Sourdough bagels combine the delightful tang of sourdough with the chewy, dense texture of a traditional bagel. Making them from scratch is a rewarding experience that not only fills your kitchen with the comforting aroma of freshly baked bread but also provides a sense of accomplishment. The process involves a bit of patience and care, but the result is well worth the effort. These bagels are perfect for breakfast, brunch, or even as a base for a hearty sandwich.
What is Simple Sourdough Bagel
The use of a sourdough starter adds depth and complexity to the flavour, setting these bagels apart from those made with commercial yeast. The slow fermentation process enhances the nutritional benefits, making them easier to digest and richer in beneficial bacteria. Enjoy these sourdough bagels toasted with your favourite toppings, such as cream cheese, smoked salmon, or a simple smear of butter and jam.
Must try this Best Sourdough Grilled Cheese Recipe
Simple Sourdough Bagel Recipe for Beginners
8
servings30
minutes25
minutes55
minutesIngredients:
1 cup (240g) active sourdough starter
1 1/2 cups (360ml) warm water
1 tablespoon (14g) barley malt syrup or honey
4 cups (500g) bread flour
2 teaspoons (10g) salt
1 tablespoon (14g) baking soda (for boiling water)
- Toppings (optional):
Sesame seeds
Poppy seeds
Everything bagel seasoning
Sea salt
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the active sourdough starter, warm water, and barley malt syrup or honey. Mix until the starter is dissolved.
- Add the bread flour and salt to the mixture. Stir until a rough dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
- Shape the Bagels:
- Once the dough has risen, punch it down to release the gas. Divide the dough into 8 equal pieces.
- Roll each piece into a ball. To shape the bagels, poke a hole in the center of each ball with your thumb and gently stretch it to form a ring.
- Place the shaped bagels on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rest for about 1 hour.
- Boil the Bagels:
- Preheat your oven to 425°F (220°C).
- Bring a large pot of water to a boil and add the baking soda.
- Carefully drop the bagels into the boiling water, 2-3 at a time. Boil each side for 1-2 minutes, then remove them with a slotted spoon and place them back on the baking sheet.
- Bake the Bagels:
- If desired, sprinkle the boiled bagels with your choice of toppings.
- Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and sound hollow when tapped on the bottom.
- Let the bagels cool on a wire rack before serving.
Notes
- Enjoy your homemade sourdough bagels fresh out of the oven or toasted to perfection!
