Bagels! Those chewy, doughy rings with a crisp crust and soft inside. Maybe you love them with cream cheese and lox, or toasted with a simple smear of butter. Whatever your favorite topping, one thing is for sure: a fresh bagel is hard to beat. But what if you could make amazing bagels in your own kitchen?
This sourdough bagel recipe will teach you how to make bakery-quality bagels using a sourdough starter. It might seem like a challenge, but don’t worry! We’ll guide you through each step with easy-to-follow instructions and helpful tips. Get ready to impress your friends and family with the best homemade sourdough bagels they’ve ever tasted!
Why Sourdough Bagels?
Sourdough bagels have a unique tangy flavor and chewy texture that you just can’t get from regular yeast. The sourdough starter adds complexity and depth, making each bite extra delicious. Plus, using sourdough can be easier on your digestion.
Benefits of Using a Sourdough Starter
- Flavor: Sourdough creates a distinctive tangy flavor that sets your bagels apart.
- Texture: The fermentation process gives sourdough bagels a wonderfully chewy texture.
- Digestion: Sourdough fermentation can make bagels easier to digest for some people.
- Longer Shelf Life: Sourdough bagels tend to stay fresh longer than those made with commercial yeast.
Sourdough Bagel Recipe: Ingredients and Tools
Before we start baking, let’s gather everything we need.
Ingredients
You probably already have most of these in your pantry!
- Sourdough Starter: 1 cup (225g) active, bubbly starter
- Water: ¾ cup (180ml) lukewarm water
- Flour: 3 ½ cups (438g) bread flour, plus extra for dusting
- Salt: 2 teaspoons (12g) fine sea salt
- Barley Malt Syrup: 1 tablespoon (optional, for extra flavor and color)
- Toppings: Sesame seeds, poppy seeds, everything bagel seasoning, etc.
Tools
Having the right tools makes baking easier and more fun.
- Large Mixing Bowl: For mixing the dough.
- Kitchen Scale: (recommended) for accurate measurements.
- Plastic Wrap or a Damp Towel: To cover the dough while it rises.
- Baking Sheet: For baking the bagels.
- Parchment Paper: To prevent sticking.
- Large Pot: For boiling the bagels.
- Slotted Spoon: To safely remove bagels from the boiling water.
Making Sourdough Bagels: A Step-by-Step Guide
Now comes the fun part! Let’s break down the process into easy-to-manage steps.
Step 1: Mixing the Dough
- Combine ingredients: In your large mixing bowl, combine the sourdough starter, water, flour, salt, and barley malt syrup (if using).
- Mix: Stir everything together with a wooden spoon or your hands until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic. If it’s too sticky, add a little more flour, a tablespoon at a time.
Step 2: Bulk Fermentation
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 4-6 hours, or until it has nearly doubled in size.
Step 3: Shaping the Bagels
- Divide the dough: Gently punch down the dough to release the air. Divide it into 8 equal pieces.
- Shape the bagels: There are two ways to shape bagels:
- The Hole Method: Roll each piece of dough into a smooth ball. Poke a hole in the center with your finger and gently stretch the dough to widen the hole to about 2 inches in diameter.
- The Rope Method: Roll each piece of dough into a 10-inch rope. Bring the ends together and overlap them by about 2 inches. Pinch the ends together to seal, forming a ring.
Step 4: Proofing the Bagels
- Prepare a baking sheet: Line a baking sheet with parchment paper.
- Second Rise: Place the shaped bagels on the prepared baking sheet. Cover loosely with plastic wrap and let them proof in the refrigerator for 12-18 hours. This slow, cold proof develops flavor and helps the bagels hold their shape.
Step 5: Boiling the Bagels
- Preheat oven: Preheat your oven to 450°F (232°C).
- Bring water to a boil: Fill a large pot with water and bring it to a boil. Add the barley malt syrup (if using) to the boiling water.
- Boil the bagels: Gently drop the bagels into the boiling water, a few at a time. Boil for 30-60 seconds per side. This step gives the bagels their signature chewy crust.
- Drain: Remove the bagels from the water with a slotted spoon and place them back on the baking sheet.
Step 6: Baking the Bagels
- Add toppings: Brush the bagels with water and sprinkle with your favorite toppings (sesame seeds, poppy seeds, etc.).
- Bake: Bake the bagels for 20-25 minutes, or until golden brown.
- Cool: Let the bagels cool completely on a wire rack before slicing and serving.
Tips for the Best Sourdough Bagels
Here are some extra tips to help you achieve bagel perfection:
- Starter Strength: Make sure your sourdough starter is active and bubbly before you begin. Feed it 6-12 hours before making the dough.
- Flour Choice: Bread flour has a higher protein content, which gives bagels their chewy texture.
- Don’t Overmix: Overmixing can make the dough tough. Knead just until smooth and elastic.
- Warm Rise: A warm environment is crucial for the first rise. If your kitchen is cold, you can place the dough in a slightly warm oven (turned off) with the oven light on.
- Boiling Time: Adjust the boiling time depending on your desired crust thickness. A shorter boil will result in a thinner crust, while a longer boil will create a thicker, chewier crust.
- Baking Time: Keep an eye on your bagels while they bake. Ovens vary, so adjust the baking time as needed.
Variations on the Sourdough Bagel Recipe
Once you’ve mastered the basic sourdough bagel recipe, you can have fun experimenting with different flavors and variations.
| Variation | Description |
|---|---|
| Everything Bagels: | Before baking, sprinkle with a mixture of sesame seeds, poppy seeds, dried onion, dried garlic, and salt. |
| Cinnamon Raisin Bagels: | Add ½ cup of raisins and 1 teaspoon of cinnamon to the dough. |
| Cheddar Bagels: | Add ½ cup of shredded cheddar cheese to the dough. |
| Rye Bagels: | Substitute ½ cup of rye flour for ½ cup of the bread flour. |
| Whole Wheat Bagels: | Substitute ½ cup of whole wheat flour for ½ cup of the bread flour. |
Enjoy Your Homemade Sourdough Bagels!
Congratulations! You’ve made delicious sourdough bagels from scratch. Enjoy them toasted with your favorite toppings. There’s nothing quite like the taste of a freshly baked bagel, especially when you’ve made it yourself.
By following this sourdough bagel recipe and tips, you can create bakery-worthy bagels in your own kitchen. Remember to have fun and experiment with different flavors and variations. Happy baking!
FAQs
Why use a sourdough starter for bagels?
Sourdough starters add a unique tangy flavor and chewy texture that you can’t get from commercial yeast. They also offer potential digestive benefits and can make your bagels last longer.
What kind of flour is best for sourdough bagels?
Bread flour is recommended for sourdough bagels because its higher protein content helps create a chewy texture.
How do I know if my sourdough starter is active?
An active starter will be bubbly and have doubled in size after feeding. It should also float in water when you drop a small spoonful in.
Can I make sourdough bagels without boiling them?
Boiling the bagels before baking is essential for creating their signature chewy crust and texture.
How do I store sourdough bagels?
Store your cooled sourdough bagels in an airtight container at room temperature for a few days, or freeze them for longer storage.