Bake Perfect Sourdough Bagels at Home – Easy Recipe You’ll Wish You Tried Sooner!
Craving bakery-style sourdough bagels at home? You're in for a treat! These homemade sourdough bagels are chewy, tangy, and have that delightful crust you love. Perfect for breakfast, brunch, or a savory snack, they bring the authentic taste of a New York deli right to your kitchen. I love how the sourdough starter adds depth and flavor, making each bite irresistible. Plus, the process is straightforward, and the results are so worth it. From start to finish, you'll have fresh, warm bagels in about 17 hours and 22 minutes.
Ingredients
For the Dough:
- Sourdough Starter (110 grams):
- Provides natural leavening and a tangy flavor.
- Water (165 grams):
- Hydrates the flour and activates the starter.
- Bread Flour (330 grams):
- Offers the necessary gluten for a chewy texture.
- Honey (25 grams):
- Adds a touch of sweetness to balance the tanginess.
- Sea Salt (8 grams):
- Enhances the overall flavor.
For Boiling:
- Baking Soda (1 tablespoon):
- Alkalizes the water, promoting a shiny crust.
- Toppings (optional):
- Sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt.
Prep Time & Cook Time
- Prep Time: 60 minutes
- Cook Time: 22 minutes
- Ferment and Rise: 16 hours
- Total Time: 17 hours 22 minutes
Step-by-Step Instructions
-
Mix the Dough:
- In a large bowl, combine the sourdough starter, water, bread flour, honey, and sea salt.
- Stir until a shaggy dough forms.
-
Knead the Dough:
- Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
-
First Rise:
- Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 30 minutes.
-
Stretch and Fold:
- Perform a series of stretch and folds to develop gluten strength.
- Rest for another 30 minutes.
-
Divide and Shape:
- Divide the dough into 6 equal pieces (about 100 grams each).
- Roll each piece into a rope approximately 12 inches long.
- Moisten the ends and press them together to form a bagel shape.
-
Second Rise:
- Place the shaped bagels on a parchment-lined baking sheet.
- Cover and let them rise at room temperature for about 90 minutes.
-
Refrigerate:
- Transfer the bagels to the refrigerator and let them ferment overnight (16 hours).
-
Boil the Bagels:
- Preheat your oven to 500°F (260°C).
- Bring a large pot of water to a boil and add the baking soda.
- Carefully add the bagels to the boiling water, poaching for 2 minutes, flipping halfway through.
-
Add Toppings:
- Remove the bagels from the water and place them back on the parchment-lined baking sheet.
- Sprinkle with your choice of toppings.
-
Bake:
- Bake the bagels for 15 to 18 minutes, or until golden brown.
-
Cool:
- Remove from the oven and let them cool on a wire rack.
Tips & Tricks
- Active Starter: Ensure your sourdough starter is bubbly and active for optimal rise and flavor.
- Flour Choice: Use bread flour for a chewier texture; all-purpose flour can be used but may result in a softer bagel.
- Overnight Fermentation: Allowing the dough to ferment overnight enhances the tangy flavor.
- Boiling Time: Boil the bagels for 2 minutes to achieve a chewy crust.
- Topping Variations: Experiment with different toppings like sesame seeds, poppy seeds, or everything bagel seasoning.
Serving Suggestions
- Spread with cream cheese and smoked salmon for a classic breakfast.
- Top with avocado slices and a sprinkle of red pepper flakes for a savory snack.
- Pair with a hot cup of coffee or tea for a delightful brunch.
- Enjoy with a smear of butter and your favorite jam for a sweet treat.
Storage & Reheating
- Room Temperature: Store cooled bagels in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate for up to a week.
- Freezing: Slice bagels halfway through, place in a freezer bag, and freeze for up