Description
This classic Sourdough Bagels recipe yields chewy, flavorful bagels with a delightful sourdough tang. Utilizing a natural sourdough starter, these bagels require a long fermentation time for depth of flavor and are boiled before baking to achieve a perfect crust. This recipe makes eight bagels with options for various toppings like sesame seeds, everything bagel seasoning, poppy seeds, or shredded cheese.
Ingredients
Levain
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
Dough
- 1/2 cup active sourdough starter
- 1 cup + 1 tablespoon water
- 2 tablespoons honey (or sugar)
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
Boiling Water
- 6 cups water
- 1 tablespoon granulated sugar
Toppings (optional)
- Sesame seeds
- Everything Bagel Seasoning
- Salt (sprinkle on top, don’t dip)
- Poppy seeds
- Shredded cheese
Instructions
- Feed Your Sourdough Starter: Begin by feeding your sourdough starter to activate it and prepare for making the levain.
- Prepare Levain: About 12 hours before mixing the dough, combine 1 tablespoon sourdough starter, 1/3 cup + 1 tablespoon all-purpose flour, and 3 1/2 tablespoons water in a clean jar. Stir until combined, loosely cover, and let rise at room temperature until it doubles in size and bubbles form, signaling an active levain.
- Make the Dough: In the bowl of a stand mixer, stir together 1/2 cup active sourdough starter, 1 cup + 1 tablespoon water, 2 tablespoons honey (or sugar), and 2 teaspoons fine sea salt with a spatula. Add 4 cups + 2 tablespoons bread flour and use your hands to initially bring ingredients together, creating a stiff dough.
- Knead: Attach the dough hook to the stand mixer and knead the dough on the lowest speed for 6-7 minutes, or knead by hand for about 10 minutes until smooth and elastic. Cover the bowl and let the dough rest at room temperature for 8-12 hours to ferment.
- Shape: Line a baking sheet with parchment paper. Turn the fermented dough onto a clean surface and divide it into 8 equal portions. Shape each into a ball. To form the bagels, poke a hole through the center of each dough ball with your thumb, gently stretch to form a ring, and place onto the parchment paper. Cover with a towel and let rise 30-60 minutes until puffy.
- Boil: Preheat the oven to 425°F (218°C) with the rack in the center position. Bring 6 cups water and 1 tablespoon granulated sugar to a boil in a large pot. Boil bagels in batches of 3-4 for 2 minutes on each side, avoiding crowding the pot.
- Top: Using a mesh strainer, remove boiled bagels and place them back onto the parchment paper. Allow to cool slightly. Dip one side of each bagel into your desired toppings such as sesame seeds, everything bagel seasoning, salt, poppy seeds, or shredded cheese.
- Bake: Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown and crusty. Remove from oven and let cool before serving.
Notes
- For cinnamon raisin bagels, add cinnamon and raisins during the dough mixing or kneading stage for a sweet variation.
- Use parchment paper on the baking sheet to prevent the bagels from sticking and to maintain shape.
- Boiling the bagels helps develop their characteristic chewy crust and glossy surface.
- Do not overcrowd the boiling pot to ensure even cooking and prevent bagels from sticking to each other.
- Allow bagels to cool after boiling and before topping to help toppings adhere better.
