Sourdough Bagels

This Sourdough Bagels Recipe makes the most incredible and chewy hand-made bagels just like a Bagel Shop! With the right ingredients and these easy steps, you can make New York-style Bagels right from home! I share the secret to the chewiest crust and helpful tips for making bagels like a pro!

Prep Time: 7

Cook Time: 15

Servings: bagels

Course: Bread

Cuisine: American

Equipment

large slotted spoon
18x13" sheet pan
Malt syrup

Ingredients

Dough:

470 grams warm water , (2 cups)
30 grams granulated sugar, (2 1/2 Tbsp)
30 grams barley malt syrup , (1 1/2 Tbsp)
15 grams dry milk , (2 Tbsp)
20 grams salt, (1 1/2 Tbsp)
200 grams active sourdough starter, (1 cup)
950 grams unbleached bread flour, (6 3/4 cups)

Water Bath:

3 quarts water
1 Tbsp baking soda
1 Tbsp brown sugar

Everything Bagel Seasoning:

1 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp sesame seeds
2 Tbsp poppy seeds

Instructions

Directions:

In the mixing bowl of a Kitchen Aid combine the water, sugar, malt syrup, dry milk, salt, and sourdough starter. Add the flour and knead for 3 minutes.
Rest the dough in a warm place for 3 hours.
Dust cornmeal over an 18x13 sheet pan. Divide the dough into 12 equal pieces (weighing at 135 grams each.) Flatten each piece of dough into a small rectangle and form it into a log.
Roll into a 14-15-inch log.
Wrap the dough around your fist and using the palm of your hand roll the dough back and forth until the edges have pressed down against the dough. Place on the lined sheet and proof for 2 hours in a warm place. Refrigerate overnight.
In the morning bring the water bath ingredients to a boil and boil bagels for 30-50 seconds (or until they float.)
Dredge the tops in bagel seasoning or leave plain. Arrange bagels onto 2 baking sheets lined with parchment paper or silicone mats (6 bagels onto each pan, the bagels grow when boiling.)
Bake at 480°F for 14-15 minutes or until golden.