Sourdough Bagels Recipe
This recipe for sourdough bagels provides a delicious, homemade twist on the classic New York-style bagel using a natural sourdough starter. The process involves mixing, kneading, fermenting, boiling, and baking to achieve a chewy texture with a golden crust, enhanced by your choice of toppings such as Everything But the Bagel seasoning. Perfect for breakfast or snacking, these bagels delight with a subtle tang and satisfying chewiness.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 bagels 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bagel Dough
- ½ cup sourdough starter
- 1 cup warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups bread flour
Toppings
- Everything But the Bagel seasoning (as desired)
Instructions
- Mix the Dough: In a mixing bowl, combine the bread flour, warm water, sourdough starter, salt, and sugar. Mix thoroughly using your hands or a stand mixer until the dough becomes smooth and slightly sticky.
- Knead and First Rise: Transfer the dough to a lightly floured surface and knead it until smooth and elastic, developing the gluten for a chewy texture. Place the dough back in a bowl and let it rest at room temperature for about 2 to 3 hours, or until it doubles in size.
- Shape the Bagels: Divide the risen dough into 8 equal portions roughly the size of a tennis ball. Roll each piece into a smooth ball, poke a hole in the center with your finger, and gently stretch it to form a ring with an opening about 1.5 to 2 inches wide. Place all shaped bagels on a parchment-lined baking sheet and let them rise a second time for about 2 hours until doubled in size.
- Boil the Bagels: Preheat a large pot of water to a rolling boil. Carefully lower the bagels into the boiling water and cook for 1 minute on each side. Remove them with a slotted spoon and return to the parchment-lined baking sheet.
- Add Toppings: While the bagels are still wet from boiling, sprinkle your desired toppings such as Everything But the Bagel seasoning over the surface so it adheres well.
- Bake the Bagels: Preheat the oven to 400ºF (200ºC). Place the baking sheet with the bagels into the oven and bake for about 25 minutes, or until the bagels are golden brown and sound hollow when tapped.
- Serve: Remove from the oven, let cool slightly, then serve and enjoy your freshly baked sourdough bagels!
Notes
- Allow the dough enough time to rise for optimal texture; the natural fermentation also enhances flavor.
- Boiling is essential to achieve the classic chewy crust of bagels before baking.
- You can customize toppings to taste, including sesame seeds, poppy seeds, or coarse salt besides the suggested seasoning.
- Store leftover bagels in an airtight container or freeze for longer shelf life.
- Use bread flour for better gluten development and chewy texture compared to all-purpose flour.
Keywords: sourdough bagels, homemade bagels, sourdough bread, baking bagels, chewy bagels recipe, everything bagel seasoning
Find it online: https://tastybella.com/sourdough-bagels-recipe/
