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Sourdough Bagels Recipe

By khoni

Making sourdough bagels at home is a rewarding process that combines the tangy flavour of sourdough with the chewy texture of traditional bagels. Here’s a step-by-step recipe to guide you through the process:

Ingredients:

For the Bagels:

  • 1 cup (240g) active sourdough starter (100% hydration)
  • 1 1/4 cups (300g) warm water (adjust as needed)
  • 4 cups (500g) bread flour (plus extra for kneading)
  • 2 teaspoons (10g) salt
  • 2 tablespoons (30g) sugar (optional, for flavor)
  • 1 tablespoon (15g) barley malt syrup or honey (optional, for flavour and browning)

For the Boiling Water:

  • 8 cups (2 liters) water
  • 2 tablespoons (30g) barley malt syrup or honey
  • 1 tablespoon (15g) baking soda

Toppings (optional):

  • Sesame seeds
  • Poppy seeds
  • Everything bagel seasoning
  • Coarse salt

Instructions:

Day 1: Prepare the Dough

  • Combine the active sourdough starter, warm water, bread flour, salt, sugar, and barley malt syrup (or honey) in a large mixing bowl. Mix until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 5-7 minutes.

First Rise:

  • Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also let it rise in the refrigerator overnight for a slower fermentation, which will develop more flavour.
  • Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 100-110g each). Roll each piece into a ball, then poke a hole through the centre with your thumb and stretch it to form a ring about 3-4 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet.

Second Rise:

Cover the shaped bagels with a damp cloth or plastic wrap and let them rest for 1-2 hours at room temperature. They should puff up slightly but not double in size.

Day 2: Boil and Bake the Bagels

  • Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to preheat as well.
  • In a large pot, bring 8 cups of water to a boil. Add the barley malt syrup (or honey) and baking soda. This will give the bagels a shiny, chewy crust.
  • Gently lower the bagels into the boiling water, 2-3 at a time, making sure they have enough room to float. Boil for 1 minute on each side. Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.

Add Toppings:

  • While the bagels are still wet from boiling, sprinkle them with your desired toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.).

Bake the Bagels:

  • Transfer the bagels to the preheated oven (or onto the baking stone if using) and bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool and Enjoy:

  • Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing and serving.

Useful Tips:

  • Ensure your sourdough starter is active and bubbly before using it in the recipe. Feed it 4-12 hours before starting the dough.
  •  You may need to adjust the water slightly depending on your flour and environment. The dough should be firm but not dry.
  •  Store the bagels in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.

More Bagel Recipe Ideas

 

Sourdough bagels recipe

Sourdough Bagels Recipe

Discover the art of making sourdough bagels with our easy-to-follow recipe. Enjoy delicious, chewy bagels that are perfect for any meal or snack!

Ingredients
  

For the Bagels:

  • 1 cup (240g) active sourdough starter (100% hydration)
  • 1 1/4 cups (300g) warm water (adjust as needed)
  • 4 cups (500g) bread flour (plus extra for kneading)
  • 2 teaspoons (10g) salt
  • 2 tablespoons (30g) sugar (optional, for flavor)
  • 1 tablespoon (15g) barley malt syrup or honey (optional, for flavour and browning)

For the Boiling Water:

  • 8 cups (2 liters) water
  • 2 tablespoons (30g) barley malt syrup or honey
  • 1 tablespoon (15g) baking soda

Toppings (optional)

  • Sesame seeds
  • Poppy seeds
  • Everything bagel seasoning
  • Coarse salt

Instructions
 

Day 1: Prepare the Dough

  • Combine the active sourdough starter, warm water, bread flour, salt, sugar, and barley malt syrup (or honey) in a large mixing bowl. Mix until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 5-7 minutes.

First Rise:

  • Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also let it rise in the refrigerator overnight for a slower fermentation, which will develop more flavour.
  • Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 100-110g each). Roll each piece into a ball, then poke a hole through the centre with your thumb and stretch it to form a ring about 3-4 inches in diameter. Place the shaped bagels on a parchment-lined baking sheet.

Second Rise:

  • Cover the shaped bagels with a damp cloth or plastic wrap and let them rest for 1-2 hours at room temperature. They should puff up slightly but not double in size.

Day 2: Boil and Bake the Bagels

  • Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to preheat as well.
  • In a large pot, bring 8 cups of water to a boil. Add the barley malt syrup (or honey) and baking soda. This will give the bagels a shiny, chewy crust.
  • Gently lower the bagels into the boiling water, 2-3 at a time, making sure they have enough room to float. Boil for 1 minute on each side. Use a slotted spoon to remove the bagels and place them back on the parchment-lined baking sheet.
  • While the bagels are still wet from boiling, sprinkle them with your desired toppings (sesame seeds, poppy seeds, everything bagel seasoning, etc.).

Bake the Bagels:

  • Transfer the bagels to the preheated oven (or onto the baking stone if using) and bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
  • Remove the bagels from the oven and let them cool on a wire rack for at least 15 minutes before slicing and serving.
Course: Breakfast
Cuisine: All
Keyword: Sourdough Bagels Recipe
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