New York Sourdough Bagels
These New York Sourdough Bagels offer a delightful crunch on the outside and a chewy softness on the inside, making them a perfect treat for breakfast or brunch.
Ingredients
Main Ingredients
- 4 cups bread flour This flour brings a wonderfully chewy texture to the bagels.
- 1 tablespoon sugar A touch of sweetness that enhances the flavor.
- 1 tablespoon salt Essential for balancing flavors and enhancing the overall taste.
- 1 packet active dry yeast The key ingredient that allows the dough to rise beautifully.
- 1 1/4 cups warm water Hydrates the flour and activates the yeast.
- 1 tablespoon malt syrup Adds depth to the bagels with its rich, slightly sweet flavor.
- 1 teaspoon baking soda Used during the boiling process to give the bagels their characteristic crust.
Instructions
Preparation
- In a large mixing bowl, combine the bread flour, sugar, and salt, stirring until evenly distributed.
- In a small bowl, dissolve the packet of active dry yeast in the warm water. Ensure the water temperature is between 105°F and 110°F. Let the mixture sit for about 5 minutes until it becomes frothy.
- Once the yeast mixture is frothy, pour it into the dry ingredients. Add the malt syrup and stir until a rough dough forms.
- Turn the dough onto a clean, lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
- Form the kneaded dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the risen dough gently to release air bubbles, then turn it out onto a clean surface. Divide into 8 equal portions and shape each into a ball.
- Poke a hole through the center of each ball of dough using your finger and stretch the hole to create the iconic bagel shape.
- Place the shaped bagels onto a floured surface or a baking sheet lined with parchment paper, cover with a towel, and let them rest for about 10 minutes.
Boiling and Baking
- Bring a large pot of water to a boil over medium-high heat. Stir in the baking soda once boiling.
- Preheat your oven to 425°F and line another baking sheet with parchment paper. Gently drop the bagels into the boiling water, cooking for about 1 minute on each side.
- Using a slotted spoon, remove the bagels from the water and place them on the prepared baking sheet.
- Bake for about 20 to 25 minutes or until golden brown and crisp.
- Allow the bagels to cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
For fresh bagels, make sure your yeast is active. Don't skip the boiling step, as it is crucial for texture. Substitute half of the bread flour with whole wheat flour for a healthier option.