“Unlock the secrets of the perfect bagel with this unique sourdough bagel recipe that combines a delightful chewiness with the tang of fermentation. Perfect for breakfast or a midday snack, these bagels are sure to impress!”
— Sourdough Enthusiast
Table of Contents
Ingredients
For the Sourdough Starter:
- 1 cup all-purpose flour
- 1/2 cup water (filtered or bottled)
- 1 tablespoon active sourdough starter
For the Bagel Dough:
- 3 1/2 cups bread flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 1 tablespoon sugar or honey
- 1 cup water (lukewarm)
- 1/2 cup active sourdough starter
For Boiling and Topping:
- 1 tablespoon baking soda
- 1 egg (for egg wash)
- Toppings of choice: sesame seeds, poppy seeds, everything bagel seasoning, etc.
Instructions
Step 1: Prepare the Sourdough Starter
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of water, and 1 tablespoon of active sourdough starter. Mix until fully incorporated.
- Cover the bowl with a cloth and let it sit at room temperature for about 8-12 hours, or until bubbly and doubled in size.
Step 2: Make the Bagel Dough
- In a large bowl, combine 3 1/2 cups of bread flour, 1 1/2 teaspoons of salt, and 1 tablespoon of sugar.
- Add 1 cup of lukewarm water and 1/2 cup of the prepared sourdough starter. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 4-6 hours, or until it has doubled in size.
Step 3: Shape the Bagels
- Preheat your oven to 425°F (220°C).
- Punch down the risen dough and turn it out onto a floured surface.
- Divide the dough into 8 equal pieces (or more for smaller bagels).
- Roll each piece into a ball, then use your thumb to poke a hole through the center to form a bagel shape. Gently stretch the hole to about 2 inches in diameter.
Step 4: Boil the Bagels
- Bring a large pot of water to a boil and add 1 tablespoon of baking soda.
- Boil the bagels in batches for about 1-2 minutes on each side. This step gives bagels their characteristic chewiness.
- Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet.
Step 5: Egg Wash and Toppings
- In a small bowl, whisk the egg to create an egg wash.
- Brush each bagel with the egg wash and sprinkle with your choice of toppings.
Step 6: Bake the Bagels
- Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let them cool on a wire rack before serving.
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 minutes | 25 minutes | 55 minutes |
Enjoy Your Sourdough Bagels!
These homemade sourdough bagels are perfect for toasting and slathering with cream cheese, or simply enjoyed fresh out of the oven. Share them with friends and family, or savor them all for yourself!
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FAQs
Q: How do I store sourdough bagels?
A: Store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Q: Can I make sourdough bagels without a stand mixer?
A: Yes! You can mix and knead the dough by hand. It may take a bit more effort, but it’s doable.
Q: What toppings can I use on my bagels?
A: Popular toppings include sesame seeds, poppy seeds, everything bagel seasoning, or even a sweet glaze.
Q: Why are my bagels dense?
A: Densely baked bagels may indicate under-proofing or not enough kneading. Make sure to follow rising times accurately.
