Homemade Sourdough Bagels Recipe
Homemade sourdough bagels offer a delightful way to bring the traditional taste of bagels into your kitchen. The combination of a chewy texture and the subtle tang of sourdough creates a unique and satisfying experience. Baking sourdough bagels at home is not only rewarding but also allows you to enjoy fresh, warm bagels that surpass anything you can buy at the store.
There is a certain charm to baking sourdough bagels at home. The process of nurturing your sourdough starter, watching the dough rise, and finally baking the bagels to golden perfection is both therapeutic and gratifying. Plus, the aroma that fills your kitchen is simply irresistible.
Ingredients Breakdown
To achieve perfect sourdough bagels, a few essential ingredients are needed. The star ingredient is the bubbly, active sourdough starter, which gives the bagels their distinct flavor and texture. King Arthur bread flour provides the necessary structure, while warm water helps to activate the yeast in the starter. Granulated sugar adds a touch of sweetness, and fine sea salt enhances the overall taste. Cooking spray or oil is used to prevent sticking during the rise.
For the water bath, honey is added to the boiling water, giving the bagels a subtle sweetness and helping to achieve that characteristic crust.
Toppings are where you can get creative. Mixed seeds like poppy, sesame, fennel, flax, and sunflower seeds, or a mix of Everything Bagel Spice, add flavor and texture, making each bagel unique.
Step-by-Step Instructions
Mixing the Dough: Combining Starter, Water, and Flour
Begin by whisking the sourdough starter, warm water, and sugar in a large mixing bowl until blended. Add the flour and salt, mixing until a rough dough forms. The dough will be quite stiff and dry, but this is essential for the final texture of the bagels. If you prefer, use a stand mixer fitted with a dough hook, running it on low speed for 5-6 minutes to combine and knead the dough thoroughly.
Kneading Techniques: By Hand or Stand Mixer
If kneading by hand, work the dough until it is free of lumps and feels cohesive. This may require some effort, as the dough is quite firm. Once kneaded, cover the dough with a damp towel and let it rest for 45 minutes to 1 hour. After resting, shape the dough into a semi-smooth ball, which should take about 15-20 seconds.
The Importance of the Bulk Rise: Timing and Temperature Tips
The bulk rise is crucial for developing flavor and texture. Lightly coat plastic wrap with oil to prevent sticking, then cover the bowl. Allow the dough to rise until it doubles in size, which takes approximately 10-12 hours at 68°F (20°C) or 8-10 hours at 70°F (21°C). In warmer temperatures, let the dough rise during the day. Once nearly doubled, refrigerate the dough overnight. The cool environment slows the fermentation, adding depth to the flavor.
Shaping and Preparing Bagels
Dividing and Shaping the Dough: Creating Perfect Bagel Shapes
Transfer the dough to a non-floured work surface and flatten it into a rectangle. Divide it into 8 equal pieces, around 115 g (4 oz) each. Gather the edges of each piece, flip it over, and shape it into a ball. Let the dough balls rest on a prepared baking sheet for 10-15 minutes to relax the gluten.
The Second Rise: Achieving the Ideal Texture
Poke a hole through the center of each dough ball and gently stretch it in a circular motion until the hole is about the size of a walnut. Alternatively, lift the dough, insert both index fingers through the hole, and barrel roll to stretch it. Place the shaped dough back on the baking sheet, covering them with a damp towel. Let them rest at room temperature for 15-20 minutes, allowing them to puff up slightly.
Cooking Process
Preparing the Water Bath: Adding Honey for Flavor
Meanwhile, bring a medium pot of water to a boil and add the honey, whisking until dissolved. This honey-infused water bath gives the bagels a subtle sweetness and helps create a shiny crust. Preheat your oven to 425°F (220°C) and prepare a tray or shallow bowl with mixed seeds for the toppings.
Boiling the Bagels: Timing for a Perfect Crust
Carefully place 2-3 bagels into the boiling water and simmer for 30 seconds on each side. If using cold dough, the bagels might not float immediately; gently nudge them after 30 seconds. Using a slotted spoon, transfer the boiled bagels back to the baking sheet, rounded side up.
Adding Toppings: Coating with Seeds and Spices
While the bagels are still slightly warm but not fully cooled, dip the rounded side into the seeds to coat. Return them to the baking sheet and finish boiling the remaining bagels.
Baking Instructions
Oven Temperature and Placement: Ensuring Even Baking
Place the baking sheet in the center of the oven and bake the bagels for 20-25 minutes. Flip them over briefly to cook the bottom side for 1-2 minutes. The bagels should be puffed up, light golden brown, and light to the touch. This step ensures an even bake and a perfect texture.
