Ultimate Sourdough Bagel Recipe: A Step-by-Step Guide -

Making sourdough bagels at home is one of the most rewarding baking projects. The chewy, tangy flavor of sourdough, combined with the dense, crusty texture of bagels, creates an irresistible treat. In this guide, we will delve into the sourdough bagel recipe, providing you with all the tips and tricks to make perfect, homemade bagels every time.

What Are Sourdough Bagels?

A sourdough bagel is a type of bagel that uses sourdough starter instead of commercial yeast. The natural fermentation process of sourdough provides a unique depth of flavor and a chewy texture that’s hard to beat. Unlike traditional bagels, which rely on store-bought yeast for leavening, sourdough bagels get their rise from the wild yeasts and bacteria present in the starter.

Why Use Sourdough Starter for Bagels?

Flavor: The sourdough starter imparts a tangy, complex flavor profile that adds richness to the bagels. It’s a more nuanced taste than regular yeast, with a slightly sour and tangy undertone that complements the bagel’s dense texture.
Texture: The natural fermentation process creates a denser, chewier texture compared to bagels made with yeast. Sourdough bagels have a thick, chewy crust and an airy, yet firm interior.
Health benefits: Sourdough is known for being more digestible due to its longer fermentation process, which breaks down gluten and phytic acid. This can make sourdough bagels easier on the stomach than regular bagels, which is why they’re a popular choice for people with sensitivities to gluten.

Essential Ingredients for Sourdough Bagels:

To make the perfect sourdough bagels, you’ll need a few key ingredients. Let’s take a closer look at each one:

High-Protein Flour: This is essential for achieving the dense, chewy texture that defines a bagel. Bread flour, which has a higher protein content than all-purpose flour, is the best choice for creating the right dough structure. Some recipes may use a blend of bread flour and whole wheat flour to add more depth of flavor.
Water: Use room temperature or slightly warm water to activate the sourdough starter and help with dough hydration. Too hot water can kill the yeast, and too cold water can slow down the fermentation process.
Sourdough Starter: You’ll need an active sourdough starter. If you don’t have one yet, we’ll show you how to create and maintain it in the next section. An active starter is crucial, as it contributes both to the flavor and rise of your bagels. If your starter is not bubbly and strong, your dough might not rise properly.
Sugar: A small amount of sugar or honey helps feed the yeast in the starter and enhances the bagels’ flavor. While it’s not required for fermentation, it helps the dough develop a slightly sweet note that complements the tangy sourdough.
Salt: Salt enhances the taste and helps to control the fermentation process. It also strengthens the dough by tightening the gluten network, ensuring that the bagels hold their shape when boiled and baked.

How to Make Sourdough Starter for Bagels

Before you begin making sourdough bagels, it’s important to ensure that you have an active and healthy sourdough starter. Here’s a simple guide to creating one:

Ingredients:

100g whole wheat flour
100g water

Instructions:

Day 1: Mix equal parts whole wheat flour and water in a jar. Stir until combined, and cover loosely. Let it sit at room temperature for 24 hours. The wild yeasts from the air will begin to settle in and start feeding on the flour.
Day 2: Discard half of the mixture and add 100g of water and 100g of all-purpose flour. Stir well, and let it sit for another 24 hours. This feeding process helps to strengthen the starter and encourage fermentation.
Day 3 and onward: Continue feeding the starter with equal parts flour and water, discarding half of it every 24 hours. After about 5-7 days, your starter should be bubbly and ready for baking.

It’s important to note that the starter’s growth will depend on the environment, temperature, and flour quality. If your starter is not rising well, try moving it to a warmer spot or changing the flour type.

Step-by-Step Sourdough Bagel Recipe

Now that your starter is ready, let’s dive into the sourdough bagel recipe!

Ingredients:

360g high-protein bread flour
40g whole wheat flour
220g water (room temperature)
100g sourdough starter (active)
8g sea salt
15g honey (or sugar)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions:

1. Mix the Dough

In a large mixing bowl, combine the bread flour, whole wheat flour, water, sourdough starter, salt, and honey.
Mix with your hands or a dough hook attachment on a stand mixer until the dough starts coming together. Once the dough has formed, continue kneading on a floured surface for about 10 minutes. The dough should be smooth and elastic.

2. First Rise

Once the dough is well kneaded, place it in a lightly oiled bowl and cover it with a damp cloth. Let it rise at room temperature for about 6-8 hours, or until it has doubled in size. During this time, the natural yeast from the sourdough starter will ferment the dough, causing it to expand.

