Description
These homemade sourdough bagels boast a chewy texture and a rich, tangy flavor from the natural sourdough starter. Perfectly boiled before baking and topped with your choice of seasonings, they’re a delicious twist on classic bagels made with simple ingredients and a slow fermentation process for enhanced taste and texture.
Ingredients
Scale
Dough Ingredients
- ½ cup sourdough starter
- 1 cup water (250g)
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and levelled; 480g)
Boiling and Topping
- 1 tablespoon honey
- 1 large egg (beaten, for egg wash)
- Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.)
Instructions
- Mix Dough: In a stand mixer bowl, combine the sourdough starter, water, sugar, and salt. Add the all-purpose flour gradually and knead using the dough hook attachment until you achieve a smooth, firm, non-sticky dough, about 6 to 7 minutes. Adjust with extra flour or water if needed. Cover the dough and let it rest for 10 to 12 hours to ferment and develop flavor.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make transferring easier.
- Shape Bagels: Divide the rested dough into 8 equal portions. Roll each piece into a tight, smooth ball. Use your thumb to poke a hole in the center of each ball, then gently stretch the hole until it’s about 1.5 to 2 inches in diameter. Arrange the shaped bagels on the lined baking sheet, cover them, and let them rise for 30 to 45 minutes until they become puffy.
- Preheat and Boil: Preheat your oven to 425°F (220°C). In a medium pot, bring 6 cups of water and 1 tablespoon of honey to a boil. Boil each bagel for 1 minute on each side, using a slotted spoon to carefully remove them and drain excess water before placing them back onto the parchment-lined baking sheet.
- Apply Egg Wash and Seasonings: Brush each boiled bagel generously with beaten egg wash. Immediately sprinkle your favorite seasonings such as everything bagel mix, poppy seeds, or cheese over the surface for added flavor and texture.
- Bake the Bagels: Bake in the preheated oven for 25 to 28 minutes until the bagels are golden brown on top. Remove from the oven and allow them to cool for about 15 minutes before serving. Enjoy your freshly baked sourdough bagels!
Notes
- For best results, use an active and bubbly sourdough starter.
- Adjust flour or water during kneading to achieve a smooth, firm dough that is not sticky.
- The boiling step is crucial for developing the classic chewy crust of bagels.
- You can customize your bagels with any combination of toppings before baking.
- Allow the bagels to cool on a rack to prevent sogginess after baking.
