Peter Reinhart’s New York Style Bagels with Wild Sourdough

New York-style bagels were a revelation to me after moving across the pond. Growing up, the bagels I knew were slightly sweet, dense, and dry—not chewy or crunchy, but more pretzel-like. They were also thinner and had larger holes. I loved those bagels (called boublick, by the way) and was thoroughly convinced they were the pinnacle of bagel perfection—until I tried a proper New York-style bagel in America. It was love at first bite. You can’t mistake them for anything else: crunchy on the outside, distinctively chewy on the inside, plump, and adorned with toppings like kosher salt, sesame seeds, or crunchy onion bits. And no, those sad, chilled bagels from the supermarket dairy aisle don’t count. I’m talking about the real deal.

For years, my go-to indulgence was a toasted sesame bagel with plain cream cheese, topped with smoked whitefish (chunk, not salad) from Goldberg’s Bagel & Deli. Add a slice of tomato, a few green olives, and a half-sour pickle on the side, and you had perfection. My second favorite? The classic lox-and-bagel combo, complete with red onions, capers, and tomatoes.

When I discovered that yeast sponge could be swapped for wild sourdough, I knew I had to try it. With sourdough starter always on hand in my kitchen, it felt like a natural progression. To stay as authentic as possible, I picked up some white barley malt and bread flour, and the rest, as they say, is history.

The bagels came out beautifully—everything you want in a proper bagel. They had the satisfying crunch, the perfect chew, and that malty, slightly tangy flavor. They looked stunning too, with a glossy sheen that begged to be admired (and devoured). The best part? They store well, freeze effortlessly (raw or baked), and the recipe scales like a charm.

While the process stretches over two days, it fits seamlessly into a busy schedule. Start by scaling your sourdough starter on Friday morning before heading to work. In the evening, mix the dough and refrigerate it overnight—this step is essential for the best flavor and texture. On Saturday morning, boil and bake the bagels while your oven heats up. The hands-on time is minimal, and the reward is immense.

In just 20–25 minutes of baking, you’ll have a stack of golden bagels ready to enjoy. The aroma will fill your kitchen as you slice into a still-warm bagel, slather it with cream cheese, and savor that perfect balance of crunch and chew. Pure bliss.

How to Make Peter Reinhart’s New York Style Bagels with Wild Sourdough

1. Make the Sponge

• In a large bowl, mix your ripe sourdough starter with the water until foamy.
• Add the flour and mix until fully incorporated, scraping down the sides of the bowl.
• Cover the bowl loosely with plastic wrap or a lid and let sit at room temperature for 6–8 hours, or until the mixture is foamy and stretchy.
• Test readiness by dropping 1 tsp of the sponge into a glass of cold water—if it floats, it’s ready.

2. Prepare the Final Dough

• Measure out 5 cups (1,000 g) of the prepared sponge. Reserve any extra for another recipe.
• In a large mixing bowl, combine the sponge, salt, malt, yeast, and 3 cups of flour. Mix to form a rough dough.
• Gradually add the remaining 1 cup of flour, 1/4 cup at a time, kneading the dough until it becomes tough, smooth, and non-sticky. Adjust flour or add a few drops of water if needed.

3. Knead the Dough

• Knead by hand or with a dough hook for 10 minutes (15 minutes by hand) until elastic and fully smooth. The dough will be stiff.

4. Portion and Shape the Dough

• Divide the dough into 12 equal portions (approximately 4 1/2 oz or 130 g each for standard-sized bagels).
• Shape each portion into a ball, then roll it into a sausage shape about 8 inches long.
• Form a circle by wrapping the dough around your fingers, overlapping the ends under your index finger. Seal the ends by rolling them together on a flat surface.

5. Rest and Test

• Place the shaped bagels on a parchment-lined baking sheet and cover with plastic wrap. Let them rise for 20 minutes.
• Perform the float test: Place one bagel in a bowl of cold water. If it floats, it’s ready. If it sinks, let the bagels rise for another 15–20 minutes and test again.
• Once ready, cover the bagels and refrigerate them overnight or for up to 36 hours.

6. Boil the Bagels

• Preheat your oven to 500°F (260°C) and prepare a parchment-lined baking sheet.
• Bring a large pot of water to a rapid boil and add 1 tbsp baking soda.
• Working in batches, boil 3–4 bagels at a time for 1 minute per side, flipping them once with a slotted spoon.
• Remove boiled bagels to a clean dish towel to drain.

7. Add Toppings and Bake

• While the bagels are sticky, sprinkle them with your desired toppings.
• Transfer the bagels to the prepared baking sheet and bake for 20–25 minutes, rotating the sheet halfway through if your oven has hot spots. Bagels should be golden brown on all sides.

