff, low-hydration dough sweetened with barley malt rests overnight in the fridge, then each bagel takes a quick dip in a boiling malted bath. That brief boil sets the shiny, taut skin and creates the dense, satisfyingly chewy interior that separates a real bagel from round bread.
- Prep
- 13 hr
- Cook
- 30 min
- Total
- 13 hr 30 min
- Serves
- 8
- Level
- Medium
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