Finishing Touches: Achieving the Perfect Golden Brown
Once baked, transfer the bagels to a wire rack to cool slightly. However, enjoying a warm bagel fresh from the oven is a treat you shouldn’t miss. The chewy texture of these bagels is best appreciated fresh.
Recipe Tips
1. Ensuring Proper Yeast Activation: Make sure the sourdough starter is bubbly and active before beginning.
2. Techniques for Achieving the Ideal Dough Consistency: The dough should be stiff and dry; don’t be tempted to add more water.
3. Tips for Perfectly Shaped Bagels: Use a non-floured surface to prevent slipping during shaping.
4. Storing and Reheating Tips for Freshness: Store in a plastic bag at room temperature for up to 2 days, or freeze whole or sliced, wrapped in plastic and foil, for up to 3 months.
What to Serve With This Recipe
Pairing Sourdough Bagels with Breakfast Favorites
Sourdough bagels pair beautifully with classic breakfast items. Try them with cream cheese and smoked salmon, or spread with butter and jam for a simpler option. Scrambled eggs, bacon, and avocado are also fantastic accompaniments.
Creating a Delicious Brunch Spread
For a brunch spread, serve your bagels with a variety of toppings. Include different flavored cream cheeses, fresh fruits, and an assortment of cured meats. A platter of sliced vegetables like tomatoes, cucumbers, and red onions can add freshness and color.
Best Spreads and Toppings for Sourdough Bagels
Experiment with spreads like honey butter, garlic herb cream cheese, or hummus. Toppings such as sliced avocado, radishes, or pickled onions can elevate your bagels to a gourmet level.
Frequently Asked Questions
1. Can I Use Different Types of Flour? Yes, but it may affect the texture. Whole wheat or rye flour can add a different flavor profile.
2. How Do I Know When the Dough is Properly Kneaded? The dough should be smooth and elastic, bouncing back when pressed lightly.
3. Can Sourdough Bagels Be Made Ahead of Time? Yes, you can refrigerate the dough overnight for a slower rise.
4. What’s the Best Way to Store Leftover Bagels? Store them in a plastic bag at room temperature for up to 2 days or freeze them for up to 3 months.
Making homemade sourdough bagels is a joyful and rewarding process. The unique flavor and texture of sourdough, combined with the satisfaction of baking from scratch, make these bagels a delightful treat. Experiment with different flavors and toppings to make each batch uniquely yours. Enjoy the process, and most importantly, enjoy your delicious homemade bagels!
Ingredients:
For the Dough
150 g (3⁄4 cup) bubbly, active sourdough starter
500 g (4 cups plus 2 tbsp) King Arthur bread flour
250 g (1 cup plus 2 tsp) warm water (see notes below for temperature range)
24 g (2 tbsp) granulated sugar
9 g (1 1⁄2 tsp) fine sea salt
Cooking spray or oil, for coating the plastic wrap
For the Water Bath
20 g (1 tbsp) honey
Toppings
Mixed seeds, such as poppy, sesame, fennel, flax, and sunflower seeds, or Everything Bagel Spice
Instructions:
1. Make the Dough: In a large mixing bowl, combine the sourdough starter, warm water, and sugar with a fork until blended. Add the flour and salt to form a rough dough, then continue mixing by hand until the dough is free of lumps. This dough will be quite stiff and dry. Ensure you use a large bowl, as the dough will rise significantly. Alternatively, you can use a stand mixer fitted with a dough hook, mixing on low speed for 5-6 minutes to knead the dough.
2. Cover the dough with a damp towel and let it rest for 45 minutes to 1 hour. After resting, shape the dough into a semi-smooth ball, which should take about 15-20 seconds.
3. Bulk Rise: Lightly coat plastic wrap with oil to prevent sticking, then cover the bowl with it. Allow the dough to rise until it doubles in size, which takes approximately 10-12 hours at 68°F (20°C) or 8-10 hours at 70°F (21°C). In warmer temperatures, let the dough rise during the day. Once nearly doubled, cover the bowl and refrigerate overnight, as the dough will continue to rise slightly in the fridge. Use the chilled dough the next day.
4. Shape: Line a baking sheet with a nonstick silicone mat or parchment paper. If using parchment, lightly spray or oil it to prevent sticking.
5. Transfer the dough to a non-floured work surface. Flatten it into a rectangle and divide it into 8 equal pieces, approximately 115 g (4 oz) each. Gather the edges, flip the dough over, and shape each piece into a ball. Let the dough balls rest on the prepared baking sheet for 10-15 minutes to relax the gluten.
