PT18M Serves 8 -10 1 1/2 cups cool water, 70 degrees F 2 teaspoons dried yeast 1 1/2 cups white starter, unfed 6 1/2 cups unbleached bread flour 1/4 sugar 1 tablespoons kosher salt 2 tablespoons barley malt syrup 6 tablespoons milk powder Semolina flour for dusting

New York Style Sourdough Bagel

New York style sourdough bagel you say? Oh yes, love this deli style bagel. A long fermentation develops the dough making it chewy, light and delicious.  Add raisins, cinnamon, seeds or jalapeños and cheese for delicious variations. Spread with creme cheese and a slice of smoked salmon and enjoy.

1 1/2 cups cool water, 70 degrees F

2 teaspoons dried yeast

1 1/2 cups white starter, unfed

6 1/2 cups unbleached bread flour

1/4 sugar

1 tablespoons kosher salt

2 tablespoons barley malt syrup 

6 tablespoons milk powder

Semolina flour for dusting

Desired toppings

Place water, yeast, white starter, flour, sugar, salt, malt syrup, and milk powder in the bowl of a mixer fitted with a dough hook. Mix on low speed 1 to 2 minutes to combine the ingredients. Turn the mixer up to medium and mix until the dough is smooth, elastic, and firm and has reached an internal temperature of 75 degrees F, about 8 minutes.

Turn the dough out onto a flour-free work surface and knead it for a few minutes by hand. Cover the dough with a flour free cloth and let it rest for 10 minutes.

Cut the dough into eighteen 4 ounce pieces with a dough cutter. Tuck the edges of each piece, cover them with a four free cloth, and let the dough rest 15 minutes.

Working with on piece of dough at a time and keeping the rest covered, shape a rope 10-inches long by placing one hand on top of the other, palms down, in the center of the dough and rolling it into a cylinder shape. As the rope begins to stretch, uncross your hands and continue rolling with light, even pressure, moving your hands slowly to the ends of the rope without tapering the ends.

Take one end between your thumb and forefinger and wrap the dough around the back of your hand so that the opposite end overlaps the first by 1 1/2 inches. With the overlapped ends joined at the center of your palm and the dough still encircling your hands, seal the ends by rolling the rope back and forth on the work surface, palm down, to a thickness even with the rest of the dough.

Place the bagel on parchment-lined baking sheet dusted with semolina flour. Repeat this shape with the remaining pieces of the dough, placing them 2 inches apart on the baking sheet. Cover the bagels with a cloth and refrigerate them for 12-24 hours.

Second Day:

When you're ready to bake, preheat the oven to 450'F. Place toppings on flat plates so they are ready to go.

Bring a large pot of water to a rolling boil and add 1 teaspoon of each, baking soda and sugar. Remove the bagels from the fridge and gently place them couple at a time into the simmering water. Boil for 15-20 seconds on each side.

Remove boiled bagels with a slotted spoon to get rid of most of the water. Immediately dip into toppings and set back on the baking sheet. Repeat until you've finished all the bagels.

Place the baking sheet into the center of the oven and turn it down to 400'F.

Bake for 18-20 minutes or until golden on top. Cool on a wire rack until ready to slice, toast and serve.

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