Description
This sourdough bagels recipe guides you through creating delicious, chewy bagels using natural sourdough starter. With a long fermentation process, boiling before baking, and flavorful topping options, these homemade bagels boast a perfect crust and dense, tender crumb. Ideal for any breakfast or snack, they offer a wholesome alternative to store-bought varieties.
Ingredients
Levain
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
Dough
- 1/2 cup active sourdough starter (from levain)
- 1 cup + 1 tablespoon water
- 2 tablespoons honey (or sugar)
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
Boiling Water
- 6 cups water
- 1 tablespoon granulated sugar
Toppings
- Sesame seeds
- Everything Bagel Seasoning
- Salt (sprinkle on top, do not dip)
- Poppy seeds
- Shredded cheese
Instructions
- Feed Your Sourdough Starter: 12 hours before mixing the dough, prepare ½ cup (100 g) of active sourdough starter by combining starter, flour, and water in a clean jar. Stir until combined, loosely cover, and let rise at room temperature. The starter is ready when it doubles in size with visible bubbles.
- Make the Dough: In a stand mixer bowl, stir together the ½ cup active starter, 1 cup + 1 tablespoon water, honey, and salt. Add bread flour and mix initially by hand to bring dough together; it will be very stiff.
- Knead: Attach dough hook and knead on lowest speed for 6-7 minutes, or knead by hand for about 10 minutes until firm and cohesive. Cover bowl and let dough rest at room temperature for 8-12 hours for fermentation.
- Shape: Line a baking sheet with parchment paper. Turn dough onto a clean surface, divide into 8 equal pieces, and shape each into a ball. Using your thumb, poke a hole through the center of each ball to form a bagel shape. Place shaped bagels on parchment paper, cover with a towel, and let rise for 30-60 minutes until puffy.
- Boil: Preheat oven to 425°F (218°C) with rack in center position. Bring 6 cups water and 1 tablespoon sugar to a boil in a large pot. Boil bagels 3-4 at a time for 2 minutes on each side, ensuring not to crowd the pot.
- Top: Use a mesh strainer to remove the boiled bagels and rest on parchment paper until cool enough to handle. Dip one side into your choice of toppings such as sesame seeds, everything seasoning, salt, poppy seeds, or shredded cheese, then place back on parchment.
- Bake: Bake bagels in the preheated oven at 425°F (218°C) for 25-28 minutes until golden brown. Remove and cool before serving.
Notes
- Ensure the sourdough starter is very active with visible bubbles for proper fermentation.
- Do not crowd the pot when boiling bagels to ensure even cooking and proper crust formation.
- Use parchment paper to prevent sticking and make transferring easier.
- Customize toppings to your preference; avoid dipping salted toppings to control saltiness.
- Fermentation time can be adjusted depending on room temperature, longer for cooler environments.
- Prep Time: 15 minutes active + 8-12 hours fermentation
- Cook Time: 35 minutes (2 minutes boiling each side + 25-28 minutes baking)
- Category: Baking
- Method: Baking
- Cuisine: American
