Sourdough bagels are a delightful and more complex version of traditional bagels. They bring together the unique tanginess of sourdough starter with the chewy texture that bagel lovers adore. These bagels are not just a treat; they are also a labor of love. The process of making sourdough bagels allows you to experience the entire journey from mixing the dough to watching it transform in the oven. The crispy exterior and soft, chewy inside make these bagels perfect for breakfast, lunch, or even as a snack. Topped with a seasoning blend of sesame seeds, poppy seeds, garlic, and onion, they are a culinary delight that is sure to impress anyone who takes a bite.
The beauty of sourdough bagels lies in the fermentation process, which enhances the flavor and gives them their characteristic texture. This artisanal approach to bagel-making can be very rewarding, leading to delicious results. Whether you’re an experienced baker or a novice, making sourdough bagels can be immensely satisfying. Anyone will appreciate the warm, hearty aroma that fills your kitchen while the bagels bake.
Ingredients
To make perfect sourdough bagels, you’ll need the following ingredients:
List of ingredients with measurements
- 1/2 cup sourdough starter
- 1 cup warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups bread flour
- Everything But the Bagel seasoning for toppings
Optional ingredient substitutions
If you find yourself short on any ingredient, here are some substitutions you can consider:
- Instead of bread flour, you can use all-purpose flour, but the texture might be slightly different.
- If you don’t have sourdough starter, you can create a simple dough using commercial yeast, but it won’t have the same flavor profile.
- You can use honey or maple syrup instead of sugar for a different sweetness.
- For toppings, feel free to use your choice of seeds, herbs, or spices; garlic powder, onion flakes, and coarse sea salt work great, too.
How to Make Sourdough Bagels
Creating sourdough bagels is a process that involves some patience and a few simple steps. Follow these instructions carefully to get the best results.
Step 1: Prepare the dough
In a mixing bowl, combine 4 cups of bread flour, 1 cup of warm water, 1/2 cup of sourdough starter, 2 teaspoons of salt, and 2 tablespoons of sugar. Use your hands or a stand mixer to mix all the ingredients thoroughly. Continue mixing until the dough becomes smooth and slightly sticky. If you are using a stand mixer, knead the dough on low speed until it pulls away from the sides.
Step 2: Knead the dough
Transfer the mixed dough onto a lightly floured surface. Knead the dough by hand for about 8–10 minutes, until it is smooth and elastic. This process is essential, as it develops the gluten, which gives the bagels their chewy texture. Once kneaded, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rest for about 3-4 hours at room temperature or until it doubles in size.
Step 3: Shape the bagels
Once the dough has risen, gently punch it down to release any gas. Divide the dough into 8 equal portions, roughly the size of a tennis ball. Take each portion and roll it into a ball. Using your finger, poke a hole in the center of each ball and gently stretch it to create an opening that is about 1.5 to 2 inches wide. Be gentle to maintain the dough’s structure. Place the shaped bagels on a parchment-lined baking sheet and allow them to rise again for about 2 hours, until they double in size.
Step 4: Boil and bake the bagels
Bring a large pot of water to a boil. Once boiling, carefully lower the bagels into the water, cooking each for 1 minute on each side. This boiling step is crucial to achieving that chewy texture. After boiling, transfer the bagels back to the parchment-lined baking sheet. While they are still wet, generously sprinkle your desired toppings, like the Everything But the Bagel seasoning. Preheat your oven to 400°F (200°C). Then, arrange the bagels on a lined baking tray and bake for about 25 minutes, or until they are golden brown. Once done, remove them from the oven, let them cool slightly, and enjoy!
How to Serve Sourdough Bagels
Sourdough bagels are delicious on their own, but there are many irresistible ways to serve them.
