Imagine biting into a perfectly crisp, golden-brown bagel with a chewy interior that transports you straight to the bustling streets of New York City. These aren't just any bagels – these are homemade sourdough masterpieces that will transform your breakfast game forever! Whether you're a seasoned baker or a curious kitchen novice, this recipe will guide you through creating authentic, restaurant-quality bagels that will make your friends and family believe you've secretly trained in a professional bakery.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 bagels
Ingredients
- 4 cups bread flour
- 1 1/2 cups water
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 tablespoon malt syrup (optional)
Instructions
- In a large mixing bowl, combine bread flour, active dry yeast, sugar, and salt. Create a well in the center and gradually add lukewarm water, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 10-12 minutes until smooth and elastic. The dough should be firm and not sticky. If using a stand mixer, knead with a dough hook for about 8 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then use your thumb to create a hole in the center, stretching to form a bagel shape.
- Place the shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and let them rest for 15-20 minutes.
- Preheat the oven to 425°F (220°C). Prepare a large pot of water and add malt syrup if using. Bring the water to a gentle boil.
- Carefully drop the bagels into the boiling water, cooking for 1 minute on each side. Use a slotted spoon to remove and place back on the baking sheet.
- If desired, sprinkle with toppings like sesame seeds, everything bagel seasoning, or coarse salt before baking.
- Bake the bagels for 20-25 minutes, or until golden brown and crispy on the outside. The internal temperature should reach 190°F (88°C).
- Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing. Store in an airtight container for up to 3 days.
Tips
- Water Temperature Matters: Use lukewarm water (around 110°F) to activate the yeast perfectly without killing it.
- Kneading is Key: Don't rush the kneading process. A full 10-12 minutes of kneading develops the gluten, giving your bagels that signature chewy texture.
- Boiling is Non-Negotiable: The water bath is what gives bagels their distinctive glossy exterior and chewy crust. Don't skip this crucial step!
- Toppings are Your Playground: Experiment with sesame seeds, everything bagel seasoning, or even a sprinkle of coarse salt to customize your bagels.
- Let Them Cool: Resist the temptation to slice immediately. Letting bagels cool for at least 20 minutes helps them set their structure and develop full flavor.
- Storage Tip: For maximum freshness, store in an airtight container and consume within 3 days, or freeze for up to a month.Pro Hack: If you want extra tang, you can replace some of the water with sourdough starter for an even more authentic New York flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 55g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
