New York Sourdough Bagels
This classic recipe captures the essence of New York’s iconic bagels with their chewy texture and irresistible crust.
Ingredients
For the Bagels
- 4 cups bread flour Provides the chewy bite and structure.
- 1 tablespoon sugar Helps activate the yeast.
- 1 tablespoon salt Essential for seasoning.
- 1 packet active dry yeast Makes the dough rise.
- 1.25 cups warm water Helps the yeast bloom.
- 1 tablespoon malt syrup Adds depth of flavor.
- 1 teaspoon baking soda Used in boiling water for crust.
Instructions
Preparation
- Combine the bread flour, sugar, and salt in a large mixing bowl until evenly distributed.
- In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until frothy.
- Pour the yeast mixture into the dry ingredients, add the malt syrup, and mix until a rough dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shaping and Boiling
- Punch the risen dough down and divide it into 8 equal portions. Shape each portion into a ball and create a hole in the center of each bagel.
- Allow the bagels to rest for 10 minutes on a floured surface.
- Bring a large pot of water to a boil and add baking soda. Boil the bagels for 1 minute on each side.
Baking
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Carefully transfer the boiled bagels to the prepared baking sheet, leaving space between each.
- Bake for 20-25 minutes or until golden brown.
- Allow the bagels to cool on a wire rack for 15 minutes before serving.
Notes
Use high-protein flour for better texture, and don’t rush the rising time. Experiment with toppings such as sesame seeds or poppy seeds.