There’s something deeply satisfying about making sourdough bagels at home. The process might seem intimidating at first glance, but trust me—once you take that first bite into a chewy, freshly baked sourdough bagel, you’ll never look at store-bought bagels the same way again. Not only do you control every ingredient, ensuring the highest quality and freshness, but you also unlock a flavor profile that only sourdough can offer: tangy, rich, and utterly irresistible.
This guide is designed to help you master the art of making easy sourdough bagels, even if you’re new to baking. By following these clear steps, you’ll learn how to prepare the dough, shape it perfectly, and bake mouthwatering bagels that will wow everyone who tastes them. Now get your hands dirty and let’s begin this delectable journey!
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Why Make Sourdough Bagels at Home?
You might be wondering—why go through the effort of making sourdough bagels at home when you can just pick some up from the store? Well, the answer lies in the incredible benefits that homemade sourdough bagels offer.
First and foremost, homemade sourdough bagels allow you to control exactly what goes into your food. No more preservatives, additives, or questionable ingredients. You can opt for organic, high-quality flour, adjust the salt to your preference, and experiment with toppings. Plus, sourdough itself is known for its digestive benefits. The fermentation process in sourdough helps break down gluten, making it easier on your stomach and offering more nutrients than standard yeast-based bagels.
Most importantly, though, is the taste. Store-bought bagels may be convenient, but they can’t match the deep, complex flavors of a homemade sourdough bagel. The natural fermentation adds a tangy richness that elevates every bite, and when you nail that perfect chewy texture with a slightly crispy crust—well, you’ll never want to go back to store-bought again.
The Essential Ingredients for Sourdough Bagels
Making sourdough bagels requires just a few basic ingredients, but each one plays a critical role in achieving the perfect flavor and texture. Here’s what you’ll need:
- Sourdough starter: This is what gives the bagels their tangy flavor and acts as the leavening agent. If you don’t have one yet, you can easily make your own with flour and water.
- High-gluten flour: Bagels need a strong flour to develop the chewiness they’re known for. High-gluten flour is ideal for this, but bread flour can also work in a pinch.
- Water: Hydration is key to developing the dough’s structure and elasticity.
- Salt: Enhances flavor and helps balance the tanginess of the sourdough.
- Sugar or malt syrup: Adding a bit of sweetness to the dough helps with fermentation and gives the bagels a beautiful golden-brown crust.
Optional toppings like sesame seeds, poppy seeds, or everything bagel seasoning can give your bagels that extra flavor boost. Whether you keep it simple or go all out with toppings, these ingredients form the foundation of your sourdough bagels.
Tools You Need to Make Sourdough Bagels
One of the best parts about making sourdough bagels at home is that you don’t need a lot of fancy equipment. In fact, you probably already have most of the necessary tools in your kitchen:
- Kitchen scale: Precise measurements are crucial in baking, so a scale will help ensure you get the correct ratios.
- Mixing bowls: You’ll need one large bowl for mixing the dough and another for proofing.
- Dough scraper: A handy tool for dividing the dough and shaping the bagels.
- Parchment paper & baking sheet: Essential for baking the bagels without sticking.
- Large pot: For boiling the bagels before baking—this step is key to getting that classic chewy texture.
If you have a stand mixer, it can make kneading the dough a breeze, but don’t worry if you don’t—kneading by hand is just as effective and gives you a deeper connection to the process.
Preparing the Sourdough Starter
Before you dive into the dough-making process, you need to make sure your sourdough starter is active and ready to go. If you’re working with a starter that’s been sitting in the fridge, give it a good feeding a day or two before you plan to bake. This means mixing equal parts flour and water into the starter and allowing it to rise until it’s bubbly and has doubled in size.
A healthy starter is the foundation of great sourdough bagels. To check if yours is ready, drop a small spoonful into a glass of water. If it floats, you’re good to go!
Mixing the Dough for Sourdough Bagels
Once your starter is active, it’s time to get down to business. Begin by mixing your flour, water, and sourdough starter in a large bowl. Stir until everything is well combined, then let the dough rest for about 30 minutes. This process, known as “autolyse,” helps develop the gluten in the dough, making it easier to knead and giving the bagels that signature chewy texture.
