If you’re a fan of sourdough bread and bagels, why not combine the best of both worlds? Sourdough bagels are tangy, chewy, and delicious, and they come with the added benefit of the natural fermentation process that makes sourdough so special. Whether you’re a seasoned sourdough baker or just starting, this sourdough bagel recipe will guide you through the process of making perfect sourdough bagels.
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Ingredients:
- 500g bread flour (about 4 cups)
- 350g sourdough starter (fed and active)
- 200ml warm water (about ¾ cup + 2 tablespoons)
- 10g salt (about 1 ½ teaspoons)
- 10g sugar (about 2 teaspoons)
- 1 tablespoon olive oil
- 1 tablespoon sugar (for boiling)
- 2 tablespoons baking soda (for boiling)
- 1 Egg
- Toppings of your choice (sesame seeds, cinnamon and sugar, everything bagel seasoning, etc.)
Tools:
- Mixing Bowls
- Bread Whisk
- Bench Scraper
- Baking Sheet
- Parchment Paper
- Large Pot (this is the set we use and we are obsessed!)
- Pastry Brush
Instructions:
1. Make the Dough: Start by mixing your bread flour, salt, sugar, and sourdough starter in a large bowl. Add the warm water gradually and stir until you get a rough dough. If you find the dough too stiff, add a tiny bit more water until you achieve a smooth, firm dough.
2. Knead the Dough: Transfer the dough to a clean surface and knead it for about 8–10 minutes. The dough should be firm and smooth but not sticky. If it feels too sticky, you can sprinkle in a bit more flour.
3. Bulk Fermentation: Place your dough in a lightly greased bowl and cover it with a damp towel. Let it ferment at room temperature for 3-4 hours, or until it’s noticeably puffed and has doubled in size. If you’re short on time, you can let it rise in the fridge overnight (about 12 hours), which will deepen the flavor of your bagels.
4. Divide the Dough: Once your dough has fermented, punch it down gently to release any air bubbles. Divide the dough into 8-10 equal portions (depending on how large you want your bagels) and shape them into smooth rounds. To shape the bagels, poke a hole through the center of each ball of dough and stretch it gently into a ring.
5. Proof the Bagels: Place the shaped bagels on a lightly greased or parchment-lined baking sheet. Cover them with a damp towel or plastic wrap and let them proof for 30-45 minutes, or until they puff up slightly. You can refrigerate them for longer proofing if you prefer, but be sure they’ve puffed up a little before moving on to the next step.
6. Boil the Bagels: Fill a large pot with water and bring it to a boil. Once boiling, add the baking soda and sugar. This step is essential for achieving that iconic chewy texture and glossy finish. Carefully drop the bagels into the boiling water one by one, boiling them for about 1-2 minutes on each side. The bagels will float to the top when they’re ready.
7. Bake the Bagels: Preheat your oven to 475°F (245°C). After boiling, transfer the bagels to a parchment-lined baking sheet. I like to use an eggwash to plain bagels especially to give the shiny, golden brown crust texture along with helping your toppings stick to the bagel. After the egg wash, sprinkle on your desired toppings then bake for 20-25 minutes, or until the bagels are golden brown and crispy.
8. Cool and Enjoy: Let the bagels cool on a wire rack for about 15 minutes before slicing them open. These bagels are perfect for enjoying with cream cheese, as breakfast sandwiches, or whatever your favorite bagel topping is!
Tips for Success:
- Sourdough Starter: Make sure your starter is active and bubbly before using it in this recipe. A healthy starter will help the dough rise properly and give the bagels a great flavor.
- Boiling Step: Don’t skip the boiling step! This is what gives bagels their chewy texture and shiny crust. The addition of baking soda helps with both the texture and color.
- Flavor Variations: You can get creative with your sourdough bagel toppings. Try adding cheese, garlic, or even sun-dried tomatoes to the dough for a unique twist.
Sourdough bagels might take a little extra time compared to traditional bagels, but the result is well worth it. The tangy flavor from the sourdough starter combined with that dense, chewy texture makes this bagel recipe a great breakfast or snack.
Happy baking, and enjoy your homemade sourdough bagels!