Chewy NY-Style Sourdough Bagels: Step-by-Step Recipe

Learn how to make delicious NY Style sourdough bagels with a chewy exterior and soft interior. This easy step by step recipe uses simple ingredients like bread flour, sourdough starter, and barley malt. Perfect for any flavor combo. Watch for tips on fermentation, boiling, and baking and information on how to add flavor variations. Let's bake the best bagels together!

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Dough:
450g Flour
250g Warm Water
100g Stiff Starter
10g Barley Malt
12g Honey (Alternatively, 20g sugar)
10g Olive oil
8g Salt

Boil:
Water
2 Tablespoons Barley Malt

1. Mix ingredients together in bowl
2. Remove dough from bowl and knead dough
3. Place dough back in bowl and ferment for about 3-5 hours
4. Divide fermented dough into 6 dough balls that are approximately ~135g each
5. Once dough balls are formed, used your fingers to poke a hole in the middle of the ball and twirl it into a bagel shape.
6. Proof bagel shaped dough on a parchment lined baking sheet for 1-2 hours until they get puffy.
7. Preheat oven to 425 F / 220 C.
8. In a large pot, bring water and 2 tablespoons of barley malt to a boil.
9. Boil bagels for 45-60 seconds per side.
10. Bake boiled bagels for 20 minutes at 425 F / 220 C.
11. Enjoy!


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VIDEO CHAPTERS
00:00 - Intro
01:07 - Dough
03:39 - Mixing/Kneading Dough
06:22 - Fermentation Times
06:42 - Shaping Bagels
10:33 - Proofing Shaped Bagels
10:56 - Post Proofed Bagels
11:12 - Boil Bagels
13:31 - Bake Bagels
14:15 - How to Add Flavors

#sourdough #bagels #plainbagel