Oh my goodness, do I have a treat for you today! If you’ve ever craved the chewy goodness of a classic New York bagel but didn’t know where to start, you’re in for a real delight. Today, I’m sharing my recipe for New York Sourdough Bagels. Pairing that hearty sourdough flavor with the fluffy texture and the right amount of chewiness, these bagels are simply so wonderful that every breakfast will feel like a special occasion.
I still remember the first time I attempted to make bagels at home. My kitchen turned into a floury battleground, and the thrill of watching those doughy rounds rise and boil was something I’ll never forget. The aroma that wafted through my apartment was so enticing that my neighbors probably thought I was hosting a bagel shop right in my kitchen! The best part? They turned out so deliciously that I quickly became known as “the Bagel Queen” among my friends and family. So if you’re ready for an adventure, let’s dive into the world of homemade New York Sourdough Bagels!
What’s in New York Sourdough Bagels?
Bread Flour: This is the backbone of your bagel, providing the perfect amount of protein for that chewy texture we all love. I usually stick with a brand that’s high in protein, like King Arthur Flour.
Sourdough Starter: Harnessing the natural yeasts, this tangy goodness is what sets our bagel apart! Make sure it’s fed and active for the best results.
Warm Water: This should be cozy, about 110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly. Think Goldilocks when checking the temperature!
Salt: This essential ingredient enhances flavor, and trust me, a little goes a long way in making your bagels unforgettable.
Sugar: A tablespoon of sugar helps with fermentation and slightly sweetens the dough—perfect!
Malt Syrup (or Honey): This adds that classic bagel flavor and helps achieve that lovely golden color when baked. I love using malt syrup for authenticity!
Instant Yeast: This will help our bagels rise beautifully. Instant yeast is a delightful quick-acting helper in the dough.
Toppings: Sesame seeds, poppy seeds, or my personal favorite—everything bagel seasoning! Optional but highly encouraged for those crunchy, flavorful bites.
For the cream cheese spread, we’re going all out with:
Cream Cheese: Softened, of course! This smooth base is perfect for our spread.
Sour Cream: Adds a delightful tang and creaminess to the mixture.
Green Onions (Scallions): Their fresh crunch elevates the cream cheese spread tenfold!
Garlic Powder: Because let’s be real—everything is better with a hint of garlic!
Salt and Pepper: Just a dash to enhance all those flavors.
Is New York Sourdough Bagels Good for You?
Absolutely! Sourdough bread is packed with an array of health benefits. The fermentation process breaks down gluten, making it easier to digest for some people. Plus, it’s filled with prebiotics that support gut health. The combination of the protein from the bread flour and the healthy fat in the cream cheese offers a balanced breakfast or snack option.
However, as with anything, moderation is key! These bagels are hearty and a bit indulgent, especially with the cream cheese spread, so maybe save them for a weekend treat or a special breakfast! Just be sure to enjoy every bite.
Ingredients List
– 4 cups bread flour
– 1 cup sourdough starter (fed and active)
– 1 cup warm water (about 110°F)
– 2 teaspoons salt
– 1 tablespoon sugar
– 1 tablespoon malt syrup (or honey)
– 1 teaspoon instant yeast
– Sesame seeds, poppy seeds, or everything bagel seasoning for topping
**For the Cream Cheese Spread:**
– 8 oz cream cheese, softened
– 2 tablespoons sour cream
– 1/4 cup chopped green onions (scallions)
– 1 teaspoon garlic powder
– Salt and pepper to taste
**Serves:** 8 bagels with ample cream cheese spread.
How to Make New York Sourdough Bagels?
1. In a large bowl, combine the bread flour, salt, sugar, and instant yeast.
2. In another bowl, mix the sourdough starter with warm water until well combined. Add it to the dry mixture and stir until you have a shaggy dough.
3. Knead that dough on a floured surface for about 10 minutes until it feels smooth and elastic.
4. Pop the kneaded dough into a lightly oiled bowl, cover it up (I love using a damp cloth), and let it rise for 4 to 6 hours, or until it’s doubled in size.
5. Once it’s all puffed up, punch it down and divide the dough into 8 equal pieces. Shape each piece into a ball and poke a hole in the center with your thumb. Gently stretch the hole to make it more pronounced.
6. Place your cute little bagels on a parchment-lined baking sheet and cover them with a kitchen towel. Let them rest for 20-30 minutes.
7. Preheat your oven to 450°F (232°C) and boil a large pot of water with the malt syrup (or honey) added.
8. Gently boil each bagel for about a minute on each side. Remove them with a slotted spoon and place them back on the baking sheet.
9. Sprinkle those glorious toppings on top!
10. Bake the bagels for 15-20 minutes until they’re golden brown—oh, that’s the heavenly aroma I love!
11. While they bake, whip up the cream cheese spread by mixing softened cream cheese, sour cream, green onions, garlic powder, salt, and pepper until it’s smooth.
12. Let the bagels cool a bit before slicing them in half and slathering on that cream cheese mixture.
13. Enjoy the most scrumptious New York Sourdough Bagels with cream cheese you’ve ever had!
Bagel Bliss: Tips and Serving Suggestions
– If you want to get fancy, try adding some herbs or spices like dill or chives into the cream cheese spread—so delicious!
– Leftover bagels? You can freeze them for later! Just pop them in a toaster when you crave that fresh bagel goodness again.
– Don’t be afraid to experiment with toppings; try mixing them for a unique flavor combo.
I can’t wait for you to try these New York Sourdough Bagels! Grab your ingredients, roll up those sleeves, and let’s make some bagel magic happen in your kitchen. When you take that first bite, I want to hear all about it—trust me; your breakfast game will never be the same! Happy baking, my friend!
