Sourdough Bagels Recipe

Craft chewy, tangy sourdough bagels at home! This recipe guides you through simple steps for an irresistible homemade breakfast.

Sourdough bagels are a delicious twist on the traditional bagel, combining the tangy flavor of sourdough with the chewy texture of a classic bagel.

STEP-BY-STEP INSTRUCTIONS

1. MIX INGREDIENTS:

• In a large mixing bowl, combine the sourdough starter, warm water, and yeast.
• Add sugar, salt, and bread flour, mixing until a shaggy dough forms.

2. KNEAD THE DOUGH:

• Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.

3. FIRST RISE:

• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise until doubled in size, about 1 to 2 hours.

4. SHAPE THE BAGELS:

• When risen, divide the dough into 8 equal pieces.
• Roll each piece into a ball, then press your thumb through the center to form a ring. Stretch the ring slightly to ensure the hole is about 1-2 inches wide.

5. SECOND RISE:

• Arrange the shaped bagels on a parchment-lined baking sheet, cover lightly, and let them rise for another 20 minutes.

6. BOIL THE BAGELS:

• In a large pot, boil water and add a tablespoon of sugar.
• Boil the bread, a few at a time, for 1 minute on each side.

7. ADD TOPPINGS:

• Remove the bagels from the water, place them back on the baking sheet, and sprinkle with your choice of toppings.

8. BAKE:

• Preheat your oven to 425°F (220°C).
• Bake the bagels for 20-25 minutes, or until golden brown.

9. COOL AND SERVE:

• Let the bagels cool on a wire rack before slicing and serving with your favorite spreads or fillings.

FAQs?

1. What makes sourdough bagels different from regular bagels?

Sourdough bagels use a sourdough starter instead of just commercial yeast. This imparts a distinct tangy flavor and can make the bagels more digestible due to the fermentation process.

2. Can I make these bagels with all-purpose flour instead of bread flour?

While you can use all-purpose flour, bread flour is recommended because its higher protein content helps develop a chewier texture typical of bagels.

3. My bagels didn’t rise well. What could have gone wrong?

This could be due to several reasons: the sourdough starter might not have been active enough, the room temperature could have been too low, or there might have been too little yeast. Ensure your starter is bubbly and consider adding a bit more yeast if your starter is less robust.

4. Can I freeze sourdough bagels?

Yes, sourdough bagels freeze well. Let them cool completely, then slice and freeze in an airtight bag. You can toast them straight from the freezer for a quick meal.

5. How can I make my bagels more flavorful?

For deeper flavor, let the shaped bagels retard in the refrigerator overnight. This slows the fermentation but enhances flavor development due to prolonged yeast activity.

My other recipes you may like:

• Sourdough English Muffins Recipe
• The Best Sourdough Brownies
• Sourdough Blueberry Muffins Recipe
• Sourdough Tortillas Recipe