Irresistible Sourdough Bagels with this easy recipe

Irresistible Sourdough Bagels

Master the art of making sourdough bagels with this easy recipe! Enjoy step-by-step instructions, tips, and delicious variations for the perfect chewy bagels at home.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Shaping and Final Rise 1 hour hr

Total Time 2 hours hrs

Course Breakfast, Snack

Cuisine American

Servings 8 bagels

Calories 250 kcal

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Dough scraper (optional)
• Parchment paper or silicone baking mat
• Large pot for boiling
• Slotted spoon
• Baking sheet
• Oven

Ingredients

  

• ½ cup Active sourdough starter: 100g
• 4 cup Bread flour: 500g
• 1 cup Warm water: 250g about 100°F or 38°C
• 1 tablespoon Honey or sugar: 20g optional
• 1 ½ teaspoons Salt: 10g
• 1 tablespoon Baking soda
• Toppings optional: Sesame seeds, poppy seeds, or everything bagel seasoning

Instructions

 

• Prepare Your Sourdough Starter: Feed your starter 6-8 hours prior to mixing the dough.
• Mix the Dough: Combine starter, flour, warm water, and honey in a bowl; knead until smooth.
• Bulk Fermentation: Let the dough rise in an oiled bowl covered with a cloth for 8-12 hours.
• Shaping the Bagels: Punch down the dough, divide it, and shape each portion into a bagel.
• Final Rise: Let shaped bagels rise for about 1 hour.
• Boil the Bagels: Boil bagels in water with baking soda for 1 minute on each side.
• Add Toppings: Sprinkle desired toppings on wet bagels.
• Bake the Bagels: Bake at 425°F (220°C) for 20-25 minutes until golden brown.
• Cool and Enjoy: Allow bagels to cool on a wire rack before serving.

Notes

• Use bread flour for optimal chewiness.
• Adjust hydration based on flour brand.
• Maintain your sourdough starter for best results.

 

Twists and Variations

 

• Herb-Infused: Add fresh or dried herbs to the dough.
• Cheesy: Mix shredded cheese into the dough or top with cheese.
• Sweet Cinnamon: Incorporate cinnamon and sugar into the dough.
• Gluten-Free: Use a gluten-free flour blend with xanthan gum.

 

Tips for Perfecting

 

• Control kitchen temperature for better fermentation.
• Adjust hydration levels for your dough’s feel.
• Cold ferment for deeper flavor.
• Always boil for chewy texture and shiny crust.
• Get creative with toppings.
• Use a pizza stone for a crispy bottom.
• Keep practicing to improve your technique.

Bagels are a beloved breakfast item in the United States, cherished for their chewy texture and unique flavor. Making bagels at home can be a rewarding experience, especially when using sourdough as your leavening agent. Not only do provide an incredible depth of flavor, but the fermentation process also enhances digestibility. This comprehensive guide will walk you through creating your own sourdough bagels, complete with tips and variations to make them uniquely yours.

Starting

The journey to making sourdough bagels begins with a robust sourdough starter. This starter acts as the yeast for your dough, imparting flavor and helping to create that signature chewy texture. Whether you’re an experienced baker or trying sourdough for the first time, this recipe will guide you through each step.

Make sure your sourdough starter is fully active before you get started. A healthy, bubbly starter will yield the best results, so it’s crucial to feed it at least 6-8 hours before you plan to mix your dough.

Preparation Time and Total Duration

• Preparation Time: 30 minutes (including mixing and kneading)
• First Fermentation: 8–12 hours (ideal overnight)
• Shaping and Final Rise: 1 hour
• Boiling and Baking: 30 minutes
• Total Duration: Approximately 10–14 hours (mainly due to fermentation)

This timing allows for the development of flavor in the bagels, so patience is key.

