These sourdough bagels are based off the New York style bagels, but with sourdough instead of yeast. They're crispy and chewy, with a delightfully soft interior, which is just perfection. They may seem daunting to make but don't worry, I'm taking you step by step.
The amount of bagels my family and I have consumed over the past few weeks is no joke. I’ve successfully turned my mom into an official bagel lover.
Since I’ve been make sourdough recently, I feel like I want to make everything with sourdough starter and what better thing to make than bagels? And after multiple rounds of testing to get the perfect bagels and experimenting with different techniques and methods, I can finally share the recipe with you all!
Making these with sourdough starter is much different compared to baking with commercial yeast, such as these Zeeuwse Bolus (Dutch Cinnamon Rolls) or these Bomboloni.
Sourdough starter - Yeast
Having a healthy and active sourdough starter is key when baking sourdough bread, bagels or anything really. Getting to this stage can take a few weeks from the time you start a new starter.
Commercial yeast on the other hand, you just use it straight from the jar or packet and you're good to go. It also doesn't take as long as sourdough to rise and ferment, 1-2 hours is usually enough. Due to this fast rise, there isn't enough time for the flavour to develop as it does with sourdough. As sourdough takes longer to ferment, this prolonged period, along with the diverse bacterial environment, allows for a much more developed flavour in your bakes.
Ingredients
- Water
- Active sourdough starter
- Barley malt syrup or honey or brown sugar
- Salt
- Bread flour
- Baking soda
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning
See recipe card below for quantities.
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Sourdough Bagels
Ingredients
- 318 g - warm water
- 132 g - active sourdough starter
- 24 g - barley malt syrup or honey
- 12 g - salt
- 600 g - bread flour*
For boiling the bagels
- 1 tablespoon - barley malt syrup or 2 tablespoon brown sugar
- ⅛ teaspoon - baking soda
Toppings - Optional
- Poppy seeds
- Sesame seeds
- Everything bagel seasoning
- anything you like
Instructions
- Combine the water, sourdough starter, barley malt syrup (or honey), and salt in a large mixing bowl or the bowl of a standing mixer.
- Add in the flour and mix until combined. Knead the dough using the stand mixer or by hand until smooth. To check if the dough is kneaded enough, do the windowpane test; take a small piece and stretch it out thin to see light through it, without tearing. If it tears, the gluten hasn’t formed enough yet and needs to be kneaded some more.
- Divide the dough into 8 pieces - 135g each. You can make more or less, depending on how big or small you want the bagels to be.
Shaping - 2 Ways
- a) Poke hole method (easier): Shape the dough pieces into smooth balls, cover and let them rest for 15-30 minutes to let the gluten relax. Poke a hole in the middle with your thumb. Stretch out the centre a little and twirl the ring around your fingers - kind of moving rotating it like a wheel - until the hole is 1-2” wide.
- b) Rope method: Shape the pieces into thick logs, cover and let them rest for 15-30 minutes to let the gluten relax for easier shaping.Roll out the logs to about 9-10 inches, leaving the ends slightly thicker than the middle. Wet your hands a little if the dough seems too dry to work with.Flatten out one end of the rope and bring the other end to it, gently twisting it, to form a circle. Place the other end in the flattened part and wrap the flattened dough around it, encasing it and pinch it closed. You might need to wet it a tad bit.Put 1-2 fingers through the centre roll back and forth on the counter to smooth out the seam.
- Place the shaped bagels on a large tray lined with wax paper. Cover and place ina warm spot to rise for 4-6 hours or until almost doubled in size.
- Then place in the fridge overnight to up to 2 days, or continue with the 8th step without the cold retard.
- When ready to bake, take out the bagels of the fridge and let them come to room temperature.
- Once the bagels come to room temperature, preheat the oven to 425F and fill a large pot with water and bring to a boil on the stove. Line 2 baking sheets with parchment paper and set aside.
- Add in 1 tablespoon of barely malt syrup or 2 tablespoon brown sugar to the boiling water and stir to dissolve. Stir in the baking soda
- Cut the wax paper around the bagels so they’re sitting on individual pieces. Use the wax paper to pick up the bagels.
- Gently place 2-3 bagels into the water, wax paper side up. Submerge them in the water and take off the wax paper. Boil each side for 30 seconds before flipping it over and boiling the other side. Remove from the water using a slotted spoon.
- If adding toppings: while the bagels are still wet, dunk one side into the container or plate with the toppings. Move around to coat evenly and place onto the baking sheet, topping side up. Gently press down on the toppings so they stick better.
- Repeat with all the bagels and place them onto the baking sheets with 1-2 inch gap between them.
- Bake for 16-20 minutes or until golden brown. Let them cool before eating!
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