Simple Guide to Make Perfect Sourdough Bagels
This guide will walk you through the process of making perfect sourdough bagels from scratch, whether you're an experienced baker or a newcomer to the world of sourdough. We'll cover each step in detail, from preparing the dough to boiling and baking the bagels, ensuring you achieve that classic bagel texture and flavor every time. With a few simple ingredients and a bit of patience, you'll be able to create delicious sourdough bagels that rival those from your favorite bakery. Ready to bake? Let's get started!
Ingredients
For boiling:
Instructions
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Mix the Dough
In a large mixing bowl, combine 1 cup + 1 tablespoon lukewarm water, sourdough starter, and honey. Whisk until the starter is fully dissolved.
Add all-purpose flour and kosher salt. Stir the mixture with your hands or a spoon until a stiff, shaggy dough forms.
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Rest and Knead
Cover the bowl with a clean, damp kitchen towel and let it sit in a warm spot for 20-30 minutes.
Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes until smooth and elastic.
Place the kneaded dough back into the bowl, cover, and let it proof at room temperature for 10-12 hours.
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Shape the Bagels
Line a baking sheet with parchment paper and set aside.
Turn the dough out onto a lightly floured surface. Divide it into 8 pieces, each weighing around 100-115 grams.
Roll each piece into a round ball. Poke a hole through the center with your finger and gently stretch the hole to form the classic bagel shape.
Place the shaped bagels on the prepared baking sheet. Cover them loosely with a clean kitchen towel and let them proof for 45-60 minutes.
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Prepare for Boiling
While the bagels are proofing, fill a large pot with 8 cups of water. Add honey and baking soda. Bring the water to a boil.
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Boil the Bagels
Once the bagels have risen, carefully lower them into the boiling water. Boil for 30 seconds, then flip and boil for another 30 seconds.
Use a spider tool or slotted spoon to remove the bagels from the water and place them back on the parchment-lined baking sheet.
Sprinkle your choice of toppings on the bagels, such as sesame seeds, poppy seeds, or everything seasoning.
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Bake the Bagels
Preheat your oven to 425°F (220°C).
Bake the bagels for 25-30 minutes or until they are golden brown.
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Enjoy
Let the sourdough bagels cool slightly before slicing. Serve them with your favorite toppings or spreads.
Note
- Ensure your sourdough starter is active and bubbly for the best flavor. If it’s been sitting in the fridge, feed it 1-2 times before use.
- The dough should be stiff and slightly sticky. If it’s too dry, add a tiny bit of water; if too wet, add a bit more flour.
- For best results, apply toppings immediately after boiling while the bagels are still wet. This helps the toppings stick better.
- Let the bagels cool on a wire rack to avoid sogginess on the bottom.
