How to Make the Best Sourdough Bagels Recipe at Home

Combining the two is the ultimate treat if you love bagels and sourdough bread! Homemade sourdough bagels are soft, chewy, and packed with flavor. Plus, they offer the health benefits of natural fermentation. Follow this comprehensive guide to learn how to create artisan bagels with a beautiful golden crust right in your kitchen.

Why Choose Sourdough Bagels Recipe?

Sourdough bagels Recipe are more than just a delicious treat; they bring together tradition, flavor, and health benefits in one irresistible package. Unlike bagels made with commercial yeast, sourdough bagels develop a unique depth of flavor through slow fermentation. This process creates subtle tangy notes and a more complex taste profile that’s difficult to replicate.

The long fermentation process in sourdough bagels Recipe not only improves flavor but also promotes gut health. Natural fermentation breaks down gluten and phytic acid, making these bagels easier to digest and allowing your body to absorb more nutrients. Additionally, the beneficial probiotics from the sourdough starter can support a balanced microbiome, contributing to overall well-being.

Homemade Advantages

Making sourdough bagels at home gives you full control over the ingredients. Skip the preservatives and tailor the recipe to your preferences by experimenting with different flours, toppings, or even sweeteners. For instance, you can use honey instead of sugar for a natural sweetness or add creative toppings like Everything Bagel seasoning, sesame seeds, or dried fruits.

Ingredients for Perfect Sourdough Bagels

Essential Ingredients

• 150 g (approx. ¾ cup) bubbly, active sourdough starter
• 250 g (1 cup + 2 tsp) warm water
• 24 g (2 tbsp) granulated sugar or honey
• 500 g (4 cups + 2 tbsp) bread flour
• 9 g (1 ½ tsp) salt

Water Bath Additives

• 20 g (1 tbsp) honey or sugar for a glossy crust

Optional Toppings

• Spice mix for everything bagels, sesame seeds, poppy seeds, or cinnamon sugar.

Step-by-Step Instructions

Prepare the Dough

1. In a large mixing bowl, whisk together your sourdough starter, water, and sugar.
2. Add the salt and flour gradually. Use a stand mixer with a dough hook or mix by hand.
3. Knead until the dough is stiff and smooth (about 10 minutes).
4. Cover with a damp towel and let rest for 45 minutes.

2. Bulk Fermentation

• Let the dough rise in a warm place for 8–12 hours (overnight).
• The size of the dough should double. For optimal results, maintain a room temperature of 68°F–72°F.

3. Shape the Bagels

1. Divide the dough into 8 equal pieces (about 115 g each).
2. Roll each piece into a ball, then poke a hole through the center using your thumb.
3. Stretch the hole to about 1–2 inches wide to allow for expansion.
4. Place the shaped dough on a parchment-lined baking sheet and cover with a towel.

4. Proof the Bagels

• Allow the shaped bagels to proof for 1–2 hours until they puff slightly. This step ensures a soft texture.

5. Boil the Bagels

1. Preheat the oven to 425°F.
2. Bring a big pot of water to a boil, then add honey or sugar.
3. Boil the bagels for 30 seconds on each side for a shiny crust. For chewier bagels, boil for up to 2 minutes.

6. Add Toppings

• After boiling, sprinkle bagels with your chosen toppings while they are still wet.

7. Bake

1. Place the boiling bagels on a preheated baking sheet.
2. Bake for 20–25 minutes or until golden brown.
3. Let cool on a wire rack before serving.

Expert Tips for Success

• Use a kitchen scale to measure ingredients for precision: Consistency is key to achieving the perfect bagel texture.
• Adjust water temperature based on season: Use warm water during the winter months to encourage fermentation and cooler water in summer to prevent over-fermentation.
• Avoid over-proofing: Over-proofed bagels can lose their structure and turn out flat after baking. Keep an eye on the dough’s puffiness during the final proof.

Best Bagel Toppings

Enhance your sourdough bagels with these classic and creative topping ideas:

Savory Toppings

• Everything Bagel Seasoning: A tasty mixture of sesame seeds, poppy seeds, dried garlic, dried onion, and salt.
• Sesame Seeds: They add a good nutty crunch.
• Poppy Seeds: For a mild, nutty flavor and slight crunch.
• Cheese: Top with shredded cheddar, asiago, or parmesan for a savory twist.
• Herbs: Sprinkle fresh or dried rosemary, thyme, or oregano for a fragrant finish.

Sweet Toppings

• Cinnamon Sugar: A mix of cinnamon and sugar for a warm, sweet coating.
• Dried Fruits: Add raisins, cranberries, or chopped apricots for bursts of sweetness.
• Honey Glaze: Brush with honey for a glossy, sweet finish.

Unique Options

• Za’atar: A Middle Eastern spice blend that adds a tangy, earthy flavor.
• Sunflower or Pumpkin Seeds: For a crunchy, nutty variation.
• Garlic Butter: Slather on some melted garlic butter for that amazing savory kick.