Best ways to serve Sourdough Bagels
The simplest way to serve sourdough bagels is sliced in half and toasted, lightly buttered, or topped with cream cheese. They also pair wonderfully with smoked salmon, capers, and thinly sliced red onion for a classic combination. You can also create a breakfast sandwich by adding scrambled eggs, avocado, and crispy bacon for a hearty meal.
Serving suggestions or pairings
For a flavorful twist, try garnishing your bagel with fresh herbs or spicy spread to elevate the experience. Sourdough bagels can also be enjoyed with sweet accompaniments, like fruit preserves, honey, or nut butter, making them extremely versatile options for different tastes and preferences.
How to Store Sourdough Bagels
Properly storing your sourdough bagels helps maintain their freshness and flavor.
Proper storage methods
Once the bagels have cooled completely, you can store them in a resealable plastic bag at room temperature for 1-2 days. If you want them to last longer, consider freezing them. Wrap each bagel individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored this way for up to 3 months.
Tips for reheating or freezing
To reheat the bagels, you can pop them in a toaster or oven until warmed through. If frozen, let them thaw at room temperature or toast them directly from the freezer. For best results, try to consume them within a few weeks for optimal flavor and texture.
Tips to Make Sourdough Bagels
Every baker knows that some essential tips can elevate their baking game, especially with sourdough bagels.
Common mistakes to avoid
One common mistake is not allowing the dough enough time to rise. Patience is key when fermenting sourdough; give it enough time to double in size for the best flavor and texture. Also, avoid overworking the dough while shaping the bagels, as this can lead to dense bagels instead of airy ones. Lastly, ensure the water is boiling before adding the bagels; this step is vital for achieving that classic chewy crust.
Helpful tips for better results
To get consistent results, always use a kitchen scale to measure your ingredients accurately. Each ingredient plays a crucial role in the final product, and slight deviations can affect the outcome. Additionally, let the bagels rest again after boiling for about 15 minutes before baking. This will help in achieving that perfect rise and golden crust.
Variation of Sourdough Bagels
Creativity is a big part of baking, and you can personalize your sourdough bagels in many ways.
Suggested variations or twists on the recipe
You can try adding ingredients to the dough itself for various flavors. Mix in dried fruits like cranberries or blueberries, or experiment with herbs such as rosemary or thyme. If you prefer a cheese bagel, adding shredded cheddar to the dough can yield a delightful savory twist. For a sweet version, incorporate chocolate chips or cinnamon for a delicious breakfast treat.
Adjustments for dietary preferences
For those on a gluten-free diet, you can substitute the bread flour with a gluten-free all-purpose blend designed for baking. Keep in mind that the texture might differ slightly. Additionally, if you’re avoiding sugar, consider using natural alternatives like stevia or agave syrup in similar quantities.
FAQs
If you are new to baking or sourdough bread, you might have some questions about the baking process and ingredients.
What can I do if the dish isn’t turning out right?
If your bagels aren’t rising as expected, it may be due to an inactive sourdough starter. Ensure your starter is bubbly and has been fed within the last few hours before use. If the dough feels too sticky, try adding a little more flour while kneading, but be careful not to add too much.
Can I make this ahead of time?
Yes! You can make the dough a day in advance and refrigerate it after shaping the bagels. When you’re ready to bake, allow them to come back to room temperature and rise before boiling and baking. This can enhance the flavor and texture.
What can I substitute for ingredients?
If you do not have sourdough starter, you can use regular baker’s yeast as a substitute. For the best flavor, a quick-prepared dough using commercial yeast could replace the sourdough method, but you may lose the characteristic sour flavor associated with sourdough products. Generally, many ingredients can be swapped out for similar types, but always consider how the changes might affect the final product.
Sourdough bagels may take some time to craft, but the reward of homemade bagels that are flavorful, chewy, and versatile is well worth the effort. Perfecting this recipe allows you to enjoy a delightful breakfast or snack that reflects the love and care put into your baking. So gather your ingredients, roll up your sleeves, and get started on your journey to mastering the art of sourdough bagels!