After the dough has rested, add the salt and sugar, then begin kneading. If you’re using a stand mixer, let it knead the dough for about 8-10 minutes on medium speed. If you’re kneading by hand, aim for 10-12 minutes of steady kneading until the dough is smooth and elastic.
At this point, the dough needs to bulk ferment. Cover it with a clean towel and let it rise at room temperature for 3-4 hours, or until it has doubled in size.
Shaping the Bagels: Tips for Perfect Rounds
Shaping the dough into bagels might seem tricky, but with a little practice, you’ll be making perfectly round bagels in no time. Start by dividing the dough into equal portions—this recipe makes about 8-10 bagels, depending on how large you want them.
Once divided, you can shape each piece by rolling it into a rope and then forming a circle, pinching the ends together. Alternatively, the “poke” method involves rolling each piece into a ball and poking a hole through the center with your finger.To create the traditional bagel shape, gently stretch the dough..
A pro tip: Make the holes slightly larger than you think they should be. The dough will rise and the hole will shrink during proofing and baking.
The Overnight Fermentation Process
After shaping the bagels, it’s time for the all-important cold proof. Place the shaped bagels on a parchment-lined baking sheet, cover them, and pop them into the fridge for an overnight rest (12-24 hours). This extended fermentation period not only enhances the sourdough flavor but also helps the dough develop the right texture.
The bagels are ready to boil and bake when they’ve risen slightly and feel light and airy to the touch. If you’re unsure, give one a gentle poke—if the dough springs back slowly, it’s ready to go.
Boiling Bagels: The Secret to That Classic Chewy Texture
Boiling your bagels before baking is what gives them their signature chewy crust. Bring a large pot of water to a boil, and if you want extra flavor and shine, add a tablespoon of barley malt syrup or sugar to the water. This step enhances the bagels’ color and flavor.
Gently lower each bagel into the boiling water, allowing them to float for about 60-90 seconds on each side. The longer you boil them, the chewier they’ll be. Once boiled, remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
Now’s the time to add your toppings if you want! Brush the tops with a little water or egg wash and sprinkle on sesame seeds, poppy seeds, or your favorite bagel seasoning.
Baking Your Sourdough Bagels to Perfection
With your bagels boiled and topped, it’s time to bake. Preheat your oven to 425°F (220°C) and bake the bagels for about 20-25 minutes, rotating the baking sheet halfway through to ensure even browning. The bagels should turn a deep golden brown with a crispy crust.
Once baked, let them cool on a wire rack for at least 10 minutes before slicing. While it may be tempting to dive in immediately, letting the bagels rest ensures the interior sets properly, giving you that perfect chewy bite.
Common Mistakes to Avoid When Making Sourdough Bagels
Making sourdough bagels is a rewarding process, but there are a few common pitfalls to watch out for:
- Under-proofing: If the bagels don’t rise enough during fermentation, they’ll be dense and heavy.
- Over-kneading: Overworking the dough can result in tough, flat bagels.
- Boiling too long: While boiling is essential, leaving the bagels in the water for too long can make them overly chewy. By keeping these tips in mind, you’ll ensure your bagels turn out perfect every time.
Conclusion: The Joy of Homemade Sourdough Bagels
There’s no denying it—making sourdough bagels at home takes time and effort. But the payoff is absolutely worth it. From the satisfaction of creating something from scratch to the unbeatable taste of fresh, homemade bagels, this process is one that every home baker should try at least once. Plus, once you’ve mastered the basics, you can get creative with flavors and toppings, making every batch a new adventure.
So why not give it a shot? You’ll be rewarded with the best bagels you’ve ever tasted—and the knowledge that you made them all by yourself.
Call to Action: Try making your own sourdough bagels at home this weekend and share your results! Whether you’re a seasoned sourdough baker or a beginner, we’d love to hear how your bagels turned out. Happy baking!
FAQs
- Can I make sourdough bagels with sourdough discard?
- How long does it take to make sourdough bagels from start to finish?
- What if I don’t have barley malt syrup? Can I substitute it?
- Do the bagels need to be boiled before baking
- Can I freeze sourdough bagels after baking?
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