When it comes to breakfast classics, bagels are among the most beloved. But what if you could elevate this iconic food to new heights by using a sourdough starter? The combination of tangy, chewy, and homemade goodness can make sourdough bagel recipe a standout in any baker’s repertoire. If you’ve ever wanted to make authentic, bakery-quality bagels at home, this comprehensive guide will show you how.
This article will guide you step-by-step through the process of making perfect sourdough bagel recipe from scratch. We’ll cover everything from preparing your starter to mastering the boil-and-bake technique, as well as troubleshooting common issues, exploring creative variations, and delving into the cultural history of bagels.
Why Make Sourdough Bagels at Home?
Making sourdough bagels at home offers more than just the satisfaction of homemade bread; it gives you complete control over the ingredients and methods. Here’s why you should consider trying your hand at this delicious endeavor:
- Flavor Depth: The natural fermentation process involved in making sourdough adds layers of flavor that can’t be replicated by commercial yeast. The result is a subtle tang that elevates the traditional bagel to new flavor heights.
- Ingredient Quality: When making bagels from scratch, you control the ingredients. Choose organic flours, avoid preservatives, and customize your bagels with wholesome toppings or creative mix-ins.
- Health Benefits: Thanks to the fermentation process, sourdough bagels are easier to digest than traditional bagels made with yeast. The long fermentation also lowers the glycemic index, meaning your body processes these bagels more slowly, resulting in a longer feeling of satiety.
If you’re new to sourdough, managing a starter can seem daunting. Thankfully, resources like this sourdough discard recipe guide provide tips on how to make the most of your extra starter.
The Fascinating History of Bagels
The origins of bagels can be traced back to the Jewish communities of Poland in the 17th century. Early bagels were rolled by hand and boiled before baking—a tradition that gives them their unique dense, chewy texture. These bagels became an important part of Jewish cuisine and spread to other parts of Eastern Europe. Eventually, Jewish immigrants brought their beloved bagels to the United States, particularly to New York, where bagels became a breakfast staple.
In modern times, the idea of using sourdough in bagels has become more popular. While traditionally bagels were made with yeast, the introduction of sourdough into the dough adds complexity and depth of flavor, creating a new level of excellence. The combination of a tangy, slow-fermented dough with the traditional chewy crust makes sourdough bagels a unique and delicious variation on the classic.
For a deeper dive into the cultural history of bagels, consider reading this insightful history of bagels.
Key Ingredients for Sourdough Bagels
Making the perfect sourdough bagel recipe starts with choosing the right ingredients. Here’s what you’ll need:
- Sourdough Starter: You’ll need an active and bubbly sourdough starter. If your starter is sluggish, feed it several hours before making your dough to ensure it’s lively and ready to leaven the dough.
- Bread Flour: Choose high-protein bread flour (12-14% protein) for that chewy, dense texture that bagels are known for. Bread flour is essential because its high protein content helps develop gluten.
- Water: Lukewarm water will activate the flour and ensure a smooth dough.
- Sugar: A small amount of sugar adds a touch of sweetness and helps the bagels brown during baking.
- Salt: Essential for flavor and for controlling the fermentation process.
- Toppings: Classic bagel toppings include sesame seeds, poppy seeds, or everything bagel seasoning, but feel free to get creative with new flavors like garlic, sunflower seeds, or even za’atar.
If you’re looking for ideas on how to utilize your sourdough starter in other ways, check out these creative sourdough discard recipes.
Essential Equipment for Bagel Making
Bagels are fairly simple to make, but a few key tools will ensure the process goes smoothly:
- Large Mixing Bowl: Use this for mixing and fermenting the dough.
- Kitchen Scale: Weighing ingredients ensures precise measurements for consistent results.
- Slotted Spoon: This is used to lower the bagels into the boiling water and remove them without damaging their shape.
- Parchment Paper: For lining baking sheets and preventing sticking.
- Baking Sheets: You’ll need at least two large baking sheets to bake the bagels after boiling.
Step-by-Step Recipe: How to Make Sourdough Bagels
1. Mix the Dough
Start by combining 150 grams of active sourdough starter with 250 grams of warm water and 24 grams of sugar. Gradually mix in 500 grams of bread flour and 9 grams of salt until a stiff dough forms. It’s normal for the dough to feel drier and more firm than typical bread dough—this is exactly what you want for a bagel’s dense and chewy texture.
Once the dough is mixed, let it rest for 30-60 minutes to allow the gluten to relax and make the dough easier to handle.
2. Bulk Fermentation
Cover the bowl with a damp cloth or plastic wrap, then leave the dough at room temperature for 8-12 hours. The dough should double in size during this period, and the long fermentation will develop the tangy flavor characteristic of sourdough. In warmer environments, the fermentation will happen more quickly, while in cooler environments, it may take longer.
For a more intense flavor, you can extend this bulk fermentation by refrigerating the dough overnight for up to 24 hours.
3. Shaping the Bagels
Once the dough has fermented, turn it out onto a clean, unfloured surface. Divide the dough into 8 equal pieces, each weighing about 115 grams. Roll each piece into a smooth ball by pulling the edges into the center, then roll the dough on the counter.
To shape the bagels, poke a hole in the center of each ball and gently stretch it until the hole is about 1.5 inches in diameter. Remember that the hole will shrink during the second rise, so make it slightly larger than you want the final result to be.
4. Second Rise
Place the shaped bagels on a parchment-lined baking sheet, cover them with a damp cloth, and let them rise at room temperature for 20-30 minutes. During this time, the dough will puff slightly.
While the bagels are rising, prepare a large pot of water for boiling. Add 1 tablespoon of honey to the water—this will give the bagels a golden sheen when baked.
