Bake Perfect Sourdough Bagels at Home – Easy Recipe You’ll Wish You Tried Sooner!

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 bagels are chewy, tangy, and have that delightful crust we all love. Whether it's a cozy breakfast or a weekend brunch, sourdough bagels are the perfect choice. I remember the first time I baked them; the aroma filled my kitchen, and the taste was beyond anything store-bought. Plus, making them at home means you can customize toppings to your heart's content. Let's dive into this easy recipe that'll have you baking perfect sourdough bagels in no time!

Ingredients

For the Dough:

• 1/2 cup active sourdough starter
  • Provides natural leavening and a tangy flavor.
• 1 cup warm water
  • Hydrates the flour and activates the starter.
• 2 tablespoons honey
  • Adds a touch of sweetness to balance the tanginess.
• 2 teaspoons salt
  • Enhances the overall flavor.
• 4 cups bread flour
  • Gives the bagels their chewy texture.

For the Boiling Water:

• 2 quarts water
  • Creates the water bath for boiling.
• 1 tablespoon baking soda
  • Helps develop a shiny crust.
• 1 tablespoon brown sugar
  • Adds a subtle sweetness and aids in browning.

Optional Toppings:

• Sesame seeds, poppy seeds, or everything bagel seasoning
  • Customize your bagels with your favorite toppings.

Prep Time & Cook Time

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 15 hours 55 minutes (including fermentation)

Step-by-Step Instructions

1. Mix the Dough:

   • In a large bowl, combine the sourdough starter, warm water, honey, and salt.
   • Add the bread flour and mix until a shaggy dough forms.

2. Knead the Dough:

   • Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

3. First Rise:

   • Place the dough in a greased bowl, cover, and let it ferment at room temperature for 8-12 hours, or overnight.

4. Divide and Shape:

   • After fermentation, divide the dough into 8 equal pieces.
   • Roll each piece into a ball, then poke a hole in the center with your finger and stretch it to form a bagel shape.

5. Second Rise:

   • Place the shaped bagels on a parchment-lined baking sheet, cover, and let them rise for 1-4 hours until puffy.

6. Preheat the Oven:

   • Preheat your oven to 425°F (218°C).

7. Boil the Bagels:

   • Bring 2 quarts of water to a boil in a large pot.
   • Add the baking soda and brown sugar.
   • Gently add the bagels to the boiling water, 2-3 at a time, and boil for 1 minute on each side.

8. Add Toppings:

   • Remove the bagels from the water and place them back on the baking sheet.
   • If desired, sprinkle with your chosen toppings.

9. Bake:

   • Bake the bagels for 20-25 minutes, or until golden brown.

10. Cool and Serve:

    • Remove the bagels from the oven and let them cool on a wire rack.
    • Slice, toast, and enjoy with your favorite spread!

Tips & Tricks

• Active Starter: Ensure your sourdough starter is bubbly and active for the best rise.
• Fermentation Time: Adjust the fermentation time based on your kitchen temperature; cooler rooms may require longer.
• Boiling Time: For a chewier crust, boil the bagels for 2 minutes on each side.
• Toppings: Experiment with different toppings like shredded cheddar cheese or dried herbs.
• Storage: Store leftover bagels in an airtight container at room temperature for up to 2 days.

Serving Suggestions

• Cream Cheese and Smoked Salmon:
  • A classic pairing for a savory breakfast.
• Avocado Toast:
  • Spread mashed avocado on a toasted bagel for a healthy snack.
• Egg and Cheese Sandwich:
  • Perfect for a hearty brunch.
• Fresh Fruit Salad:
  • Balances the richness of the bagel with a refreshing side.

Storage & Reheating

• Storage: Store cooled bagels in an airtight container at room temperature for up to 2 days.
• Freezing: Slice