Sourdough Bagels
Sourdough Everything Bagel
NYC Style Simple Sourdough Bagels
This NYC-style sourdough bagel recipe delivers the ultimate bagel experience: Chewy and crunchy on the outside with a soft, flavorful interior. Using a sourdough starter, these bagels boast a rich, complex taste that pairs perfectly with a variety of toppings. Whether you're a fan of classic seeds or adventurous enough to try spicy peppers, these bagels offer a fresh and delightful take on a beloved classic.
Ingredients
For the Dough
150 g (3⁄4 cup) bubbly, active sourdough starter
250 g (1 cup plus 2 tsp) warm water
24 g (2 tbsp) granulated sugar
500 g (4 cups plus 2 tbsp) all-purpose flour
5 g (1 tsp) molasses or sugar (molasses is my preference)
9 g (1 1⁄2 tsp) fine sea salt
For the Water Bath
20 g (1 tbsp) honey
Toppings
A mix of seeds like poppy, sesame, fennel, flax, and sunflower seeds, or Everything Bagel Spice
Garlic powder, onion powder, black garlic, red pepper flakes
Cheeses such as cheddar, asiago, or parmesan
Hot peppers like jalapeño, poblano, or roasted peppers
I even made my own cream cheese! It's a super simple recipe to follow.
Make the Dough
Combine Ingredients
In a large bowl, whisk together the starter, water, and molasses (sugar)
Incorporate the flour and salt, mixing until a rough dough forms.
For a smoother texture, I prefer using a mixer with a dough hook for about 5 to 6 minutes.
Rest the Dough
Cover with a damp towel and allow to rest for 45 minutes to 1 hour.
Work the dough into a semi-smooth ball for about 15 to 20 seconds.
Bulk Rise
First Rise
Cover the bowl with plastic wrap and let it rise until doubled in size, approximately 6 to 8 hours. Put in the refrigerator overnight after it rises.
The next day, take the dough out and let it sit at room temperature for about an hour.
This is when I make my cream cheese and get my toppings ready
Shape
Prepare Baking Sheet
Line a sheet pan with a nonstick silicone mat or parchment paper, lightly coated with oil.
Shape the Dough
Transfer the dough to a non-floured surface. Flatten it into a rectangle and divide it into 8 equal pieces. Roll each piece into a ball and allow to rest on the lined sheet pan for 10 to 15 minutes.
Form Bagels
Poke a hole through the center of each dough ball, stretching it to a size similar to a walnut. Return them to the sheet pan and repeat with the remaining dough.
Second Rise
Rest Again
Cover with a damp towel and let rest at room temperature for 15 to 20 minutes, allowing the dough to puff slightly.
Boil the Bagels
Prepare Water Bath
Bring a medium pot of water to a boil, add honey, and whisk to dissolve. Preheat the oven to 425°F (220°C).
Boil Bagels
Simmer 2 to 3 bagels at a time for 30 seconds on each side. Transfer them back to the sheet pan. Dip the rounded side of the bagels into seeds while they are still wet. (Your bagels may look a bit lumpy, but don’t worry—they will look beautiful after baking.)
Bake
Bake Bagels
Place the sheet pan on the center rack and bake for 20 to 25 minutes. The bagels are done when they are puffed up, light golden brown, and light to the touch. Transfer to a wire rack to cool. Enjoy them warm!
Storage: Keep the bagels in a plastic bag at room temperature for up to 2 days. I usually pop them in the freezer the next day, and take them out to toast as I need them.
