Sourdough Bagels Recipe

Why Make This Recipe

Making sourdough bagels at home is a fun and rewarding experience. Not only do you get to enjoy the delicious flavors of freshly baked bagels, but you can also customize them to suit your taste. They are chewy, flavorful, and perfect for breakfast or a snack. Plus, using a sourdough starter means you have a more nutritious option compared to store-bought versions!

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How to Make Sourdough Bagels

Ingredients:

• 150g active, bubbly starter
• 250g warm water
• 500g bread flour
• 40g sugar
• 11g salt
• 20g honey (for the boil bath)

Directions:

Find a Sample Baking Schedule below

MAKE THE DOUGH:

1. In a large bowl, combine 150g active starter, 250g warm water, and 40g sugar. Mix by hand until it looks like a milky liquid.
2. Add 500g bread flour and 11g salt to the bowl. Mix until everything is included.
3. Now, knead the dough for 5-6 minutes. This will make your bagels soft and chewy. To knead, pull a small section of dough, fold it over, and push into the dough. Repeat while turning the bowl clockwise.
4. Cover the dough and let it rest for 60 minutes.

STRETCH AND FOLD:
5. After 1 hour, repeat the "stretch, fold and push" routine for 30 seconds.
6. Cover the dough with a reusable shower cap and place it in a warm area to rise.

BULK RISE:
7. Leave the dough to rise until it doubles in size. This can take 8-12 hours, depending on your kitchen temperature.

SHAPE:
8. Once risen, gently place the dough on a work surface.
9. Stretch and shape the dough into a rectangle, about 1/2 inch high. Cut the dough into 8 equal pieces.
10. Shape each piece into a smooth ball, then use your thumb to create a hole in the center, stretching it gently.

SECOND RISE:
11. Place the shaped bagels on a parchment-lined baking sheet. Cover them with a damp tea towel and let them puff up for 20-60 minutes.

BOIL BATH:
12. While your bagels rise, preheat your oven to 425°F (220°C).
13. Fill a large pot with water, add 20g honey, and bring it to a boil.
14. Carefully drop 2-3 bagels into the boiling water and boil for 30 seconds on each side.
15. Use a slotted spoon to scoop them out and place them on a cooling rack. Repeat until all bagels are boiled.

TOPPINGS:
16. If you want toppings, sprinkle them on a plate and dip the top of each bagel. A fun tip is to dip the bottom for added crunch!

BAKE:
17. Bake the Sourdough Bagels for 20-25 minutes or until they are golden brown.
18. Let them cool on a wire rack.
19. For a special treat, slice one open while warm and spread some butter on it.

How to Serve Sourdough Bagels

Sourdough bagels are delicious on their own but even better with toppings! You can spread cream cheese, butter, or your favorite toppings like smoked salmon, avocado, or fresh vegetables. They also make a great base for a breakfast sandwich.

How to Store Sourdough Bagels

Once your bagels have cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Sourdough Bagels

• Make sure your sourdough starter is active and bubbly for the best results.
• Don’t skip on kneading the dough; it’s key to achieving that perfect chewy texture.
• If you want to shape and bake later, place the covered bagels in the fridge for up to 24 hours before boiling and baking them.

Variation

You can experiment with different toppings or mix-ins. Try adding herbs, spices, or even cheese to the dough for an extra flavor boost. You can also make sweet bagels by adding dried fruit or chocolate chips.

FAQs

Q: Why do I need to boil the bagels?
A: Boiling the bagels before baking gives them their chewy texture and helps achieve a shiny crust.

Q: Can I use any type of flour?
A: Bread flour is recommended for its high protein content, which helps create the chewy texture. All-purpose flour can be used, but the texture may be slightly different.

Q: How can I tell when the bagels are done baking?
A: The bagels should be golden brown on top. You can also tap them; they should sound hollow when they are baked through.

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