New York Sourdough Bagel Recipe

Authentic NY bagels Feeling Foodish

WebJul 16, 2020 · Mix and knead the dough until fairly smooth. Divide the dough into 8 pieces (115 grams or 4 ounces each piece) Roll the 8 pieces into balls. Poke a hole in each ball …

Rating: 4.9/5(76)

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Sourdough Bagels {Easy New York Style Bagels!}

WebApr 14, 2021 · Once the oven is preheated, add the 2 tablespoons brown sugar to the water, and begin by boiling the bagels in batches. 30-45 …

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1. In the mixing bowl of a stand mixer fitted with the dough hook, add the flour, sugar, salt, water, and active starter.
2. Knead the dough for 5- 7 minutes at the lowest speed. It will take a while to come together, and will be dense. This is normal. Knead the dough until a smooth elastic dough forms, and it rebounds when poked. If the dough refuses to come together, add water, 1 tablespoon at a time, until cohesive.
3. Add the olive oil to a large bowl, grease the bowl, and toss the dough to coat. Cover and set aside to rise for 8-12 hours, depending on the ambient temperature in your house. The dough should have at least doubled before proceeding.
4. Once the dough has doubled, pop it into the fridge for a rest. The sourdough bagel dough can rest in the fridge for up to 3 days. The longer the rest, the tangier the dough.

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Best Sourdough Bagels (Soft, Chewy, Easy!) The …

WebJun 27, 2021 · Preheat your oven to 425°F (220°C). Add the seeds to a rimmed tray or shallow bowl. Boil the bagels: Add 2 to 3 bagels into the …

Rating: 5/5(181)
1. Make the Dough: In a large bowl, whisk the starter, water, and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand until no lumps of our remain. The dough will be very stiff and dry. Note: it’s important to use a large mixing bowl- this dough is strong and rises quite high. As a mixing alternative, use a stand mixer fitted with the dough hook; run on low speed for 5 to 6 minutes to combine and knead.
2. Cover the dough with a very damp towel and let rest for 45 minutes to 1 hour. After the dough has rested, work the mass into a semi-smooth ball, about 15 to 20 seconds.
3. Bulk Rise: Cover the bowl with a lightly coated plastic wrap and let rise until double in size, about 10-12 hrs when the temperature is 68 F (20 C); 8 to 10 hours @ 70°F (21°C). Note: in the summer, rise the dough during the day. Once the dough is almost double in size, cover and chill the whole bowl overnight (it will continue to rise slightly in the fridge). Proceed using the cold dough the following day.
4. Shape: Line a sheet pan with a nonstick silicone mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking.

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The Best Homemade Sourdough Bagels Recipe Home …

WebMar 28, 2024 · Step 3 – Once worked, place the ball of dough in a greased large bowl and cover with a damp towel, lid, compostable plastic wrap, or …

Rating: 4.7/5(46)

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