Sourdough Bagels Recipe
These homemade sourdough bagels are simply scrumptious! They have this incredible tangy flavor from the sourdough starter that adds a whole new dimension to your breakfast experience. The dough is chewy yet tender, with a slight crustiness on the outside that gives the perfect texture for biting into. And don't even get me started on the toppings you can add – from sesame seeds to poppy seeds or even an everything bagel seasoning mix, the options are endless and always delicious. Plus, making these bagels yourself allows you to customize them to your liking – whether you prefer them slightly sweeter or denser in texture. So go ahead, treat yourself, and start your day right with a homemade sourdough bagel that will leave your taste buds dancing in delight!
Equipment
- 1 mixing bowl
- 1 baking sheet.
- 1 pot.
Ingredients
- ½ cup sourdough starter.
- 1 cup warm water.
- 2 tbsp sugar.
- 2 tsp salt.
- 4 cups bread flour.
Toppings of Choice
- Sesame seeds.
- Poppy seeds.
- Everything seasoning.
- Cinnamon and sugar.
Instructions
Mixing the Ingredients
- Combine the flour, water, sourdough starter, salt, and a touch of sugar in a mixing bowl. Use your hands or a stand mixer to bring everything together into a smooth and slightly sticky dough.
Kneading and Resting the Dough
- Once the dough is mixed, turn it out onto a lightly floured surface and knead it until it becomes smooth and elastic. This process helps develop gluten, which gives the bagels their chewy texture.
- After kneading, let the dough rest and rise for a few hours, until it doubles in size. This waiting period allows the flavors to develop and the dough to become easier to handle. I usually do this the night before so that my dough can rest all night long and be ready for shaping in the morning.
Shaping the Bagels
- Grab a handful of dough, about the size of a tennis ball. With your palms, roll it into a smooth ball. Then, poke your thumb through the center and gently stretch the hole until it's about 1.5 to 2 inches in diameter. Repeat this process for the rest of the dough. This recipe typically makes 8 bagels per batch.
- Don't worry if your bagels aren't perfect circles—imperfections are what make them unique and even more delicious! Be sure to stretch out the holes because they will puff out and close a little bit during the second rise.
- After shaping, them, place them on a parchment-lined baking sheet to rise until doubled in size.
Boiling the Bagels
- Fill a large pot with water and bring it to a rolling boil. Then, carefully lower a few bagels into the boiling water, being cautious not to overcrowd them. Let them simmer for about a minute on each side, flipping them to boil for another minute.
- Place them back onto the parchment-lined baking sheet.
Adding Toppings and Finishing Touches
- Gently press the toppings of choice onto the wet bagels after boiling them, and they'll stick like a charm.
Preparing the Oven
- Preheat your oven to 425°F (220°C). Make sure the oven rack is in the center position so that your bagels receive uniform heat.
Baking the Bagels
- Pop the baking sheet into the preheated oven and let the bagels bake for about 20-25 minutes or until they turn a lovely golden brown color.
- Cool completely on a cooling rack and enjoy!