Rustic, chewy, puffy but dense - it's all here and as authentic a bagel as you can find outside H&H Bagels in New York City - minus the cab or plane fare. Just cue cream cheese and pour the coffee. Pure heaven. You will be amazed at what real bagels your home oven (and this recipe) can produce. H&H Bagels are also called water bagels - they are big, bulbous, and satisfying. There are also Montreal Bagels and frankly? I like them both. Bread machines are terrific for making slick, tight, bagel dough. Handle one batch of bagels (forming, boiling, baking) while you have the bread machine whipping up another batch of dough. They also freeze really well. Malt syrup or powder is optional and available at health food stores (or check out our Ingredients Section of product reviews; we have a malt company you can order from, or King Arthur's Baker's Catalogue). Try these plain or seeded or any of the topping suggestions in the recipe itself.

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If you want to purchase this one recipe H&H Style New York Bagels, click here to purchase at $2.49 per recipe.

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Est. 1997