Why You’ll Love This Sourdough Bagels Recipe
When you take the first bite of these sourdough bagels, you’ll instantly understand why they’re a favorite in my kitchen. Their chewy texture and rich flavor blend perfectly, making breakfast feel special every time.
The slight tang from the sourdough starter elevates each bite, transforming a simple bagel into a gourmet treat. Plus, they’re incredibly versatile—whether you top them with cream cheese or avocado, they never disappoint.
I love how the preparation connects me to the art of baking, creating something delicious from scratch. These bagels bring joy to my mornings and warmth to my home. You’ll love them too!
Ingredients of Sourdough Bagels
When it comes to making sourdough bagels, having the right ingredients is the first step towards bagel bliss. It’s a mix of simple pantry staples that come together to create something truly delicious. You might be surprised at how easy it’s to whip up a batch of these beauties.
Just imagine the smell of freshly baked bagels wafting through your kitchen. It’s enough to make anyone feel like a baking pro. So, let’s gather what we need, shall we?
Ingredients for Sourdough Bagels:
- 2 tablespoons sourdough starter
- 1 1/2 cups warm water
- 1 1/2 cups flour (plus additional for kneading)
- 1 1/2 ounces sugar
- 1/2 ounce salt
- 2 cups additional flour (for kneading)
- 1 egg white (for brushing)
Now, about those ingredients—there are a few things to keep in mind. First off, if you’ve never used sourdough starter before, it’s like having a pet that needs feeding. It’s alive and ready to work its magic, so make sure it’s bubbly and healthy before diving in.
As for the flour, you can use all-purpose flour, but if you want a bit of a chew and a more authentic bagel texture, consider bread flour. It has a higher protein content, which helps develop that glorious chewiness we all love.
And don’t forget about the toppings! Whether you prefer them plain, or loaded with poppy seeds, the choice is yours. Just remember, the more, the merrier—unless you’re like me and tend to overdo it, then maybe just a sprinkle will do.
Happy bagel making!
How to Make Sourdough Bagels
The next day, after your dough has done its overnight dance, it’s time to add in 1 1/2 ounces of sugar and 1/2 ounce of salt, along with an additional 2 cups of flour. Mix it all together until well blended, then turn it out onto a floured surface.
Now, here’s where you can really get your hands in there—knead the dough for about 10 minutes. This is the part where you can release any stress from the day; just get into it. If the dough is too sticky, sprinkle in a little more flour as needed, but aim for a firm consistency.
Once you’ve kneaded it well, place the dough in a greased bowl, cover it, and let it rise until it’s doubled in size. Just remember, sourdough takes a bit longer than traditional yeast breads, so grab a book or binge-watch that show you’ve been meaning to catch up on while you wait.
After the dough has risen and you’re practically bursting with anticipation, gently punch it down and divide it into 12 balls. Here comes the fun part—use your thumb to create a hole in the center of each ball and shape them into bagels. Don’t worry if they look a bit wonky; they’ll taste amazing regardless.
While you’re shaping, bring 2 quarts of water to a boil in a large pot. Drop 2 or 3 bagels into the boiling water at a time, cooking them for 30 seconds on each side. This is what gives bagels their lovely chewy texture, so don’t skip it.
Once boiled, place them on a baking sheet and brush the tops with 1 egg white. You can sprinkle on your favorite toppings here if you’d like—poppy seeds or dried onions add a nice touch.
Finally, pop those beauties into a preheated oven at 350°F and bake for about 35 minutes, turning them once for that perfect golden-brown finish. And just like that, you have homemade sourdough bagels that’ll make your kitchen smell heavenly. Who knew you could feel like such a rockstar baker?
Sourdough Bagels Substitutions & Variations
After shaping and boiling those delightful bagels, you might be wondering how to put your own twist on this classic recipe.
I love experimenting with different flours; try whole wheat or rye for a unique flavor. You can also swap out the sugar for honey or maple syrup.
For toppings, think outside the box—everything bagel seasoning, sesame seeds, or even crushed garlic can elevate your bagels. If you’re feeling adventurous, add herbs or spices directly into the dough.
Don’t forget to customize the size; mini bagels make for fun snacks! Enjoy the process and make these bagels truly yours!
Additional Tips & Notes
While making sourdough bagels can be a rewarding experience, a few extra tips can elevate your results even further.
First, verify your sourdough starter is active; a sluggish starter can lead to dense bagels.
When shaping, be gentle to maintain air bubbles for a chewy texture.
For an added flavor boost, try boiling your bagels in a mixture of water and malt syrup.
After baking, let them cool completely on a wire rack to maintain their crust.
Finally, store any leftovers in a paper bag to keep them fresh, but I bet they won’t last long!
Enjoy your delicious bagels!