New York Style Sourdough Bagels: A Recipe from the Farm
These New York Style Sourdough Bagels are soft and chewy on the inside and crispy and golden brown on the outside. Have you had a homemade bagel before?
Ingredients
- 250 grams active sourdough starter
- 300 grams water distilled or filtered (UNCHLORINATED)
- 30 grams brown sugar
- 620 grams bread flour or high quality all-purpose flour
- 12 grams kosher salt
- 2 T. Barley Malt Syrup or Maple Syrup
Instructions
- In a large mixing bowl, or bowl of a stand mixer, combine the sourdough starter, water and brown sugar until it is a slurry.
- Then into the large bowl measure in the flour and knead by hand or with the dough hook attachment for about a minute, until the dough is shaggy in texture. Cover with a tea towel and let sit and rest or autolyze for 30 minutes.
- After autolyze, add in the kosher salt and knead on low speed for 6 minutes.
- When the kneading is done transfer the bagel dough to a greased bowl and let the dough rest for 30 minutes.
- Complete one set of stretch and folds.
How to do a Stretch and Fold:
- Take hold of one side of the dough and pull up stretching the dough but not ripping it. Fold it over into the center and then repeat on all 4 sides. Flip the dough over. You have completed a set of stretch and folds.
- After the stretch and fold, cover the bowl with plastic wrap and place in the fridge overnight or for around 8-10 hours.
The Next Day/ Bake Day
- The next morning take the bagel dough out and on a clean work surface, divide into 10 equal pieces. You can weigh them out on a gram scale if you want them to be exact.
- Then shape the sourdough bagels.
- How to shape bagels: (See Above Text)
- Two methods: Poke hole and Rope and Tie
- As you shape them place on a lightly greased parchment paper lined sheet pan.
- Once shaped let rest covered with a tea towel on the counter for 1 hour.
- At about a half hour of resting start your water and barley malt or maple syrup boiling and preheat your oven to 400 degrees.
- Boil a large pot of water, about 16 cups, with 2 T barley malt syrup or maple syrup.
- Once the water is boiling strong place 2-3 of the shaped bagels in the water at a time. Boil for 30 seconds on each side. Take them out of the water with a slotted spoon and place back on the baking sheet.
- Once they are all boiled place the baking sheet into a 400-degree oven for 25-30 minutes or until lightly golden brown on tops and golden brown on the bottom.
- Remove from the oven and let cool on a wire rack! Enjoy!
Notes
Bagels are best eaten fresh and there is no need to toast these bagels fresh. The are so soft and delicious. The next day pop them in the toaster and they are still good!
You can also freeze these bagels in a freezer zip top bag.