Ingredients

To make approximately 8 bagels, gather the following ingredients:

• Active sourdough starter: 100g (½ cup)
• Bread flour: 500g (4 cups)
• Warm water: 250g (1 cup, about 100°F or 38°C)
• Honey or sugar: 20g (1 tablespoon, optional for sweetness)
• Salt: 10g (1 ½ teaspoons)
• Baking soda: 1 tablespoon (for the boiling process)
• Toppings (optional): Sesame seeds, poppy seeds, or everything bagel seasoning

Equipment Needed:

• Large mixing bowl
• Measuring cups and spoons
• Dough scraper (optional but helpful)
• Parchment paper or silicone baking mat
• Large pot for boiling
• Slotted spoon
• Baking sheet
• Oven

Step-by-Step Instructions

1. Prepare Your Sourdough Starter

Before mixing your dough, make sure your sourdough starter is bubbly and active. This can be done by feeding it about 6-8 hours before you begin. To feed your starter, mix equal parts of flour and water, then let it sit at room temperature until it has doubled in size and is full of bubbles.

2. Mix the Dough

In a large mixing bowl, combine the active sourdough starter, bread flour, warm water, and honey (if using). Stir until a rough dough begins to form. If the dough feels too dry, add a small amount of water, but be cautious not to overdo it, as you don’t want the dough to become too sticky.

Once the ingredients are combined, transfer the dough to a floured surface. Knead the dough for about 8–10 minutes until it becomes smooth and elastic. This process develops the gluten, which is essential for creating the chewy texture of bagels.

3. Bulk Fermentation

After kneading, place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let the dough ferment at room temperature for 8–12 hours, depending on your kitchen’s temperature. The dough should double in size and develop bubbles on the surface, indicating it’s ready for the next step.

4. Shaping the Bagels

Once the dough has fermented, punch it down gently to release the air. Turn the dough out onto a floured surface and divide it into 8 equal portions. To shape each bagel:

1. Take a portion of dough and roll it into a ball.
2. Poke a hole in the center with your finger.
3. Gently stretch the dough to create a ring shape, ensuring the hole is about 2 inches in diameter.

Arrange the shaped bagels on a parchment-lined baking sheet, leaving enough space between them to rise without touching. Cover them with a damp cloth and allow them to rest for about 1 hour.

5. Final Rise

During this time, the bagels will puff up slightly, preparing them for boiling. While the bagels rise, set your oven to preheat at 425°F (220°C).

6. Boil the Bagels

Heat a large pot of water until it reaches a rolling boil. Once boiling, add the baking soda. This step helps to create a chewy crust.

Carefully lower the bagels into the boiling water, cooking them for about 1 minute on each side. If your pot is small, you may need to boil the bagels in batches. Use a slotted spoon to lift them out and return them to the baking sheet.

7. Add Toppings

While the bagels are still wet from boiling, sprinkle your desired toppings on top. You can use sesame seeds, poppy seeds, or everything bagel seasoning for added flavor and texture.

8. Bake the Bagels

Once all the bagels are shaped, boiled, and topped, it’s time to bake. Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the bagels are golden brown. The internal temperature should reach at least 200°F (93°C) for fully cooked bagels.

9. Cool and Enjoy

After baking, remove the bagels from the oven and allow them to cool on a wire rack. This cooling step helps to set the texture. Once cooled, they are ready to be sliced, toasted, and topped with your favorite spreads!

Serving Suggestions

Sourdough bagels can be enjoyed in various ways:

• Classic Cream Cheese: Spread a generous layer of cream cheese on a toasted bagel, topped with fresh herbs or smoked salmon for a delightful breakfast.
• Savory Sandwiches: Use the bagels as a base for sandwiches, filling them with eggs, avocado, and your choice of cheese for a hearty meal.
• Sweet Treats: Top a toasted bagel with almond butter or peanut butter, drizzled with honey or sliced bananas for a sweet breakfast option.
• Lunch Option: Slice the bagel in half and fill it with turkey, cheese, and fresh greens for a delicious lunch.

Storage Recommendations

To maintain the freshness of your bagels, consider the following storage options:

• Room Temperature: Store cooled bagels in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh but will remain edible for a short period.
• Refrigeration: If you want to extend their life slightly, you can refrigerate them, but this may alter their texture. Always ensure they are well-wrapped to prevent drying out.
• Freezing: For long-term storage, freeze sliced bagels in a resealable bag for up to 3 months. When ready to enjoy, simply toast them from frozen. This method maintains the bagels’ texture while providing a quick breakfast option.

