Every Sunday morning, my kitchen fills with the smell of sourdough bagels. It turns a simple breakfast dish into a special moment. Making sourdough bagels is more than baking bread. It’s about connecting with old baking traditions.

This recipe will show you how to make delicious, tangy bagels. It’s perfect for both experienced bakers and curious cooks. You’ll find that making sourdough bagels is both an art and a fun challenge.

From mixing the sourdough starter to baking the bagels, each step is exciting. You’ll get closer to making amazing sourdough bagels at home. Get ready to improve your breakfast and impress everyone with your baking skills.

Key Takeaways

• Master the art of homemade sourdough bagel recipe
• Understand the unique fermentation process
• Learn professional baking techniques
• Create healthier, more flavorful bagels
• Enjoy a rewarding baking experience

Why Sourdough Bagels Are Superior to Regular Bagels

Sourdough bagels are a true culinary gem. They turn a simple breakfast item into a special treat. Unlike regular bagels, they offer a unique taste, texture, and health benefits.

The secret to sourdough bagels is their long fermentation time. This can be 12 to 24 hours. This slow process changes their taste and nutrition in big ways:

• They are easier to digest because of gluten and phytic acid breakdown
• They have a lower glycemic index than regular bagels
• They taste more complex and tangy
• They have a thicker, caramelized crust with richer flavors

Nutritionally, sourdough bagels are a better choice. They have about 329 calories per serving. They give you:

• 68 grams of carbs
• 11 grams of protein
• Only 2 grams of fat
• 4 grams of dietary fiber

The sourdough discard bagel method is great for saving food and making baking more sustainable. Your homemade sourdough bagels will have a crispy outside and a chewy inside. This is something commercial bagels can’t offer.

Sourdough bagels are truly a labor of love, requiring patience and skill to perfect.

Whether you top your sourdough bagels with smoked salmon, cream cheese, or avocado, you’ll get a flavor that makes your breakfast or brunch feel like a gourmet meal.

Essential Ingredients for Sourdough Bagel Recipe

Making sourdough bagels is all about the right ingredients. You need high-quality parts that come together for the perfect bagel. These ingredients make your bagels chewy and delicious.

Starter Preparation

Your sourdough starter is key. To make a strong starter, you’ll need:

• 100 grams of active sourdough starter
• Filtered water at room temperature
• Bread flour or all-purpose flour

For bagels with all-purpose flour, your starter should be bubbly. Feed it 8-10 hours before mixing to ensure it rises well.

Core Ingredients

The main ingredients for your bagel recipe are:

1. 450 grams of bread flour (or all-purpose flour)
2. 225 grams of water
3. 20 grams of honey
4. 10 grams of salt

Pro tip: Bread flour makes bagels chewier. But all-purpose flour is great for beginners.

Optional Toppings

Add excitement with toppings like:

• Sesame seeds
• Everything bagel seasoning
• Poppy seeds
• Coarse sea salt
• Dried herbs

Each topping brings a special flavor. They turn your homemade bagels into gourmet breakfast treats.

Equipment and Tools Needed

To make the perfect sourdough bagel, you need some key kitchen tools. You don’t need a fancy bakery setup. But, the right tools will make baking easier and more fun.

Essential Equipment List

• Large mixing bowl – for combining ingredients
• Baking sheet with parchment paper
• Large pot for boiling bagels
• Kitchen scale for precise measurements
• Stand mixer (optional but helpful)
• Bench scraper
• Wooden spoon or spatula

A kitchen scale is key for your sourdough bagel recipe. It helps you measure ingredients by weight for consistent results. You can also make great bagels by hand, even without a stand mixer.

“The right tools transform home baking from a challenge to a joy.”

Optional but Recommended Tools

• Proofing basket
• Digital thermometer
• Silicone baking mat
• Cooling rack

Even if you’re missing some special tools, don’t worry. Your passion and skill are more important. Start with the basics and add more tools as you get better at making sourdough bagels.

Mixing and Fermentation Process

Making perfect same day sourdough bagels needs a careful mix and fermentation. This turns simple ingredients into tasty, tangy bread with a rich flavor.

Initial Mixing Stage

Begin by mixing your active sourdough starter with warm water and flour. Mix until it forms a shaggy, rough dough. Overnight sourdough recipes ask for patience in this first step.

• Combine 1 cup of bubbly sourdough starter
• Add 1½ cups warm water
• Mix in 4 cups of bread flour
• Incorporate 2 teaspoons of salt
• Add 1 tablespoon of sugar

Bulk Fermentation

The bulk fermentation is key for flavor and texture. Let your dough rest and develop for 8-10 hours. This slow process allows natural bacteria to break down starches, making the bagels easier to digest.

