Bagels | Basics with Babish (feat. Dan Souza)

Check out What’s Eating Dan?, where Dan Souza tests the theory of New York vs. Boston water for bagel-making, and a whole lot more! This week on Basics, we’re tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal. Ingredients & Shopping List 1 cup plus 2 tablespoons ice water (9 ounces) 2 tablespoons malt syrup 2 ⅔ cups (14 2/3 ounces) bread flour 4 teaspoons vital wheat gluten 2 teaspoons insta