Sourdough bagels are a delightful twist on the classic breakfast treat, combining the tangy flavor of sourdough with the chewy texture of a traditional bagel. Whether you’re a sourdough enthusiast or simply looking for a new baking challenge, this guide will walk you through the process of creating the perfect sourdough bagels from scratch.
Ingredients
For the Sourdough Starter:
- 1 cup (120g) all-purpose flour
- 1/2 cup (120g) water
- 2 tablespoons (25g) active sourdough starter
For the Bagel Dough:
- 1 cup (240g) water
- 1/2 cup (120g) active sourdough starter
- 1 tablespoon (15g) honey
- 1 teaspoon (6g) salt
- 4 cups (500g) bread flour
For Boiling and Baking:
- 8 cups (1.9L) water
- 1/4 cup (60g) baking soda
- Toppings of your choice (sesame seeds, poppy seeds, garlic flakes, etc.)
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 15 hours 30 minutes
- Yield: 8 bagels
Instructions
Step 1: Prepare the Sourdough Starter
If you don’t have an active sourdough starter, you’ll need to create one a few days in advance. Mix together the flour, water, and 2 tablespoons of sourdough starter in a jar or container. Cover and let sit at room temperature for 12-24 hours, then refrigerate until ready to use.
Step 2: Mix the Bagel Dough
In a large bowl or stand mixer, combine the water, active sourdough starter, honey, and salt. Add the bread flour and mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook for about 5 minutes on low speed. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 8-12 hours or overnight. The dough should double in size.
Step 4: Shape the Bagels
Punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then use your finger to poke a hole through the center. Gently stretch the hole to create a bagel shape.
Step 5: Final Rise
Place the shaped bagels on a parchment-lined baking sheet, cover, and let rise for 30-60 minutes.
Step 6: Boil the Bagels
Bring the 8 cups of water and baking soda to a boil in a large pot. Carefully add 2-3 bagels at a time and boil for 1 minute on each side. Use a slotted spoon to transfer the boiled bagels back to the baking sheet.
Step 7: Top and Bake
Preheat your oven to 450°F (230°C). Brush the boiled bagels with an egg wash (1 egg beaten with 1 tablespoon of water) and sprinkle with your desired toppings. Bake for 20-25 minutes, rotating the pan halfway, until golden brown.
Step 8: Cool and Enjoy
Remove the bagels from the oven and let cool on a wire rack for at least 10 minutes before slicing and serving.
Conclusion
Homemade sourdough bagels may seem intimidating at first, but with a little patience and practice, you’ll be whipping up batches of these delicious breakfast treats in no time. Experiment with different toppings, fillings, and flavors to make each batch unique. Whether you enjoy them toasted with cream cheese, as part of a breakfast sandwich, or simply on their own, these sourdough bagels are sure to become a new favorite in your household.
FAQ
Can I use all-purpose flour instead of bread flour?
While all-purpose flour can be used, bread flour is recommended for its higher protein content, which helps create a chewier texture in the bagels.
How long do sourdough bagels last?
Freshly baked sourdough bagels are best enjoyed within 2-3 days. Store them in an airtight bag or container at room temperature. For longer storage, slice and freeze the bagels for up to 3 months.
Can I make the dough ahead of time?
Yes, you can make the dough and refrigerate it for up to 3 days before shaping and baking the bagels. Let the dough come to room temperature before proceeding with the recipe.
What if my starter isn’t active enough?
If your starter isn’t very bubbly and active, your bagels may not rise as much. You can compensate by letting the dough rise for a longer period of time or adding a teaspoon of instant yeast to the dough.
Can I bake the bagels without boiling them first?
While it’s possible, boiling the bagels is an essential step that helps create the signature chewy crust and dense interior texture of a true bagel. Skipping this step will result in a different, bread-like texture.
