Crisp, chewy and fluffy New York Style Sour Dough bagels to up your holiday brunch game!
1 cup active 100% Hydration Sourdough Starter
5 cups Unbleached All Purpose Flour
2 tsp fine salt
2 tbsp barley malt syrup (maple will do in a pinch)
3/4 – 1 cup cold water
1 tablespoon baking soda
1 tablespoon brown sugar
1/4 – 1/2 cup of any combination of poppy seeds/dried onion flakes/dried garlic flakes/sesame seeds/flaky salt/za’atar
Mix your bubbly, active starter with the flour, salt, barley malt syrup, and 3/4 cup of the cold water. Add the rest of the water bit by bit until the flour is well hydrated but not too wet.Knead the dough by hand or in a mixer on medium with the dough hook until it’s smooth, about 15-20 minutes. It will still be rather tough and that’s okay. Shape into a ball and cover with a bowl to rest for 20 minutes.
After the initial rest, divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones and shape them each into a small ball. Rest another 10-15 minutes. Line a baking sheet with parchment and sprinkle generously with flour or semolina.
To shape the bagels, flatten the small ball of dough into a disc and use your fingertips to roll into a log. Roll gently until you’ve got a log about 8″ long. Wrap the long around your three middle fingers with the ends overlapping by 2″ on the inside of your hand. Roll gently, palm down, until the ends are joined together. Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+.
Once you’ve completed shaping the bagels, let them proof at room temperature for 2 – 2.5 hours until puffy. Take a test bagel and place it in cold water. If it floats, they are done proofing. Dry the test bagel off and return to the baking sheet. Cover the whole pan with plastic wrap and refrigerate for 12-24 hours.
When you’re ready to bake, preheat the oven to 450. Place toppings on flat plates so they are ready to go.
Bring a large pot of water to a rolling boil and add the baking soda and sugar. Remove the bagels from the fridge and gently place them couple at a time into the simmering water. Boil for 15-20 seconds on each side. Remove boiled bagels with a slotted spoon to get rid of most of the water. Immediately dip into toppings and set back on the baking sheet. Repeat until you’ve finished all the bagels.
Place the baking sheet into the center of the oven and turn it down to 400. Bake for 18-20 minutes or until golden on top. Cool on a wire rack until ready to slice, toast and serve.
Keywords: sourdough bagels