Sourdough Bagels
Chewy, flavorful Sourdough Bagels that are extremely easy to make. Seriously, you will love how easy these delicious bagels are to make. Chewy, crusty and full of sourdough's delicious tangy flavor, these bagels should be on every sourdough bakers "must bake" list.
Any chance I get to use my sourdough starter I jump on it. Making homemade sourdough bagels is definitely at the top of my list, right beside sourdough bread, as one of my favorite ways to use my sourdough starter.
I've mentioned before how much I love making bread from scratch. Making fresh bread is nothing like baking a batch of cookies, you really feel accomplished and want to share with the world, "Look what I made!" Well, that's how it is for me when I make any type of bread. Maybe that's because bread making seems hard, especially to a new baker. I promise, it really isn't that hard to make and my goodness, it tastes so much better than any store-bought bread.
Roasted Garlic and Rosemary Sourdough Bread
The full instructions can be found in the recipe card below.
These bagels will take 2 days from start to finish. Make sure you read through the entire recipe before starting to ensure you have enough time to complete the recipe.
Day 1:
Feed the sourdough starter 4-6 hours before making the dough. Once the starter is ready add it to a bowl with the water, sugar, salt and bread flour. Mix to combine.
Now knead the dough until it is soft and elastic and passes the windowpane test. Adding more flour if needed during the kneading process.
Cover and place on the counter to long ferment overnight.
If you keep your starter in the refrigerator, pull it out the night before, discard and feed the starter then leave it out on the counter overnight.
In the morning discard and feed the starter again.
This will give the starter a boost before using it for the recipe. I find my starter is more active when I feed it the night before using it.
Day 2:
Time for shaping!
To shape the bagels, start by dividing the dough into 2 equal pieces. Then divide each piece into 4 equal pieces, making 8 pieces total. Working with one piece of dough at a time, pinch together all of the edges then place seam side down on your work surface. Roll them into smooth round boules, like you do for dinner rolls.
Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
Place on a parchment line baking sheet, lightly cover with a towel and allow to proof until puffy.
In a large pot add in the 3 quarts of water, brown sugar and baking soda. Mix well. Bring to a boil. In a small bowl mix together the egg and water to make an eggwash.
Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. Remove from the water and place back onto the greased and lined baking sheet. Continue until all bagels have been boiled.
Whether you want cheese, poppy seed or the ever famous "everything bagel" this is when you season the bagels.
If you are wanting to flavor the dough here are a few options to use. Just add them into the dough before shaping the bagels.
Dried garlic
Raisins
Blueberries
After the bagels have been boiled, lightly brush them with the eggwash then add your choice of flavorings. Place in the oven and bake! Simple as that, now you have delicious Sourdough Bagels!
All of the delicious flavor and health benefits of sourdough in a delicious bagel. Sourdough Bagels are one of my favorite recipes to make using sourdough starter.
- 100 grams sourdough starter (fed and active)
- 1 1/4 cup water
- 2 tablespoons light brown sugar
- 1 1/2 teaspoon salt
- 3 1/2 cups bread flour
- As Needed toppings/flavorings
- 3 quarts water
- 1/4 Cup brown sugar (or malted barley syrup)
- 1 Tablespoon baking soda
- 1 Large egg (beaten)
- 1 Tablespoon water
- Day 1
In the bowl of a mixer combine the active starter, sugar, salt, water and bread flour. Mix until fully combined. Using a dough hook knead the dough until it is soft, elastic and it passes the windowpane test. (Add more flour if needed during the kneading process.)
Place in a lightly oiled bowl, cover with a damp towel and place on the counter overnight for a long ferment.
- Day 2
The next day, punch down the dough, and turn out onto an unfloured work surface. Line and lightly grease a large baking sheet.
Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.
Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap. Allow the bagels to proof for until puffy. This should take about 30 minutes. You are not wanting them to double, just to become puffy.
Once the bagels are proofed, preheat an oven to 425° F.
In a large pot add in the 3 quarts of water, brown sugar and baking soda. Mix well. Bring to a boil. In a small bowl mix together the egg and water to make an eggwash.
Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute.
Remove from the water and place back onto the greased and lined baking sheet. Continue until all bagels have been boiled.
Egg wash each bagel and sprinkle with toppings or leave plain.
Place in the oven and bake for 20 minutes. Enjoy!
Windowpane Test:
Pull a piece of the dough off of the big ball of dough. With both hands, gently stretch the dough out until the middle stretches out thin enough to see through it. If the dough stretches out thine enough for you to see through it before it breaks, the dough has been kneaded long enough. This is called the windowpane test. If it stretches and breaks pretty quickly, knead the dough longer.
Thank you for stopping by!