Sourdough Bagel Recipe

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Introduction

Sourdough bagels are a delightful twist on the classic bagel, combining the chewy texture and distinctive flavor of traditional bagels with the tangy, complex notes of sourdough. Originating from Eastern European Jewish communities, bagels have a rich history that dates back to the 16th century. The sourdough method, which involves fermenting dough with naturally occurring yeast and bacteria, adds depth and character to these beloved breakfast treats. In this article, we will guide you through a comprehensive sourdough bagel recipe that will elevate your baking skills and impress your family and friends.

Time

Preparation time: 20 minutes
Fermentation time: 12-24 hours (depending on your starter and desired flavor)
Cooking time: 30 minutes

Ingredients

To make approximately 8 sourdough bagels, you will need the following ingredients:

500g bread flour (plus extra for dusting)
300g water (room temperature)
100g active sourdough starter (fed and bubbly)
10g salt
1 tablespoon honey or malt syrup (for boiling water)
Toppings (optional): sesame seeds, poppy seeds, everything bagel seasoning, or coarse sea salt

Step-by-Step Instructions

Follow these detailed steps to create your sourdough bagels:

1. Prepare the Dough

In a large mixing bowl, combine the bread flour and salt. In a separate bowl, mix the active sourdough starter with the water until well combined. Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or your hands until a shaggy dough forms.

2. Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step, kneading on medium speed for about 5-7 minutes.

3. Bulk Fermentation

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Alternatively, for a more pronounced sour flavor, you can refrigerate the dough overnight (12-24 hours).

4. Shape the Bagels

Once the dough has risen, gently deflate it and turn it out onto a floured surface. Divide the dough into 8 equal pieces (about 100g each). Shape each piece into a ball, then use your finger to poke a hole through the center, gently stretching it to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet.

5. Proof the Bagels

Cover the bagels with a damp cloth and let them proof for about 30-60 minutes, or until they have puffed up slightly.

6. Prepare the Boiling Water

While the bagels are proofing, bring a large pot of water to a boil. Add the honey or malt syrup to the boiling water. This step is crucial as it helps create the bagel’s characteristic chewy crust.

7. Boil the Bagels

Carefully drop the bagels into the boiling water, a few at a time, and boil for about 1-2 minutes on each side. Use a slotted spoon to remove them and place them back on the parchment-lined baking sheet.

8. Add Toppings

If desired, sprinkle your chosen toppings onto the bagels while they are still wet from boiling.

9. Bake the Bagels

Preheat your oven to 220°C (425°F). Bake the bagels for 20-25 minutes, or until they are golden brown. Rotate the baking sheet halfway through for even baking.

10. Cool and Enjoy

Once baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy them fresh, or store them in an airtight container for later use.

Cooking Tips

Active Starter: Ensure your sourdough starter is active and bubbly before using it. Feed it 4-6 hours before starting your bagel dough.
Boiling Water: Adding honey or malt syrup to the boiling water enhances the flavor and color of the bagels.
Shaping: When shaping the bagels, make sure to stretch the hole in the center adequately, as it will shrink during boiling and baking.
Storage: Store leftover bagels in a paper bag at room temperature for up to 2 days or freeze them for longer storage.

Variations

Feel free to customize your sourdough bagels with these variations:

Flavored Bagels: Add ingredients like garlic powder, onion powder, or herbs to the dough for a savory twist.
Sweet Bagels: Incorporate cinnamon and raisins for a sweet breakfast option.
Gluten-Free Option: Substitute bread flour with a gluten-free flour blend, adjusting the water as needed.
Vegan Option: Replace honey with agave syrup or maple syrup in the boiling water.

Nutrition per Serving

Each sourdough bagel (approximately 100g) contains:

kcal: 250
fat: 1g
saturates: 0g
carbs: 50g
sugars: 1g
fibre: 2g
protein: 9g
salt: 0.5g

Serving Suggestions

Sourdough bagels are incredibly versatile and can be enjoyed in various ways:

Classic Toppings: Spread cream cheese, butter, or avocado on your bagel for a delicious breakfast or snack.
Sandwiches: Use bagels as a base for sandwiches, adding smoked salmon, capers, and red onion for a classic New York-style bagel.
Salads: Serve toasted bagel halves alongside a fresh salad for a satisfying meal.
Beverage Pairings: Enjoy your bagels with a hot cup of coffee, tea, or a refreshing juice.

Conclusion

Making sourdough bagels at home is a rewarding experience that combines the art of sourdough baking with the beloved tradition of bagel-making. With a little patience and practice, you can create chewy, flavorful bagels that are perfect for breakfast, lunch, or a snack. Whether you stick to the classic recipe or experiment with various toppings and flavors, these sourdough bagels are sure to impress. So roll up your sleeves, gather your ingredients, and enjoy the delightful process of baking your own sourdough bagels!

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Table of Contents

Introduction

Time

Ingredients