Crisp, chewy and fluffy New York style sourdough bagels with roasted garlic labneh take your everyday bagel and cream cheese up a notch or two.
New York Style Sourdough Bagels with Roasted Garlic Labneh
Were carrying on this week with our love of all things sourdough. And, if you adore sourdough (or bagels, for that matter) as much as we do, you need this recipe in your life.
Like most naturally leavened breads, sourdough bagels take more time to make, but are 100% worth the effort. They are crisp on the outside, chewy and fluffy on the inside, and full of flavour. Combined with roasted garlic labneh, these sourdough bagels will impress any bagel and cream cheese lover, we promise!
How to make New York style sourdough bagels
The most important ingredient for this recipe is an active sourdough starter. Starter (wild yeast) replaces traditional dry yeast for this recipe and, when combined with a long proofing time, adds boatloads of flavour to your traditional bagel.
If you dont have a starter or are new to the process, be sure to visit this post to learn all about making and keeping your very own sourdough starter. Other than having an active starter, there are only 4 other ingredients youll need to make these sourdough bagels at home (not including your toppings):
- Unbleached Bread or All-Purpose Flour
- Cold Water
- Fine Salt
- Malt or Maple Syrup
Like any New York style bagel, this recipe involves poaching the bagel dough before baking poaching gives these bagels their chewy texture and super soft crust. We share exactly how to do this in the recipe card below.
How much longer do sourdough bagels take to make?
Standard bagel recipes typically take roughly 3 hours to make from start to finish. However, if you want to make this sourdough variation, youll need to give yourself a generous 26 hours. The key with any sourdough is a long proofing time (12-24 hours); this allows the dough to ferment slowly and develop that classic sourdough flavour.
Shaping Sourdough Bagel Dough
There are several different ways to shape bagel dough, however, this simple 3-step method is our favourite:
- Flatten a small ball of bagel dough into a disc and use your fingertips to roll it into an 8 log shape.
- Wrap the log around your three middle fingers and bring the ends together to overlap by about 2. The seam should be on the inside of your palm.
- Using the palm of your hand, gently roll the seam side on a clean work surface until the ends are joined together.
Consider your bagels shaped!
Labneh and why you want it on your sourdough bagel
Labneh is a tangy strained cheese from the Middle East. Its made from yogurt which gives it a much more more distinctive flavour than cream cheese. Labneh is lower in milk fat than regular cream cheese, however, its still creamy, soft, and spreadable.
Like any cream cheese, you can add flavours like fresh herbs, honey, or roasted garlic (our favourite) to personalize your labneh. We find the natural tang of labneh and the subtle sweet flavour of roasted garlic irresistible together! However, if thats not your thing, weve also got a great recipe for sumac labneh right here, or feel free to experiment with your favorite flavours.
Bottom line, if youre looking for something new or a slightly healthier spread for your bagel, we highly recommend giving Labneh a go. And, when your combine labneh with sourdough bagels, get ready to pack your bags for flavour country!
If you made our New York style sourdough bagels, wed love to hear all about it! Tag usoninstagramat @baked_theblog and #bakedtheblog. Wed also love to hear from you in the comments below.
Looking for more recipes like this one?
If you love bagels or sourdough bread, why not check out some of our other recipes in these categories:
- 1 cup active 100% Hydration Sourdough Starter
- 5 cups Unbleached All Purpose Flour
- 2 tsp fine salt
- 2 tbsp barley malt syrup (or maple syrup)
- 3/4 - 1 cup cold water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
- 1/4 - 1/2 cup of any combination of poppy seeds/dried onion flakes/dried garlic flakes/sesame seeds/flaky salt/za'atar
Day Before You Serve
- Mix your bubbly, active starter with the flour, salt, barley malt syrup, and 3/4 cup of the cold water. Add the rest of the water bit by bit until the flour is well hydrated but not too wet.
- Knead the dough by hand or in a mixer on medium with the dough hook until it's smooth, about 15-20 minutes. It will still be rather tough and that's okay. Shape into a ball and cover with a bowl to rest for 20 minutes.
- After the initial rest, divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones and shape them each into a small ball. Rest another 10-15 minutes. Line a baking sheet with parchment and sprinkle generously with flour or semolina.
- To shape the bagels, flatten the small ball of dough into a disc and use your fingertips to roll into a log. Roll gently until you've got a log about 8" long. Wrap the long around your three middle fingers with the ends overlapping by 2" on the inside of your hand. Roll gently, palm down, until the ends are joined together.
- Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+.
- Once you've completed shaping the bagels, let them proof at room temperature for 2 - 2.5 hours until puffy. Take a test bagel and place it in cold water. If it floats, they are done proofing.
- Dry the test bagel off and return to the baking sheet. Cover the whole pan with plastic wrap and refrigerate for 12-24 hours.
- 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 the 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.
Amount Per Serving: Calories: 269 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 922mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 8g
- 1 head garlic
- 1 tsp olive oil
- salt and pepper
- 2 cups plain, unsweetened yogurt (I use 4% M.F)
- 1/2 tsp salt
- Preheat oven to 300'F. Slice the top off the head of garlic and drizzle with olive oil and a sprinkle of salt and pepper. Wrap the head tightly in foil and roast until the cloves are soft and golden brown, about 45-50 minutes.
- Once the garlic is cool enough to handle, squeeze the cloves out into a small bowl and mash with a fork. Set aside.
- The night before you'll be serving the bagels: Place some cheesecloth or a coffee filter inside a fine-mesh strainer that's sitting over a bowl. Pour in the yogurt and sprinkle over the salt. Mix gently and leave in the fridge overnight to strain.
- Scoop the thickened yogurt into a small mixing bowl and stir together with the roasted garlic. Add salt to taste and refrigerate until ready to serve.
Amount Per Serving: Calories: 19 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 89mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
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