There’s something undeniably satisfying about biting into a fresh, homemade bagel, especially when it’s a sourdough bagel with that perfect chew and subtle tang. This easy sourdough bagel recipe will guide you through creating delicious bagels right in your kitchen. With just a few simple ingredients and patience, you can achieve homemade perfection far superior to store-bought varieties.
Whether you’re a seasoned sourdough baker or new to working with sourdough, this recipe will be a delightful addition to your baking repertoire. To create these golden, chewy, and tangy bagels, let’s dive into the steps.
Why Sourdough Bagels?
Sourdough bagels offer a unique twist on the traditional bagel, bringing a slight tang from the natural fermentation process. Using sourdough starter instead of commercial yeast adds depth of flavor, enhances the bagel’s texture, and makes the dough more digestible for some.
Some of the benefits of making sourdough bagels include:
- Better Flavor: The natural fermentation creates a rich, slightly tangy taste that complements the chewy texture of a bagel.
- Improved Digestibility: Sourdough’s long fermentation process breaks down some gluten, making it easier for many people to digest.
- No Commercial Yeast: If you prefer to avoid commercial yeast, sourdough is an excellent alternative since it relies on natural wild yeast.
- Fun and Rewarding: Working with sourdough is rewarding, and nothing beats the satisfaction of making fresh bagels.
Ingredients for Sourdough Bagels
Here’s what you’ll need to get started on your homemade sourdough bagel journey:
- Active sourdough starter: 100g (fed and bubbly)
- Bread flour: 500g
- Water: 250g (room temperature)
- Salt: 10g
- Honey or sugar: 25g (optional, for a touch of sweetness)
- Barley malt syrup: 2 tablespoons (for boiling the bagels)
- Toppings: Sesame seeds, poppy seeds, coarse salt, or everything bagel seasoning
Step-by-Step Guide to Making Sourdough Bagels
1. Prepare the Dough
Start by feeding your sourdough starter a few hours before you begin, ensuring it’s active and bubbly. In a large mixing bowl, combine the starter, water, and honey (if using), stirring until well mixed. Add the bread flour and salt, and mix until a rough dough forms.
2. Knead the Dough
Turn the dough onto a clean, lightly floured surface and knead it for about 8-10 minutes. The dough should be smooth, elastic, and firm. If it feels too dry, add a tablespoon or two of water to bring it together.
3. First Rise (Bulk Fermentation)
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until it has doubled. Sourdough takes longer to rise than yeast-based dough, so be patient. You can also refrigerate the dough overnight for a slower, cold fermentation to enhance the flavor.
4. Shape the Bagels
Once the dough has risen, turn it onto a clean surface and divide it into 8-10 equal portions, depending on how large you want your bagels. Roll each piece into a smooth ball.
To shape the bagels, poke your thumb through the center of each ball to create a hole, then gently stretch the dough to form a ring. The hole should be about 2 inches in diameter, as it will shrink during boiling and baking.
5. Second Rise (Proofing)
Place the shaped bagels on a parchment-lined baking sheet, cover them with a damp cloth, and let them proof for about 1-2 hours. If you prefer, you can also refrigerate them overnight to develop more flavor and bake them fresh the following day.
6. Boil the Bagels
Boiling is a crucial step that gives bagels their distinctive chewy texture. Bring a large pot of water to a boil, and add the barley malt syrup to the water—this gives the bagels that signature golden crust and subtle sweetness.
Carefully drop 2-3 bagels into the boiling water, ensuring they don’t overcrowd the pot. Boil each side for 1-2 minutes. The longer you boil, the chewier the bagels will be. Use a slotted spoon to remove the bagels and place them back on the baking sheet.
7. Add Toppings
Now comes the fun part—topping your bagels! While the boiled bagels are still slightly damp, sprinkle them with your favorite toppings. Sesame seeds, poppy seeds, coarse salt, and everything bagel seasoning are all classic options. You can also leave some plain if you prefer.
8. Bake the Bagels
Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes until they are golden brown and sound hollow when tapped. Rotate the baking sheet halfway through to ensure even baking.
9. Cool and Enjoy
Once the bagels are done baking, transfer them to a wire rack to cool slightly before enjoying. Fresh out of the oven, they’ll be irresistible with cream cheese, butter, or your favorite bagel toppings.
Tips for Perfect Sourdough Bagels
- Active Starter: Make sure your sourdough starter is active and bubbly before you begin. If your starter is active, your dough will stay strong.
- Kneading: Take the time to knead the dough until it’s smooth and elastic. This helps develop the gluten, giving the bagels their signature chew.
- Boiling: Remember to complete the boiling step! It’s what gives the bagels their chewy texture and glossy finish.
- Toppings: Be generous with your toppings! They stick best when the bagels are fresh out of the boiling water.
Variations on Sourdough Bagels
While this recipe creates classic sourdough bagels, there are plenty of ways to customize them to suit your taste:
- Sweet Bagels: Add cinnamon and raisins to the dough, or try topping cinnamon sugar with cinnamon sugar after boiling.
- Cheese Bagels: Sprinkle shredded cheddar or Parmesan cheese over the bagels before baking for a savory twist.
- Whole Wheat Bagels: Substitute up to half of the bread flour with whole wheat flour for a heartier, more nutritious bagel.
- Stuffed Bagels: For a fun surprise, stuff your bagels with cream cheese, jam, or chocolate chips before baking.
Serving Suggestions
Sourdough bagels are incredibly versatile and can be enjoyed in many ways:
- Classic Bagel with Cream Cheese: A perfect bagel needs little more than a smear of cream cheese. Add smoked salmon and capers for a traditional lox and bagel combination.
- Breakfast Bagel Sandwich: Slice your bagel in half and fill it with eggs, bacon, and avocado for a satisfying breakfast.
- Pizza Bagels: Spread marinara sauce and melted cheese over halved bagels for a quick and easy snack.
- Bagel Toast: Toast a bagel with butter, jam, or honey for a simple, satisfying treat.
Storing and Freezing Sourdough Bagels
Homemade bagels are best enjoyed fresh, but you can store them for later:
- Room Temperature: Store bagels in an airtight container at room temperature for up to 2 days.
- Freezing: To freeze bagels, let them cool completely, then slice them in half and store them in a freezer-safe bag for up to 3 months. When ready to eat, pop them in the toaster straight from the freezer.
Conclusion
This Easy Sourdough Bagel Recipe delivers homemade perfection with its chewy texture, subtle tang, and crisp golden crust. While the process requires time and patience, the result is worth every step. Whether you enjoy them plain, topped with seeds, or stuffed with your favorite fillings, these sourdough bagels will become a staple in your kitchen.
With this recipe, you’ll make bakery-quality bagels that your family and friends will rave about. So give it a try—your breakfast (and lunch and snack) game is about to reach new heights!