New York Style Bagels

In a stand mixer fitted with a dough hook, combine the flours, yeast, salt, sugar, and malted milk powder.

Add the lukewarm water and mix on medium speed for just a couple minutes until the dough is smooth.

Transfer the dough to a large greased bowl, cover, and place in the fridge to rise overnight. Alternatively, you can rise the dough at room temperature for about 1 hour or until doubled in size.

Once the dough has proofed, divide it into 12 equally sized balls.

Roll each into a smooth ball and place on a well-floured parchment lined baking sheet spaced a few inches apart.

Dust each ball with more flour and cover loosely with plastic wrap. Place in a warm spot to rise for about 1 hour or until room temp and puffy. If the dough was proofed at room temperature for the first rise, they should only need about 20-30 minutes for the second rise.

With about 20 minutes of proof time left, make the water bath.

Add 2 quarts of water to a large pot and sprinkle the malted milk powder and sugar on top. Bring to a boil.

Once the dough is done proofing, use your thumb to push a hole into the centers of each, pick them up and gently twirl them around to stretch out the hole.

Once all of the bagels have been shaped, reduce the water to a simmer and preheat the oven to 425 degrees F (220 degrees C).

Place 2 bagels at a time in the water for 30 seconds on each side.

After all of the bagels have been in the water bath, brush each with an egg white and sprinkle with desired toppings.

Bake the bagels for 18-20 minutes or until evenly golden on top.

Allow bagels to cool completely before cutting.