New York-Style Sourdough Bagels
Delicious and thick New York-style bagels with that iconic chewy crust. They are easy to make and naturally leavened with sourdough starter.
Ingredients
Levain
- 50 g sourdough starter
- 50 g flour
- 50 g water
Dough
- 440 g strong all-purpose flour or bread flour with a protein level of at least 11%
- 220 g water
- 8 g salt
- 12 g sugar
- All the levain (around 120g active starter in total)
For Boiling
- 1.5 litres water
- 1 Tbsp honey
For Topping
- Sesame and poppy seeds optional
Instructions
Day 1
- Mix together the starter ingredients. Leave it to rise until it doubles in size (around 4-5 hours.)
- Add the risen starter to a bowl with the dough flour, water, sugar, and salt once the starter has risen. Knead it together to make a ball, then tip it onto a clean bench.
- Knead the dough for 10 minutes to develop the gluten. If you get tired, take a break and let the dough sit, then return to it after a few minutes.
- Once kneaded, place it in a greased bowl, cover the bowl with a plate and let it proof in a warm spot until almost doubled in size. If necessary, create a warm space by placing the dough in a turned-off oven next to a mug of boiled water.
- Place the bowl in the fridge to cold-proof overnight (at least 10 hours.)
Day 2
- In the morning, pull the dough from the bowl and place it on a clean bench.
- Cut it into 6 or 8 even pieces. Shape each piece into a tight ball and let it sit and relax for 10-15 minutes.
- Take a large baking sheet and line it with baking paper.
- Take a ball of dough and use your thumbs to make the hole in the middle of the dough ball and roll the dough ball around your thumbs to widen the hole.
- Place it on the baking sheet, and continue with the rest of the dough balls. Let the bagels sit at room temperature for about 2 hours to puff out slightly.
- When they have nearly finished proofing, boil a large pot of water and preheat the oven to 220°C/425°F.
- Once the water is boiling, stir in the tablespoon of honey.
- Drop the bagels in the water one at a time. If your pot is small, boil them in batches. Let them poach in the water for 1 minute, flipping them after 30 seconds.
- Using a slotted spoon, remove and drain the bagels and place them on the parchment-paper-lined baking sheet. Sprinkle over any seeds for toppings while they are still sticky from the water.
- Bake the bagels in the oven for 20-25 minutes until deep golden brown. If they are baking unevenly or your oven has hot spots, turn the oven tray around after 15 minutes of baking.
- Remove the baked bagels from the tray and let them cool for 30 minutes before slicing.
Nutrition
Serving: 1gramsCalories: 330kcalCarbohydrates: 66gProtein: 12gFat: 1gPolyunsaturated Fat: 1gCholesterol: 1mgSodium: 598mgFiber: 3gSugar: 4g
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