Sourdough Bagel Recipe

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There’s something incredibly satisfying about biting into a homemade sourdough bagel—chewy, flavorful, and with just the right tang! Perfect for a weekend brunch or as a tasty snack, these bagels are easier to make than you think. Let me guide you through the process!

bagel

Difficulty

Easy

Prep time

10 min

Cooking time

10 min

Total time

40M+12H (overnight rise)

Servings

8 bagles

Easy Homemade Sourdough Bagels: Best Chewy Sourdough Bagel Recipe

Indulging in a homemade sourdough bagel is an experience far superior to picking up a pack from the local store. These easy-to-make, chewy sourdough bagels are a perfect blend of crispy crust and soft, dense interiors. Whether you’re a seasoned baker or just dipping your toes into sourdough recipes, this guide will walk you through crafting the best sourdough bagels right in your kitchen.

How to Make Sourdough Bagels at Home?

What ingredients are needed for homemade sourdough bagels?

To make sourdough bagels, you’ll need a few simple ingredients that you probably already have at home. The star of the show is, of course, the sourdough starter. Alongside this, you’ll need bread flour for its high gluten content, which is crucial for that chewy texture. A little salt and sugar balance the flavors, while water brings it all together into a cohesive dough. Optional ingredients include everything bagel seasoning or other flavorings if you’re feeling adventurous!

How to prepare the sourdough starter for bagels?

An active sourdough starter is essential for making sourdough bagels. If you don’t have one at the ready, you’ll need to feed your starter several hours before you begin. The goal is to have a bubbly and lively starter that will infuse your bagels with that distinct sourdough tang. Once your starter is active, you’re on the right track to creating delicious bagels.

What is the process to knead the dough?

Kneading the dough is a crucial step when you make sourdough bagels. Begin by mixing your active sourdough starter with the other ingredients to form a shaggy dough. Then, turn it out onto a floured surface and knead it until it becomes smooth and elastic. This process usually takes about 10-15 minutes of steady kneading. The effort you put into kneading will pay off with a chewy texture that makes these the best sourdough bagels you’ll ever try.

What Makes This Sourdough Bagel Recipe Unique?

Why is this recipe considered the best sourdough bagel recipe?

What sets this sourdough bagel recipe apart is its simplicity and the depth of flavor achieved with just a few ingredients. The sourdough starter eliminates the need for commercial yeast, offering a more natural and rich taste profile. The combination of a crisp exterior and a chewy interior makes these bagels a standout choice, whether you’re a fan of a plain or an everything bagel.

How does boiling the bagels enhance their texture?

Boiling the bagels before baking is the secret to achieving that perfect chewy texture. When you boil bagels, you create a gelatinized crust that locks in moisture and gives them that iconic bagel bite. Make sure to boil each side for about a minute to get the best results. This step is crucial and shouldn’t be skipped if you want to replicate the texture of traditional New York-style bagels.

How can you make different flavors of bagels?

Experimenting with flavors is part of the fun of homemade bagel making. You can add ingredients like dried onions, garlic flakes, or poppy seeds to the dough or sprinkle them on top as bagel seasoning after boiling. For a sweet twist, try incorporating cinnamon and raisins into the dough. Whatever your preference, this sourdough bagel recipe is versatile enough to accommodate your creativity.

How to Achieve the Perfect Chewy Texture?

What role does bread flour play in bagel texture?

Bread flour is indispensable in achieving the chewy texture that sourdough bagels are known for. Unlike all-purpose flour, bread flour has a higher protein content, which translates to more gluten development. This gluten network is what gives the bagel its structure and delightful chew. If you’re aiming for the best bagels, sticking to bread flour is highly recommended.

How important is kneading for chewy sourdough bagels?

Kneading is not just a step in the process; it’s the soul of sourdough bagel making. Proper kneading develops the gluten strands, which ultimately impacts the bagel’s texture. Spending adequate time kneading ensures that your bagels will have the ideal chewy consistency that is a hallmark of this beloved breakfast staple. So, roll up your sleeves and put some muscle into it!

What tips ensure the best texture for sourdough bagels?

