There’s something incredibly comforting about the smell of fresh-baked bagels wafting through your kitchen. Remember those lazy Sunday mornings when you’d savor a warm, chewy bagel slathered with cream cheese? Well, I’m here to tell you that you can recreate that delightful experience right at home with these easy sourdough bagels. Trust me, once you’ve made them, you’ll feel like a bagel pro!
Why You’ll Love Sourdough Bagels
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 1 cup (240g) active sourdough starter: This is the heart of our bagels, giving them that wonderful tangy flavor.
- 1 cup (240ml) warm water: Helps activate your starter and forms the dough.
- 4 cups (480g) bread flour: This gives your bagels that chewy texture we all love.
- 2 teaspoons salt: Essential for flavor.
- 1 tablespoon sugar: A little sweetness goes a long way!
- 1 tablespoon malt syrup or honey: Adds depth to the flavor.
- 1 teaspoon baking soda: Used in the boiling water, it helps create a shiny crust.
- Toppings: Think sesame seeds, poppy seeds, or coarse salt for that extra crunch.
How to Make Sourdough Bagels
Let’s roll up our sleeves and get started with making these delightful bagels!
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
- Add the bread flour, salt, sugar, and malt syrup or honey to the mixture. Stir until a rough dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
- 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 doubles in size.
- Once risen, punch down the dough and divide it into 8 equal pieces.
- Shape each piece into a ball, then poke a hole through the center to form a bagel shape. Stretch the hole slightly to ensure it doesn’t close during baking.
- Place the shaped bagels on a parchment-lined baking sheet and cover with a damp cloth. Allow them to rest for about 30 minutes.
- Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda.
- Boil each bagel for about 1 minute on each side, then remove them using a slotted spoon and return them to the baking sheet.
- If desired, sprinkle toppings onto the bagels while they are still wet.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Allow the bagels to cool on a wire rack before serving.
Substitutions & Additions
If you want to get creative with your bagels, here are a few fun swaps and additions:
- Use whole wheat flour instead of bread flour for a healthier twist.
- Add spices like garlic powder or onion powder to the dough for extra flavor.
- Try incorporating herbs like rosemary or thyme for a savory bagel.
- Top with everything bagel seasoning for a pop of flavor!
Tips for Success
To make sure your bagels turn out perfectly every time, keep these tips in mind:
- Make sure your sourdough starter is active and bubbly for the best results.
- Don’t skip the boiling step; it’s crucial for that chewy texture!
- Allow your bagels to cool completely before slicing for the best texture.
- If you want to prep ahead, you can shape the bagels and refrigerate them overnight before boiling and baking.
How to Store Sourdough Bagels
Once your bagels are cooled, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just pop them in a freezer bag, and they’ll be good for up to 3 months. When you’re ready to enjoy, simply thaw and toast!
FAQs
- Can I use all-purpose flour instead of bread flour? Yes, but the texture may be softer.
- How can I tell if my sourdough starter is active? It should be bubbly and have doubled in size after feeding.
- Can I add toppings before boiling? It’s best to wait until after boiling so they stick better.
These sourdough bagels are sure to impress your family and friends, and I can’t wait for you to try them! For more delicious recipes, check out my breakfast category or my brunch recipes for treats you will love!
Don’t forget to follow us on Pinterest for more tasty ideas and inspiration!
Deliciously Chewy Sourdough Bagels
Ingredients
Equipment
Method
- Step 1: In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
- Step 2: Add the bread flour, salt, sugar, and malt syrup or honey to the mixture. Stir until a rough dough forms.
- Step 3: Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
- Step 4: 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 doubles in size.
- Step 5: Once risen, punch down the dough and divide it into 8 equal pieces.
- Step 6: Shape each piece into a ball, then poke a hole through the center to form a bagel shape. Stretch the hole slightly to ensure it doesn't close during baking.
- Step 7: Place the shaped bagels on a parchment-lined baking sheet and cover with a damp cloth. Allow them to rest for about 30 minutes.
- Step 8: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda.
- Step 9: Boil each bagel for about 1 minute on each side, then remove them using a slotted spoon and return them to the baking sheet.
- Step 10: If desired, sprinkle toppings onto the bagels while they are still wet.
- Step 11: Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Step 12: Allow the bagels to cool on a wire rack before serving.