If you’re craving that perfect combination of chewy texture and tangy flavor, look no further than this New York Sourdough Bagels Recipe. It captures the essence of classic New York bagels with a delightful sourdough twist, giving you that irresistible crust and a rich depth of flavor that only natural fermentation can bring. Whether you’re a seasoned baker or a passionate foodie eager to try your hand at making bagels from scratch, this recipe turns simple pantry staples into a bakery-worthy treat right in your own kitchen.
Ingredients You’ll Need
These ingredients may be straightforward, but each one plays an essential role in crafting the ideal New York Sourdough Bagels Recipe. From the strong structure of bread flour to the subtle sweetness of malt syrup, every element contributes to the perfect chew, crust, and flavor.
- Bread flour: Provides the high gluten content needed for that classic chewy texture.
- Sugar: Adds just enough sweetness to balance the tang and aid yeast activity.
- Salt: Enhances flavor and controls yeast fermentation for great dough development.
- Active dry yeast: The leavening agent that gives your bagels lift and lightness.
- Warm water: Activates the yeast and hydrates the flour for dough formation.
- Malt syrup: Imparts authentic bagel flavor and helps create a beautifully browned crust.
- Baking soda: Adds alkalinity to the boiling water, which trains the crust to be glossy and crisp.
How to Make New York Sourdough Bagels Recipe
Step 1: Mix the Dry Ingredients
Start by combining bread flour, sugar, and salt in a large mixing bowl. This ensures the seasoning and structure are evenly dispersed, setting the stage for a perfectly balanced dough.
Step 2: Activate the Yeast
In a small bowl, dissolve your active dry yeast in 1 1/4 cups of warm water between 105°F and 110°F. Let it rest for about 5 minutes until it becomes frothy—this frothy layer signals the yeast is alive and ready to work its magic.
Step 3: Combine Wet and Dry Ingredients
Pour the foamy yeast mixture into the dry ingredients and add the malt syrup. Use a wooden spoon or your hands to stir everything together until a rough dough begins to form. This sticky base is the foundation of your chewy bagels.
Step 4: Knead the Dough
Turn the dough out onto a clean surface and knead for 8 to 10 minutes. Focus on developing a smooth and elastic texture, which is key for the bagels’ signature chewiness and ability to hold their shape during baking.
Step 5: First Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm spot until doubled in size, about 1 hour. This helps develop flavor and gives the dough a lighter crumb.
Step 6: Shape the Bagels
After the dough has risen, punch it down gently to release air bubbles. Divide it into eight equal portions and shape each into a ball. Poke a hole through the center of each ball with your finger, then stretch it to form a ring—the classic bagel silhouette.
Step 7: Rest Before Boiling
Place the shaped bagels on a floured surface or lined baking sheet, cover with a towel, and let them rest for 10 minutes. This rest period relaxes the dough and prepares it for boiling.
Step 8: Boil the Bagels
Bring a large pot of water to a rolling boil, then add baking soda. Boil the bagels in batches for about 1 minute on each side. This step is essential—it creates that chewy crust and shiny surface that makes New York Sourdough Bagels Recipe so special.
Step 9: Bake to Perfection
Remove the boiled bagels with a slotted spoon and place them on a parchment-lined baking sheet. Bake in a preheated 425°F oven for 20 to 25 minutes until golden brown and crisp, filling your kitchen with irresistible aromas.
Step 10: Cool and Enjoy
Once baked, allow the bagels to cool on a wire rack for at least 15 minutes. This resting time finishes the cooking process and sets the crumb, so you get that perfect slice with a satisfyingly chewy bite.
How to Serve New York Sourdough Bagels Recipe
Garnishes
Classic garnishes like sesame seeds, poppy seeds, or everything bagel seasoning can be sprinkled right before baking. They add texture and a burst of flavor, turning your homemade sourdough bagels into a true New York-style delight.
Side Dishes
Toast your bagels and serve with cream cheese, smoked salmon, fresh capers, or sliced tomatoes for a quintessential bagel experience that elevates your breakfast or brunch spread easily.
Creative Ways to Present
Cut bagels in half and use them as sandwich buns filled with egg salad, turkey and avocado, or even a sweet smear of honey and ricotta to take your New York Sourdough Bagels Recipe to gourmet territory.
Make Ahead and Storage
Storing Leftovers
Keep leftover bagels in an airtight container or plastic bag at room temperature for up to two days to preserve freshness. Avoid refrigeration, as it can dry them out.
Freezing
For longer storage, slice bagels and freeze them in resealable freezer bags. This way, you can toast them straight from the freezer, maintaining that delightful texture and flavor.
Reheating
Reheat frozen or day-old bagels by toasting or warming in the oven at 350°F for 5 to 7 minutes. This method helps revive the crust and soft interior, keeping every bite delicious.
FAQs
Can I use regular flour instead of bread flour for this New York Sourdough Bagels Recipe?
Bread flour is preferred because of its higher protein content, which creates a chewier texture that defines bagels. Using all-purpose flour will work but may produce a softer bagel without that signature chew.
What does malt syrup do in this recipe?
Malt syrup adds a subtle sweetness and deepens the flavor while promoting a shiny, golden crust during baking. It’s a traditional ingredient in New York bagels that really makes a difference.
Is boiling really necessary for making bagels?
Absolutely! Boiling bagels before baking gelatinizes the starch on the surface, giving the crust that classic chewy, shiny texture that distinguishes bagels from other bread.
Can I make this recipe without yeast and rely on just sourdough starter?
This recipe uses active dry yeast for a reliable rise. However, you could experiment replacing yeast with sourdough starter, but it will require longer fermentation times and adjustments to hydration levels.
How can I add toppings to the bagels?
After boiling, while the bagels are still wet, sprinkle your desired toppings on top before baking. This ensures they stick well and bake into the crust beautifully.
Final Thoughts
There’s something genuinely magical about making your own bagels at home, especially with a recipe that brings that authentic New York flair right to your kitchen. This New York Sourdough Bagels Recipe is a fantastic project that rewards you with warm, chewy, flavorful bagels perfect for any occasion. I can’t wait for you to try it and savor every bite of these homemade delights!
