Have been thinking about New York a lot lately and decided to try my hand at some traditional boiled-before-baked New York bagels this morning.

Started with a heavy and stiff loaf, which rose for an hour
Cut them into 12 (kind of) equal parts
Shaped into bagels ( I just poked a hole in the middle of a ball, not connecting a rod). Rose again for another 30 minutes.
Boiled for a couple minutes (they should drop and then rise up within 30 seconds), topped with some yummy toppings and then baked for 25 minutes
They were really really delicious. Made some chive cream cheese to top off these savory beauties. Definitely making these again. Beats any bagel you can buy here in Utah- by far. I don’t think I cooked the first batch for long enough, but the second batch turned out much better-crusty on the outside, chewy and soft in the middle.
Next time, I’ll going to try sweet varieties (Jared likes those the best): cinnamon raisin, apple strudel, blueberry, chocolate chip

Full recipe found here with these adjustments:
1. Knead for 15 minutes, not 5
2. Boil face-up without turning over so they don’t flatten on top
3. Bake for about 25-30 minutes, so bottom and top are both browned