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.
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.