6. Working with one dough ball at a time, poke a hole through the center. Gently stretch the dough in a circular motion until the hole is about the size of a walnut. Alternatively, you can lift the dough, insert both index fingers through the hole, and barrel roll to stretch it. Place the shaped dough back on the baking sheet, repeating with the remaining pieces.
7. Second Rise: Cover the shaped dough with a damp towel and let it rest at room temperature for 15-20 minutes, allowing it to puff up slightly.
8. Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk until dissolved. Preheat your oven to 425°F (220°C). Prepare a rimmed tray or shallow bowl with the mixed seeds.
9. Boil the Bagels: Carefully place 2-3 bagels into the boiling water and simmer for 30 seconds on each side for a thin crust. If using cold dough, the bagels may not float immediately; gently nudge them after 30 seconds. Using a slotted spoon, transfer the boiled bagels back to the baking sheet, rounded side up.
10. While the bagels are still slightly warm but not fully cooled, dip the rounded side into the seeds to coat. Return them to the baking sheet and finish boiling the remaining bagels.
11. Bake: Place the baking sheet in the center of the oven and bake the bagels for 20-25 minutes. Flip them over briefly to cook the bottom side for 1-2 minutes. The bagels should be puffed up, light golden brown, and light to the touch. Transfer to a wire rack to cool slightly, but enjoy one (or two) while they’re warm.
Homemade Sourdough Bagels Recipe
Ingredients
For the Dough
- 150 g 3/4 cup bubbly, active sourdough starter
- 500 g 4 cups plus 2 tbsp King Arthur bread flour
- 250 g 1 cup plus 2 tsp warm water (see notes below for temperature range)
- 24 g 2 tbsp granulated sugar
- 9 g 1 1/2 tsp fine sea salt
- Cooking spray or oil for coating the plastic wrap
For the Water Bath
- 20 g 1 tbsp honey
Toppings
- Mixed seeds such as poppy, sesame, fennel, flax, and sunflower seeds, or Everything Bagel Spice
Instructions
- Make the Dough: In a large mixing bowl, combine the sourdough starter, warm water, and sugar with a fork until blended. Add the flour and salt to form a rough dough, then continue mixing by hand until the dough is free of lumps. This dough will be quite stiff and dry. Ensure you use a large bowl, as the dough will rise significantly. Alternatively, you can use a stand mixer fitted with a dough hook, mixing on low speed for 5-6 minutes to knead the dough.
- Cover the dough with a damp towel and let it rest for 45 minutes to 1 hour. After resting, shape the dough into a semi-smooth ball, which should take about 15-20 seconds.
- Bulk Rise: Lightly coat plastic wrap with oil to prevent sticking, then cover the bowl with it. Allow the dough to rise until it doubles in size, which takes approximately 10-12 hours at 68°F (20°C) or 8-10 hours at 70°F (21°C). In warmer temperatures, let the dough rise during the day. Once nearly doubled, cover the bowl and refrigerate overnight, as the dough will continue to rise slightly in the fridge. Use the chilled dough the next day.
- Shape: Line a baking sheet with a nonstick silicone mat or parchment paper. If using parchment, lightly spray or oil it to prevent sticking.
- Transfer the dough to a non-floured work surface. Flatten it into a rectangle and divide it into 8 equal pieces, approximately 115 g (4 oz) each. Gather the edges, flip the dough over, and shape each piece into a ball. Let the dough balls rest on the prepared baking sheet for 10-15 minutes to relax the gluten.
- Working with one dough ball at a time, poke a hole through the center. Gently stretch the dough in a circular motion until the hole is about the size of a walnut. Alternatively, you can lift the dough, insert both index fingers through the hole, and barrel roll to stretch it. Place the shaped dough back on the baking sheet, repeating with the remaining pieces.
- Second Rise: Cover the shaped dough with a damp towel and let it rest at room temperature for 15-20 minutes, allowing it to puff up slightly.
- Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk until dissolved. Preheat your oven to 425°F (220°C). Prepare a rimmed tray or shallow bowl with the mixed seeds.
- Boil the Bagels: Carefully place 2-3 bagels into the boiling water and simmer for 30 seconds on each side for a thin crust. If using cold dough, the bagels may not float immediately; gently nudge them after 30 seconds. Using a slotted spoon, transfer the boiled bagels back to the baking sheet, rounded side up.
- While the bagels are still slightly warm but not fully cooled, dip the rounded side into the seeds to coat. Return them to the baking sheet and finish boiling the remaining bagels.
- Bake: Place the baking sheet in the center of the oven and bake the bagels for 20-25 minutes. Flip them over briefly to cook the bottom side for 1-2 minutes. The bagels should be puffed up, light golden brown, and light to the touch. Transfer to a wire rack to cool slightly, but enjoy one (or two) while they’re warm.
