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sourdough bagels recipe

sourdough bagels recipe

These tangy sourdough bagels are chewy on the outside and soft on the inside. Perfect for breakfast, they can be enjoyed plain or topped with your favorite spreads. With a mild sour flavor from natural fermentation, these bagels are a delightful twist on the classic recipe.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Course Breakfast
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowl
  • 1 dough scraper
  • 1 kitchen scale (optional)
  • 1 saucepan for boiling
  • 1 slotted spoon
  • 1 baking sheet
  • 1 parchment paper
  • 1 oven

Ingredients
  

  • 400 g bread flour
  • 100 g whole wheat flour
  • 300 g active sourdough starter Ensure your sourdough starter is active and bubbly before use.
  • 250 g water
  • 10 g salt
  • 15 g sugar
  • 1 teaspoon baking soda For boiling.
  • toppings (optional) sesame seeds, poppy seeds, or everything bagel seasoning.

Instructions
 

  • In a mixing bowl, combine the bread flour, whole wheat flour, salt, and sugar. Whisk to combine.
  • Add the active sourdough starter and water. Mix with a wooden spoon or your hands until a shaggy dough forms.
  • Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  • Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rest at room temperature for about 2 hours, or until it has doubled in size.
  • After the resting period, gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball.
  • Poke a hole in the center of each ball and gently stretch it to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet.
  • Cover the bagels with a damp cloth and allow them to rise for another 30 minutes.
  • Preheat your oven to 425°F (220°C).
  • While the oven heats, bring a large saucepan filled with water to a boil. Add the baking soda.
  • Boil the bagels, 1 or 2 at a time, for about 30 seconds on each side. Use a slotted spoon to transfer them back to the baking sheet after boiling.
  • If desired, sprinkle with your choice of toppings right after boiling.
  • Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown.
  • Remove from the oven and let cool on a wire rack before serving.

Notes

For best results, ensure your sourdough starter is active and bubbly before use.
You can store any leftover bagels in an airtight container for up to 3 days, or freeze them for later use.
Feel free to experiment with different toppings for a variety of flavors. Enjoy!