Easy Homemade Sourdough Bagels Recipes
SOURDOUGH BAGELS RECIPE
This easy sourdough bagels recipe makes the most delicious, chewy bagels you'll ever have! Only a few ingredients and minimal steps are needed for this simple overnight recipe.
Provided by Amy Duska
Categories Side Dish
Time 13h
Number Of Ingredients 15
Steps:
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours. (See notes for cinnamon raisin bagels.)
- Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the surface in front of you and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring and place on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
- Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Bring 6 cups of water to a boil in a large stockpot and add 1 tablespoon of sugar. Once the bagels have finished rising, boil them for 2 minutes on each side. (Only boil 3-4 at a time, making sure not to crowd the pot.)
- Use a mesh stainer to remove the bagels and let rest on the parchment paper until cool enough to handle. Once cool enough, dip one side into your choice of toppings and place back onto the parchment paper.
- Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown.
Nutrition Facts : ServingSize 1 bagel, Calories 262 kcal, Carbohydrate 54 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 585 mg, Fiber 2 g, Sugar 6 g
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- In a large bowl, whisk the starter, water and sugar together with a fork. Add the flour and salt. Combine to form a rough dough, then finish mixing by hand to fully incorporate the flour. Because this dough is stiff, consider using a stand mixer (fitted with the dough hook attachment) to give your hands a break; run on low speed for 5-6 minutes to combine. Cover the dough with a damp towel and let rest for 45 minutes to 1 hour. Meanwhile, replenish your starter with fresh flour and water. Store according to preferences. After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds and place in a large bowl that’s lightly oiled.
- Cover with a damp towel and let rise until double in size, about 8-10 hours at room temperature, 70F (21C). Note, this dough can also be stashed airtight in the fridge for several days until ready to bake if you can’t get to making them right away.
- Line a sheet pan with nonstick silicon mat or parchment paper. If using parchment, lightly coat with cooking spray or oil to prevent sticking. Remove the dough onto a non-floured surface. Flatten the dough into a rectangle and divide into 8 equal pieces, about 115 grams (4 ounces) each. (I divided mine into 16 pieces for more, smaller bagels). Gather the ends, flip the dough over and roll each piece into a ball. Let the dough rest on your sheet pan for 10-15 minuets to relax the gluten. Working with one ball of dough at a time, poke a hole straight through the center. Lift up the dough, insert both index fingers through the center hole and barrel roll to gently stretch the opening to about the size of a walnut. When finished, place the dough back onto your sheet pan. It’s ok if the hole shrinks slightly. Repeat shaping the remaining dough. Set on the prepared baking sheet.
- Cover the dough with a damp towel and let rest for 15-20 minutes. The dough will puff up only slightly at this stage. Meanwhile, bring a medium pot of water to a boil. Add the honey and whisk well to dissolve. Preheat your oven to 425F (220C). Add the seeds and/or any other toppings to a rimmed tray or shallow bowl.
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