Chewy NY-Style Sourdough Bagels: Step-by-Step Recipe

[@analisabecker]

I add vanilla bean extract to the dough and that really helps texture I think too! My favorite add ins so far have been a mix of currants, raisins, and cranberries (all dried) and cinnamon and vanilla bean powder. I also boil with a mix of baking soda and honey along with the barley malt.

[@baked-with-bry]

Interesting, I love that. I have never tried adding vanilla bean extract to the dough but I’ll give that a try this weekend. How much does that impact the taste? Thanks for sharing! 😃

[@analisabecker]

@ not much at all IMO, but I also LOVE vanilla bean so I might not be the best judge if it’s not something you like 🤣🤣 But I think it helped with the texture a little personally as I made the batch prior without. I also do delayed salt addition and so when I add my salt I usually dissolve it a little prior to adding in some water, but for bagels I don’t use water and just use the amount of vanilla extract that I am going to use and put it with the salt and add it then. I don’t have any reason why, but I really love how my last batch turned out so I’m going to keep doing it 💗🤣

[@nikkitrost7238]

Do sourdough bagels last longer than yeast bagels?

[@baked-with-bry]

Thanks for watching and for the question! To be honest, I have not personally experimented with comparing the two, maybe a tiny bit longer because the acids produced during fermentation can act as preservatives, but that's just a guess and maybe not a super noticeable difference? My experience with these has been at room temp, these last 1-2 days, a few extra days in the fridge, and indefinitely in the freezer. I am lucky in that my kids devour these bagels very quickly! If theyre about to go stale they can be revived in the oven at 350°F (177°C) with a little water sprinkled on top for 5-10 minutes for one final hoorah.