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.
Ingredients
- 100 g sourdough starter fed and active
- 1 ¼ cup water
- 2 tablespoon light brown sugar
- 1 ½ teaspoon salt
- 3 ½ cup bread flour
- As Needed toppings/flavorings
Water Bath
- 3 qt water
- ¼ Cup brown sugar or malted barley syrup
- 1 Tablespoon baking soda
Eggwash
- 1 Large egg beaten
- 1 Tablespoon water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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.
- 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!
Notes
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.
Tried this recipe?Let us know how it was!