5. Boiling the Bagels
Boiling is the key to a bagel’s distinctive chewy crust. Once the water is boiling, gently lower 2-3 bagels at a time into the pot using a slotted spoon. Boil each bagel for 30 seconds on each side. After boiling, remove the bagels and place them back onto the parchment-lined baking sheet.
6. Topping the Bagels
While the bagels are still damp from boiling, dip them into your choice of toppings. Whether you’re using everything bagel seasoning, sesame seeds, poppy seeds, or a mix of herbs and garlic, this step allows the toppings to stick well to the bagel’s surface.
7. Baking the Bagels
Preheat your oven to 425°F (220°C). Bake the bagels for 20-25 minutes, flipping them halfway through for even browning. When the bagels are golden brown and firm, remove them from the oven and allow them to cool on a wire rack.
Creative Variations on Sourdough Bagels
Once you’ve mastered the basic sourdough bagel recipe, it’s time to experiment with new flavors and variations. Here are a few ideas:
1. Whole Wheat Sourdough Bagels
Substitute up to 50% of the bread flour with whole wheat flour to create a heartier, more nutritious bagel. The whole wheat flour will give the bagels a slightly nutty flavor, as well as added fiber.
2. Sweet Bagels
For a sweeter take, add 1-2 teaspoons of cinnamon and a handful of raisins to the dough during mixing. You can also incorporate dried cranberries or blueberries for fruity variations.
3. Cheesy Bagels
Top your bagels with shredded cheese before baking for a savory, cheesy variation. Try cheddar, parmesan, or even jalapeño-cheddar for an extra kick.
4. Garlic-Herb Bagels
Mix chopped fresh garlic and herbs such as rosemary, thyme, or parsley into the dough before shaping. You can also sprinkle garlic and herb seasoning on top of the bagels for added flavor.
For more inspiration, check out this guide to creative bagel toppings.
Storing and Freezing Sourdough Bagels
If you can’t eat your sourdough bagel recipe fresh, don’t worry—bagels store and freeze well:
- Storing: Store the bagels at room temperature in an airtight container for up to two days. After that, they may start to become stale.
- Freezing: Slice the bagels in half before freezing for easier toasting. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to three months. When you’re ready to enjoy them, just pop them in the toaster or oven.
Common Mistakes and Troubleshooting
Even experienced bakers sometimes encounter challenges when making bagels. Here are a few common issues and how to resolve them:
- Bagels are too flat: This can happen if the dough is overproofed. Keep a close eye on the second rise and make sure the bagels don’t puff up too much before boiling.
- Bagels are too dense: If your bagels are overly dense, it could be due to underproofing during the bulk fermentation. Make sure the dough has doubled in size before shaping.
- Bagels are too dry: Bagels that turn out dry may be overbaked. Check for doneness by looking for a golden brown color and firm texture.
Serving Suggestions for Sourdough Bagels
Bagels are incredibly versatile and can be enjoyed in a variety of ways. Here are some of the most popular serving suggestions:
- Classic Cream Cheese Bagel: Spread your favorite cream cheese on a freshly toasted bagel for a simple yet satisfying breakfast.
- Bagel and Lox: For a more savory option, top your bagel with cream cheese, smoked salmon, capers, and red onion.
- Egg and Cheese Bagel Sandwich: Layer scrambled eggs, cheese, and avocado for a hearty breakfast sandwich.
- Sweet Bagel with Honey: Drizzle honey over a toasted bagel for a quick, sweet snack.
To explore more bagel pairings, you can visit this comprehensive breakfast ideas guide.
FAQs About Making Sourdough Bagels
1. Can I make sourdough bagels without a sourdough starter?
- No, the sourdough starter is essential for both the flavor and the rise of these bagels. Without it, the result would be a yeast-based bagel, which lacks the distinctive tang and chewy texture of a true sourdough.
2. How long does it take to make sourdough bagels?
- Including the bulk fermentation, shaping, and baking, the process takes about 18-24 hours, depending on the temperature of your kitchen and how long you let the dough ferment.
3. Can I freeze sourdough bagels?
- Absolutely! Bagels freeze very well. Be sure to slice them before freezing for easy toasting.
4. Why do I need to boil bagels before baking them?
- Boiling bagels helps to set the crust and gives them their chewy texture. Without this step, the bagels would bake more like regular bread rolls.
5. What toppings work best for sourdough bagels?
- Classic toppings include sesame seeds, poppy seeds, and everything bagel seasoning. You can also experiment with toppings like garlic flakes, cinnamon sugar, or shredded cheese for more variety.
By following this detailed guide, you can master the art of making sourdough bagels at home. Whether you enjoy them fresh out of the oven or save them for later by freezing, the process of making bagels from scratch is both satisfying and delicious. For even more sourdough recipes, try your hand at making sourdough pizza crust or exploring other sourdough discard ideas.
Conclusion
Making sourdough bagel recipe at home is a rewarding experience that elevates the classic bagel to new flavor heights. With the tangy, complex taste that only sourdough fermentation can provide, and the chewy, dense texture achieved through boiling and baking, these homemade bagels are far superior to store-bought versions. While the process may take some time and patience, the result is worth every step.
By mastering the basics, experimenting with different toppings, and even trying out sweet or savory variations, you’ll soon be creating your own signature bagels that are perfect for any occasion. Whether you enjoy them fresh, freeze them for later, or share them with friends and family, sourdough bagels bring the best of artisan baking into your kitchen.
With this comprehensive guide, you’ll have all the tools and knowledge you need to successfully bake delicious, homemade sourdough bagel recipe. Enjoy the process, experiment with flavors, and relish the satisfaction of making something truly special from scratch.