Below is the original recipe and how to recreate the original union bakery process at home, for anyone that can't live without it or anyone that wants to experience what the real deal is supposed to taste like, and isn't near a real New York Bakery and not in the 20th century

This bagel baking video is my one departure from the "easy quick and delicious" format, because almost all the old post-WW2 European immigrant bakers and their apprentices are gone now, so I feel it necessary to share the the almost lost art of how to make a real handmade New York Bagel. You can bake best bagel in the world if you watch this and make the effort.

Some say it can't be made without New York water, but all the bakeries used tap water, not Artesian well water from the NY mountains. If you have BAD tasting water wherever you are it will matter so use any bottled water, otherwise your bagels will be just fine with whatever water you use.

What matters primarily is the flour mixture, and secondly the process. Both are revealed in step by step detail. An original union-made New York Bagel was only made as a plain bagel, with either salt, sesame seeds or no topping. These days everything and anything with a hole in the middle gets called a bagel. A legit NY bagel is more than just bread with a hole in the middle, its message for life is to NOT focus on the hole, but on the bagel!

Makes 12 90-gram Bagels (*****half recipe made in video*****)

680 grams High Protein (14% Min) Unbleached Flour
14 grams kosher or sea salt
2 grams Instant Yeast
22 grams Diastatic Malt Powder
355 grams Water
6 grams pure vegetable oil

Cold ferment/proof-Do not bulk rise or over proof
Bake at 425-460F for 11-18 min depending on your oven



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