Description
These homemade sourdough bagels are chewy with a slightly tangy flavor, thanks to the natural fermentation of the sourdough starter. Boiled briefly before baking, they develop a shiny crust and a dense, satisfying texture perfect for any topping or sandwich creation.
Ingredients
Scale
Starter and Dough
- ½ cup sourdough starter
- 1 cup water (250g)
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour (spooned and levelled; 480g)
Boiling and Topping
- 1 tablespoon honey
- 1 large egg (beaten)
- Assorted seasonings (everything bagel seasoning, poppy seeds, cheese, etc.)
Instructions
- Mix Ingredients: In a stand mixer bowl, combine the sourdough starter, water, sugar, and salt to create the wet base for the dough.
- Knead Dough: Add the all-purpose flour and knead with the dough hook attachment until a smooth, firm, and non-sticky dough forms, about 6-7 minutes. Adjust by adding extra flour or water as needed. Cover and let the dough rest and ferment at room temperature for 10 to 12 hours to develop flavor and texture.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking during baking.
- Shape Bagels: Divide the rested dough into 8 equal portions. Roll each portion into a smooth, tight ball. Create a hole in the center of each ball with your thumb and gently stretch it to about 1.5-2 inches in diameter. Place formed bagels on the baking sheet, cover, and let rise for another 30-45 minutes until puffy.
- Boil Bagels: Preheat the oven to 425°F (220°C). In a medium pot, bring 6 cups of water and 1 tablespoon honey to a boil. Boil each bagel for 1 minute on each side. Use a slotted spoon to carefully remove them, allowing excess water to drain off before returning them to the lined baking sheet.
- Apply Egg Wash and Season: Brush each boiled bagel generously with the beaten egg wash to help toppings adhere and promote browning. Coat each bagel with your choice of seasonings such as everything bagel seasoning, poppy seeds, or shredded cheese.
- Bake Bagels: Place the baking sheet in the preheated oven and bake for 25-28 minutes until the bagels are golden brown on top.
- Cool and Serve: Allow the bagels to cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy your freshly baked sourdough bagels!
Notes
- The long fermentation time improves flavor but requires planning ahead.
- Boiling the bagels before baking gives them their classic chewy crust.
- You can customize toppings to suit your preference.
- Ensure the dough is not overly sticky to make shaping easier.
- Letting bagels cool before slicing prevents them from becoming gummy inside.
