BAGELS · ADVANCED
New York-Style Sourdough Bagels
Boiled, chewy, dense-crumbed classic New York-style bagels.
40 min
Prep
16h
Rest
22 min
Bake
8 bagels
Yield
Advanced
Difficulty
Total time: 17h
Ingredients
Steps
1
Mix stiff dough and bulk. ⏱ 4 hours
2
Divide and shape rings. ⏱ 20 min
3
Cold proof overnight. ⏱ 12 hours
4
Boil and top. ⏱ 15 min
5
Bake at 220°C. ⏱ 22 min
Step-by-step baking
1
Mix & Bulk Mix to a stiff, smooth dough and ferment 4 h with 2 sets of folds. ⏱ 4 hours
2
Shape Divide into 8 balls, poke holes and stretch to a 4 cm ring. ⏱ 20 minutes
3
Cold Proof Refrigerate 12 h — cold dough holds its shape better during boiling. ⏱ 12 hours
4
Boil Boil 1 min per side in soda water; top with seeds immediately. ⏱ 15 minutes
5
Bake Bake at 220°C for 20–22 min until golden and chewy. ⏱ 22 minutes
Tips
🍯 Malt Syrup
Barley malt syrup gives the classic dark gloss and distinctive slight sweetness.
🕳️ Bagel Hole
Stretch the hole larger than you think — it closes significantly during proofing.