Sourdough NYC Bagels

Bread flour is a refined flour that provides structure and texture to baked goods. It is processed to remove the bran and germ, which reduces its nutritional content. While it is essential for baking, it lacks the fiber and nutrients found in whole grain flours.

Water is a fundamental ingredient in baking, providing moisture and aiding in the activation of yeast. It is unprocessed and free from additives. Essential for dough formation and yeast fermentation.

Active sourdough starter is a natural leavening agent that enhances flavor and texture. It involves fermentation, which can improve digestibility and nutrient absorption. The fermentation process also contributes beneficial probiotics.

Barley malt powder is a natural sweetener and flavor enhancer derived from sprouted barley grains. It is minimally processed and retains some nutrients from the barley. It adds a subtle sweetness and enhances the crust color.

Brown sugar is a refined sugar with molasses added for flavor and moisture. It is processed similarly to white sugar but retains some minerals from the molasses. While it adds sweetness, it should be consumed in moderation.

Malt syrup is a natural sweetener made from malted barley, providing a rich flavor and color to baked goods. It is less processed than refined sugars and retains some nutrients from the barley. It enhances the flavor profile of the bagels.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Raisin juice concentrate is a natural sweetener derived from raisins, providing sweetness and moisture. It is less processed than refined sugars and retains some nutrients from the fruit. It adds a natural sweetness and flavor complexity.

Yeast is a natural leavening agent that ferments sugars to produce carbon dioxide, causing dough to rise. It is minimally processed and essential for bread making. It contributes to the texture and flavor of the bagels.

Molasses powder is a dried form of molasses, used as a sweetener and flavor enhancer. It retains some minerals from the molasses but is still a form of sugar. It adds a rich flavor and color to baked goods.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve the texture and shelf life of baked goods. It is a synthetic additive but generally recognized as safe. It helps strengthen the dough and improve volume.

Enzymes are natural proteins that catalyze biochemical reactions, used in baking to improve dough properties. They are minimally processed and help enhance texture and flavor. They are generally recognized as safe and effective in small amounts.

Cornmeal is a whole grain product used to prevent sticking and add texture to baked goods. It is minimally processed and retains nutrients from the corn. It adds a pleasant texture and flavor to the bagels.