My Take on New Wave Bagels

Mix the levain ingredients in a clean, tall jar. Stir until the sugar is dissolved and the starter is fully incorporated. Cover and leave at 74–76°F (23–24°C) to ripen overnight, about 12 to 14 hours.

Add the flour, levain, barley malt syrup, diastatic malt powder, salt, and Water 1 to the bowl. Mix at low speed for 1 to 2 minutes until combined into a shaggy mass.

Increase to medium speed and mix for 5 minutes. Rest 5 minutes.

Resume at medium speed, slowly adding Water 2 over 5 minutes. Mix until smooth, strong, and pulling cleanly from the bowl.

Let the dough rest undisturbed for 3 hours at 74–76°F (23–24°C).

Scrape the dough onto your work surface and divide into twelve 130g pieces.

Ball the dough: Fold the sides of each piece into the middle, roll it down, then push against the surface to smooth the top. Flip and pinch the seam closed.

Poke and make the ring: Pat to flatten slightly. Press your index finger through the center to create a hole. Stretch to form a ring with a center hole about 2 to 2.5 inches in diameter.

Cover the sheet pans with lids and refrigerate.

Remove the trays from the refrigerator and proof at warm room temperature for 2 hours. Preheat oven to 500°F (260°C) with a baking steel inside.

Bring 1 gallon of water and 1 teaspoon of baking soda to a boil. Stir in 5 tablespoons of barley malt syrup.

Boil bagels in batches for 20 to 25 seconds per side. Lift out and place on a wire rack.

Transfer bagels to the preheated steel. Bake for 10 minutes, then rotate the pan and reduce the temperature to 450°F (230°C) for 5 more minutes.

Cool on a wire rack for at least 15 to 20 minutes before slicing.