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Sourdough Bagels Recipe

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4.4 from 78 reviews

  • Author: Ava
  • Total Time: 4 hours 50 minutes
  • Yield: 8 bagels
  • Diet: Vegetarian

Description

This recipe for sourdough bagels uses a natural sourdough starter combined with bread flour to create classic chewy bagels with a tangy flavor. The dough is prepared without commercial yeast, allowing fermentation to develop depth and texture over several hours. After boiling for a minute per side to achieve the characteristic bagel crust, they are baked until golden brown. Everything But the Bagel seasoning adds a savory, crunchy topping for the perfect finishing touch.

Ingredients

Dough

  • ½ cup sourdough starter
  • 1 cup warm water
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 4 cups bread flour

Toppings

  • Everything But the Bagel seasoning (for toppings)

Instructions

  1. Mix the Dough: In a mixing bowl, combine the bread flour, warm water, sourdough starter, salt, and sugar. Mix thoroughly using your hands or a stand mixer until the dough becomes smooth and slightly sticky.
  2. Knead and Ferment: Transfer the dough onto a lightly floured surface and knead until smooth and elastic to develop the gluten. Place the dough in a bowl, cover it, and let it rest for several hours until it doubles in size, allowing natural fermentation.
  3. Shape Bagels: Divide the risen dough into 8 equal portions about the size of tennis balls. Roll each portion into a smooth ball, then poke a hole through the center and gently stretch it to form an opening approximately 1.5 to 2 inches wide. Place shaped bagels on a parchment-lined baking sheet and let them rise again for about 2 hours until doubled in size.
  4. Boil Bagels: Bring a large pot of water to a boil. Carefully lower the bagels into the boiling water and cook each side for 1 minute. This step ensures the signature chewy crust and dense interior. Remove them carefully and return to the baking sheet.
  5. Add Toppings: While the bagels are still wet from boiling, press your desired toppings, such as Everything But the Bagel seasoning, onto the surface to ensure they stick well.
  6. Bake: Preheat your oven to 400ºF (200ºC). Arrange the bagels on a parchment-lined baking tray and bake for approximately 25 minutes or until the bagels turn a beautiful golden brown.

Notes

  • Ensure the sourdough starter is active and bubbly before beginning the recipe for best results.
  • Boiling the bagels is essential to achieve the chewy texture and characteristic crust of traditional bagels.
  • Allowing the dough to rise twice improves the flavor and texture.
  • Keep the water boiling vigorously while boiling bagels to prevent them from sticking to the pot’s bottom.
  • If you don’t have Everything But the Bagel seasoning, sesame seeds, poppy seeds, or coarse salt are great alternatives.
  • Store leftover bagels in an airtight container and refresh them by lightly toasting before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sourdough-bagels-recipe/