Nutritional Information (Per Bagel)

Here’s an approximate nutritional breakdown for each bagel:

• Calories: ~250
• Protein: 8g
• Carbohydrates: 50g
• Fiber: 2g
• Fat: 1g
• Sodium: 350mg

Keep in mind that these values can vary based on the specific ingredients and toppings you choose. The inclusion of various spreads will also affect the overall nutritional content.

Notes

• Flour Type: Using bread flour is key for achieving the ideal texture in bagels due to its higher protein content. If you only have all-purpose flour, you can use that, but the bagels may be slightly less chewy.
• Hydration: Depending on the brand of flour, you may need to adjust the hydration levels slightly. Aim for a dough that feels tacky but manageable.
• Sourdough Starter Maintenance: Regularly feed your sourdough starter to keep it healthy and active. A well-maintained starter will yield the best results.

History and Culture

The bagel has a rich history that dates back to 16th-century Poland. It was initially a staple among Jewish communities in Eastern Europe, gaining popularity as a convenient and nutritious food. Immigrants brought bagels to the United States, where they quickly became a beloved part of American breakfast culture.

Sourdough bagels represent a modern twist on this classic, leveraging the natural fermentation process to enhance flavor and nutritional benefits. In recent years, sourdough has surged in popularity, leading many home bakers to experiment with traditional recipes, including bagels.

Variations and Modern Twists

While the classic sourdough bagel is delicious on its own, there are countless variations to explore:

• Herb-Infused Dough: Add fresh or dried herbs such as rosemary or thyme to the dough for a fragrant twist.
• Cheesy Bagels: Incorporate shredded cheese into the dough or sprinkle cheese on top before baking for a savory option.
• Sweet Cinnamon Bagels: For a dessert-like twist, mix cinnamon and sugar into the dough, creating a unique breakfast treat.
• Gluten-Free Options: If you’re following a gluten-free diet, use a gluten-free flour blend to create your bagels, ensuring you also add xanthan gum for structure.

Tips for Perfecting Your Sourdough Bagels

Achieving the perfect sourdough bagels can be a learning experience. Here are some tips to help you succeed:

1. Temperature Matters: The temperature of your kitchen can significantly affect the fermentation process. If your home is cool, consider placing the dough in a slightly warmer spot (like an oven with the light on) to encourage fermentation.
2. Practice Hydration Control: If you’re new to sourdough baking, it might take some trial and error to find the right hydration level. Start with the recommended amounts, but don’t hesitate to adjust based on how your dough feels.
3. Cold Fermentation for Flavor: For deeper flavor development, refrigerate the shaped bagels overnight. This technique slows down fermentation, allowing for more complex flavors to develop.
4. Don’t Skip the Boiling Step: Boiling the bagels before baking is essential for achieving the chewy texture characteristic of bagels. It also contributes to the shiny crust.
5. Experiment with Toppings: Get creative with toppings! You can use anything from seeds and spices to cheese. This is a great way to personalize your bagels.
6. Use a Pizza Stone for Crispiness: If you have one, placing your bagels on a preheated pizza stone can help achieve a perfectly crispy bottom. Simply heat the stone in the oven as it preheats, then carefully place the bagels on it.
7. Keep Practicing: Like all baking, making perfect sourdough bagels takes practice. Don’t be discouraged by initial attempts; learn from each batch and adjust your methods as needed.

Conclusion

Making sourdough bagels at home is not only enjoyable but also incredibly rewarding. With a bit of patience and practice, you can create chewy, flavorful bagels that rival any bakery. The combination of sourdough’s unique flavor and the bagel’s delightful texture makes for a perfect breakfast or snack.

So gather your ingredients, fire up your oven, and start your journey to making delicious sourdough bagels. Enjoy them fresh out of the oven, or get creative with toppings and fillings. Happy baking!

Simple Steps Summary

1. Feed your sourdough starter.
2. Mix and knead the dough, then let it ferment overnight.
3. Shape the bagels and let them rise.
4. Boil and bake the bagels.
5. Cool and enjoy with your favorite toppings!

With these steps, you’ll be well on your way to crafting the perfect sourdough bagels. Enjoy the process and the delicious results!

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