Sourdough Bagel Recipe

[Rain]

Looking for a way to elevate your breakfast game? These homemade sourdough bagels are chewy, flavorful, and have that perfect tang from the sourdough starter. They're a great way to use your sourdough starter and impress your family and friends with your baking skills!
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289.8 kB

Ingredients:

For the Bagel Dough:

• 1 cup active sourdough starter (fed and bubbly)
• 1 1/2 cups warm water
• 2 teaspoons salt
• 1 tablespoon honey
• 4 1/2 cups bread flour

For Boiling:

• 2 quarts water
• 2 tablespoons honey or barley malt syrup
• 1 tablespoon baking soda

For Topping (optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt

Instructions:

1. Prepare Starter: Ensure your sourdough starter is active and bubbly. Feed it a few hours before you begin or the night before.
2. Mix Dough: In a large bowl, combine the active sourdough starter, warm water, salt, and honey. Mix until combined. Gradually add the bread flour, mixing until a dough forms.
3. Knead Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
5. Shape Bagels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the middle with your finger and gently stretch to form a bagel shape. Place shaped bagels on a parchment-lined baking sheet.
6. Second Rise: Cover the shaped bagels with a damp cloth and let them rise for about 1-2 hours, or until puffy.
7. Preheat Oven: Preheat your oven to 425°F (220°C). Bring the 2 quarts of water to a boil in a large pot. Add the honey (or barley malt syrup) and baking soda to the boiling water.
8. Boil Bagels: Gently lower a few bagels at a time into the boiling water. Boil for 1 minute on each side, then remove with a slotted spoon and place back on the parchment-lined baking sheet.
9. Add Toppings: If using, sprinkle the tops of the bagels with sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt while they are still wet from boiling.
10. Bake: Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and crisp.
11. Cool: Remove bagels from the oven and let them cool on a wire rack.
12. Enjoy: Serve your homemade sourdough bagels fresh with your favorite toppings like cream cheese, smoked salmon, or butter.

These sourdough bagels are a delicious and rewarding baking project that’s sure to impress. Enjoy the perfect combination of chewy texture and tangy flavor!

 

[Alfredo]

This Sourdough Bagel Recipe is a must-try! It's got that perfect chewiness and tanginess you expect from a bagel.

 

[lizasoberan]

Looking for a way to elevate your breakfast game? These homemade sourdough bagels are chewy, flavorful, and have that perfect tang from the sourdough starter. They're a great way to use your sourdough starter and impress your family and friends with your baking skills!
1500×847
289.8 kB
View attachment 4219
Ingredients:

For the Bagel Dough:

• 1 cup active sourdough starter (fed and bubbly)
• 1 1/2 cups warm water
• 2 teaspoons salt
• 1 tablespoon honey
• 4 1/2 cups bread flour

For Boiling:

• 2 quarts water
• 2 tablespoons honey or barley malt syrup
• 1 tablespoon baking soda

For Topping (optional):

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Coarse salt

Instructions:

1. Prepare Starter: Ensure your sourdough starter is active and bubbly. Feed it a few hours before you begin or the night before.
2. Mix Dough: In a large bowl, combine the active sourdough starter, warm water, salt, and honey. Mix until combined. Gradually add the bread flour, mixing until a dough forms.
3. Knead Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
5. Shape Bagels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the middle with your finger and gently stretch to form a bagel shape. Place shaped bagels on a parchment-lined baking sheet.
6. Second Rise: Cover the shaped bagels with a damp cloth and let them rise for about 1-2 hours, or until puffy.
7. Preheat Oven: Preheat your oven to 425°F (220°C). Bring the 2 quarts of water to a boil in a large pot. Add the honey (or barley malt syrup) and baking soda to the boiling water.
8. Boil Bagels: Gently lower a few bagels at a time into the boiling water. Boil for 1 minute on each side, then remove with a slotted spoon and place back on the parchment-lined baking sheet.
9. Add Toppings: If using, sprinkle the tops of the bagels with sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt while they are still wet from boiling.
10. Bake: Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown and crisp.
11. Cool: Remove bagels from the oven and let them cool on a wire rack.
12. Enjoy: Serve your homemade sourdough bagels fresh with your favorite toppings like cream cheese, smoked salmon, or butter.

These sourdough bagels are a delicious and rewarding baking project that’s sure to impress. Enjoy the perfect combination of chewy texture and tangy flavor!

I love topping my sourdough bagels with everything seasoning. I think it adds the perfect crunch, though plain is delicious too!

 

[Serene]

Bagel for the win!

 

[Xeth_]

Sourdough bagels? Now that's a twist I need to try—sounds like the perfect weekend baking project!