Get ready to dive into the world of Sourdough Bagel Recipe. These bagels are a true treat, with a chewy texture and a tangy taste. They’re made with a sourdough starter, which gives them a unique flavor. This recipe is perfect for both experienced bakers and newcomers to sourdough. It will help you make delicious sourdough bagels in your kitchen.
Sourdough Bagel Recipe Ingredients:
Sourdough has captivated the culinary world, and it’s easy to see why—its unique flavor and artisanal quality set it apart from the rest. With its signature tang and chewy texture, it adds a unique twist to classic baked goods. Now, imagine combining the depth of sourdough with the satisfying chew of a bagel—sourdough bagels are a match made in heaven! Whether you’re a seasoned sourdough baker or a beginner looking for a fun project, this sourdough bagel recipe will guide you to create delicious, hearty, and flavor bagels.
- 150g active sourdough starter (fed and bubbly)
- 500g bread flour (or all-purpose flour)
- 250ml lukewarm water
- 1 tbsp honey (optional for sweetness)
- 10g salt
- 1 tbsp barley malt syrup (for boiling water)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, etc.
Sourdough Bagels Recipe Instructions:
Sourdough bagels have become very popular in the United States. They are not just any breakfast food. They show the skill of sourdough fermentation and the long history of bagel-making.
- Mix the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, honey (if using), and salt. Mix until a rough dough forms. Knead by hand or with a dough hook on a stand mixer for 8-10 minutes until the dough becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and allow it to ferment at room temperature for 4-6 hours. The dough should double in size.
- Shape the Bagels: Once the dough has risen, turn it out onto a floured surface. Carefully divide the dough into 8 equal portions, shaping each one into a smooth, perfectly rounded ball for a refined presentation. To form the classic bagel shape, poke your finger through the center of each ball and gently stretch to create a hole about 2 inches wide.
- Cold Fermentation: Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a kitchen towel and refrigerate overnight or for at least 8-12 hours. This slow ferment is key to developing the signature tangy flavor.
- Boil the Bagels: Preheat your oven to 220°C (425°F). Bring a large pot of water to a boil and add 1 tablespoon of barley malt syrup to the water. This helps the bagels get that beautiful, shiny crust. Gently boil each bagel for approximately 1 minute per side, ensuring the perfect chewy texture that defines an artisan-quality bagel. Drain and place them back on the parchment-lined baking sheet.
- Add Toppings: Brush the boiled bagels with a little water or egg wash and sprinkle with your desired toppings.
- Bake the Bagels in the preheated oven for 20-25 minutes until they achieve a beautiful golden-brown hue and a firm, artisan-quality crust. Allow the bagels to cool completely on a wire rack, ensuring the perfect texture before slicing and serving with your finest accompaniments.
Why You’ll Love This Sourdough Bagel Recipe
1. Healthier Alternative to Store-Bought Bagels
These bagels are made with natural, wild yeast from your sourdough starter, which means they’re free from preservatives and unnecessary additives. The fermentation process also helps break down gluten, making the bagels easier to digest.
2. Perfect Chewy Texture
If you love a good bagel, you know that the perfect one has a chewy, dense interior with a crisp exterior. This sourdough bagel recipe delivers exactly that, with the added complexity of sourdough’s tangy flavor.
3. Flexible Timing
You can adapt the fermentation process to your schedule. Whether you’re ready to bake in 6 hours or need to leave the dough overnight, this recipe is forgiving and works with your timing.
4. Endless Topping Possibilities
One of the best parts of making your own bagels is customizing them with toppings! From classic sesame seeds to a zesty “everything bagel” mix, you can create the flavor combination you crave.
5. Budget-Friendly
Making bagels at home is far more cost-effective than buying from a bakery, especially if you’re a regular bagel enthusiast. Plus, you get the satisfaction of creating something from scratch!
Key Ingredients and Substitutions Sourdough Bagel
Sourdough Starter
The sourdough starter is the hero of this recipe. It gives the bagels their signature tang and texture. Make sure your starter is active and bubbly before using it in this recipe. If you don’t have a starter yet, you can easily create your own by combining equal parts flour and water and feeding it over several days until it’s active.
Substitution Tip: If you don’t have a sourdough starter, you can substitute it with instant yeast, but you’ll miss out on the sourdough flavor. Use 2 teaspoons of yeast and skip the long fermentation process. Allow the dough to rise undisturbed for 1-2 hours, letting it develop optimal flavor and texture before proceeding to the shaping stage.
