Sourdough bagels, with their delightful chewiness and tangy flavor, bring the comforting warmth of traditional baking right to your kitchen. This recipe hails from the heart of Europe, where sourdough has been a staple in baking for centuries. Unlike ordinary bagels, these are made with a sourdough starter, which imparts a unique depth of flavor and a satisfying texture. Whether you’re a seasoned baker or a curious food enthusiast, these sourdough bagels offer a rewarding experience.
Sourdough Bagels Recipe
4
servings15
minutes20
minutes256
kcal35
minutesKeep the screen of your device on
Ingredients
210 g 1 cup active sourdough starter
360 ml 1 1/2 cup warm water
450 g 3 cup bread flour
1 tablespoon 1 tablespoon sugar
2 teaspoons 2 teaspoons salt
30 ml 30 barley malt syrup (or honey)
Water for boiling
Optional toppings: sesame seeds, poppy seeds, dried onion flakes
Equipment
Large mixing bowl- Wooden spoon
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Cooling rack
Directions
- Mix the Dough:
- In a large mixing bowl, combine the sourdough starter and warm water. Mix in the sugar and salt until dissolved.
- Gradually add the bread flour, stirring with a wooden spoon or dough whisk until a sticky dough forms.
- Kneading:
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Add more flour if necessary to prevent sticking.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise for 4-6 hours, or until doubled in size.
- Shape the Bagels:
- Once the dough has risen, divide it into four equal pieces.
- Shape each piece into a ball. Poke a hole through the center with your thumb, and gently stretch the hole to form a bagel shape.
- Second Rise:
- Place the shaped bagels on a parchment-lined baking sheet. Cover with a towel and let them rest for about 1 hour.
- Boil the Bagels:
- Preheat your oven to 220°C (428°F).
- In a large pot, bring water to a boil and add the barley malt syrup.
- Gently lower the bagels, one at a time, into the boiling water using a slotted spoon. Boil for 1 minute on each side.
- Bake the Bagels:
- Place boiled bagels back on the parchment-lined baking sheet. Add desired toppings if using.
- Bake in the preheated oven for 20 minutes, or until golden brown.
- Cool:
- Remove from the oven and cool on a wire rack.
Notes
- For a more pronounced sourdough flavor, let the shaped bagels rest overnight in the refrigerator before boiling. This cold ferment will enhance the flavor and texture.
What is a sourdough starter, and why is it used in this recipe?
A sourdough starter is a mixture of flour and water inoculated with wild yeasts and bacteria present in the environment. It acts as a natural leavening agent, giving the bagels their signature tangy flavor and chewy texture. The fermentation process not only enhances the flavor but also improves the nutritional value of the bread.
Can I use all-purpose flour instead of bread flour?
While you can use all-purpose flour, bread flour is recommended for sourdough bagels because it has a higher protein content. This gives the bagels their classic chewy texture. If using all-purpose flour, you may need to adjust water content and expect a slightly different texture.
What if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to an inactive or weak sourdough starter. Make sure your starter is bubbly and active before using it in this recipe. You can feed your starter 4-8 hours before beginning to ensure it’s ready to use.
How do I know when the bagels are done baking?
The bagels should be a deep golden brown and sound hollow when tapped on the bottom. An internal temperature of about 93°C (200°F) indicates they are fully baked.
Can I freeze the bagels?
Yes, you can freeze sourdough bagels. Once they are completely cooled, place them in airtight bags and freeze for up to 3 months. When ready to eat, thaw at room temperature and warm in the oven to restore crispness.
What are some good topping suggestions for bagels?
Popular toppings include sesame seeds, poppy seeds, dried onion flakes, or everything bagel seasoning. You can also experiment with cheese, herbs, or nuts according to your taste preference.
Can I make the dough ahead of time?
Yes, you can allow the shaped bagels to proof in the refrigerator overnight before boiling and baking them. This cold ferment will enhance the flavor and is a great way to prepare ahead for a busy day.
