Here’s a detailed recipe for Sourdough Bagels—chewy, slightly tangy, and perfect for breakfast or sandwiches 🥯✨
🥯 Sourdough Bagels
🧺 Ingredients (makes 6–8 bagels)
For the Dough:
- 1 cup (240 g) active sourdough starter (fed)
- 1 cup (240 ml) warm water
- 3½ cups (440 g) all-purpose flour
- 2 tsp sugar or honey
- 1½ tsp salt
For Boiling & Topping:
- 2–3 quarts water
- 1–2 tbsp sugar or honey (for boiling)
- Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, coarse salt
👩🍳 Instructions
1. Make the Dough
- In a large bowl, combine sourdough starter, warm water, and sugar/honey.
- Gradually add flour and salt, mixing until a rough dough forms.
- Knead 8–10 minutes until smooth and elastic.
2. First Rise
- Cover dough and let it rest 4–6 hours at room temperature, or until slightly puffed (sourdough bagels don’t need to double).
3. Shape Bagels
- Divide dough into 6–8 equal pieces.
- Shape each into a ball, then poke a hole in the center with your finger and gently stretch to form a ring.
4. Prepare Boiling Water
- Bring a large pot of water to a gentle boil. Add sugar or honey.
5. Boil Bagels
- Boil bagels 1–2 minutes per side. Use a slotted spoon to remove.
- Place on a parchment-lined baking sheet.
6. Add Toppings
- Sprinkle with sesame seeds, poppy seeds, or desired toppings.
7. Bake
- Preheat oven to 425°F (220°C).
- Bake 20–25 minutes until golden brown.
8. Cool & Serve
- Let bagels cool on a wire rack. Slice and enjoy with cream cheese, butter, or your favorite spread.
🌟 Tips
- For extra chewiness, use bread flour instead of all-purpose flour.
- Boiling gives bagels their signature crust; don’t skip this step.
- Bagels freeze well—slice before freezing for easy toasting later.
If you want, I can give a quick sourdough discard version that’s easier for everyday baking without long fermentation.