Homemade New York Style Sourdough Discard Bagel Recipe (2024)

FAQs

What gives New York style bagels? ›

Texture and flavor

Many people claim the main difference in taste and texture of a real New York bagel compared to other styles of bagels is due to the use of New York City tap water, which contains certain minerals which they attribute to creating a better bagel.

The loss of air and super-long fermentation can also make bagels seem tough rather than chewy, so be careful when pushing the upper limits of the proof time.

The water will cool down between batches, bring the water up to a boil but turn it down to simmer before dropping your bagels in or they will turn out dense and dull. Don't overproof!: Proofing sourdough bagels can get tricky.

The healthiest bagel is one made with whole grains. For a healthy bagel option, look for whole wheat or rye bagels. Sourdough bagels are also a healthy option, since sourdough bread varieties are more nutritious than white bread options.

NYC bagel purists will claim the main difference between a New York bagel vs. a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels.

A true New York Bagel has a shiny, thick, crisp (but not crunchy) crust and a dense chewy center with lots of flavor. It should be between 3″ and 3.5″ in diameter and about 1″ tall. Toroidal in shape with an irregular small hole in the center.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

While Carla only calls for proofing the bagels for 2-3 hours, I always proof them overnight. That allows me to have fresh bagels for breakfast and because the dough is so dense, it rises reallllly slowly. That gives the baker lots of wiggle room for important tasks.

The loaf is also inclined to over spring resulting in a crumb with big, random, holes or channels running through the loaf. If you over-ferment the dough you run the risk of the gluten structure degrading and the loaf turning into a puddle of goo before your eyes, never to be retrieved and destined for the bin.

Can I leave sourdough out overnight to proof? ›

You can cold ferment or cold proof your sourdough overnight because the cold temperature of the fridge stops the dough from over fermenting. If you were to leave your shaped dough on the counter overnight, you'd wake up to a soupy mess (unless it was freezing in your home).

People with diabetes can eat sourdough bread or any other bread that fits into their dietary plan. That said, because sourdough has a lower glycemic index than other bread varieties, it can be a particularly good choice if you're watching your blood sugar levels.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

First, bagels can have more calories and carbs than bread because the serving size tends to be higher. However, this does not inherently make bagels less healthy, it just means when you eat a bagel you need to pay attention to how much you're eating and what you're pairing with it.

Explanation: The primary characteristic that makes New York-style bagels unique among other bagels is that they are boiled before they are baked. This distinctive preparation method gives New York style bagels their iconic chewy texture and slightly shiny surface.

If you're looking for an iconic pairing, go for a bagel with plain cream cheese and lox (smoked salmon) – it's the quintessential New York Bagel sandwich.

Montreal bagels tend to be smaller, thinner, sweeter and less salty than their New York City counterparts. Both are boiled, but Montreal employs wood-burning ovens for baking, while New York utilizes burlap planks. Many NYC loyalists tout the local tap water as the secret ingredient.

In American Jewish cuisine, a bagel and cream cheese is sometimes called a "whole schmear" or "whole schmeer". A "slab" is a bagel with a slab of cream cheese on top. A "lox and a schmear" is to a bagel with cream cheese and lox or “Nova” smoked salmon.