Bread Flour
Bread flour contains more protein than all-purpose flour, which helps create the chewy texture that makes bagels so satisfying. If you don’t have bread flour, you can use all-purpose flour, but the result may be slightly less chewy.
Substitution Tip: Whole wheat flour can also be used for a heartier, more nutritious bagel, but it may slightly alter the texture and flavor.
Barley Malt Syrup
This ingredient is often used in traditional bagel recipes to give the bagels a distinctive shiny, golden crust. If you don’t have barley malt syrup, you can substitute it with honey, brown sugar, or maple syrup, but the texture and flavor may be a bit different.
How to Make Sourdough Bagels (Step-by-Step)
Step 1: Make the Dough
Start by combining your active sourdough starter, water, and flour in a mixing bowl. Stir until a rough dough forms. Then add the salt and honey. Knead the dough meticulously until it reaches a silky smooth and elastic consistency, ensuring the perfect foundation for your creation. This can take about 8-10 minutes by hand or 5-6 minutes with a stand mixer.
The dough should be slightly sticky but firm. If it feels too dry, add a little more water, 1 tablespoon at a time. If the dough feels too sticky, incorporate a touch more flour, adjusting carefully to achieve the perfect workable texture.
Step 2: First Rise
Transfer the dough to a lightly greased bowl and cover it with a kitchen towel or plastic wrap, providing the ideal environment for it to rise flawlessly. Let it rise at room temperature for 4-6 hours, depending on the temperature in your kitchen. Allow the dough to rise until it nearly doubles in size, ensuring an ideal light and airy texture for your final creation.
Step 3: Shape the Bagels
After the dough has risen properly, gently turn it onto a lightly floured surface to maintain its airy texture while preparing for shaping. Divide the dough into 8 equal portions and skillfully roll each into a perfectly smooth ball, ensuring an elegant and uniform presentation. To shape the bagels, press your thumb through the center of each dough ball and gently stretch it out until the hole is about 2 inches wide.
Step 4: Cold Fermentation
This step is what gives the bagels their signature flavor. Place the shaped bagels on a parchment-lined baking sheet and cover them with a kitchen towel. Refrigerate the bagels for 8-12 hours or overnight. This slow fermentation allows the flavors to develop and improves the texture of the bagels.
Step 5: Boil the Bagels
After the cold fermentation, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1 tablespoon of barley malt syrup (or honey). Gently lower the bagels into the boiling water, a few at a time, and boil for about 1 minute on each side. The bagels will puff up slightly during boiling.
Step 6: Add Toppings and Bake
Remove the boiled bagels with a slotted spoon and place them back on the parchment-lined baking sheet. At this point, you can brush the bagels with an egg wash or water and sprinkle on your desired toppings. Bake the bagels in the preheated oven for 20-25 minutes or until they’re golden brown and crisp.
Step 7: Cool and Serve
Once the bagels are done baking, let them cool on a wire rack for about 15 minutes. Slice, toast, and savor with your favorite gourmet toppings for an elevated experience!
Expert Tips for Success
Use an Active Starter: Make sure your sourdough starter is bubbly and active before using it in this recipe. A weak starter won’t give you the rise or flavor you need.
Don’t Skip the Cold Fermentation: This slow rise in the fridge is what gives the bagels their sourdough tang and chewy texture. The extended fermentation time deepens the flavor, creating a more robust and complex taste profile.
Be Precise with Flour and Water: Measuring your ingredients by weight (grams)
FAQ
What is the secret to achieving the unique flavor and texture of authentic New York-style sourdough bagels?
The secret lies in the sourdough starter. It unlocks complex flavors. This creates the chewy, tangy qualities that make these bagels special.
What are the essential ingredients needed to make the perfect sourdough bagel recipe?
You’ll need a robust sourdough starter, flour, water, and salt. These ingredients combine to give the bagels their unique texture and look.
Can I add my own unique toppings or flavors to the sourdough bagels?
Yes, you can! You can add savory or sweet toppings and unique flavors. This lets you make your bagels your own and try new tastes.
How do I properly shape and bake the sourdough bagels to achieve the perfect texture?
Shaping and baking are key steps. Shape the dough into rounds, let them proof, then boil and bake. This will give you the chewy texture and golden crust you want.
What is the history and tradition behind sourdough bagels?
Sourdough bagels come from New York City’s Jewish communities. The sourdough starter is crucial. It adds to the bagels’ unique flavor and texture, passed down through generations.