Shaping and Second Rise

After fermentation, divide the cake into 8 pieces. Shape it into a smooth ball, then make a hole in the middle. Let the shaped bagels rest for 30-60 minutes, allowing them to rise slightly before boiling and baking.

Pro tip: The longer fermentation time helps develop a more complex, tangy flavor in your sourdough bagels.

Boiling and Baking Techniques

Making the perfect sourdough bagel recipe involves two key steps: boiling and baking. These steps turn your homemade bagels into restaurant-quality treats. They have a chewy outside and a golden-brown look.

Boiling is a vital step that makes bagels different from other breads. You need 2 quarts of water with ¼ cup of baking soda for boiling. Boiling each side for 1 minute helps create that unique bagel texture.

• Boil bagels for exactly 1 minute on each side
• Use water with baking soda to enhance crust development
• Handle bagels gently to maintain their shape

After boiling, bake your sourdough bagels at 425°F for 20-25 minutes. This high heat gives a crispy outside and a soft inside. Look for a golden-brown color to know they’re done.

Pro tip: Sprinkle toppings right after boiling for better adhesion. Choose from everything seasoning, sesame seeds, or go plain. This method ensures great flavor and looks.

The secret to exceptional sourdough bagels lies in mastering the boiling and baking techniques.

Flavor Variations and Customizations

Make your sourdough bagels stand out by trying new flavors. These bagels are perfect for getting creative in the kitchen. You can make unique and tasty versions that will wow your loved ones.

Here are some popular sourdough bagel flavors:

• Everything Bagel: Mix sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt
• Cinnamon Raisin: Add 6g of cinnamon and softened raisins to your dough
• Jalapeño Cheddar: Mix diced jalapeños and shredded cheddar cheese into the dough
• Blueberry: Fold fresh or dried blueberries throughout the bagel mixture

Here are some tips for trying new sourdough bagel flavors:

1. Make sure to mix in extra ingredients well without messing up the dough’s texture
2. Adjust how wet the dough is if you add ingredients that make it wetter
3. Put toppings on before baking for the best taste and texture
4. Find a balance between sweet and savory to match the sourdough’s tanginess

Looking for something different? Try flavors like pumpkin spice, herbs, or chocolate chips. Your imagination is the only thing that can stop you from making these amazing treats!

Storing and Serving Sourdough Bagels

Your freshly baked sourdough bagels need the right storage to keep their taste and texture. They stay fresh for up to 2 days at room temperature in an airtight container. Keep them in a cool, dry spot, away from sunlight.

Freezing is a good way to store it for long time. Slice the bagels before freezing for easier toasting later. Wrap each bagel in plastic wrap or use freezer-safe bags. They can stay frozen for up to 3 months, still tasting great.

Serving sourdough bagels is an art. Toasting enhances their tangy flavor and makes them crispy. Try them with cream cheese, smoked salmon, or avocado and everything bagel seasoning. They’re perfect for breakfast or a snack.

Thaw frozen bagels at room temperature for 30 minutes before toasting. Then, reheat in a toaster or broiler for a few minutes. Follow these tips for always enjoying perfect sourdough bagels.

Sourdough Bagel Recipe

Recipe by Chef AmandaCourse: Breakfast

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

350

kcal

Ingredients

• For the Starter:

• 100g active sourdough starter

• Filtered water (room temperature)

• Bread flour or all-purpose flour

• Main Dough:

• 450g bread flour (or all-purpose flour)

• 225g water

• 20g honey

• 10g salt

• For Boiling:

• 2 quarts water

• ¼ cup baking soda

• Optional Toppings:

• Sesame seeds

• Everything bagel seasoning

• Poppy seeds

• Coarse sea salt

• Dried herbs

Directions

• Starter Preparation:
• Feed your sourdough starter 8-10 hours before mixing to ensure it’s bubbly and active
• Making the Dough:
• Mix active sourdough starter with warm water and flour until it forms a shaggy dough
• Add salt, honey, and remaining ingredients
• Mix until well combined
• Fermentation:
• Let dough rest for bulk fermentation (8-10 hours)
• After fermentation, divide dough into 8 equal pieces
• Shape each piece into a smooth ball
• Create a hole in the center of each ball
• Let shaped bagels rest for 30-60 minutes
• Boiling and Baking:
• Preheat oven to 425°F
• Bring water with baking soda to a boil
• Boil each bagel for 1 minute per side
• Add toppings immediately after boiling (if using)
• Bake for 20-25 minutes until golden brown

Notes

• Storage
  Room temperature: 2-3 days in airtight container
  Freezer: Up to 3 months (slice before freezing)