Sourdough Bagels Recipe
Calories: 10
Adjust Servings Here: 12 servings
Description
Do you know what separates a mediocre bagel from a great one? It's all in the crust – that crispy exterior that gives way to a chewy and flavorful middle. And if you're a fan of sourdough, you know that achieving the perfect crust on sourdough bagels is no easy feat.
Ingredients
Dough (Makes 12 Bagels)
- 175 grams (¾ cups) Active sourdough starter or levain
- 720 grams (5¾ cups) Bread flour or all-purpose flour
- 14 grams (2 tsp) Kosher salt
- 40 grams (2 tbsp) Honey or malt syrup
- 360 ml (1½ cups) warm water
Boiling liquid
- 4 cups (1 liter) Boiling water
- 2 tbsp Baking soda
- 1 tbsp Malt syrup or honey optional
Toppings
- ¼ cup poppy seeds, sesame seeds, dried onion flakes, zataar, etc.
Instructions
- Sourdough starter (levain) - If your sourdough starter is inactive, you'll need to feed it a few hours before making the bagels to ensure it's active and bubbly.
- Autolyse - Combine the flour and water in the bowl of a stand mixer. Cover and leave to rest for 60 minutes. Then, add the sourdough starter, honey (or malt syrup), and salt.175 grams Active sourdough starter, 720 grams Bread flour, 14 grams Kosher salt, 40 grams Honey or malt syrup, 360 ml warm water
- Knead - Using a dough hook attachment, knead the dough for 6 to 8 minutes until it is smooth and elastic. Alternatively, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Rise: Place the kneaded dough in a clean bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 2 - 4 hours. The dough should almost double in size.
- Shape the bagels - Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 12 equal-sized portions. Roll each piece into a ball, then use your finger to poke a hole through the center. Stretch and shape the hole to form a bagel shape. Repeat for the remaining dough.
- Second rise: Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a damp cloth or plastic wrap and let them rise for another 2 hours at room temperature. They should become puffy.
- Preheat the oven: Preheat your oven to 425°F (220°C) and boil a large pot of water. If desired, add 1-2 tablespoons of baking soda to the boiling water to give the bagels a chewier texture.4 cups Boiling water , 2 tbsp Baking soda , 1 tbsp Malt syrup or honey
- Poach the bagels: Carefully drop 2-3 bagels into the boiling water, making sure they have enough space to expand. Boil each side for 30 - 40 seconds, then remove them using a slotted spoon or skimmer and place them back on the baking sheet. Repeat this process until all the bagels have been poached.
- Add toppings: Sprinkle your desired toppings onto the poached bagels while they are still moist. You can use poppy seeds, sesame seeds, dried onion flakes, or any other toppings you prefer.¼ cup poppy seeds, sesame seeds, dried onion flakes, zataar, etc.
- Bake the bagels: Place the baking sheet with the topped bagels into the oven and bake for 18 -20 minutes or until they turn golden brown.
- Cool and enjoy: Once the bagels are baked, remove them from the oven and allow them to cool on a wire rack. Once cooled, you can enjoy them plain or with your favorite spreads, such as cream cheese or butter.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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