New York Style Sourdough Bagels

Real bagels require boiling before baking—there's no shortcut. Combined with sourdough fermentation, you get bagels with unmatched flavor and that characteristic chewy texture.

Ingredients (8 bagels)

• 100g active sourdough starter
• 500g bread flour
• 250g water
• 10g salt
• 20g barley malt syrup (or honey)

• For Boiling

• Large pot of water
• 2 tbsp barley malt syrup
• 1 tbsp baking soda

Method

1. Day 1 (Evening)

2. Mix all dough ingredients.
3. Knead 10 minutes—dough should be stiff.
4. Divide into 8 pieces (about 110g each).
5. Shape into tight balls, then poke hole in center.
6. Stretch hole to 2-inch diameter.
7. Place on parchment-lined sheet.
8. Refrigerate overnight.

1. Day 2 (Morning)

2. Remove bagels 1 hour before cooking.
3. Bring water, malt syrup, and baking soda to boil.
4. Boil bagels 30 seconds per side.
5. Transfer to baking sheet.
6. Add toppings immediately while wet.
7. Bake 425°F for 20-25 minutes until deep golden.

Topping Ideas

• Everything: sesame, poppy, garlic, onion, salt
• Plain with flaky salt
• Cinnamon raisin (add to dough)