How to Make Perfect Sourdough Bagels from Scratch
Sourdough bagels are a delightful twist on the classic bagel recipe, bringing in the tangy flavor of sourdough starter to create a chewy, crispy, and flavorful result. Whether you're a fan of traditional bagels or looking to try something new, this sourdough bagel recipe will surely impress. With a perfect balance of texture, flavor, and aroma, these bagels are a real treat for breakfast or any time of the day. Plus, making them from scratch gives you the satisfaction of enjoying fresh, homemade bread with no preservatives or artificial ingredients.
The process of making sourdough bagels requires a bit of patience, but the results are completely worth it. You’ll need a sourdough starter (which can be homemade or purchased), a few basic pantry ingredients, and some time for the dough to rise. The dough is boiled before baking, which is key to creating that signature chewy texture and golden brown exterior. Whether you enjoy them plain or with your favorite toppings, sourdough bagels are versatile and can be customized with different flavors or fillings.
This step-by-step guide will walk you through everything you need to know to make sourdough bagels from scratch. By the end of the process, you'll be able to savor warm, homemade bagels with a unique sourdough twist. Plus, you’ll learn some useful tips and tricks for getting the best results. Get ready to add this satisfying recipe to your baking repertoire!
Equipment
- Mixing Bowl: A large bowl for mixing and kneading the dough. It should be big enough to allow room for the dough to rise during fermentation.
- Dough Scraper: Helpful for scraping the dough out of the bowl and for dividing it into equal portions for shaping the bagels.
- Measuring Cups and Spoons: Accurate measurements are key to the success of any recipe, so make sure you have a set of measuring cups and spoons on hand.
- Flour Sifter (Optional): If you're using whole wheat flour or just want to ensure an even distribution of ingredients, a flour sifter can help.
- Slotted Spoon: A slotted spoon is essential for gently lowering the bagels into the boiling water and removing them once they're done cooking.
- Baking Sheet: A large, rimmed baking sheet to place the shaped bagels before boiling and baking. It’s recommended to line it with parchment paper for easier removal after baking.
- Boiling Pot: A large pot for boiling the bagels. It should be deep enough to fully submerge the bagels and allow them to float.
- Oven: Preheat your oven to 425°F (220°C) to ensure even baking. A convection oven is a great option if you have one, as it promotes an even crust.
- Cooling Rack: After baking, place the bagels on a wire cooling rack to allow air circulation and prevent them from getting soggy.
- Pastry Brush (Optional): If you're topping the bagels with seeds, a pastry brush can be used to brush water over the bagels before sprinkling toppings, ensuring they stick well.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups bread flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon malt syrup or honey for boiling
- Sesame seeds poppy seeds, or other toppings (optional)
Instructions
- Step 1: Mix the Dough
- In a large mixing bowl, combine your sourdough starter and warm water. Stir until the starter is dissolved, then add the bread flour, salt, sugar, and olive oil. Mix until the dough comes together, then knead on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic.
- Step 2: Bulk Fermentation
- Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size.
- Step 3: Shape the Bagels
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole in the center with your finger. Gently stretch the hole until it is about 2 inches wide. Place the shaped bagels on a parchment-lined baking sheet and cover them with a damp cloth. Let them rest for about 30 minutes.
- Step 4: Boil the Bagels
- Bring a large pot of water to a boil. Add the malt syrup or honey to the water, then carefully drop the bagels into the water. Boil each bagel for about 1 minute on each side, then remove them with a slotted spoon and place them back on the baking sheet.
- Step 5: Bake the Bagels
- Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, or until they are golden brown and crispy on the outside. Remove them from the oven and let them cool on a wire rack.
Notes
To make this sourdough bagel recipe even better, try the following tips:
Use a Well-Established Sourdough Starter: Ensure your sourdough starter is active and bubbly for better rise and flavor.
Add a Flavor Boost: Incorporate seeds, herbs, or spices like garlic powder or onion powder into the dough for added depth of flavor.
Boil Longer for Extra Chewiness: Boiling the bagels for a minute or two longer will give them a thicker, chewier crust.
Add a Flavor Boost: Incorporate seeds, herbs, or spices like garlic powder or onion powder into the dough for added depth of flavor.
Boil Longer for Extra Chewiness: Boiling the bagels for a minute or two longer will give them a thicker, chewier crust.