Sourdough Bagels

Name: Sourdough Bagels
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 500 g bread flour; 300 g water; 100 g active sourdough starter; 10 g salt; 1 tbsp sugar; 1 tbsp malt syrup (optional); Sesame seeds or everything bagel seasoning (for topping)

Sourdough bagels combine the tangy flavor of sourdough with the classic bagel texture, making them a must-try for any bread lover. These bagels are perfect for breakfast, brunch, or as a snack. The fermentation process enhances the flavor and gives them a delightful chew. Once you master this recipe, you’ll find it hard to go back to store-bought bagels!

Ingredients

500g bread flour
300g water
100g active sourdough starter
10g salt
1 tbsp sugar
1 tbsp malt syrup (optional)
Sesame seeds or everything bagel seasoning (for topping)

Servings and Cooking Time

This recipe yields 8 bagels. Preparation time is about 1 hour (plus proofing), and cooking time is around 30 minutes.

Nutritional Value

Each serving (1 bagel) contains approximately: 250 calories, 8g protein, 1g fat, 50g carbohydrates, and 2g fiber. This value is for one person.

Step-by-Step Cooking Process

Mix the flour and water in a bowl, then add the sourdough starter.
Let the dough rest for 30 minutes (autolyse).
Add salt and sugar, knead until smooth.
Let the dough rise for 4 hours, folding every hour.
Divide the dough into 8 equal pieces.
Shape each piece into a ball, then poke a hole in the center to form a bagel.
Let the bagels proof for 1 hour.
Preheat your oven to 220°C (425°F).
Boil water and add malt syrup (if using).
Boil each bagel for 1 minute on each side, then place on a baking sheet.
Sprinkle with toppings and bake for 20-25 minutes until golden brown.

Alternative Ingredients

You can substitute bread flour with all-purpose flour, but the texture may be slightly different. For a gluten-free option, use a gluten-free flour blend designed for bread baking.

Serving and Pairings

Sourdough bagels are versatile! Serve them with cream cheese, smoked salmon, fresh vegetables, or even as a base for breakfast sandwiches. They also pair beautifully with a hot cup of coffee or tea.

Storage and Reheating

Store bagels in a paper bag at room temperature for up to 3 days. For longer storage, freeze them in a plastic bag. To reheat, simply toast or warm them in the oven for a few minutes.

Cooking Mistakes

Not allowing enough time for fermentation can result in bland bagels.
Over-kneading the dough can make the bagels tough.
Skipping the boiling step will affect the bagel’s texture.
Using cold water can slow down the fermentation process.
Not shaping the bagels properly can lead to uneven cooking.

Helpful Tips

Use a kitchen scale for accurate measurements.
Experiment with toppings for variety.
Let the dough rise in a warm place for optimal fermentation.
For extra flavor, add spices to the dough.
Enjoy fresh bagels within a couple of days for the best taste.

FAQs

How long do sourdough bagels last?

Sourdough bagels can last up to 3 days at room temperature. For extended freshness, freeze them and reheat when needed.

Can I use instant yeast instead of a sourdough starter?

Yes, you can substitute instant yeast for the sourdough starter, but the flavor will differ. Adjust the amount accordingly for best results.

Why are my bagels dense?

Dense bagels may result from insufficient fermentation or over-kneading. Ensure the dough rises properly and knead just enough to develop gluten.

Can I add flavors to the dough?

Absolutely! Feel free to incorporate herbs, spices, or even cheese into the dough for unique flavors.

Is it necessary to boil bagels?

Yes, boiling bagels is crucial for achieving that classic chewy texture and shiny crust.

Conclusion

Making sourdough bagels at home is a rewarding experience that results in delicious, chewy, and flavorful treats. With a little patience and practice, you can enjoy the perfect bagel any time. Enjoy them fresh or with your favorite toppings for a delightful breakfast or snack!