If you’re a fan of chewy, flavorful bagels and enjoy the process of working with sourdough, this recipe is perfect for you. Sourdough bagels are a delightful combination of tangy flavor and satisfying texture. Whether you’re an experienced sourdough baker or just starting, making bagels at home is simpler than you might think. Let’s dive into the steps to create these delicious treats!
Why Sourdough Bagels?
Sourdough bagels aren’t just your ordinary bagels. They offer a:
Rich, tangy flavor that comes from the natural fermentation process.
Healthier alternative with probiotics and less processed ingredients.
Customizable experience where you can add toppings like sesame seeds, poppy seeds, or even everything seasoning.
Ingredients
Here’s what you’ll need to make 8-10 sourdough bagels:
For the Dough
1 cup (250g) active sourdough starter (fed and bubbly)
1 ¼ cups (300g) warm water
1 tablespoon honey or sugar
4 cups (500g) bread flour (plus extra for dusting)
1 ½ teaspoons salt
For Boiling
8 cups water
2 tablespoons honey or malt syrup
1 teaspoon baking soda
Optional Toppings
Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse salt
Step-by-Step Instructions
1. Mix the Dough
Mix the active sourdough starter, warm water, and honey in a large bowl until combined.
Gradually add the bread flour and salt, mixing until a rough dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic.
2. First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest at room temperature for 4-6 hours.
The dough should double in size. If you prefer, you can refrigerate it overnight for a slower fermentation, which enhances the flavor.
3. Shape the Bagels
Divide the dough into 8-10 equal pieces.
Roll each piece into a ball, then poke a hole in the center with your finger. Stretch the hole slightly to form the classic bagel shape.
Place the shaped bagels on a parchment-lined baking sheet, cover them with a damp towel, and let them rise for another 1-2 hours until puffy.
4. Boil the Bagels
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a boil. Add honey or malt syrup and baking soda.
Boil the bagels, one or two at a time, for about 30 seconds on each side. This step gives the bagels their signature chewy texture.
Remove the boiled bagels with a slotted spoon and place them back on the baking sheet.
5. Add Toppings
While the bagels are still damp from boiling, sprinkle your desired toppings generously over the tops.
6. Bake the Bagels
Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown.
Let them cool on a wire rack before slicing and enjoying.
Tips for Perfect Sourdough Bagels
Active Starter: Make sure your sourdough starter is active and bubbly for the best rise and flavor.
Overnight Rest: Refrigerating the dough overnight enhances the tangy flavor of the bagels.
Boiling Time: Boiling longer creates a chewier crust, while shorter boiling leads to a softer texture.
Serving Suggestions
Sourdough bagels are incredibly versatile. Enjoy them with:
Cream cheese and smoked salmon.
Avocado and egg for a hearty breakfast.
Peanut butter and honey for a sweet twist.
Why You’ll Love Homemade Sourdough Bagels
Homemade bagels are a labor of love, but the reward is worth every step. By making them from scratch, you can control the quality of ingredients, create unique flavors, and enjoy the satisfaction of baking something truly special.
So, roll up your sleeves, dust off your sourdough starter, and get ready to bake the best bagels you’ve ever tasted!
Have you tried making sourdough bagels? Share your experience and favorite toppings in the comments below!
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