Sourdough Bagels
Delicious homemade sourdough bagels with a chewy texture and a tangy flavor that are freezer-friendly and perfect for any meal.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Can swap half for bread flour for a chewier texture.
- 1 cup sourdough starter Make sure it's active.
- 1 tablespoon sugar Honey can be used as an alternative.
- 1 teaspoon salt
- 1/2 teaspoon instant yeast Helps with rise.
- Water as needed Water To achieve a stiff yet workable dough.
- to taste Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning) Personalize your bagels with preferred toppings.
Instructions
Dough Preparation
- In a large mixing bowl, combine the flour, sourdough starter, sugar, salt, and instant yeast. Mix until a dough forms and add water as needed to achieve a stiff yet workable dough.
- Knead the dough for about 10 minutes until smooth.
First Rise
- Transfer the dough to a lightly greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
Forming Bagels
- Once risen, divide the dough into equal pieces and shape each piece into a ball. Poke a hole in the center of each ball to form the bagel shape.
- Allow the formed bagels to rest for 30 minutes.
Boiling and Baking
- Preheat your oven to 425°F (220°C).
- Boil a large pot of water, adding a tablespoon of baking soda or honey (optional). Drop bagels in, boiling for 30 seconds on each side.
- Remove bagels from the water and place on a baking sheet. Add your preferred toppings.
- Bake for 20-25 minutes or until golden brown. Let cool before serving.
Notes
Treat the starter like a co-parent; feed it ahead if it’s sluggish. Freeze unbaked shaped bagels for later baking, adding extra time when baking from frozen. Reheat slices in toaster oven with a light mist of water to revive the crust. Adjust dough consistency as needed during kneading.