Bagels are a beloved breakfast staple in my house. I am a NY girl through and through, so a bagel MUST have a few things It absolutely needs to have a perfect chew, great tangy bread flavor, and hold a lot of cream cheese. Using sourdough discard in this recipe adds that quintessential tang. It makes it just fluffy enough, but still have that reliable bite that all bagels require Picture sinking your teeth into a warm sourdough bagel, coated with a rich blend of everything bagel seasoning—think sesame seeds, poppy seeds, garlic, and onion. Best of all, these NY-style sourdough bagels can be made in just about four hours, making them ideal for your busy mornings. Let's explore how to create these delightful bagels, with tips for preparing them in bulk for extra convenience.
What You'll Need:
To Make the Bagels
1 1/3 cup room temperature water
1 cup sourdough discard
4 cups of Bread Flour
2 teaspoons flakey salt (or coarse)
2 tablespoons honey
1 tsp active dry yeast
To Boil the Bagels
2 QT water
1 TB baking soda
1 TB honey (optional)
The Seasoning
1/2 cup Everything Bagel Seasoning
add extra dried garlic or red pepper flakes!
Let's Make It:
Step-by-Step
1. Mix the Dough
In a stand mixer with the paddle attachment, combine the water and sourdough starter, whisking gently to introduce air.
Switch to your dough hook attachment and the bread flour, yeast, salt and honey. Set to low for 5 minutes.
Transfer the dough to a floured surface and knead for about one additional minute to give it it's shape. Spray the inside of a bowl with oil and place your dough in. Cover with plastic wrap or a damp towel.
Let sit for 2 hours in a warm space.
Roll and Shape your Bagels.
After 2 hours, or when your dough has doubled in volume, we will gently roll out our dough and let sit for a second rise. A great way to tell if your dough has proofed is to press your index finger into the dough. If it bounces back slowly it's proofed enough. If it bounces back quickly, it's under-proofed and needs more time.
Gently roll your dough out to about an 8x8 inch round. Divide your dough into about 8-10 smaller dough balls. Roll them in your hand to shape and form, and place on a parchment paper-lined cookie sheet. Set the dough balls aside to rise for another 45 minutes.
3. Prepare your Boiling Water:
While your water comes up to temperature, go get your now proofed dough balls, and use your index finger to poke a hole into the center of each. Poke your finger in the middle and spin the bagel on the table (around your finger) to stretch the bagel hole without tearing the dough.
Let the dough sit another 20 minutes (final rise, allows gluten to relax)
Drop each bagel in for about 30 seconds per side, I even tend to go less. It can become too chewy if you boil them too long.
Set the boiled bagels on your cookie sheet and coat them while still wet in your Everything Bagel Seasoning.
4. Bake
Set your oven to 425°.
Bake Bagels for 18-22 minutes (depending on your oven)
Storing:
Freezer, 3-6 months.
On the counter for about a day.
Reheat by popping them in the microwave for about 20 seconds and then toast or eat as is.
Flavor Options:
Bacon, egg and cheese with SPK.
Smoked Salmon and chive cream cheese.
add some fresh tomato and red onions
California Style
over-easy egg, avocado, tomato and pepper jack cheese.
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