Bread
New York Style Sourdough Bagels
Boiled in barley malt, baked on parchment, chewy in the middle and glossy on top. A proper Sunday project.
- Time
- 20 hours
- Yield
- 8 bagels
- Level
- Advanced
Ingredients
Scale batch
- 150g active starter
- 550g bread flour
- 300g water
- 20g barley malt syrup (plus 40g for the boil)
- 12g salt
- Toppings: sesame, poppy, everything blend
Method
- 01
Mix all dough ingredients until smooth and stiff. Knead 8 minutes.
- 02
Bulk ferment 3 hours at 76°F.
- 03
Divide into 8 pieces (~130g). Shape into rings by poking and stretching.
- 04
Place on oiled parchment. Cold retard 12–16 hours.
- 05
Boil each bagel 45 seconds per side in water with 40g malt syrup. Top immediately.
- 06
Bake at 475°F on parchment for 20–22 minutes until deep mahogany.