NY Bagels

It's fascinating to me that basic pantry ingredients can make so many delicious bakes. With a bit of time and the right method these bagels are going to knock your socks off!

Crisp, toasty on the outside and chewy in the middle. And homemade bagels fresh out of the oven is a whole new experience. You don't need to proof it overnight! Make the poolish in the morning and you can start after 3 hours after all of your morning routine is done. Or use sourdough discard as I have. Other than water it requires only flour, yeast, honey (sugar), sourdough discard and salt. Five ingredients you are bound to have in your pantry, to make the best bagels ever!

Let's get baking!

Quick tutorial

Recipe card

No sourdough? No problem!

All you have to do is mix 50g flour and 50g water with 1/8th tsp of yeast (1g) and let it rest for 2 - 3 hours until it makes a poolish dough. Use instead of sourdough discard!

Author: Uthpala Nayanahari