Why Sourdough Bagels?
There’s something magical about homemade sourdough bagels. The chewy texture, the satisfaction of creating them from scratch make these bagels a true labor of love. Whether you’re a sourdough enthusiast or a curious beginner, this recipe will guide you through every step to achieve bakery-quality bagels at home.
Key Notes
- These bagels have a chewy texture and a satisfying homemade flavor.
- The natural fermentation process makes them easier to digest and more nutritious.
- Perfect for customizing with your favorite toppings, from savory to sweet.
What You’ll Need
To make these bagels, you’ll need a few basic ingredients and tools:
Tools: A stand mixer with a dough hook, parchment paper, a large pot, and a slotted spoon or mesh strainer.
Ingredients: Active sourdough starter, water, honey, salt, flour, and sugar (for boiling).
Here’s a step-by-step guide to making your own sourdough bagels:
1. Prepare Your Starter
Your sourdough starter is ready to use when it has doubled in size and is bubbly and active. This step is crucial for ensuring your bagels rise properly and develop that signature flavor.
2. Mix the Dough
In a stand mixer bowl, combine the starter, water, honey, and salt. Add the flour and mix on the lowest speed until a rough dough forms. Continue kneading with the mixer for 8-10 minutes, or until the dough is smooth and elastic. Cover the bowl and let the dough rest at room temperature for 8-12 hours.
3. Shape the Bagels
Turn the dough onto a clean surface and divide it into 8 equal pieces. Roll each piece into a smooth ball. To shape the bagels, poke your thumb through the center of each ball and gently stretch it into a ring. Place the shaped bagels on a parchment-lined baking sheet.
4. Let Them Rise
Cover the bagels with a towel and let them rise for 2-4 hours, or until they look puffy and airy.
5. Boil the Bagels
Preheat your oven to 425°F. Bring a large pot of water to a boil and add 1 tablespoon of sugar. Boil the bagels in batches, cooking each for 2 minutes per side. This step gives the bagels their signature chewy texture.
6. Add Toppings
After boiling, place the bagels back on the parchment-lined sheet. Sprinkle with your favorite toppings: sesame seeds, poppy seeds, Everything Bagel seasoning, or cinnamon sugar.
7. Bake
Bake the bagels for 25-28 minutes, or until golden brown. Let them cool slightly before slicing and serving.
Tips For Success
Use an Active Starter: An active and bubbly starter is key to achieving a good rise and flavor.
Don’t Skip the Boil: Boiling creates the chewy crust that defines a bagel.
Experiment with Flavors: Try adding cinnamon and raisins, garlic and herbs, or even cheese to your dough for a fun twist.
Enjoy!
These sourdough bagels are best enjoyed fresh from the oven. Slice them open and smear with cream cheese, top with avocado, or turn them into a sandwich. Store leftovers in an airtight container and toast before serving for the best texture.
Making sourdough bagels at home might take some time, but the reward is well worth the effort. There’s nothing like the pride and joy of biting into a bagel you’ve made with your own hands. So, grab your sourdough starter and let’s get baking!
Sourdough Bagels
Ingredients
Bagel Dough
- 1/2 cup active, sourdough starter
- 1 cup + 1 TBS water
- 2 TBS honey (or sugar)
- 2 tsp salt
- 3-4 cups all-purpose flour
Water Bath
- 6 cups water
- 1 TBS sugar
Optional Toppings
- Sesame Seeds
- Everything Bagel Seasoning
- Salt
- Poppy Seeds
- Shredded Cheese
- Sliced Jalapeño
Instructions
- Check Your Starter: Ensure the sourdough starter is ready by confirming it has doubled in size and shows plenty of bubbles on the surface and sides of the jar.
Mix the Dough
- In the bowl of a stand mixer (or using a Danish dough hook), combine the sourdough starter, water, honey, and salt.
- Add the flour, attach the dough hook, and mix on the lowest speed until a rough dough forms.
- Continue kneading with the mixer on low speed for 8-10 minutes, or until the dough is smooth and elastic.
- Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for 8-12 hours. You can also rise overnight and continue with the following steps the next morning,
Shape Bagels
- Line a baking sheet with parchment paper.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces (or 6 pieces if you want a larger bagel).
- Shape each piece into a smooth ball, then use your thumb to poke a hole through the center of each ball. Gently stretch and shape the dough into a bagel ring, then place it on the prepared baking sheet.
- Cover the shaped bagels with a towel and let them rise for 2-4 hours, or until puffy.
Water Bath and Bake
- Preheat your oven to 425°F (220°C).
- Bring a large pot of water to a boil and add 1 tablespoon of sugar.
- Boil the bagels in batches of 3-4, cooking each for 2 minutes per side.
- Remove the bagels from the water using a slotted spoon or mesh strainer and place them back on the parchment-lined baking sheet. Sprinkle with your desired toppings.
- Bake the bagels for 25-28 minutes, or until golden brown.