High Protein New York Style Bagels

Step 1: Bloom the Yeast

In a glass jar, combine warm water and honey. Add the active dry yeast and let it bloom until foamy, indicating it's active.

Step 2: Combine Dry Ingredients

In a separate bowl, add all-purpose flour, vital wheat gluten, dough conditioner, and salt. Mix these dry ingredients together.

Step 3: Add Vinegar and Mix

Add white vinegar to the dry ingredients and mix lightly.

Step 4: Form the Dough

Gradually pour the bloomed yeast mixture into the dry ingredients, mixing with a spoon until the dough becomes shaggy and difficult to mix with the utensil.

Step 5: Knead the Dough

Transfer the shaggy dough onto a clean surface. Knead the dough with your hands for approximately 3 to 5 minutes until it forms a cohesive and smooth ball.

Step 6: First Rise (Proofing)

Place the kneaded dough back into the bowl, cover it with plastic wrap, and let it proof for about 1 hour in a warm place until it has doubled in size.

Step 7: Portion the Dough

Gently punch down the risen dough. Divide the dough into 4 equal pieces, each weighing approximately 100 grams.

Step 8: Shape the Bagels

For each piece of dough, flatten it out, then tuck all the edges and corners towards the center. Pinch the top to create tension, then flip it over and roll it a couple of times on the surface to form a tight ball. Poke a hole in the center of the ball and use your fingers to stretch the hole, making it slightly wider than you anticipate.

Step 9: Second Rise (Resting) & Preheat Oven

Place the shaped bagels on a baking sheet lined with parchment paper, ensuring adequate spacing. Cover them with plastic wrap and let them rest for 30 minutes. In the meantime, preheat your oven to 425°F (≈220°C) (approximately 220°C) (218°C (≈425°F) (approximately 425°F)).

Step 10: Prepare Toppings (Optional)

While the bagels are resting, prepare any optional toppings. For pepper jack cheese, shred it finely.

Step 11: Boil the Bagels

Bring a pot or saucepan of water to a rolling boil. Carefully place the bagels into the boiling water. Boil each bagel for a total of 1 minute, flipping it over at the 30-second mark.

Step 12: Add Toppings & Bake

Once boiled, transfer the bagels onto the parchment-lined baking sheet, ensuring they are right-side up and spaced apart. Add any desired toppings, such as shredded pepper jack cheese. Bake in the preheated oven at 425°F (≈220°C) (approximately 220°C) (218°C (≈425°F) (approximately 425°F)) for 20 to 25 minutes, or until they reach a perfect golden-brown color (around 22 minutes is suggested).

Step 13: Cool Completely

Remove the baked bagels from the oven and let them cool down completely on a wire rack before slicing. This is crucial to prevent them from becoming doughy.

Step 14: Serve and Enjoy

Once cooled, slice the bagels, toast them if desired, and spread with cream cheese. Top with smoked salmon for a high-protein meal. These bagels can be enjoyed at any time of the day.

• Make the bagel hole slightly wider than you anticipate, as it will shrink during the second rise and boiling.

• Let the bagels cool completely before cutting into them to prevent them from becoming doughy and losing their shape.

• Add different toppings like everything bagel seasoning, sesame seeds, poppy seeds, or other cheeses.