8. Cool and Enjoy

• Cool the bagels on a wire rack before slicing or storing. Fully cooled bagels can be frozen for up to 3 months.

Tips for Success

• Sponge Readiness: Ensure the sponge is properly fermented for the best flavor and texture. The float test is a reliable indicator.
• Shaping Technique: Practice sealing the bagel ends securely to avoid separation during boiling.
• Boiling Step: Baking soda in the water helps achieve a chewy crust. Don’t skip this step!
• Overnight Refrigeration: Essential for flavor and structure development; don’t rush this part.

Peter Reinhart’s New York Style Bagels with Wild Sourdough

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

• Author: Peter Reinhart
• Total Time: 1 hour 45 mins plus refrigeration and fermentation
• Yield: 12 1x

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Description

Made with wild sourdough, these bagels are chewy, flavorful, and full of character. With their malty taste and lovely crust, once you start making these at home, store-bought bagels will quickly become a thing of the past.

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Ingredients

Units USM Scale 1x2x3x

For the Sponge

• 4 cups bread flour (500 g)
• 2 cups non-chlorinated water (500 ml)
• Ripe 100% hydration wheat sourdough starter (amount depends on your existing starter; typically 1/2-1 cup)

For the Final Dough

• 5 cups sourdough sponge (1,000 g)
• 4 cups bread flour, divided (500 g)
• 2 tsp barley malt or 1 tbsp barley malt syrup
• 3 tsp salt
• 1 tsp dry yeast

For Boiling and Baking

• 1 tbsp baking soda
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt

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Instructions

1. Make the Sponge

• In a large bowl, mix your ripe sourdough starter with the water until foamy.
• Add the flour and mix until fully incorporated, scraping down the sides of the bowl.
• Cover the bowl loosely with plastic wrap or a lid and let sit at room temperature for 6–8 hours, or until the mixture is foamy and stretchy.
• Test readiness by dropping 1 tsp of the sponge into a glass of cold water—if it floats, it’s ready.

2. Prepare the Final Dough

• Measure out 5 cups (1,000 g) of the prepared sponge. Reserve any extra for another recipe.
• In a large mixing bowl, combine the sponge, salt, malt, yeast, and 3 cups of flour. Mix to form a rough dough.
• Gradually add the remaining 1 cup of flour, 1/4 cup at a time, kneading the dough until it becomes tough, smooth, and non-sticky. Adjust flour or add a few drops of water if needed.

3. Knead the Dough

• Knead by hand or with a dough hook for 10 minutes (15 minutes by hand) until elastic and fully smooth. The dough will be stiff.

4. Portion and Shape the Dough

• Divide the dough into 12 equal portions (approximately 4 1/2 oz or 130 g each for standard-sized bagels).
• Shape each portion into a ball, then roll it into a sausage shape about 8 inches long.
• Form a circle by wrapping the dough around your fingers, overlapping the ends under your index finger. Seal the ends by rolling them together on a flat surface.

5. Rest and Test

• Place the shaped bagels on a parchment-lined baking sheet and cover with plastic wrap. Let them rise for 20 minutes.
• Perform the float test: Place one bagel in a bowl of cold water. If it floats, it’s ready. If it sinks, let the bagels rise for another 15–20 minutes and test again.
• Once ready, cover the bagels and refrigerate them overnight or for up to 36 hours.

6. Boil the Bagels

• Preheat your oven to 500°F (260°C) and prepare a parchment-lined baking sheet.
• Bring a large pot of water to a rapid boil and add 1 tbsp baking soda.
• Working in batches, boil 3–4 bagels at a time for 1 minute per side, flipping them once with a slotted spoon.
• Remove boiled bagels to a clean dish towel to drain.

7. Add Toppings and Bake

• While the bagels are sticky, sprinkle them with your desired toppings.
• Transfer the bagels to the prepared baking sheet and bake for 20–25 minutes, rotating the sheet halfway through if your oven has hot spots. Bagels should be golden brown on all sides.

8. Cool and Enjoy

• Cool the bagels on a wire rack before slicing or storing. Fully cooled bagels can be frozen for up to 3 months.

Notes

Adjust the size of bagels if desired; mini bagels can be made by dividing the dough into 24 portions.

To reheat, toast bagels briefly or refresh in the oven at 350°F (175°C) for 5 minutes.

• Prep Time: 60 mins
• Refrigeration and Fermentation: 24 hours
• Cook Time: 45 mins
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 270
• Sugar: 2g
• Sodium: 500mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 0mg

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