To ensure the best texture for your sourdough bagels, give the dough ample time to rise. Let the bagels sit in a warm environment until they have risen sufficiently. Also, when you shape the bagels, make sure they are uniform to ensure even cooking. Finally, don’t rush the boiling process; the minute in hot water is what transforms the dough into a chewy bagel masterpiece. With these tips, your homemade sourdough bagels will be nothing short of amazing.

Can You Make Easy Sourdough Bagels Without Yeast?

How does a sourdough starter replace yeast?

In this sourdough bagel recipe, the sourdough starter acts as a natural leavening agent, replacing commercial yeast. The wild yeasts and bacteria in the starter not only ferment the dough but also enrich it with complex flavors that yeast alone can’t provide. This method is not only easy to follow but also results in a tastier, more nuanced bagel.

What adjustments are needed in the recipe?

When making sourdough bagels without yeast, patience is key. The fermentation process takes longer, requiring you to allow more time for the dough to rise. You might also need to adjust the hydration levels slightly based on the consistency of your starter. Remember, the lack of yeast means you’re relying solely on the sourdough starter for leavening, so ensure it’s active and bubbly before you start.

How to troubleshoot common issues in yeast-free bagel making?

If your bagels are too dense, it might be due to insufficient rising time or an inactive starter. Ensure that your starter is bubbly and lively before using it. If the bagels don’t seem to rise, it could be that the room temperature is too low; try placing the dough in a warmer spot. Finally, if the bagels are too sour, reduce the fermentation time slightly. These adjustments will help you achieve the perfect bagel every time.

What Are Some Tips for Perfect Homemade Bagels Every Time?

How to shape bagels uniformly?

Shaping bagels uniformly is essential for even cooking and a professional look. Divide the dough into equal portions using a kitchen scale for accuracy. Roll each piece into a ball and then poke a hole in the center, stretching it gently to form a ring. This method ensures that the bagels have risen evenly and will bake uniformly.

What is the best way to boil the bagels?

Boiling the bagels is a step you don’t want to rush. Use a large pot of water with a tablespoon of sugar or honey, which helps achieve that golden, shiny crust. Drop the shaped bagels into the boiling water gently. Boil each side for about 30 seconds to a minute. This step is crucial for achieving that chewy texture and glossy finish that makes sourdough bagels so irresistible.

How to store and serve homemade sourdough bagels?

Once you’ve baked the bagels, let them cool completely before storing. If you plan to eat them within a few days, keep them in a paper bag at room temperature to maintain their crusty exterior. For longer storage, freeze them in airtight bags. When you’re ready to enjoy, simply toast them to bring back that delightful crunch. Serve with cream cheese or your favorite toppings for a delicious start to your day.


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Ingredients

1 cup (227g) active sourdough starter (fed and bubbly)

1 ¼ cups (300g) warm water

1 tbsp (12g) sugar or honey

4 cups (500g) bread flour

2 tsp (12g) salt

1 tbsp baking soda (for boiling)

Toppings: sesame seeds, poppy seeds, everything bagel seasoning (optional)

Execution

1

Mix the Dough: In a large bowl, combine the active sourdough starter, warm water, and sugar/honey. Stir to dissolve. Add bread flour and salt, then mix until a shaggy dough forms. Knead the dough for about 10 minutes, until it’s smooth and elastic.

2

First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise overnight (10-12 hours) in a cool place or until the dough doubles in size.

3

Shape the Bagels: The next day, divide the dough into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center using your thumb, gently stretching it into a bagel shape.

4

Boil the Bagels: Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Boil each bagel for 1 minute on each side. This step gives the bagels their characteristic chew.

5

Add Toppings: Preheat your oven to 425°F (220°C). After boiling, dip each bagel into your desired toppings while still damp.

6

Bake: Place the bagels on a parchment-lined baking sheet and bake for 18-22 minutes, or until golden brown and cooked through.

7

Cool and Enjoy! Let the bagels cool on a wire rack before slicing and devouring.

Additional tips

  • Make sure your sourdough starter is active and bubbly before using it. This will ensure a good rise.
  • Want extra flavor? Try incorporating dried herbs or garlic powder into the dough for a savory twist.
  • For a softer crust, place a pan of water in the oven while baking to add steam.
  • Bagels can be stored in an airtight container for up to 3 days, or freeze them for up to 3 months.

Tags:

bagel / Sourdough Bagel

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