We think a long weekend calls for a tasty kitchen project. It doesn’t get any better than the crackly-crisp shell, tender chew, and subtle malty flavor of New York bagels. So what do you do if you don’t live in #NewYork? You try our foolproof recipe. These #bagels are chewy yet tender, with a fine crumb, and they have a crisp, glossy, evenly browned exterior and a complex, slightly malty flavor. To get the right amount of chew, we use high-protein bread flour, supplemented with vital wheat gluten, along with a minimum amount of water. To further increase the chew, we incorporate a number of gluten-strengthening shaping techniques: rolling with a rolling pin, forming the dough into a rope, and twisting the dough around itself before shaping it into a ring. And to ensure even, rapid browning, we add baking soda to the boiling water. To create a crisp crust, we bake the bagels on a rack set in a rimmed baking sheet, with boiling water poured onto the pan to create steam. Grab the link ...