How to Store and Freeze Sourdough Bagels

Proper storage ensures your sourdough bagels retain their texture and flavor, whether you’re saving them for a day or a month. Here’s how to do it right:

Storing Bagels at Room Temperature

1. Best for short-term use (up to 3 days):
   • Place cooled bagels in an airtight plastic or reusable bag to prevent drying out.
   • Store at room temperature, away from direct sunlight or heat.
2. Avoid refrigeration:
   • Refrigerating bagels can make them stale faster due to moisture loss.

Freezing Bagels for Longer Shelf Life

1. Freeze fresh bagels:
   • Allow bagels to cool completely after baking.
   • Slice them in half if you plan to toast directly from frozen.
2. Wrap individually:
   • Use plastic wrap, foil, or freezer-safe bags to wrap each bagel. For extra protection, double-wrap them to prevent freezer burn.
3. Label and date:
   • Mark the freezing date to keep track of freshness (best used within 3 months).

Reheating Frozen Bagels

1. Thaw first for best results:
   • Leave the bagels at room temperature for 1–2 hours.
2. Toast directly from frozen:
   • Place sliced frozen bagels directly in the toaster or oven for 5–7 minutes at 350°F to restore crispness and warmth.
3. Microwave option (quick fix):
   • Wrap a frozen bagel in a damp paper towel and microwave for 20–30 seconds, then toast if desired.

Pro Tip: If storing bagels for an extended time, pre-slice them before freezing. This makes reheating quick and ensures even toasting without needing to thaw first.

With these tips, you can enjoy fresh-tasting sourdough bagels anytime, straight from your kitchen or freezer!

Storing and Reheating

• Room Temperature: Store in a sealed bag for up to 3 days.
• Freezing: Freeze for up to three months. Thaw at room temperature and toast before eating.

Frequently Asked Questions

Why do sourdough bagels need to be boiled before baking?

Boiling bagels before baking helps create the signature chewy texture and glossy crust. The boiling process gelatinizes the starches on the surface, setting the bagel’s shape and locking in moisture.

Can I use sourdough discard to make bagels?

Yes, sourdough discard can be used to make bagels, though it may require adding a pinch of commercial yeast to achieve a proper rise. The discard gives a milder tang compared to an active sourdough starter.

How do I make my sourdough bagels more chewy?

• Use bread flour or high-gluten flour for better structure.
• Boil the bagels longer, up to 2 minutes per side, to enhance chewiness.
• Avoid over-proofing the dough, which can weaken the gluten structure.

What’s the best way to store sourdough bagels?

• For short-term storage (1–3 days), keep them in an airtight bag at room temperature.
• For long-term storage, freeze the bagels by wrapping them individually in plastic wrap and placing them in a freezer-safe bag.

Why are my bagels flat after baking?

Flat bagels can result from over-proofing or under-developing gluten during kneading. Make sure to knead the dough until elastic and proof only until slightly puffy.

Can I flavor the dough directly?

Yes! Add ingredients like cinnamon, raisins, jalapeños, or herbs to the dough during mixing for flavored bagels. Ensure the additions don’t disrupt gluten development.

How can I ensure a shiny crust on my sourdough bagels?

Adding honey, malt syrup, or sugar to the boiling water creates a glossy sheen on the crust. Baking in a hot, well-preheated oven further enhances the shine.

Do I need special equipment to make sourdough bagels?

No special equipment is required. However, a few tools can help:

• A stand mixer to knead dough.
• A slotted spoon for boiling.
• Use parchment paper to prevent sticking when baking.

How long can I keep a sourdough starter before using it?

A healthy sourdough starter can be kept at room temperature if fed daily or stored in the fridge for up to a week before refreshing.

What Is The Difference Between Store-bought Bagels And Sourdough Bagels?

The biggest difference between homemade sourdough bagels and store-bought bagels is the leaven. Leaven is what makes the bagels rise. Sourdough bagels use a sourdough starter, which is a wild yeast, to get that light and chewy texture. Other bagels, unless they are labeled as sourdough, use commercial yeast instead.

Are Sourdough Bagels Healthier?

Yes, they are! Because it’s fermented for a long time, sourdough bagels are easier for our bodies to digest. During the fermentation process, natural parts in grains are broken down, which helps our bodies absorb nutrients better. Additionally, the dough has more vitamins, minerals, and antioxidants.

Why do you have to boil sourdough bagels before baking them?

It may seem like a lot of work to boil a large pot of water for such a short cooking time but trust me, you don’t want to skip this step! Boiling the bagels gives them that chewy outside we enjoy. Trust me, once you take a bite of these homemade sourdough bagels, it will all be worth it. Enjoy baking!

Why does my dough feel sticky when shaping bagels?

Sticky dough may indicate high hydration or insufficient gluten development. Dust your work surface lightly with flour and knead longer if needed to achieve a smoother dough.

By mastering this sourdough bagel recipe, you can enjoy bakery-quality bagels at home. Experiment with toppings and flavors to make each batch uniquely yours. Happy baking!

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