{"id":354959,"date":"2026-07-08T11:25:09","date_gmt":"2026-07-08T11:25:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/crispy-and-chewy-new-wave-sourdough-bagels-with-video\/"},"modified":"2026-07-08T11:25:09","modified_gmt":"2026-07-08T11:25:09","slug":"crispy-and-chewy-new-wave-sourdough-bagels-with-video","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=354959","title":{"rendered":"Crispy and Chewy New Wave Sourdough Bagels (With Video)"},"content":{"rendered":"


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Some recipes refuse to sit still, and bagels kept pulling me back to the bench with questions. What if the levain carried some of the sweetness instead of dumping it all into the final dough? What if I swapped the single flour for a blend with more character\u2014some whole grains, a little lower protein for more tenderness and openness? What if I shaped them differently and gave the dough an overnight rest in the cold, then boiled them with something other than water?<\/p>\n

This version answers all of those questions. It\u2019s a recipe, much like My Best Sourdough Bread<\/a>, where all the little parts of the process, when seen from up close, don\u2019t look like a big deal, but when seen as a whole, certainly add up.<\/p>\n

And, I\u2019ve been reworking this formula for a while now, one variable at a time, the way you do when a recipe is close but not quite there. The flour blend was the first thing to change: a mix of high- and medium-protein white flours, some whole wheat, and a little whole rye. Then the levain, which I created with a small amount of sugar to skew the balance toward a yeast-heavy culture for less sourness carrying through to the finished bagel. Then the shaping\u2014I moved to the poke method, which is simpler for a higher-hydration dough. And finally, the overnight retard, which changed the crust and flavor in a way I didn\u2019t fully expect. The crumb opened up slightly, the crust developed more blisters, and the whole thing tasted more complex in the oven, with a delightful crispness and color. More like what I want a bagel to be.<\/p>\n

This isn\u2019t a radical departure from the original. It\u2019s the same bread, just sharpened a bit.<\/p>\n

Video: Watch Me Make These New Wave Sourdough Bagels<\/h2>\n
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