Bagels are traditionally boiled in malt syrup or honey. Lye or baking soda is used for pretzels. Also lye can cause severe burns so the product is dipped in the bath without boiling.
New York, The baked baking soda really did the trick - even to my ordinary sourdough bagels. Thanks to you I now know how to get that real chewy bagel taste. Mange takk!
What a great recipe and easy to make. I have done this one for the past year and it is just like NY Bagel. Although they may argue that to be NY bagel it needs to be with NY water. hahaha.
The best at home bagel recipe ever! I just made these. I used baking soda instead of lye and maple syrup instead of malt barley syrup… considering how amazing they were I think I’m going to invest in some lye and malt syrup! I’m so shocked to how much they remind me of bagels hot out of a NYC bagel cafe oven. Your video deserves so much more visibility.
New York, Hey Sune awesome video, keep up the good work! Instead of Lye I've been using a tablespoon of Barley Malt Syrup on the boiling water, still gives them the color. Also I see you changed the shaping to plug a hole instead of making them into a roll first. I've been making your sourdough bagels recipe every month for a couple of years, my family loves them, I will try out this recipe next.
I love making a lox breakfast bagel 😋 just add a folded omelette, raw red onion, and spice it up with a green onion or chive cream cheese. Especially on a everything bagel 🤤
New York 🤣 My favorite sandwich is one of my dad's egg omelette (with lots of hot sauce stirred in before cooking) on a toasted egg bagel. I've never added smashed avocado and ripe tomatoes, but those sound like delicious additions - will have to try that this summer!
New York. Hi Sune, I was floundering in the RU-vid sea of confusion and poor results until I found your “Master Recipe for Artisan Sourdough Bread” video. Now my wife and I enjoy a beautiful loaf of sourdough bread every week. Recently I have been trying to master the New York bagel. Love this video. I am sure your recipe and technique will result in delicious bagels. My question is, approximately how long did you knead the dough?
Can't wait to try it. Made good bagels before but have not tried with the barley malt...what is the purpose? Also did not use the lye in the boil...will give it a try.
Shouldn't that be 360g or 1 1/2 cups of water in the polish instead of 2 1/2 cups of water? Luckily I was weighing, but I noticed that was nowhere near 2 1/2 cups.
