A proper bagel has a shiny, chewy crust and a dense, structured interior, not the fluffy grocery store version. Sourdough gives them the complex flavor the original New York water bagel is known for.
Ingredients
- 3/4 cup active starter
- 2 3/4 cups bread flour (350g)
- 1/2 cup warm water
- 1 tablespoon honey
- 1 1/2 teaspoons salt
- For boiling: 6 cups water, 2 tablespoons honey or barley malt syrup, 1 tablespoon baking soda
Method
- Mix a stiff dough — lower hydration than bread dough is correct here. Bulk ferment 6 to 8 hours at room temperature.
- Divide into 8 pieces, roll into balls, then poke a hole through the center and stretch to about 2 inches wide.
- Final proof 30 to 45 minutes on a cornmeal-dusted surface.
- Boil 2 to 3 bagels at a time, 1 minute per side.
- Top as desired and bake at 425°F for 20 to 25 minutes until glossy and golden.
The boil is what sets the chewy crust — don’t shortcut the time in the water.
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