3. Shape the Bagels

Once the dough has risen, punch it down and divide it into 6-8 equal pieces.
Roll each piece into a ball and use your finger to poke a hole in the center of each ball. Gently stretch the hole until it’s about 2-3 inches wide, forming a bagel shape. You can also use a bagel-dough roller to ensure uniform shapes.

4. Final Rise

Place the shaped bagels on a parchment-lined baking sheet. Let them rise at room temperature for another 1-2 hours, until puffed up. You can also refrigerate the bagels overnight if you want to bake them the next day, but make sure to bring them to room temperature before boiling.

5. Boil the Bagels

Bring a large pot of water to a boil. Add a teaspoon of baking soda (this helps create a shiny crust).
Gently drop the bagels into the water, one or two at a time. Boil for 1 minute on each side. Remove with a slotted spoon and place back onto the parchment-lined baking sheet.

6. Bake the Bagels

Preheat your oven to 425°F (220°C). If you want to add toppings (like sesame seeds, poppy seeds, or everything seasoning), brush the bagels with an egg wash and sprinkle the toppings on.
Bake for 20-25 minutes, or until the bagels are golden brown and have a crisp crust. The bagels should sound hollow when tapped on the bottom.

7. Cool and Serve

Let the bagels cool on a wire rack. Once cooled, slice them and enjoy with your favorite spreads like cream cheese, butter, or jam.

The Role of Boiling in Bagel Making:

One of the most important steps in making bagels is boiling the dough before baking. Boiling bagels helps achieve their characteristic chewy texture and shiny, crisp crust. Here’s why:

Creates a crust: The boiling process forms a protective crust, which results in a bagel that holds its shape and texture after baking.
Texture: The bagel dough absorbs some of the water, which helps create the chewy interior.
Shiny Finish: The boiling water reacts with the dough, giving bagels their signature golden brown, glossy finish.

How to Shape and Form Perfect Bagels:

Shaping your bagels is essential to getting that perfect round form with a well-defined hole. Here’s how to do it:

Step 1: Roll each dough piece into a tight ball.
Step 2: Use your finger to poke a hole through the center of each ball.
Step 3: Stretch the hole gently, rotating the dough until it’s evenly formed into a ring.
Step 4: Place each bagel on a lightly floured surface to rise.

Flavor Variations for Sourdough Bagels:

One of the best things about sourdough bagels is the variety of flavor combinations you can try. Here are some ideas:

Everything Bagels: Add everything bagel seasoning before baking. This usually includes sesame seeds, poppy seeds, garlic, and onion flakes.
Sesame or Poppy Seed Bagels: Sprinkle sesame or poppy seeds on top before boiling for added texture.
Cinnamon-Raisin Bagels: Add cinnamon and raisins to the dough for a sweet twist.

FAQs About Sourdough Bagels:

1. How long does it take to make sourdough bagels?

From start to finish, making sourdough bagels takes about 12-15 hours, including the rise time for the dough and the fermentation process.

2. Can I make sourdough bagels in advance?

Yes, you can refrigerate the bagels after shaping and let them proof overnight in the fridge. Just bring them to room temperature and boil before baking.

3. Why did my sourdough bagels come out flat?

Flat bagels are typically a result of over-proofing or not shaping them properly. Make sure you shape the dough into tight balls and don’t overproof the dough.

4. Can I use all-purpose flour instead of bread flour?

You can use all-purpose flour, but the bagels will be less chewy than those made with high-protein bread flour.

5. Can I freeze sourdough bagels?

Yes, you can freeze sourdough bagels. Simply wrap them individually in plastic wrap and store them in an airtight container or freezer bag.

6. Can I use instant yeast instead of sourdough starter?

While the classic sourdough bagel recipe relies on a natural sourdough starter for flavor and texture, you can use instant yeast as a substitute. However, keep in mind that using yeast will result in a different flavor profile, with less tang and complexity. You’ll also need to adjust the rising times, as yeast rises much faster than sourdough.

7. Why is my sourdough bagel dough too sticky?

If your sourdough bagel dough is too sticky, it’s likely due to too much water or not enough flour. Sourdough dough tends to be slightly wetter than yeast-based doughs, but it should still be manageable. Add a bit more flour, a tablespoon at a time, until the dough reaches a smooth, elastic consistency that doesn’t stick to your hands.

8. How can I tell when my sourdough bagel dough is ready to bake?

Your dough is ready to bake when it has risen sufficiently and looks puffy but still holds its shape. If you poke the dough with a finger, it should leave a slight indentation that doesn’t immediately bounce back.